As a child, I remember Baklava appearing at all the celebratory Macedonian functions we attended. I would avoid baklava because it didn't have chocolate in it but now, it has become one fo my favourite sweets to have, more so than chocolate!  The combination of sweet honey syrup, crunchy phyllo pastry and spiced nuts make this treat incredibly flavourful. It's much easier to make than it looks!

What is Baklava?

Baklava is a sweet pastry made with buttery sheets of phyllo layered with nuts and spices and soaked in a sweet honey syrup.

Traditionally, Macedonian baklava is made using walnuts and cinnamon, while Middle Eastern baklava incorporates pistachios and orange blossom water or rose water. I first tried Middle Eastern baklava in Jordan, many years ago. The aroma after each bite has lasted through the years, it was so good. The aroma? Orange blossom water. Today, I've blended the two together and the result is something special! 

Baklava with Orange Blossom Water

Ingredients:

16 oz phyllo dough, thawed

3/4 cup unsalted butter, melted

1/2 lb walnuts, finely chopped

1/2 lb pistachio, unsalted, finely chopped

2 tsp cinnamon

1 cup granulated sugar

2 tbsp lemon juice

3/4 cup water

1/2 cup honey

1 tbsp orange blossom water or rose water

Directions:

For the SYRUP (needs to cool before baklava is baked):

1. Combine sugar, honey, lemon juice and water over medium high heat. Bring to boil and stir until sugar has dissolved. Reduce to medium low heat and boil without stirring for 3-4 minutes. Remove from heat and let syrup cool.

For the BAKLAVA:

1. Preheat oven to 350F. Trim phyllo dough to fit baking dish. Keep phyllo stack covered with damp towel to prevent drying out. Brush butter along bottom and sides of a 9x13 pan/dish.
2. Stir walnuts, pistachios and cinnamon until well combined. 
3. Place one phyllo sheet into the baking pan, butter the top of the sheet before adding another layer of phyllo. Do this 10 times. Spread 1/3 nut mixture over the 10th phyllo sheet. 
4. Add another 5 sheets of buttered phyllo, then spread 1/3 nut mixture over dough. 
5. Add another 5 sheets of buttered phyllo, then spread the remaining nut mixture over the dough. 
6. Add 10 sheets of buttered phyllo to finish. Don’t forget to butter the top sheet!
7. Cut pastry in the shape and size you’d like. To keep it simple, you can make small rectangles or make diamond shapes (seen in photo). Bake 45-55 minutes or until golden. 
8. Remove from oven and pour cooled syrup evenly over baklava (you’ll hear a sizzle). Garnish with pistachios or walnuts if using. 
9. Let sit for 3-5 hours or overnight for best results. Enjoy!