This is a genuine ‘grandmother’ recipe for Egyptian Baklava. It’s nationally a really traditional and favourite dessert to have at family gatherings and if you like walnuts you’re sure to love it. There are a lot of variations on the actual shape of the Baklava, but this is one of the more traditional ones. Serves 10+
- Preheat oven to 350 ℉ (180 °C)
- Spread walnuts on a baking sheet and bake for 15 minutes
- After you take them out of the oven, mix the walnuts with ½ cup of melted butter and cinnamon in a bowl.
- Grease your pan (size depends on the size phyllo sheets you are using) and add two sheets; brush them with melted butter. Repeat this until you have used half your dough.
- Spread the nut mixture evenly over the dough.
- Again, place two sheets of dough and coat with butter. Repeat until you use the rest.
- Cut the Baklava in the pan before baking it, make diagonal lines and cut in a pattern to create diamonds.
- Bake in the oven for about 40 minutes until golden brown.
- Combine the sugar and water in a pot and heat it over the medium for about 10 minutes or until it begins to boil.
- Take off the heat and add lemon juice, then return it to heat until it starts to boil again. Then set it aside until the Baklava is done baking.
- Once both the Baklava and the syrup are cooled completely, pour the syrup over the Baklava coating it completely.
- Top with nuts to garnish and enjoy!