Don’t forget to go through the baking tips first, CHECK IT NOW!
This is a traditional dessert you find in Sudan, and in many North African, Mediterranean and Middle Eastern countries..that in itself tells you a lot about how delicious this dessert is! It is crunch heaven, with sweet sugar syrup in every bite. We make this in almost every celebratory occasion…and many other moments also!
Ingredients:
Baklava
- ½ package Phyllo Sheets
- 1 cup ghee
- 2 cups crushed peanuts
Syrup
- 1 cup sugar
- ½ cup water
- ½ lemon
Equipment:
| Measuring cups |
| Baking sheet |
| Pastry brush |
| 1 stove top pan |
| Baking tray lined with parchment paper |
How to…..
Preheat oven to 350 degress Fahrenheit/ 176 degrees Celsius
Lay out a filo pastry sheet and brush it with ghee using the pastry brush (be gentle). Lay another sheet on top of it and brush it with ghee. Then take a large serving spoon and place it on the long edge of the filo pastry and roll up the filo pastry (loosely). When you get to the end, pull it down gently with your hands and it starts to crunch up. Be gentle. Then place it on the baking tray and shape it into a circle. Take a spoonful of crushed peanuts and place them in the center of the pastry. Finish doing this with all the filo sheets. Brush them with ghee. Bake for 30 minutes.
Syrup
Mix the sugar and water and let them boil. Add a few squeezes of lemon juice and let it boil for 30 seconds or so.
While the Baklava is hot, pour the syrup over it.