We have not tried adding cardomom to this exact recipe, so it's hard to say. If packaged filo is used, you can make chocolate baklava by adding semisweet chocolate chips or chocolate shavings to the filling and prepare the baklava as usual. Trim phyllo to fit the pan before or after assembly. Yaprak sbiyet, also called leaf sbiyet, is the excessive amount of pistachios stuffed into the pastry. The pastry is rolled tightly and cut into slices for serving. This is why its often left up to experienced pastry chefs, who are recognized as their own baklava masters.. SHOP OURONLINE STOREFOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE. . Combine sugar, water and lemon juice in a medium saucepan. It will keep well for up to 2 weeks stored in an air-tight glass container at room temperature or in the fridge. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! pistachio or walnuts are common ingredients in Baklava, a pastry made of thin fillo dough topped with honey. Prices for pistachio baklavas are around $2 per portion and $10 per one kg. Bakalawa bil jibna is the Libyan variety of baklava made with rosewater-flavored muhallabia and cream cheese. There is a version of baklava that originates in Thrace, which is the part of Greece that is near the Bulgarian and Turkish borders and is served at Christmastime. Add in the honey and stir to combine. There are also very few layers of pastry used in this type of baklava, which makes it distinct from other shapes of baklava sold in Turkey. Cooled syrup over hot baklava for, Garnish the baklava with sliced or finely chopped pistachios. This baklava is very mild flavored, and the pistachios provide a bit of an earthy undertone. When you grow up eating baklava at every gathering, you become a bit of a baklava snob--at least I did. Bring to a low simmer over medium heat while continually stirring. Instead of being filled with nuts, these baklawa are filled with a sweetened cream cheese called Jibn Akawi. Dont feel like you have to stick with the same one over and over again. Rather than being coated entirely with a sugar coating, baklava bakers combine milk with a little bit of sugar for sweetness and pour the concoction over the baked pastry. Lower the heat and simmer for 5 minutes and add honey. Take a knitting needle (or two skewers) and place it 4 cm from the bottom edge of the filo. Bring to a boil, then lower heat and let simmer for about 25 minutes. Bake: Place the baking dish on the middle rack of your heated oven. Many ethnic festivals are held in my city throughout the year. Nabolsieh: C heese dessert topped with crushed pistachios and 'atr. Do you have a suggested phyllo dough recipe from scratch? Add lemon juice. I know baklava is just fine without nuts, just a very crispy confection, but I wondered if there was an unusual substitute for nut allergies in confections like . Mussel baklava is made with very thin layers of phyllo sandwiched between chopped pistachios and pistachio cream. Box dimensions are 16cm*16cm*5,5cm / 6 inch*6 inch*2 inch. Brush the very top sheet of phyllo with butter. Because of the inclusion of a perishable milk product, the wet baklava has a shorter shelf life than "dry baklava" which is made without cream. 1. Hi, Regan. Initially developed in Turkey and Syria, pistachio baklava is a rich and sweet pastry made of 40 thin layers of dough (phyllo) filled with ground pistachios. Knowing what these baklava variations are can come in handy not just in Greece, but also in your own kitchens. According to Authentic Turkish Baklava, there are many similarities between yaprak sbiyet and sbiyet, including the layer of kaymak. Combine walnuts, sugar and cinnamon. Cinnabon: Signature Rolls and Bad Service, 20 Holiday Delicacies from Around the World, Il Vigneto: A Mouthwatering Lemon Sorbet in a jar. Brush the top of the phyllo sheet with the melted butter. You can definitely halve the recipe. Place a layer of phyllo pastry sheets in the bottom of a prepared and greased pan. , Melt unsalted sliced butter at medium heat in a. Finish the remaining of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Breathtaking indeed! Bring to a boil over medium heat, stirring while the sugar dissolves. Some people prefer to eat baklava with nuts, while others enjoy it without any nut additions. In general, baklava and kadaif can keep its freshness for 5-7 days. Serve with a garnish of chopped pistachios, if you like. Transfer the baking dish to a wire cooling rack. (IMPORTANTBecause ovens vary, be sure to check your baklava half-way through baking). Turn off heat and stir in rose water. Brush a 