Transfer to oven and bake until golden, about 1 hour. Subscriber benefit: give recipes to anyone. Leave a Private Note on this recipe and see it here. I did put the lemon. 3-4 cups ground pistachios How to cook: Turn the oven on to 325F (160C). Add 1/2 of the ground nut and spice mixture to the pan and spread it out evenly to the edges of the pan, then lay a sheet of phyllo over it then gently brush with butter. Thank you for sharing your recipe. Its actually even tastier if you make it ahead of time as it gives the baklava time to absorb the simple syrup that is poured on top. Foodie with Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Slice from corner to corner across top of baklava, then make diagonal slices, about 1-1/2 inches apart, to create diamond pattern. Then comes some walnuts, more phyllo, more butter, more walnuts, and on you go until your ingredients run out. Transfer to oven and bake until golden, about 1 hour. That will keep the phyllo from drying out as much. This is one time when that best by date really makes a difference. Unroll phyllo sheets on a flat surface; lift the top half, and carefully roll into a tight tube. Let me tell you, nothing store-bought compares to homemade once you find the perfect recipe! This will keep the dough from drying out and cracking while assembling. Pistachio nuts are common in Mediterranean and Middle Eastern dishes but in baklava walnuts are also commonly used, so you could certainly use walnuts as a substitute or use a mixture of the two. Use your hands to gently mix in the butter and all but 2 tablespoons of the pistachios. It is indeed delicious. Spices, ingredients, utensils, techniques well learn it all, together. One popular combination is using a mix of pistachios and walnuts. The first cuts should be 5 lengthwise cuts in the baklava. Set aside. As soon as you take the baklava out of the oven, pour the cooled syrup over the lines where you cut it until you have about 2 tablespoons left (the syrup will sizzle when it hits the hot pan). Take the pan off the heat and let the butter sit for 10 minutes. If you try this recipe and like it, please use my hashtag to share it with me onINSTAGRAMfor a chance to be featured in my story! Sprinkle another 3/4 cup of nut mixture. Pistachio nuts are common in Mediterranean and Middle Eastern dishes but in baklava walnuts are also commonly used, so you could certainly use walnuts as a substitute or use a mixture of the two. There are many different nuts that can be used to make baklavawalnuts and pistachios are common choices. When it comes to making baklava, a traditional Middle Eastern pastry, there are many variations on the ingredients you can use. Note: You can make the syrup up to a week in advance and store it in the fridge. As soon as you've removed the Baklava from the oven, remove one little corner piece with a spoon and scoop out any nuts that have fallen into the pan in that section. Before brushing the top with ghee for the last time, press down the surface really well again with your palm to compress the layers. Brush top piece with extra butter. Always keep the phyllo you aren't using covered with a damp towel on top of a layer of plastic wrap. Use sheets with tears in the middle layers, where they won't be seen. If theres still kind of frozen and damp, the moisture will make the phyllo hard to work with. Melt some butter and use it to grease the inside of a 9-by-13-inch (22cm-by-33cm) baking pan (metal is best). I have tried the Pistachio Baklava Recipe with grass-fed organic ghee and we have liked the baklava, its beautiful flavor and baking safety for its high smoke point. Tips, tricks & recipes to an effortless -- and delicious -- dinner! Secondly, any mold on the surface of the pistachios is a bad sign. Brush lightly with butter then add 2 more sheets of phyllo. Butter the bottom and sides of a square 8-inch baking dish with butter. Mix well to combine. Gently drape a sheet of phyllo on top, brush with butter, and repeat until you have a stack of 8 sheets of buttered phyllo. Thanks for the review. It has a purity of flavor that, while still. Sprinkle about 3/4 cup of the nut mixture evenly over the layers of phyllo dough. Let it thaw for at least 1 hour at room temperature or overnight in the fridge. Spread ghee or clarified butter on a 13-by-9-inch baking pan. Repeat with 6 more phyllo sheets, ghee or butter, and the last cup of pistachios. Home European Union Greece Homemade Pistachio Baklava Recipe. Transfer to a bowl and set aside. Make sure to cut all the way through to bottom of pan. Editor: Pistachios are great in baked goods like cakes and breads, but they are also good in these snacks: Clusters of cherry and pistachio granola. You have an extra box in the freezer for a later batch. Once the 25 minutes is up, remove the pot from the heat and allow it to cool to room temperature. