Golden, crispy layers of handmade phyllo, filled with a rich nutty mixture and soaked in fragrant syrup. Every bite melts in your mouth, balancing crunch and sweetness to perfection. Baklava bliss, made from scratch! #happycookingtoyou #foodfusion #araywahh #monthofgood
Ingredients:
Prepare Homemade Phyllo Dough:
-Maida (All-purpose flour) sifted 400g-450g
-Himalayan pink salt 1 tsp
-Sirka (Vinegar) 1 tbs
-Cooking oil 3-4 tbs
-Warm water 1 Cup or as required
-Maida (All-purpose flour) ¼ Cup
-Cornflour ¾ Cup
Prepare Sugar Syrup:
-Sugar 1 Cup
-Water 3/4 Cup
-Lemon juice 1 tsp
-Hari elaichi (Green cardamom) 2
-Kewra water ½ tsp
Prepare Pistachios Filling:
-Pista (Pistachios) 150g
-Sugar powdered 2 tbs
-Darchini powder (Cinnamon powder) ½ tsp
-Jaifil (Nutmeg) ¼ tsp
Assembling Baklava:
-Homemade phyllo dough 30 sheets
-Makhan (Butter) melted 200g
-Pista (Pistachios) finely chopped
Directions:
Prepare Homemade Phyllo Dough:
-In a bowl,add all-purpose flour,pink salt,vinegar,cooking oil & mix well.
-Add warm water,mix well & gather the dough.
-Transfer the dough to a silicon mat & knead dough for 2-3 minutes,cover with cling wrap & let it rest
for 1-2 hours.
-Knead dough again until smooth,take a small dough (25g),make a ball & keep them cover with a slightly damp kitchen cloth.
-In a bowl,add all-purpose flour,cornflour & mix well.
-Sprinkle prepared flour mixture on each dough ball & roll out into 5-6” sheet with the help of rolling pin.
-Stack the rolled sheets on each other with the flour mixture in between to prevent sticking & keep them cover with a kitchen cloth.
-Now take the batches of 5-6 phyllo sheets,sprinkle flour mixture & roll out with the help of rolling pin into 15” sheets (as thin as possible).
-Repeat the same process with remaining sheets.
-Make the sheets as thin as possible & keep dusting flour mixture in between to prevent sticking with each other.
-Stack them on each other than cover them with a baking paper & fold them in 2-3 layers then wrap it in a cling wrap to avoid the moisture & store in a zip lock bag.
Total Yield:
-30 phyllo pastry sheets (700g).
Notes:
-Should be tightly wrap in cling wrap & kept in zip lock bag to avoid moisture.
-Keep unused sheets covered with a damp cloth to maintain their flexibility while working.
Storage:
-Can be stored for 2-3 days in refrigerator.
-Can be stored for up to 2-3 months in freezer.
-To use frozen phyllo dough,transfer it to the refrigerator and let them thaw overnight. Avoid thawing at room temperature to prevent condensation.
Prepare Sugar Syrup:
-In a saucepan,add sugar,water,lemon juice,green cardamom & mix well,bring it to boil & cook on low flame until sugar is dissolved (1-2 minutes).
-Add kewra water,mix well & set aside.
Prepare Pistachios Filling:
-In a chopper,add pistachios & chop coarsely.
-Add sugar,cinnamon powder,nutmeg (grated),mix well & set aside.
Assembling Baklava:
-Spread homemade phyllo dough pastry on a flat surface & cut them according to the size of baking dish.
-Grease 5.5x9” baking dish with melted butter.
-Layer 15 sheets of phyllo dough pastry brushing each sheet with melted butter between them.
-Spread evenly prepared pistachios filling over the layered pastry dough & add melted butter on it.
-Now layer another 15 phyllo sheets,brushing each sheet with melted butter between them.
-Cut into diamond or square shapes of bakhlava using a sharp knife & separate the side of pan.
-Bake it in preheated oven at 175°C for 35-40 minutes.
-Take out from oven & pour prepared sugar syrup evenly over the hot baklava.
-Sprinkle pistachios & let it cool before serving.
