I saw this on pinterest. I made it for a lab party. It is SINFUL ! Enough said 😀
This is truly a decadent recipe and the original recipe comes from Food and Wine magazine. Here is the link.
I followed the recipe to the word so i will be lazy and not write our the recipe but here are some pictures to get your taste buds drooling.
after toasting the nuts and taking the skin off. This will take some time but rub off the skin between a kitchen towel.
And now for the phyllo. FOLLOW the directions and when they saw keep the sheets covered, keep them covered with a damp towels. If the phyllo dries out it will turn brittle and tear–not good.
And this is what it looks like after all the layers have been assembled. Cut up and ready to bake !
While it bakes make the syrup. I put in a whole cinnamon stick for good measure 🙂
And that is what it looks like right out of the oven. All golden and delicious. I pierced each square with a whole clove (for decoration) and then poured over the syrup on the hot baklava.
And after resisting the urge to eat the whole pan, I waited patiently, overnight and this is what it looks like and trust me it tastes even better !