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Add the pistachios into a food processor and pulse until roughly chopped. Repeat until you have 4 sheets of buttered phyllo stacked. How to Make Pistachio Baklava Recipe At Home Make the syrup: Prepare the simple syrup first and let it cool. Cut the baklava into diamond shapes with a sharp knife. Preheat oven to 350 degrees. Mix honey, sugar, 1/3 cup water, lemon zest, and cinnamon in a small saucepan. Prepare the honey syrup first, it needs time to cool. You can use honey in place of the homemade simple syrup. Remove the pistachios from the food processor, then add the walnuts and pulse again until the walnuts are roughly chopped. I am amazed at how crispy, flakey, and delicious they are! Preheat the oven to 350 degrees Fahrenheit. Place the tray on the middle rack of your oven and bake for 40-45 minutes. The last bit of ghee or clarified butter, which should be about 4 tablespoons, should be spread over the top. Roasted salted pistachios if you're feeling nutty and fancy Cook Mode Prevent your screen from going dark Instructions To make the granola, line a rimmed baking sheet with parchment paper and set aside. Once the baklava has finished cooking, reheat the syrup to make it liquid again and pass a first layer of syrup over it, using your kitchen brush. Often, two or more nuts are mixed together for a more unique taste and texture. It will turn out. Ground nutmeg Fresh grated is best in our opinion. Place one sheet of phyllo and brush again with ghee. Mix the sugar, water, and lemon juice in a small saucepan. When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Allow the baklava to sit until completely cooled (at least one hour) before serving. Then make cuts diagonally so you have diamond-shaped pieces. This Pistachio Baklava is a great twist on a classic, with a blend of walnuts and pistachios for the filling. There arent any notes yet. Seeing as I trust your taste fairly implicitly at this point, Im praying that this comes as close as possible to the bliss aforementioned. Add 2 more sheets of phyllo then brush the top with butter. In this article, well discuss the benefits of mixing pistachios and walnuts, as well as some tips for doing so. Then add the honey. Sprinkle another 3/4 cup of nut mixture. Sprinkle another 3/4 cup of nut mixture. You can choose whichever way you like best for decoration! Unfold the phyllo sheets and smooth out to flatten. Sprinkle ⅓ of the walnuts into the baking dish. It has a purity of flavor that, while still quite sweet, is never cloying. Note: The information shown is Edamams estimate based on available ingredients and preparation. Walnut pistachio baklava is a classic Middle Eastern pastry dish that is sure to please. Thank you {% member.data['first-name'] %}.Your comment has been submitted. You decide which is more convenient.). Leave it aside for later use. I found it easier to place the sheets of dough by starting with the side closest to you and laying away from you to the other side of the pan. Its easy to make and always a crowd pleaser! Sprinkle one quarter of nut mixture over dough. When the pistachio baklava is done cooking, remove it from the oven. Lay the 9-inch by 13-inch pan you'll be using on top of the phyllo to use as a template to trim the dough to the size of the pan. Unroll and separate phyllo ribbons in a large bowl. Toast until fragrant, 5-10 minutes, stirring halfway through. 1. For the best results cover once it is completely cooled and let it sit overnight. That will lead to swearing under your breath as you attempt to pray apart hair-thick sheets of phyllo dough. Overnight in the refrigerator is best. Then remove from the fridge one hour before starting to come to room temperature. You can make baklava couple days before you need it and allow it to cool before storing in an airtight container. Stir everything together and bring it to a boil. I use Athenos brand and each package has 2 rolls of 40 sheets measuring 914 inches. The fifth layer Place 5 sheets of phyllo dough brushing each one with butter. Melt the butter in a pan or microwave. You do so bysimmering butter for 20-30 minutes and then straining it through a cheesecloth. Bring sugar, honey and water to a boil in saucepan over medium heat and cook for 10 to 15 minutes. Oh wow! The Turkish version uses pistachios. Serve with orange slices, if desired. Designed by Elegant Themes | Powered by WordPress, Top 10 Cake Blogs You Must Follow Right Now, Cooking With Cash How Food-Themed Online Slot Games Are Taking Over, Have Your Cake and Eat It, Too: Why Dessert Can Be Part of a Weight Loss Diet, Can Crepes Be Part Of A Low FODMAP Diet? During my testing, the key for me was to reduce the honey syrup and infuse the orange, cinnamon, and cloves flavors during the process. Cut diagonal lines width-wise to form triangles of baklava (see video/photos for more detail). One more layer ground pistachios and this time for the final layer, top with 10 sheets of phyllo instead of 5, just like we did in the bottom layer. Roll up the rest of the phyllo sheets and store them in the fridge for up to a week tightly wrapped in plastic. While pastries are chilling, preheat oven to 400F. So many recipes are sickeningly sweet and completely devoid of any nut worthy of being inserted in there, ughso disappointing. Good pistachios have nuts that are yellow or green. What kinds of nuts are in Baklava? You will just need 1 pound of nuts in total, so feel free to choose one or mix together a few different kinds of nuts. Made this recipe for Christmas 2019 and it failed. However, other types of nuts such as pecans, cashews, hazelnuts, and even pine nuts can be used as well. Remove zest and cinnamon stick from syrup; discard. Start with a visual test. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Can I use them to make something other than chocolate bark, like a cake or bread? This will take about 5 to 15 minutes depending upon how high your heat is, but dont rush it or the butter could burn. Refer to my blog photos for step-by-step photo reference. This recipe is spot-on Lebanese I have done this exact recipe for years and years since 1983 and it makes the most perfect tasting baklava. Roll remaining phyllo sheets, and store, tightly wrapped in plastic, in refrigerator up to a week. Mix in the lemon juice, then let it cool completely in the refrigerator until you're ready to use it. Brush a layer of butter in the bottom of a 9x13 baking dish. First make syrup by mixing all the salted caramel syrup ingredients in a pan. I like using a squeezable bottle to spread the syrup evenly on the baklava. Kali Orexi! Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Learn to perfect classic dough recipes such as one-hour whole wheat bread, buttery soft pretzels, or delicious bagels. Position your phyllo sheets on a cutting board. Layer 7 more sheets of phyllo into the pan, brushing each sheet with more ghee/butter. I think it would also be fun to experiment with pecans or even macadamia nuts (like in these Cocadas). All rights reserved. This honey pistachio baklava is absolutely delicious with the honey pistachio nut mixture stuffed in between crispy buttery filo layers. Use fresh squeezed juice if you can, but pre-bottled lemon juice will also work. Thaw your phyllo dough according to the package instructions. This recipe for pistachio baklava includes the typical walnuts, but it also has the addition of pistachios! Final layer Lay 10 sheets of dough buttering each one. Using your hands, gently toss with butter and all but 2 tablespoons pistachios; press firmly into prepared baking dish. Line the bottom and sides of the dish by overlapping the sheets in a crisscross pattern and leaving an overhang. Use the palms of your hands to press the layers together and get rid of any air pockets, working from the center outward. Use whatever their most recommended instructions are vs. the speed thaw method some have on the boxes. