https://mission-food.com/baklava-bourma-and-kadayef/
| Ingredients—Pastry · 454 gramps Filo pastry · 170 grams unsalted butter Ingredients—Filling · 113 grams walnuts finely chopped · 1 1/2 tablespoons granulated sugar · 3/4 teaspoon ground cinnamon Ingredients—Syrup · 400g granulated sugar · 3/4 cup water · 1 tablespoon lemon juice · 5 whole cloves |
| Instructions 1) Preheat oven 180 Celsius. Grease a 9 by 13 inch pan 2) Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside 3) Open the package of filo pastry and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn’t dry out. Take on sheet of filo and fold it to fit the inside of the pan (it may not be folded exactly in half in order to fit) lightly brush/ blot with melted clarified butter. 4) Repeat with another sheet of filo but this time place the folded sheet facing the other way so you alternate directions of where the dough is folded. Again, blot with butter and continue like this until half the dough is arranged in the pan. The box will tell you approximately how many sheets it contains. But feel free to count it to be more exact on when to stop. 5) Spread the filling evenly over the dough. Continue folding and arranging the filo as above until you reach the last layer. For the last layer while the sheet is still on you work surface brush the dough lightly with clarified butter before folding it (so there is butter in the middle), then carefully flip it over and place in in the pan so the top is a smooth sheet of dough and the uneven folded part is hidden underneath. 6) Cut diamonds with a very sharp knife by cutting lengthwise int o1 1/2 inch wide strips and then start at one corner with 45 degree diagonals spaced about 2 inches part until you make diamond shapes with the whole pan. 7) Spoon the remining hot clarified butter evenly over the top, using the back of the spoon to gently spread the butter, if needed, without disturbing the top layer of filo. 8) Bake for about 45 to 55 minutes until golden brown. Cool completely before moving. 9) Prepare the syrup by dissolving the sugar in the water over high heat. 10) Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest of about 17 of 18 minutes until the syrup is warm but not too hot 11) Discard the cloves and ladle the very warm syrup over the pan of paklava and let it soak until mostly absorbed., about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the paklava is cut all the way through before serving. Store at room temperature |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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