Green Kitchen: Baklava

Preparation Time : 30 min.

Baking Time : 30 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Serving : makes 24 portion

Phyllo Dough : 20 sheets

Unsalted Butter : 1/2 cup, melted

Walnut : 1/2 cup

Almond : 1/2 cup

Pistachios : 1/2 cup

Coconut Powder : 1/2 cup

Cardamon Powder : 1/ tsp

Sugar : 1/3 cup

Sugar : 3/4 cup

Water : 1/2 cup

Cinnamon Stick : 1 inch piece

Lemon Juice : 1 tea spoon

Pistachios : 1 tbsp, sliced

Thaw the phyllo dough according to manufacturer's directions. When thawed, roll out the phyllo dough sheets and cut the sheets according to the size of your baking pan (Sheets should fit inside the pan). Cover the sheets with damp towel to keep it from drying out.
Lightly grease a baking pan. I used 8x8 baking pan.
Process or chop nuts in small size. Combine all nuts, sugar and cardamon powder together. Keep aside.
Now place a phyllo dough sheet in greased baking pan. With the help of pastry brush, brush sheet with melted butter. Repeat it 7 times until it is 8 sheet thick, each sheet being brushed with melted butter.
Place a thin layer of nut mixture over it.
Cover it with 2 more phyllo dough sheets, brushing each sheet with butter.
Continue to repeat nut mixture and two buttered sheets of phyllo dough untill all nut mixture is used up. Top layer should be 8 phyllo sheets thick, each being individually buttered.
Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown.
While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
Spoon the cooled syrup over the hot baklava. Garnish with some finely crushed pistachios of desired and let it cool for at least 4 hours.

1. You can use combination of nuts of your choice.

Green Kitchen