Recipe of Homemade Baklava with date filling

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The ingredients needed to make Baklava with date filling:

1. Take 16 phylo pastry sheets
2. Take 100 gm melted butter
3. Get for the filling:
4. Prepare 1/2 kg ripe black dated deseeded and peeled
5. Take 2 tbsp butter
6. Prepare for the syrup:
7. Prepare 1 cup sugar
8. Prepare 1 cup water
9. Get 1 tsp lemon juice
10. Take 1 tbsp rose water
11. Make ready 1 tbsp orange flower water

Its origins go so far back, nobody is certain as to. In a food processor, add in the dates, almonds, walnuts, pistachios, orange zest, cinnamon, and salt. Pulse until the mixture is just roughly chopped. You do not want them to be fine as they will not have the right consistency for the baklava.

Instructions to make Baklava with date filling:

1. FOR THE SYRUP: Prepare it one day ahead. Put Water and Sugar on HIGH heat stir well till Sugar dissolves. boil uncovered for 5 minutes. Add lemon juice, rose water and orange flower water and boil for 2 more minutes. Cool and refrigerate.
2. FOR THE FILLING: In a heavy base pan on very low heat mix prepared dates and Butter. Simmer for about 30 - 40 minutes stiring on and off until dates turn to a dark red colour and all Water evaporates. Set aside. Keep warm.
3. ASSEMBLING YOUR DESSERT: Spread one phylo pastry sheet in a buttered baking dish and brush pastry sheet with melted butter. Repeat this process with 8 sheets brushing each sheet with Butter. Spread your warm date filling evenly over the phylo pastry. Spread one phylo pastry sheet over the dates, brush with melted butter. Continue till you finish all the phylo pastry sheets.
4. Cut the phylo pastry into squares with a sharp knife. The size of each square is up to you.
5. Preheat oven to 180C. Bake your baklava for 30 minutes. Raise temp to 200C and bake for 10 more minutes till golden brown.
6. Remove HOT baklava from oven and immediately pour COLD refrigerated syrup over baklava. (This is the secret of a crispy baklava.)
7. Best eaten same day.
8. Enjoy

Pulse until the mixture is just roughly chopped. You do not want them to be fine as they will not have the right consistency for the baklava. As for the filling, there is a variety of it depending on the region it is made.. a persistent cookie will be stored by a web browser and will remain valid until its set expiry date, unless deleted by the user before the expiry date; a session cookie, on the other hand, will expire at the end of the user session . CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and "pretty". Put the cooled sauce on as soon as you pull the baklava out of the oven.

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