To do this, combine 1 pound of raw nuts in a food processor, set to pulse, and then blend until the nuts are diced medium-fine. Then, add 1 cup of sugar and the ground spices, and pulse until combined. Now it’s time to assemble the baklava. To do this, unroll the phyllo, leaving the plastic sheet on the bottom. Place a layer of paper towels over the phyllo, with a damp towel on top. Layer the nut mix and the phyllo, and then oil the pan with the clarified butter. Place each layer in the pan, pressing down, also buttering each layer. Once it’s assembled, bake 30 to 35 minutes at 325 degrees Fahrenheit. Then, set a time for 15 minutes and put water on to bowl, and then crush some cardamom seeds and add a 1/2 cup of hot water. When the timer goes off, set it for another 15 minutes and then combine 1/2 cup(118ml) cardamom water (with seeds and husks still), 1 cup sugar and 1/2 cup honey. Boil for 5 minutes, strain out the solids, and then put back on the heat, cooking until it reaches 225 degrees Fahrenheit. Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
Now it’s time to assemble the baklava. To do this, unroll the phyllo, leaving the plastic sheet on the bottom. Place a layer of paper towels over the phyllo, with a damp towel on top. Layer the nut mix and the phyllo, and then oil the pan with the clarified butter. Place each layer in the pan, pressing down, also buttering each layer. Once it’s assembled, bake 30 to 35 minutes at 325 degrees Fahrenheit. Then, set a time for 15 minutes and put water on to bowl, and then crush some cardamom seeds and add a 1/2 cup of hot water. When the timer goes off, set it for another 15 minutes and then combine 1/2 cup(118ml) cardamom water (with seeds and husks still), 1 cup sugar and 1/2 cup honey. Boil for 5 minutes, strain out the solids, and then put back on the heat, cooking until it reaches 225 degrees Fahrenheit. Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
To do this, unroll the phyllo, leaving the plastic sheet on the bottom. Place a layer of paper towels over the phyllo, with a damp towel on top. Layer the nut mix and the phyllo, and then oil the pan with the clarified butter. Place each layer in the pan, pressing down, also buttering each layer. Once it’s assembled, bake 30 to 35 minutes at 325 degrees Fahrenheit. Then, set a time for 15 minutes and put water on to bowl, and then crush some cardamom seeds and add a 1/2 cup of hot water. When the timer goes off, set it for another 15 minutes and then combine 1/2 cup(118ml) cardamom water (with seeds and husks still), 1 cup sugar and 1/2 cup honey. Boil for 5 minutes, strain out the solids, and then put back on the heat, cooking until it reaches 225 degrees Fahrenheit. Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
Place a layer of paper towels over the phyllo, with a damp towel on top. Layer the nut mix and the phyllo, and then oil the pan with the clarified butter. Place each layer in the pan, pressing down, also buttering each layer. Once it’s assembled, bake 30 to 35 minutes at 325 degrees Fahrenheit. Then, set a time for 15 minutes and put water on to bowl, and then crush some cardamom seeds and add a 1/2 cup of hot water. When the timer goes off, set it for another 15 minutes and then combine 1/2 cup(118ml) cardamom water (with seeds and husks still), 1 cup sugar and 1/2 cup honey. Boil for 5 minutes, strain out the solids, and then put back on the heat, cooking until it reaches 225 degrees Fahrenheit. Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
Layer the nut mix and the phyllo, and then oil the pan with the clarified butter. Place each layer in the pan, pressing down, also buttering each layer. Once it’s assembled, bake 30 to 35 minutes at 325 degrees Fahrenheit. Then, set a time for 15 minutes and put water on to bowl, and then crush some cardamom seeds and add a 1/2 cup of hot water. When the timer goes off, set it for another 15 minutes and then combine 1/2 cup(118ml) cardamom water (with seeds and husks still), 1 cup sugar and 1/2 cup honey. Boil for 5 minutes, strain out the solids, and then put back on the heat, cooking until it reaches 225 degrees Fahrenheit. Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
Once it’s assembled, bake 30 to 35 minutes at 325 degrees Fahrenheit. Then, set a time for 15 minutes and put water on to bowl, and then crush some cardamom seeds and add a 1/2 cup of hot water. When the timer goes off, set it for another 15 minutes and then combine 1/2 cup(118ml) cardamom water (with seeds and husks still), 1 cup sugar and 1/2 cup honey. Boil for 5 minutes, strain out the solids, and then put back on the heat, cooking until it reaches 225 degrees Fahrenheit. Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
Then, set a time for 15 minutes and put water on to bowl, and then crush some cardamom seeds and add a 1/2 cup of hot water. When the timer goes off, set it for another 15 minutes and then combine 1/2 cup(118ml) cardamom water (with seeds and husks still), 1 cup sugar and 1/2 cup honey. Boil for 5 minutes, strain out the solids, and then put back on the heat, cooking until it reaches 225 degrees Fahrenheit. Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
Once it’s done, remove from heat, set on hot pads and let cool for 60 seconds before pouring on the syrup. Finally, let it cool for 30 minutes to an hour, and then cut into pieces, letting it set another 4 to 12 hours before serving.
Wow! We can’t wait to try this for ourselves. Sure, this recipe takes some time and you have pay attention to detail, but boy is it worth it. This Greek treat is absolutely amazing!
Article Source: Instructables