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish. Let the baklava cool completely on a wire rack, uncovered at room temperature. preferably a mild one like orange blossom, apple blossom, or clover, two long strips of orange peel removed from an orange with a vegetable peeler, lightly smashed with the side of the knife to gently crush it, Slow-Cooker Copycat Chipotle Barbacoa Recipe. Ive been intimated by homemade baklava for years. Both versions of baklava use a combination of butter, sugar, nuts, and phyllo dough. I used orange blossom honey instead of the simple syrup. Your email address will not be published. Unfortunately, baklava has a lot of sugar in it as you coat the baklava with a syrup after baking, which leads to it being high in calories. Cover the phyllo with a slightly damp tea towel to keep it from drying out. pistachio, walnuts, or almonds are traditionally used to fill the gap between the layers of dough in Turkish baklava. Cut the remaining dough block in to nine 1-inch wide slices, creating sticks 1-inch wide x 5 inches long. Enjoy Delicious Crepes Quickly And Easily With A Cake Mix! Place the tray in the oven and bake for about 30-40 minutes or until the phyllo dough is crispy. Thanks for reading!. Cut the square into 8 triangles with a sharp knife and put them on a serving dish. Sprinkle another 3/4 cup of nut mixture. Recipe copyright The Foreign Fork. Place the chopped pistachios in a bowl and mix them with the powdered sugar Assembly Preheat oven to 350 degrees F. In a shallow bowl, place the warm water Working with one sheet at a time. Baste the top with any remaining butter. Bring to a boil, stirring until sugar has dissolved. Make the baklava the day before planning to serve it. Wrap phyllo in plastic wrap and place a damp kitchen towel on top to keep it from drying out. Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. Remove from the oven and drizzle 1-1 cup of simple syrup evenly all over the baklava. Put the pistachios and walnuts in a bowl, then add the cinnamon, cloves, and granulated sugar and mix to combine. Making it from scratch, everyone is always super impressed with the end result and they always eat every last piece! Turkish Sweets Are the Essence of a Nation, pound phyllo dough, defrosted overnight in the refrigerator. Pulse a few times to chop. If your phyllo pastry rips, its ok, dont fret. Leave to soak. I layer it in an air-tight container between parchment paper or wax paper, wrap the container tightly with freezer paper, and then place it in a zip-lock freezer bag. Remove syrup from heat; set aside. So, if you want to make your baklava even more delicious and stunning, read on to learn more about this wonderful nutty combination. Sprinkle the last 2 tablespoons of pistachios on top, and let the dish cool completely. Baklava is a type of pastry that usually has chopped nuts in between layers of filo dough that have been brushed with oil or butter and soaked in a mixture of honey and sugar syrup. If you forget to do this, your sheets might crack as you lift them to transfer to the pan. (Cooled syrup can be kept in the fridge for up to 4 days in an airtight container. Im sorry to be the bearer of bad news, but you absolutely need to let the syrup soaked baklava stand for at least 6 but preferably 8 hours after being made. As we learned in our history of Greece, modern day Greece was, at one point, closely intertwined with Turkey. Be sure to pour the orange and cardamom honey syrup over the baklava when its hot from the oven. Once the sugar has melted, take the pan off the heat and add the honey, vanilla, and rose water. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. So if youd like to try more Lebanese dessert recipes that use simple syrup, here are a few that my family loves to make:Lebanese Shaabiyat Dessert,Lebanese Nights Dessert, and my Walnut Baklava recipe. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts. All Rights Reserved. Not sure what went wrong for you but Im sorry it didnt turn out for you as expected. Keep your remaining phyllo dough covered with a damp towel while not in use. And dont forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork. Do not get salted walnuts. Finished with my aromatic Lebanese simple syrup, you will be tempted to eat this entire homemade baklava in one sitting. It is important not to melt the butter in a bowl, but rather to melt it in a bowl at room temperature. When the pistachio baklava is done cooking, remove it from the oven. Pistachios are prized for their mild, buttery flavor and green color. Use the nicest, most intact sheets of the remaining 10 phyllo sheets to make layers in the pan. Now you cut it into diamonds or rectangles then pop it into the oven. Leave the milk solids in the saucepan. Mix until the sugar dissolves into the water. Layer 4 pieces of phyllo on top, brushing each with butter before adding next. 50 grams light brown sugar, 150 ml maple syrup, 1/2 teaspoon sea salt, 225 ml water. Phyllo dough rips very