Baklava is a dessert that comes in various shapes and preparation methods. Typically, it consists of thin layers of phyllo dough (the word “phyllo” comes from the Greek word for “leaf”) and is filled with a mixture of pistachios or nuts and sweet syrup.

Ingredients:

• I’m using pre-made kataif dough strips to add a crunchy texture to my baklava.
• Water.
• 150 grams of melted butter.
• For the filling:
• 150 grams of walnuts.
• 70 grams of sugar
• 1 tablespoon of cinnamon

Instructions:

1. Heat the oven to 170 degrees.
2. To make the syrup,  boil 1 cup of water, 1 cup of sugar, 1 tablespoon of lemon, and 1 tablespoon of citrus blossoms until it thickens. Once done, set it aside to cool. For best results, I recommend preparing it a day before and keeping it in the refrigerator.
3. A package of Kadaif hairs thawed overnight in the refrigerator, + a little 
4. Place all the stuffing ingredients in a food processor with a steel blade and grind coarsely.
5. Separate the Kadaif hairs and mix them with the water.
6. Take a small group of the kadaif, ensure no gaps, and place a spoonful of the filling.
7. Start rolling and tightening as much as possible until you get a roll, and place with the seam side at the bottom to prevent the roll from opening.
8. Continue the same way and place each roll next to the other until finished.
9. Pour the melted butter and bake for 30-35 minutes until brown.
10. When the baklava comes out of the oven while still warm, generously pour the sugar syrup over it.
11. Cool to room temperature, and enjoy (-: