Baklava

55 mins
Serves 1
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Directions

  1. 1For the syrup, boil 2 cups of sugar, 1 cup of water, and a squeeze of a lemon for about 10 minutes until the sugar is fully dissolved.
  2. 2For the syrup, boil 2 cups of sugar, 1 cup of water, and a squeeze of a lemon for about 10 minutes until the sugar is fully dissolved.
  3. 3For the syrup, boil 2 cups of sugar, 1 cup of water, and a squeeze of a lemon for about 10 minutes until the sugar is fully dissolved.
  4. 4Let the syrup cool completely before pouring over the baklava.
  5. 5Let the syrup cool completely before pouring over the baklava.
  6. 6Let the syrup cool completely before pouring over the baklava.
  7. 7For the baklava, melt 2 sticks of butter with 5 tablespoons of sunflower oil.
  8. 8For the baklava, melt 2 sticks of butter with 5 tablespoons of sunflower oil.
  9. 9For the baklava, melt 2 sticks of butter with 5 tablespoons of sunflower oil.
  10. 10In a food processor, mix 1 cup of pistachios and 1 cup of walnuts.
  11. 11In a food processor, mix 1 cup of pistachios and 1 cup of walnuts.
  12. 12In a food processor, mix 1 cup of pistachios and 1 cup of walnuts.
  13. 13Layer 6 phyllo dough sheets, buttering between each.
  14. 14Layer 6 phyllo dough sheets, buttering between each.
  15. 15Layer 6 phyllo dough sheets, buttering between each.
  16. 16After the 6th layer, add a small layer of the crushed pistachios and walnuts.
  17. 17After the 6th layer, add a small layer of the crushed pistachios and walnuts.
  18. 18After the 6th layer, add a small layer of the crushed pistachios and walnuts.
  19. 19Add 6 more layers of phyllo sheets and butter.
  20. 20Add 6 more layers of phyllo sheets and butter.
  21. 21Add 6 more layers of phyllo sheets and butter.
  22. 22Add the rest of the crushed walnuts and pistachios.
  23. 23Add the rest of the crushed walnuts and pistachios.
  24. 24Add the rest of the crushed walnuts and pistachios.
  25. 25Add 12 more layers of phyllo sheets and butter.
  26. 26Add 12 more layers of phyllo sheets and butter.
  27. 27Add 12 more layers of phyllo sheets and butter.
  28. 28After adding the last phyllo sheet, brush with only sunflower oil.
  29. 29After adding the last phyllo sheet, brush with only sunflower oil.
  30. 30After adding the last phyllo sheet, brush with only sunflower oil.
  31. 31Cut the baklava into squares or diamonds.
  32. 32Cut the baklava into squares or diamonds.
  33. 33Cut the baklava into squares or diamonds.
  34. 34Bake at 350° F for 45-50 minutes, until golden brown on top.
  35. 35Bake at 350° F for 45-50 minutes, until golden brown on top.
  36. 36Bake at 350° F for 45-50 minutes, until golden brown on top.
  37. 37Pour the syrup over the baklava immediately out of the oven.
  38. 38Pour the syrup over the baklava immediately out of the oven.
  39. 39Pour the syrup over the baklava immediately out of the oven.

Ingredients

  • 2 cups sugar
  • 2 cups sugar
  • 2 cups sugar
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • squeeze lemon
  • squeeze lemon
  • squeeze lemon
  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 5 tbsp sunflower oil
  • 5 tbsp sunflower oil
  • 5 tbsp sunflower oil
  • 1 cup pistachios
  • 1 cup pistachios
  • 1 cup pistachios
  • 1 cup walnuts
  • 1 cup walnuts
  • 1 cup walnuts
  • phyllo dough sheets
  • phyllo dough sheets
  • phyllo dough sheets

Equipment

food processor

Tips

  • Let the syrup cool completely before pouring over the baklava.
  • After adding the last phyllo sheet, brush with ONLY sunflower oil to prevent burning.