Experience the timeless delight of Baklava – your quintessential Middle Eastern dessert. Layers of handmade phyllo dough, a sweet walnut filling, and fragrant syrup come together to create this indulgent treat that’s perfect for special occasions or as a sweet finale to any meal.
Ingredients
For Phyllo Dough
• 8 cups (1kg) Al Ghurair all-purpose flour
• 5 egg yolks
• ½ tbsp salt
• 1 cup extra virgin olive oil
• 1½ cups warm water
For Filling
• 450g chopped walnuts
• ¼ cup sugar
For Syrup
• 3 cups sugar
• 4 cups water
• 1 slice lemon
• 4 cloves
Other Ingredients
• 450g butter (melted)
• 2 cups Al Ghurair cornstarch
Method
1. Sift the flour and mix in salt. Make a hollow circle in the middle, add egg yolks, and mix slowly.
2. Gradually add olive oil and warm water and continue mixing until a soft dough forms. Adjust consistency with extra flour or water, as needed.
3. Add flour to a flat surface and knead for about 5 minutes until it is elastic in consistency. Cover and let it rest for 30 minutes.
Preparing the Syrup
1. Mix sugar, cloves, lemon slice, and water in a pot over medium heat. Avoid stirring to prevent graininess.
2. Once it boils, lower the heat and simmer for 15-20 minutes. Remove from heat and let it cool completely as you begin working on the phyllo.
Melt the Butter
1. Melt the butter over medium heat in a sauce pot. Skim off the white layer at the bottom of the pot to avid staining the phyllo sheets.
Prepare the Filling
1. Pulse the walnut halves with sugar in a blender until finely chopped. Mix well and set aside.
Assemble the Baklava
1. After about half an hour, divide the dough into small portions and roll each out on a floured surface. Use cornstarch to prevent the dough from sticking.
2. Butter the base of a round baking dish.
3. Roll each dough portion into very thin, circular sheets. Layer them carefully on the baking tray, trimming the edges to fit.
4. Brush or sprinkle melted better between each later.
5. Once half the layers are in place, spread the walnut filling evenly over the surface.
6. Continue layering the remaining phyllo sheets, brushing with butter in between.
7. Cut the assembled baklava into desired shapes and pour the remaining butter evenly over the top.
Bake & Serve
1. Preheat the oven to 350°F (175°C) and bake for 15 minutes.
2. Lower the temperature to 310°F (155°C) and bake for 2–2½ hours, covering with aluminium foil if the top layers darken too quickly.
3. Pour cold syrup over the hot baklava (or hot syrup over cooled baklava). Allow it to rest and absorb the syrup.
4. Let the baklava rest at room temperature for a few hours before serving.
5. Store in an airtight container at room temperature for a few days or refrigerate for up to a week.