easily, so be careful when working with it. 1 Pound Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts. Sprinkle with another quarter of nut mixture. Assembling the baklava is all about layers. The most common nuts used in baklava are pistachios, walnuts, and almonds. Cut the dough into 12 squares or 24 triangles. Once boiling, reduce the pot to a simmer and allow it to cook for another 25 minutes. If you do this, just invert your baking dish over the stack of phyllo and use a very sharp knife to cut around the outside. The second layer Place 5 sheets of phyllo dough brushing each one with butter. Note that it will however lose its crunch. Take a pound of butter (4 sticks salted butter) and place it in a 2 quart saucepan. Put the oven rack in the middle of the lower part of the oven and heat the oven to 150C/300F. Your email address will not be published. Remove the cinnamon stick and allow to cool. So Happy to hear that Kathleen! Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. Every region has added their own unique twist to it over time so its really hard to say where it has come from. Layer remaining 10 pieces of phyllo on top of nuts, brushing each with butter. 3. Busy mom | Photographer | Modern Memory Documenter | Blogger. All Rights Reserved. Repeat the phyllo dough and butter layers again for another 7 layers on top of the nut mixture. Using the pan as a guide, cut off any extra phyllo so that it fits perfectly in the pan. The nuts are typically finely chopped before being added to . Allow it to thaw in the fridge overnight before making your Pistachio Baklava. I made this and I cant believe how good it turned out! Serve with Greek coffee and pistachios that have been ground up. Shriveled, dehydrated nuts probably mean your pistachios have gone rancid. It seems that baklava has been a joint effort around the world, with each country that experienced it adding their own unique flair. Sprinkle 1/2 of the chopped pistachios over the phyllo base in an even layer. The third layer Place 5 sheets of phyllo dough brushing each one with butter. Add in one sheet over the nuts and brush by dabbing only because it will move if you brush it normally. We are committed to excellence in food safety, quality, and sourcing by providing our customers unique value, unrivaled variety, and convenience in tandem with an array of best in class services aimed at exceeding expectations. Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Fourth layer Place 5 sheets of phyllo dough brushing each one with butter. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Buttery pistachios have a starring role in this baklava and are supported by toasted almonds and walnuts, a cardamom and cinnamon spice mixture, and an orange, honey, cardamom scented syrup. For this Lebanese version, the twist is the use ofLebanese Simple Syrup (Ater). Ive made the Cardamom Pistachio Baklava with salted pistachios and unsalted ones. It's as simple as this: blitz walnuts or pistachios until they are fine crumbs. After your Cardamom Pistachio Baklava is assembled, refrigerate it for at least 30 minutes but up to an hour before baking. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! When putting the layers together, use the best, most whole phyllo sheets for the bottom and top layers. When grinding the nuts, youre going for roughly the texture of Grape Nuts cereal or smaller. Loukoumades: Greek and Cypriot Honey Donuts Recipe, Greece: History, Background, Culture, and Food. Take care not to press down on the pan, though, as that will compact the sheets of phyllo. Enjoy! I call that good thinking! This recipe is a labour of love but it is worth every minute! I love this it sounds amazing! This post was originally published September 29th, 2014. posted in: Desserts & Sweets, Rebecca, Recipes, Notify me of follow-up comments via e-mail. Melted unsalted butter is not salt-coated. Cover phyllo layers with a lightly damp kitchen towel, and keep covered. Instead, saturate the sheets with water and let them soak for a few hours. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking. Continue stacking 89 more phyllo sheets on top, brushing each one with butter, until there are 10 sheets of phyllo in the baking dish. Place another sheet of phyllo dough, then brush that with butter. It comes with a layer of flaky phyllo dough layered with chopped peanuts, honey, and butter. Bring to a boil, stirring until sugar has dissolved. 