|Baklava with walnuts, almonds and hazelnuts|
Phyllo dough sheets
Butter to grease phyllo dough
1 cup roasted almonds, coarsely ground
1 cup toasted walnuts, coarsely ground
1 Cup roasted hazelnuts, coarsely ground
1/4 cup sugar
1 teaspoon cinnamon and a little of cloves
Blossom water or rose water
Almonds for garnish
Honey mixed with blossom water
How to prepare the filling
Mix almonds, walnuts, hazelnuts with cinnamon, cloves. Add blossom water or rose water and mix. Set aside.
Brush baking dish with butter.
Layer 8 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
Place the filling mixture over the dough.
Layer the rest of phyllo on top, brushing each with butter before adding the next. Brush the top piece with extra butter.
Use a sharp knife to cut the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Garnish each slice with almonds.
Bake for 30 minutes in a preheated panggangan at 450 degrees F for the first 5 minutes, then the rest at 350 degrees F.
Remove from oven.
Pour the honey mixed with blossom water over the warm baklava; let soak, uncovered. Serve
Photograph by fatafeat