Recipe: Delicious Baklava with Lemon Syrup

Baklava with Lemon Syrup. This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. Also, don't skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets.

Lemon syrup is a lemon-infused sugar syrup that adds tons of lemon flavor to anything it's stirred into or drizzled over. Lemon syrup keeps, covered and chilled, almost indefinitely. Pour the cold lemon sauce over hot baklava. You can cook Baklava with Lemon Syrup using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Baklava with Lemon Syrup

1. It's 1 cup of Almonds crushed.
2. You need 1 cup of Walnuts crushed.
3. Prepare 1 tablespoon of Cinnamon powder.
4. It's 250 gram of Butter melted.
5. You need 700 grams of Baklava dough sheets.
6. Prepare of Syrup.
7. Prepare 2/5 cups of Sugar.
8. Prepare 2 cups of water.
9. You need 1 of Lemon Peel.

The iconic Baklava is astonishingly straight forward to make! Layers upon layers of crispy, flaky buttery pastry with crushed nuts soaked in a honey lemon syrup. I can sweep past the window of patisseries without having to fight an urge to pop in. This heavenly Baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts.

Baklava with Lemon Syrup step by step

1. Start off by making the syrup, so that this has cooled off by the time the pastry is done. In a sauce pan add the Sugar, Water, Lemon Peel let this boil at medium heat. You will know when the syrup is ready by doing this test, take a knife and just pour two drops of the syrup to the tip of the knife tip it over, if the syrup rolls off slowly then its ready. :).
2. While the syrup is boiling, melt the butter and set aside. Separate the dough sheets into two halves, then take a baking pan and brush the pan with the butter and start adding in a dough sheet, one at a time...and brush each sheet with butter. Add and brush very simple to do. When you have finished the first half of the dough sheets, add in the mixture. Take all the excess dough sheets and cover the mixture, butter the sheets and continue adding the rest of the dough sheets and butter..
3. If you have left over butter spread it over the top of the Baklava and brush thoroughly. With a sharp knife start cutting into the pie and cut small pieces diagonally, but keep in mind not to cut all the way down, cut just so that you have made small pieces. Bake until golden brown at 180 degrees. Once your Baklava has been baked, pour on the cold syrup and let it sit until the syrup has been absorbed. :) Kali Orexi!.

It's a great make-ahead dessert perfect for the holidays or special occasions. In the meantime, start the syrup. Combine honey, water, sugar, cinnamon, orange peel, and lemon peel in a saucepan In baklava, layers of crisp phyllo dough alternate with a sugary spiced nut mixture, and the whole thing is then soaked in fragrant sweet syrup made with honey, lemon and cinnamon. The recipe can be a bit time consuming, and isn't really a first-time baker's recipe, but if you can put together a cake well. Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.