1 Box Phyllo Pastry 1 Cup ghee (Clarified butter) ( melted 500grams chopped pecan nuts or almonds or mixed almonds+pista (pistachio nuts) ½ Castor sugar 2 tablespoon cinnamon powder
Syrup 2 Cup sugar 2 Cup water ½ Cup Golden Syrup ¼ Teaspoon tartaric acid Rose water
Method to layer Baclava Unroll phyllo pastry, Grease a pyrex pan approx size (34*26 cm) Cut pastry ½ in width use one portion of the divided pastry and layer into pyrex pan. Spread nut mixture( including cinnamon and sugar ) over phullo sheets in pyrex. Take remaining portion of pastry and cover nuts. Holding down phyllo sheets, take a sharp knife and cut diamonds or squares. Cut through to bottom sheets. Pour melted ghee (Clarified butter) in Slits and top sheets of phyllo. Bake at 180cfor +/- 1hour thereafter reduce heat to 100c for ½ hour or until golden brown. Remove from oven and pour cold syrup oven hot baclara- Allow to set for +/- ½ day.
Variation- Phyllo Rolls. Divide one phyllo sheet into 3. Take one portion, and spoon +/- 2 teaspoon of filling along the width – fold sides over, roll up like for spring rolls- place in greased pyrex, pour melted ghee (Clarified butter) over rolls bake on 180c until golden- remove from oven, pour cold syrup over hot phyllo rolls and decorate. Allow to set.