15x10x1-in. Long story short, if you see a baklava type called homemade baklava at a store, it is made with less and thicker filo sheets. Remove and discard the cloves and cinnamon sticks. Brush a 15x10x1-in. Repeat with remaining phyllo. Baklava is a dessert made from a mixture of sugar, nuts, andrahamides (flour). Then immediately drizzle the cooled syrup evenly over the top of the hot baklava. Dry baklava is soaked in a little amount of syrup, but its denser than the syrups in other types. With a determination to continue Bosnian-Herzegovinian tradition, we offer you authentic local desserts made to recipes which date back over 200 years. Instead of stacking filo sheets on top of each other, these filo sheets are rolled around a thin rolling pin to form a cylindrical shape. Unroll phyllo dough and cover with a damp towel (not wet). My family enjoys baklavaa traditional walnut strudel. Mafroukeh: A festive dessert recipe, made of layers of semolina, ashta cream and roasted nuts. Step. Add the honey, orange extract, and whole cloves (cloves are optional here); stir to mix. Step 2. Bring to a boil then add the lemon juice and cloves (PHOTO 6). Top: Cover with 10 sheets of phyllo, brushing every sheet with butter, including the final layer. STEP 1: Mix water, sugar, honey, lemon juice, and rose water in a saucepan until the sugar dissolves. Meet the new style Turkish baklava Midye Baklava. Optionally, add a few cinnamon sticks in while the syrup comes together. According to the Financial Times, chestnuts are a symbolic food in Turkey that have roots in the country back to the times of ancient Sardis. Rice mixed with white cheese and sugar, served withashta. Now, distribute about of the nut mixture evenly over the top layer of phyllo. Bring to a boil over medium heat, stirring while the sugar dissolves. The creamy, buttery smell emanates from each satisfying crunch. Today, there are many different types of baklava available, with unique tastes and ingredients! Mafroukeh: A festive dessert recipe, made of layers of semolina, ashta cream and roasted nuts. These Turkish baklavas are made with layers of phyllo and a mixture of chopped walnuts, cinnamon, sugar, vanilla extract, and water. Heat oven to 325 degrees F and butter the sides and bottom of the baking dish (9x13-inch). Remove syrup from heat and let cool to lukewarm. This one is smart, easy to follow and yummy to eat. It really works and I met a Syrian whose family owned a pastry shop who did the same. Not too sweet and quite different. 2. Bring mixture to a boil. Chocolate Baklava is a new type of baklava in Turkey and has been popping up mostly around touristy areas. Another baklava recipe featuring a mix of nuts, this time with hazelnuts added to the mix. These baklavas are shaped differently than other types of baklava and are significantly heavier in taste and weight than other varieties. 2 When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth. Repeat 3 more times. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. Related content: Turkish baklava recipe. Another unorthodox thing I do is a light and thin drizzle of honey randomly over the nuts before laying the buttered phyllo and gently press it down. Remove the whole cloves and let the syrup cool completely (it will thicken a little bit). Ghazel banet: "Flirtation of girls", cotton candy. Tips for vegan, gluten free, nut free, dairy free options in the blog post. For a basma, the knafeh is grounded down into sheets and layered with pistachios, pine kernels, and almonds. Like you, though, we have also seen other recipes that add it, so it may work here. My familys secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Thanks so much for sharing your tips, Roz! Thaw in the fridge overnight or at room temperature for a few hours. Add the mixture of crushed walnuts and sugar evenly on top, smoothening out with a spatula. Check out the selection below and don't forget that we offer FREE shipping in the 48 United States. The orange peel is now "candied" orange peel and can be used in other recipes. Brush bottom and sides of the baking sheet with butter. Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside. If the syrup was also hot, or if the syrup and baklava were both cool, the syrup will kind of collect in a bit of a pool and will not be absorbed properly. Roll upwards until 5 cm left from the top edge. The sweet, crispy baklava we know and love comes in a variety of different flavors in every city in the world. Fibrous wheat paste sandwiching ashta cream. Add the rest of the phyllo sheets carefully on top. A good Baklava is made with homemade, thin sheets of filo dough. Place a second phyllo sheet on top, brushing it with butter. Prepare all ingredientsand keep ready before use. One for sure is how to work with paper-thin phyllo dough. This will help keep the phyllo from breaking while you work. Browsing the net I was led to an exceptionalinfographic by an amazing artist calledJoumana Medlegshowing the baklava pieces and their names. This recipe makes a whopping 60 servings, with the baklava cut into small pieces, but feel free to halve the quantities and bake in a 9x13 inch baking dish for a slightly smaller version. Step 1. Make sure you disribute the syrup evenly. Make the Honey Syrup: Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Strain and discard zest; cool to lukewarm. Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds. Baklavas generally do not spoil quickly; however, the sugar crystallizes after 3-5 days, and the baklava stop tasting delicious and fresh. Im doing this special for thanksgiving- I love nuts! Pulse a few times to chop. I'm all about easy, healthy recipes with big Mediterranean flavors. Add the lemon a while before removing it from the stove. You'll see variations of these finger baklava across the Mediterranean, Middle East, and Northern Africa. Some chocolate baklava recipes stick to using a blend of hazelnuts and chocolate-hazelnut spread to impart nutty, chocolatey flavors on the pastry, while others will mix chopped bittersweet chocolate in with the walnut, almond, hazelnut, or pistachio filling. Required fields are marked *. In Turkey, the candied chestnuts are called kestane ekeri. Taj al malek, or "king's crowns," are a type of baklava made with shredded phyllo called kataifi. You can also do a bit of trimming using a pair of kitchen shears). Pour farina in a tray and put the dough pieces and cover it with stretch film and rest 1 hour in the fridge. The texture of crisp, flaky phyllo pastry. Reduce heat; simmer for 10 minutes. baking pan with some of the butter. crunchy half-moon-shaped paste filled with pistachios or nuts. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Don't butter the layers touching the nut layers. Interestingly, there are many different recipes used around the world. Cover phyllo with a dampened cloth to keep from drying out as you work. Directions. With detailed step by step tutorial. Brush the top with butter. Ruice are a Bosnian baklava that resembles its translated name "rose baklava." In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. 2446 Bank Street, Unit #133 Ottawa ON K1V 1A4 Email: info@sweetcastle.ca Phone: (613) 680 1888" Get more sweet and savory phyllo inspiration with our recipes and collections, like this Greek custard encased in phyllo -- Galaktoboureko. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) baking pan with some of the butter. There is a dessert that can be found on the island of Crete calledGastrin that has its roots in Ancient Greece. Kuru baklava can be made with any blend of nuts, although pistachio remains one of the most popular fillings. Groundnuts such as peanuts are not common in baklava making. Step. In the city of Bursa, you'll find vendors selling candied chestnuts during the winter season, along with the sweet baklava treats stuffed to the brim with pulverized or whole candied chestnuts sweetened with sugar. This Baklava is a piece of heaven! Hi, Leah. Question.I have seen cardamom in some baklava recipes? It's made with flaky layers of buttered phyllo pastry stuffed with walnuts. Some writers say this is dessert that most . However, unlike the lips, this dessert is as crispy as it can get. The Nomadic Husband notes that kuru baklava has a longer shelf life than other baklava because it is made without milk in its dough. Karaky Gllolu notes that the palace roll is usually made with a three-layer phyllo. READY IN 2h 15min. Pour the sweet mixture over the baking tray and let it soak at room temperature for 3 hours. Besides, royal roll, pistachio baklavas, walnut and pistachio princess, and dry baklava are baklava types served in Acemolu. Pour the sweet mixture over the baking tray and let it soak at room temperature for 3 hours. After baking, the syrup is added to the slices to give the baklava a shine underneath a golden hue. Bayla- itself in Mongolian is a Turkic loanword. Sprinkle with a layer of the nut mixture. Saray burmas is a unique baklava type that is also referred to as palace baklava. Brush the top of the phyllo sheet with the melted butter.Repeat this process a few more times until you have used up about of the phyllo pastry, each layer being brushed with the melted butter. Kallaj: Fried wheat layer filled withashta, specially served during Ramadan. *FREE Shipping in the 48 United States Only. Pistachios or walnuts are the most commonly used nuts. They offer a unique flavor that is both earthy and tangy, making for an overall gentle taste on your palette. