عربي

Baklava Tray (Traditional Style)

Originating from Turkey, Baklava is now a staple across Arab and Middle Eastern countries. It is a favorite during the Holy Month of Ramadan and throughout the year. It is best enjoyed warm with Turkish or Arabic coffee.

Pro Tip: Preparing Baklava can be time-consuming. To save time, you can prepare the tray and freeze it raw for up to two weeks. When ready to bake, leave it out for 10 minutes before placing it in the oven.

Information

Ingrediants

Ingredients

  • Dough: 500g Frozen Phyllo (Filo) pastry.
  • Fats: 1 ¼ cups Melted butter (preferred), ghee, or vegetable oil.
  • Syrup: 1 – 1 ½ cups Sugar Syrup (Qatr/Shira) at room temperature.

The Filling:

  • 2 cups Chopped walnuts.
  • 3 tbsp Sugar (powdered sugar is preferred).
  • 1 tbsp Rose water.
  • 1 tbsp Finely ground cardamom.

Direction

Instructions

  1. Thaw the Pastry: Remove the phyllo dough from the freezer and let it sit in its packaging at room temperature for one hour.
  2. Prepare the Filling: While the dough thaws, mix the chopped walnuts, sugar, rose water, and cardamom. Cover and set aside.
  3. Handle with Care: Remove the packaging and divide the sheets into two equal piles. Brush the top sheet of each pile with a little butter and cover them with a damp towel to prevent drying. It is recommended to place the dough on wax paper to prevent sticking to the counter.
  4. Prep the Pan: Using a pastry brush, grease a rectangular baking dish or tray (approx. 32cm x 23cm x 7cm) with melted butter.
  5. Layer the Bottom: Lightly brush a single sheet from the first pile with butter and place it in the bottom of the tray. Repeat this process, sheet by sheet, until the first half of the dough is used.
  6. Add Filling: Spread the walnut mixture evenly over the layers and press down gently to settle it.
  7. Layer the Top: Repeat the buttering and layering process with the second pile of sheets. Brush the final top layer generously with butter.
  8. Cut: Press the surface firmly. Using a sharp, greased knife, cut the baklava into diamond shapes (Lozenge).
  9. Bake: Trim any excess overhanging dough and bake in a medium oven (approx. 180°C / 350°F) until golden and crisp.
  10. Sweeten: Immediately after removing from the oven, pour the room-temperature syrup over the hot baklava.

 

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