Thanks a lot Dhivs..
For the Baklava
Phyllo dough - 1 pack
Butter - 1 cup
Sugar - 1/2 cup
Chopped walnuts and almonds - 2 cups
Cinnamon powder - 2 teaspoons
For the syrup
Honey - 1 cup
Sugar - 1 cup
Water - 1 cup
Lemon juice - 1 teaspoon
Cinnamon - 1 teaspoon
Vanilla extract - 1 teaspoon
Thaw the phyllo dough as per the manufacturer's instruction.
Melt the butter and keep aside.Mix the nuts,sugar and cinnamon and keep aside.
Take a baking pan and cover with Aluminium foil for easy cleaning.Apply butter to the pan.
Then take one phyllo sheet and place it in the baking pan and apply butter over it with the help of a brush.
Similarly place around 8 sheets of dough brushing each layer with butter.
The dough is too delicate..So try not to tear while handling them.
then add half the nut-sugar mixture and spread evenly over the dough..
Then again cover with 5 to 6 sheets of dough, bushing each layer with butter.
Cover the remaining dough with a damp towel when not in use..Otherwise it might dry off.
Then add the remaining half of nut-sugar mixture and layer with 8 to 10 sheets of dough brushing each layer with butter..
Make sure to brush the top layer with butter as it gives the nice brown colour..
Cut the baklava into squares or diamonds.
Bake the baklava at 350 degree for 40 to 45 minutes.
Meanwhile prepare the syrup..Simmer the honey,sugar,water,lemon juice,cinnamon and vanilla for about 10 minutes..Aloow it to coll until it reaches a syrupy consistency..
Once the baklava is ready pour the honey syrup over it..
Cool the baklava and enjoy..
Stays fresh for around 10 days..
I am sending this to MasterBakers Challenge with the theme Vanilla
Sending this to AWED: Middle Eastern cuisine hosted by Siri and Dhivya