Recipe of Baklava or baklawa.

Ingredients

• 200 g walnuts
• 50 g pistachios and a little more for decoration
• 50 g almonds
• 1 pack of phyllo dough
• 1/2 tsp nutmeg
• 1 tsp cinnamon powder
• 1 tablespoon brown sugar or brown sugar
• 150 g butter to brush the dough
• Ingredients for the syrup:
• 225 g sugar
• 175 ml water
• The skin of an orange
• 3 cloves
• 1 tablespoon orange blossom water.

Directions

1. 1

   The first thing we are going to do is prepare the syrup so that it cools down.

2. 2

   Heat a saucepan where we add the water and sugar, stir a little so that the sugar dissolves.

3. 3

   Add the orange peel, cloves and orange blossom water, stir well and let it boil at a medium-low temperature, cover it and let it cook for about 10 minutes.

4. 4

   We will have a fluid syrup, not very dense.

5. 5

   Remove the cloves and the orange peel, set aside.

6. 6

   You can also prepare the syrup the day before, which is how I did it and store it in the fridge. The day you prepare the baklava, you take the syrup out of the fridge so that it is at room temperature, while we prepare our cake. The consistency of the syrup is perfect, but you can do it all on the same day.

7. 7

   In a large bowl we are going to add the walnuts, pistachios and almonds, all well crushed into very small pieces. We also add the nutmeg, cinnamon and panela, mix everything and set aside.

8. 8

   I have clarified the butter but you can heat it in the microwave and just brush the dough.

9. 9

   But if you clarify it, that is so that the dough does not burn or darken. We will heat the butter in a saucepan and when it melts and releases some white lumps, we will remove the foam with a slotted spoon and filter it with the help of a sieve by placing a cloth or cotton cloth on top and we will have a clean, dark yellow liquid.

10. 10

    To prepare the baklava we can do it on the baking tray or in a glass dish. All we have to do is cover the entire bottom of the tray well with the phyllo dough, either by cutting all the sheets of dough a little, making the tray smaller or placing the sheets of dough one on top of the other covering the entire bottom and covering the entire bottom and covering the gaps.

11. 11

    We started by brushing the entire bottom of the tray with the butter and placing a sheet on top of it, brushing the second sheet again and so on until we have four sheets of dough one on top of the other, all brushed with butter. Cover the dough sheets with a cloth so that they don't dry out every time we pick one up or simply fold them up with the same paper that comes in the package.

12. 12

    On top we are going to spread it evenly and cover the entire last sheet of dough, half of the dried fruit mixture.

13. 13

    Photo of step 12 of the Baklava or Baklawa recipe

14. 14

    Preheat the oven to 180º C.

15. 15

    Repeat by placing another four sheets of phyllo dough, each one greased with butter, and put the rest of the nut mixture, well spread throughout the dough.

16. 16

    And finally, cover with the last four sheets of phyllo dough, greased one by one again with butter.

17. 17

    We also brush the last sheet of dough with butter and cut all the layers to the bottom with a knife into small pieces, because once baked we couldn't because it would break.

18. 18

    Bake for 25 or 30 minutes without burning the dough.

19. 19

    Once out of the oven and hot, we are going to pour all the syrup over it, spreading it well over all the pieces we had cut.

20. 20

    You can garnish with pistachios and let it cool.

21. 21

    If you can hold on, the baklava is much richer after 24 hours and you let the syrup soak well all over the cake, but if not you can let it cool for a couple of hours. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!