Baklava is a delicious Middle Eastern combination of walnuts and Pistachios with layers of phyllo pastry held together with a delicious syrup. Other nuts can be used or just walnuts solo. This baklava is not traditional, but it is the cook and share way of doing it. Get the recipe: https://cooknshare.com/recipe/baklava/

As I mentioned, you do not have to use the nuts suggested, but they produce a delicious combination of flavours. The walnuts are important but any kind of nuts can be combined with them. If you do not have a food processor, you can put them in a bag and pound them up.

I just add cinnamon as a spice but nutmeg, all spice can be used too. Feel free to add the spices of your choice.

You can pick the phyllo dough up in any grocery store just about anywhere in the world. Make sure you let it thaw in the fridge for about 24 hours. When putting the layers on make sure it is cover with a damp cloth or it will become dry.

The number of layers is a matter of choice. I go 8 on the bottom and a layer of nuts. Three layers of five with nuts in between and a final layer of eight. I also only butter every second layer. It is best to dab the butter as the dough is so thin.

A nine by thirteen pan seems to work perfect if you cut the dough in half, but you can trim the dough to whatever pan you have on hand.

You can cut it in any direction, but I like to do several cuts diagonally and then about 3 cuts straight. It is simply a matter of preference.

They syrup is a matter of preference, as well. I use water, sugar, and honey, and lemon or orange juice, but you can add other mixtures too.

It is important to let the baklava sit at room temperature for at least twelve hours to let the syrup sink and and harden.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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