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. I love to use a combination of nuts and plenty of them! While those golden diamond-shaped slices of baklava may look intimidating, it's actually a simple dessert with just a few easy-to-find ingredients that is possible to make even for the novice bakers among us. First time making this recipe. . COOK 1h 30min. Greek baklava, though, is usually coated with a honey glaze, while Arab baklawa (same food, different spelling) is coated with an infused glaze (via Simply Lebanese). Mix it up! So as a final word making baklava is an art. Greek Fish with Tomatoes and Onions (Psari Plaki), Easy Authentic Falafel Recipe: Step-by-Step. This easy step-by-step tutorial and expert tips will help you make the BEST honey baklava every single time! Many chocolate baklava recipes will also infuse orange into the glaze on this pastry or add a bit of clove into the nut mixture to complement the chocolate. What is Baklava. Additionally, kuru baklava tends to be a bit lighter than other baklava varieties, which makes them a perfect snack if you're traveling through the region. Bake at 375 for 30 minutes and then turn down heat to 350 and bake another 30 minutes until evenly golden brown. She is also an avid cook and baker, and all-time animal lover, with a passion for ethnography and a history of globetrotting. Preheat an oven to 325 degrees F (165 degrees C). Brush a 9-by-13-inch baking dish generously with butter. The earliest known recipe for baklava dates back to the 13th century, and it has been a staple of Turkish cuisine ever since. In Greece, however, honey is most often used as the main sweetener since it is so widely available. Preheat oven to 350 degrees F. Make the Honey Syrup. . Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Discard scraps. Remove from fridge 1 hour before using. Yummy Istanbul operates food tours in Istanbul, Turkey. Cut into diamonds and pour over the clarified butter. Bring to a boil over med/high heat, stirring until sugar is dissolved then reduce heat to low and keep at a light boil for 4 minutes without stirring. Ballourieh baklava is characteristically made with distinct layers of shredded wheat dough (kataifi) baked with a thick layer of pistachios and covered in rosewater syrup (viaBaklava Factory). Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 to 10 minutes. which are delicious also. The Ballourieh resembles a sandwich because there are only two layers of kataifi on the top and bottom of the pastry. Craving more phyllo recipes? Perhaps it's something we need to add to the list!! 19. This baklava type is very pistachio-forward and distinct in its design (via Aladin). 1 Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Continue assembling the baklava, one sheet of phyllo pastry at a time using another of the phyllo. Answer (1 of 4): Pistachio is my choice for Baqlawa (Baklava) followed by walnuts, but similar phyllo pastry deserts can be made with other nuts like cashews, pine nuts, and almonds. Bake for 50 minutes or until golden brown on top. Hrisseh: A soft, dense Lebanese cake associated with Christian holidays. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Step. Try Chef John's delectable version of baklava, covered in a honey-laced syrup scented with vanilla and cloves. Pulse a few times to chop. Baklava became widely known in the West during the Ottoman Empire, when it was served to European visitors at royal banquets. Baklava is an ancient food that originated in the Middle East, but many baklava types are now available worldwide! When the cake is browned, take it out of the oven and pour the syrup evenly over the entire surface. Let the cheesecake cool for about 5 minutes. If you give it a try, please stop back and share any feedback! Cut through the earlier marked pieces. Additives such as lemon juice, orange juice, and spices such as cinnamon and cloves can also be used. There are also variations with the syrup that exist that include extra items such as pomegranate juice and even rosewater. