Walnut and Almond Baklava

Macedonian Walnut and Almond Baklava Recipe | Ingredients and Instructions

Region / culture: Macedonia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 12

Introduction

Walnut and Almond Baklava is a delicious and traditional Middle Eastern dessert made with layers of flaky pastry filled with a mixture of nuts and spices, then soaked in a sweet syrup. This decadent treat is perfect for special occasions or as a sweet ending to a meal.

History

Baklava has a long history that dates back to the Ottoman Empire. It is believed to have originated in the imperial kitchens of the Topkapi Palace in Istanbul, where it was served to sultans and their guests. Over time, baklava spread throughout the Middle East and Mediterranean region, becoming a popular dessert in many countries.

Ingredients

1 lb (454 g) strudel or fillo pastry sheets
0.5 lb (227 g) sweet butter, melted
0.5 lb (227 g) walnuts, coarsely ground
0.25 lb (113 g) blanched almonds, coarsely ground
0.25 lb (113 g) sesame seeds (unsalted)
1 tbsp ground cinnamon
1 tbsp icing sugar

Syrup

3 cups sugar
4 cups water
juice of 0.25 lemon
1 piece orange peel
1 piece lemon peel
0.5 cup liquid honey

How to prepare

Toast the almonds and sesame seeds for about 10 minutes or until they are lightly browned.
Combine the toasted almonds and sesame seeds with the walnuts, cinnamon, and sugar.
Melt the butter over low heat and lightly grease a large baking pan that is at least 0.5 inch deep.
On your work area, take the pastry sheets one by one and, using a pastry brush, spread melted butter on each sheet, stacking them on top of each other to create seven layers.
Brush the top sheet with butter again.
Sprinkle the nut mixture along the long side of the rectangle, leaving the other half clear.
Roll the pastry from the side with the nuts, jelly-roll fashion, to create a complete roll with the nuts in the center and layers of pastry around them.
Repeat these steps until all the sheets and nut mixture have been used.
Brush each roll with butter.
Preheat the oven to 350°F (177°C) and bake for about 45 minutes or until lightly browned.

Syrup

Bring the sugar, water, and peel to a boil and allow them to simmer for 45 minutes or until the syrup is honey-colored.
Remove from the heat and add lemon juice and honey.
When the baklava is baked, remove it from the oven and let it cool slightly.
Cut it into 2-inch diagonal pieces and return to the oven to heat thoroughly.
Remove from the oven again and cover with warm (not hot) syrup, using all the syrup.

Variations

Add a sprinkle of chopped pistachios on top for extra color and flavor.
Substitute honey with maple syrup for a different twist on the syrup.

Cooking Tips & Tricks

Make sure to brush each layer of pastry with melted butter to ensure a crispy and flaky texture.

- Toasting the nuts before adding them to the filling enhances their flavor.

- Cutting the baklava into diagonal pieces before baking helps to create a beautiful presentation.

- Allow the baklava to cool slightly before pouring the syrup over it to prevent it from becoming soggy.

Serving Suggestions

Serve Walnut and Almond Baklava with a cup of hot tea or coffee for a delightful treat.

Cooking Techniques

Layering the pastry sheets with butter ensures a crispy and flaky texture in the baklava.

Ingredient Substitutions

You can use pistachios or pecans instead of walnuts and almonds for a different flavor profile.

Make Ahead Tips

You can prepare the baklava ahead of time and store it in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Arrange the baklava on a platter and garnish with a dusting of powdered sugar and a sprinkle of cinnamon for an elegant presentation.

Pairing Recommendations

Pair Walnut and Almond Baklava with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Storage and Reheating Instructions

Store leftover baklava in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Walnut and Almond Baklava contains approximately 300 calories.

Carbohydrates

Each serving of Walnut and Almond Baklava contains approximately 30 grams of carbohydrates.

Fats

Each serving of Walnut and Almond Baklava contains approximately 20 grams of fat.

Proteins

Each serving of Walnut and Almond Baklava contains approximately 5 grams of protein.

Vitamins and minerals

Walnuts and almonds are rich in vitamins and minerals, including vitamin E, magnesium, and copper.

Alergens

This recipe contains nuts and butter, which may be allergens for some individuals.

Summary

Walnut and Almond Baklava is a rich and indulgent dessert that is high in calories and fats, but also provides a good source of protein and essential nutrients from the nuts.

Summary

Walnut and Almond Baklava is a classic Middle Eastern dessert that is sure to impress your family and friends. With its layers of flaky pastry, crunchy nuts, and sweet syrup, this indulgent treat is perfect for any special occasion. Enjoy a taste of the Middle East with this delicious and satisfying dessert.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Walnut and Almond Baklava. It was many years ago, during a trip to Greece with my husband. We were wandering through the bustling streets of Athens, taking in the sights and sounds of this vibrant city. As we passed by a small bakery, the aroma of freshly baked pastries wafted out onto the street, drawing us in like a magnet.

Inside, the shelves were lined with a tempting array of sweet treats, from flaky phyllo pastries to syrup-soaked baklava. I had always been a lover of all things sweet, so I couldn't resist trying a piece of the baklava. As I took my first bite, the rich blend of honey, nuts, and spices exploded on my taste buds, sending me into a state of pure bliss.

I knew right then and there that I had to learn how to make this delectable dessert for myself. I begged the baker to share his recipe with me, but he just smiled and shook his head. Undeterred, I made it my mission to recreate the baklava at home, using my own culinary skills and intuition.

I spent hours in my kitchen, experimenting with different combinations of nuts, spices, and sweeteners. I tried adding cinnamon and cloves for warmth, honey for sweetness, and a touch of lemon zest for a hint of brightness. After several failed attempts, I finally hit upon the perfect balance of flavors and textures.

The key, I discovered, was in the layers of phyllo dough. Each sheet had to be brushed with melted butter and sprinkled with a mixture of ground walnuts and almonds before being stacked and baked to golden perfection. The nut filling had to be just the right consistency – not too dry, not too wet – to create that irresistible crunch and chewiness that defines a good baklava.

But the real secret to my Walnut and Almond Baklava was in the syrup. I learned from a kind old woman in a remote village that the key to a truly decadent baklava was in the syrup that soaked into the layers of phyllo. She shared her recipe with me, a blend of sugar, water, and honey simmered with a cinnamon stick and a few cloves until thick and fragrant. The hot syrup was then poured over the freshly baked baklava, allowing it to seep into every nook and cranny, infusing the pastry with sweetness and moisture.

As I pulled my first batch of Walnut and Almond Baklava out of the oven, I could hardly contain my excitement. The golden layers of phyllo glistened with honey and nuts, beckoning me to take a bite. I cut into the baklava, savoring the sound of the crispy layers crumbling beneath my knife. The aroma of cinnamon and cloves filled the air, transporting me back to that tiny bakery in Athens where it all began.

I took a small bite of the baklava, closing my eyes as the flavors exploded on my tongue. The crunch of the nuts, the sweetness of the honey, the warmth of the spices – it was perfection in every bite. I knew then that this recipe would become a beloved tradition in my family, passed down from generation to generation.

And so, every time I make Walnut and Almond Baklava, I am reminded of that magical moment in Athens when I first discovered the joy of creating something truly special with my own two hands. The recipe may have come from a faraway place, but the memories and the love that go into each batch are uniquely mine. And that, to me, is the true beauty of cooking – the ability to create something delicious and meaningful that brings joy to those you share it with.