Newspaper shape baklava

Baklava is a kind of crunchy sweet and rich pastry made with filo pastry and filled with chopped nuts such as: almonds, walnuts, pistachio and hazelnuts and spices like, cinnamon, cardamom and cloves.
In Iran there is drier version of baklava as well that is cooked in diamond- shaped and flavoured with rose water.
Baklava is very popular in Iran, Turkey, Greece, countries around Persian Gulf, Republic Azerbaijan, Armenia and African countries such as: Libya, Tunisia and Algeria.

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Ingredients

  • Filo pastry sheets
  • 300g unsalted butter, melted
  • 400g walnuts, finely chopped
  • 400g almonds, finely chopped
  • 1tbsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp clove powder
  • 1/4 cup sugar

Recipe for the syrup

  • 1 ½ cup sugar
  • 1/4 cup honey
  • 3/4 cup water
  • 1/2 tsp cinnamon powder
  • 1tbsp lemon juice
  • 1 ½tsp rose water or orange blossom

Preparation
Preheat the oven to 160C.
For making sugar syrup,add water, honey, lemon juice, sugar and cinnamon powder in a pot. Mix ingredients until sugar dissolves. Bring it to a boil and turn off the heat. Add Rost water, give stir and set aside to cool down.

Add cinnamon, cardamom, nutmeg, clove and sugar to the chopped nuts and mix together, and set aside.
Lay one sheet of filo pastry on working table and brush with melted butter. Then, spread the chopped nuts over pastry.Then pinch the filo pastry lengthwise (as you see in the images). Spread chopped nuts on the filo pastry and fold it .

Grease the baking tray and Place rolled pastry in the baking tray. Cut it into small square shapes.  Brush with melted butter. Put the tray in the preheated oven and allow to bake for about 45-50 minutes or until golden brown. Once baklava is ready, Pour chilled sugar syrup over warm  baklava and garnish with some chopped nuts. Let baklava set in sugar syrup for 5-6 hours and serve it.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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