Today, at besties, we bring you a middle eastern dessert called Baklava, which is made with buttered layer of filo sheets and nuts of your choice, I have used almonds, walnuts and pistachios…you can work around with any choice of nuts or a combination according to your taste and, I strongly recommend pistachios for the wonderful green color they bring to the dessert.
The most tricky part while making baklava is working with the filo sheets, which are very thin like tissue-paper. Some of the tips for the filo sheets:
Defrost your filo according to the instructions on the packet, put it in the fridge a night before you plan to make baklava or defrost it at room temperature for about 1hr 30mins.
Filo sheets are easily ripped because of how thin they are, but that’s ok. You can use the ripped sheets in between layers and it won’t show.
Try working with 2-3 sheets at once, that makes the handling easier as there is no need to butter every layer.
Keep the sheets near to your baking area so that you need not transport very far once you start using.
Baklava tastes best after it sits for a while, so it’s perfectly fine to prepare it a day before you plan to serve it.
Baklava is a traditional Turkish sweet pastry often eaten as a dessert. It is made of thin filo sheet layers filled with nuts, pistachios, walnuts which is then sweetened with sugar syrup or honey.