Baklava

Prep time: 20 mins Cook time: Total time:

Ingredients

1 pack phyllo sheets

1 cup ghee, melted (you can substitute with unsalted butter)

1 cup sugar

2 cups peanuts, chopped

1 teaspoon cinnamon

Sugar Syrup

1 cup sugar

1/2 cup water

a few drops of lemon juice

Equipment

Measuring cups and spoons

Medium bowl

Small bowl

Pastry brush

Medium heatproof sauce pan

Spatula

Chopping board

Kitchen towel, damp

Baking tray

Small spoon

8 by 8 square baking cake pan, brushed with melted butter or ghee

Small heatproof pot.

How To

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius

Melt the ghee and place in the small bowl. Set aside.

In a small bowl, mix the peanuts, sugar and cinnamon. Mix them until well combined.

Lay out your phyllo sheets on a baking tray and cover with a damp kitchen towel.

Take one phyllo sheet and place it on the chopping board or counter. Using the pastry brush, spread the melted ghee over it. Repeat with five more phyllo sheets. Brush ghee over the top one.

Sprinkle about 2-3 tablespoons of the peanut and sugar mixture over the phyllo sheet.

Repeat with another six sheets.

Roll the phyllo sheets, staring with the long side.

Using a knife, cut the filled phyllo sheets into equal sizes.

Place the phyllo rounds onto the baking dish. Pour the remaining ghee over the sheets slowly moving across all of them.

Bake in the preheated oven for-heated oven for 20-25 minutes or until slightly browned.

While they’re baking, make the sugar syrup. In a small heatproof pot, combine the water and sugar.

Let it simmer for about 5 minutes or until it starts to slightly thicken. Squeeze a few drops of lemon juice and let it boil for about a minute. Remove from the stove top.

Remove the baklava from the oven and immediately pour the sugar syrup over them.

You can serve them warm or cooled.