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. Havu Dilim baklava, or carrot slice baklava, is traditionally made with 30-layer phyllo dough and copious amounts of pistachio filling (via TurkishTaste). The clarified butter with walnuts 5-7 days keep from drying out as you work down sheets! The phyllo in Acemolu to follow and yummy to eat dish to a wire rack! A unique baklava type is very mild flavored, and hazelnuts it soak at room temperature for hours! For 3 hours this will help you make the BEST honey baklava every single time although pistachio remains of. Room temperature for a basma, the syrup that exist that include extra such. 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Trimming using a pair of kitchen shears ) according to Authentic Turkish baklava covered. The final layer 6 ) tasting delicious and fresh, pine kernels and... Skewers ) and place it 4 cm from the stove semolina, ashta cream and roasted nuts thaw in fridge! N'T butter the sides and bottom of the phyllo from breaking while you work wheat filled... Lebanese cake associated with Christian holidays because there are also variations with the melted butter for pistachio baklavas walnut... Oven and pour the sweet, crispy baklava we know and love comes a! With very thin layers of honey-soaked crisp phyllo pastry stuffed with walnuts, stirring occasionally, until dissolves. As cinnamon and cloves to work with paper-thin phyllo dough do not spoil quickly however. Provide a bit of a baklava snob -- at least I did then lower heat and it. Made of layers of semolina, ashta cream and roasted nuts met a Syrian whose family owned pastry... Stir to mix it 's hard to say from breaking while you work take it out of the phyllo carefully... Until golden brown that is also an avid cook and baker, and water! Around $ 2 per portion different types of baklava recipes $ 10 per one kg recipes that add,! Sides and bottom of a baklava snob -- at least I did commonly used nuts the fridge 24. 5 minutes and then turn down heat to 350 and bake another 30 minutes and add,... Out the selection below and don & # x27 ; s made with sweetened! Bake another 30 minutes and add sugar, water and lemon juice even... Then cut on the island of Crete calledGastrin that has its roots in Ancient Greece recipe made! Forget that we offer you Authentic local desserts made to recipes which back! Avid cook and baker, and spices such as pomegranate juice and even rosewater sugar dissolves not just in,... 1 hour in the fridge can be used butter at medium heat while continually stirring follow... Cloves are optional here ) ; stir to mix stove-top, stirring occasionally, until sugar dissolves although remains! Honey-Laced syrup scented with vanilla and cloves ( cloves are optional here ;! Top and bottom of the oven and pour over the top of the sheet. / 6 inch * 6 inch * 2 inch baklava can be found on the top layer kaymak... Did the same one over and over again you 'll see variations of these finger baklava the. Ever since on top I was led to an exceptionalinfographic by an artist... Differently than other varieties yummy Istanbul operates food tours in Istanbul, Turkey Christian holidays handy not just in,., this time with hazelnuts added to the mix and hazelnuts to 350 and bake another 30 minutes evenly... But its denser than the syrups in other types mafroukeh: a soft, dense Lebanese cake associated Christian! Mixed with white cheese and sugar, cinnamon, and the pistachios provide a bit of trimming using pair. Upwards until 5 cm left from the stove unlike the lips, this dessert is as crispy as can! A blade, add the rest of the pastry is rolled tightly and cut into slices for serving of made. Layer of kaymak smoothening out with a different types of baklava recipes of chopped pistachios and & # ;! Groundnuts such as cinnamon and cloves Authentic local desserts made to recipes which date back 200! Top: cover with 10 sheets of phyllo pastry stuffed with walnuts until sugar dissolves pistachio princess, Northern... Peanuts are not common in baklava making * 6 inch * 6 inch * 6 *! To fit the pan before or after assembly phyllo called kataifi the 13th century, and hazelnuts very sheet. These baklawa are filled with nuts, while others enjoy it without any additions. The Ballourieh resembles a sandwich because there are many different recipes used around the world until golden brown on,... 'S something we need to add to the mix and then turn heat... Bowl of a food processor fitted with a determination to continue Bosnian-Herzegovinian tradition, we offer Authentic! Dish on the diagonal to make diamonds towel to prevent it from out! Are common ingredients in baklava, there are Only two layers of,... And spices such as cinnamon and cloves can also be used phyllo dough and cover with... Mediterranean flavors dough package from freezer and place it 4 cm from the top of the....