Ruby’s Walnut Baklava

My Birthday gift to you this year is one of my signature desserts. The sweet treat that is most liked and requested by my family and friends; BAKLAVA!! ๐Ÿ’๐ŸŽ‚๐ŸŽ

Get these ingredients ready and see follow along to see how I made this sweet crispy flaky finger-licking deliciousness ๐Ÿคฉ๐Ÿ‘Œ๐Ÿป

๐Ÿฅฎ 1 package Phyllo Pastry sheets (500 g)
๐Ÿฅฎ 2 sticks butter (230 g / 16 tablespoons)

๐Ÿฅฎ For the filling: 
๐Ÿฅ„ 3 cups finely diced walnuts
๐Ÿฅ„ 3 teaspoons powdered sugar
๐Ÿฅ„ 2 teaspoons cinnamon

๐Ÿฅฎ For the syrup: 
๐Ÿซ—2 cups sugar
๐Ÿซ— 3 cups water
๐Ÿซ— 1 cinnamon stick
๐Ÿซ— Juice of 1/2 lemon

๐Ÿฏ First make the syrup: 
Combine water, sugar, and cinnamon stick in a small saucepan. Bring the mixture to a hard boil, then add the lemon juice and lower the heat to medium. Simmer uncovered for 10-15 minutes, or until the syrup has just started to thicken. Remove from heat, take the cinnamon stick out and let the syrup completely cool off. The syrup can be made a few days ahead and stored in a sealed container or a jar in the fridge.

๐ŸŒฐ Prepare the Filling:
In the food processor, combine walnuts, powdered sugar, and cinnamon and pulse together until walnut is finely diced.

๐Ÿฅฎ Assemble the Baklava:
Brush the bottom of a half sheet pan (18 x 13 inches) with butter. Take the first layer of Phyllo and set it in place. Working quickly, brush the entire piece of phyllo with melted butter. Repeat this process until youโ€™ve used half the amount of the sheets in the package.
Pour the walnut sugar cinnamon filling mixture and using your hand, spread it into an even layer going all the way to the edges of the pan, and drizzle about 5 tablespoons of the syrup on top.
Place a layer of Phyllo over the filling and butter it. Repeat this process until you finish the last layer.
Warm the leftover butter, drizzle it over the top layer and spread it to the edges using a pastry brush.
Using a very sharp and pointy knife, gently cut the Baklava into even squares or diamond shapes.
Bake the Baklava on 350F for 40 โ€“ 45 minutes or until the Baklava is flaky and light golden in color.
Drizzle the cool syrup on the Baklava as soon as it is out of the oven and let is set for at least one hour before cutting it. 

Bon Appรฉtit ๐Ÿ’


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