1 cup butter melted For the Syrup: 1 cup water 1 cup sugar 1 cup good quality honey** 1 cinnamon stick 1 strip orange peel 1 strip lemon peel Instructions Preheat the oven to 350 degrees F. Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped. If the syrup is not absorbed, baklava will not absorb it. Unwrap and spread out the phyllo on a large cutting board, then use your hands to flatten it. This helps it to soak in better. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Allow the baklava to sit until completely cooled (at least one hour) before serving. Directions. You dont want a box that appears to have been delivered by Ace Ventura. There are roots to (and not limited to) Turkey, Greece, Iran, Lebanon, Armenia with baklava and is thought to have gone back as far as the 2nd century BC, where baklava resembles an Ancient Roman placenta cake. Take the lemon zest and cinnamon stick out of the syrup and throw them away. When the butter is too hot, the dough becomes too wet and soggy. The origin of baklava is hard to pinpoint as it pre-dates the Ottoman-era! Making the syrup is as easy as mixing some water, sugar, honey, and lemon juice together. To reduce the soggyness of baklava, either hot syrup or cold syrup can be used over it. When ready to eat, just allow it to thaw in the fridge overnight. In a large bowl, unroll and loosen phyllo ribbons. cup blanched unsalted almonds, coarsely chopped. However we would avoid using chestnuts as they tend to be softer than the other nuts mentioned and they have a lower fat content. The delicious Middle Eastern dessert babkalava is a popular dessert in many cultures. You can freeze baklava by wrapping it up tightly and before freezing it for up to 3 months. Blaklava is an excellent addition to any special occasion. Thaw the phyllo dough according to the package instructions. As soon as you do, pour the syrup over the entire tray. Keep the phyllo dough covered with a damp towel while not in use. 15 minutes, plus 15 to 30 minutes resting. Position rack in lower third of oven, and preheat to 350F. In a medium saucepan heat the sugar and water stirring occasionally until the sugar dissolves. Not too fine. When you need to brush the phyllo with butter, you can reduce the tearing that occurs by drizzling the butter over it first, then brushing. Not only does the combination bring great flavor and texture to the dish, but it also helps to make the baklava even more visually appealing. Roasted Salted Pistachio, In Shell, shelled and coarsely chopped, 1/2 Teaspoon Cut the baklava into 4 long strips. Garnish with finely chopped pistachios or walnuts if desired. Layers of crispy phyllo dough, a delightful, cinnamon-y filling, all coated in a honey syrup. First Layer Lay 10 sheets of phyllo dough into the pan one at a time, brushing each sheet with the melted butter before placing the next sheet. You will split the amount into 3 portions. Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. A Lebanese version, on the other hand, typically has multiple layers of nuts and pastry on top of each other, making it even more special. However, as long as you enjoy baklava in moderation, its ok to indulge every so often! Copyright 2016 Woodland Foods. Use more or less to preference. Your email address will not be published. Top with 2 sheets of phyllo pastry. Nutritional information is an estimate and provided to you as a courtesy. However, there are some slight differences in recipe and ingredients used to make baklava. Sprinkle another 3/4 cup of nut mixture. Place the baking sheet in the fridge to chill for 15 minutes. Worst case scenario? If the syrup is hot, youll find that its difficult for the baklava to absorb it. salted pistachios I use salted pistachios for a sweet-salted pistachios flavor. Baklava is a delicious layered pastry dessert that is traditionally made from phyllo pastry sheets that are filled with chopped nuts, and sweetened with syrup or honey. It would also be possible to use other nuts, such as pecans or hazelnuts or a mixture of nuts. Place another sheet of phyllo dough, then brush that with butter. Its not a bad idea to buy double the amount of phyllo you need for your Cardamom Pistachio Baklava. For detailed instructions, please see the recipe card. Combine nuts, sugar, cinnamon, and salt in the basin of a food processor and pulse until nuts are finely chopped (about eight 1-second pulses). You can do as few as 8 diagonal cuts or as many as 12, depending on the size of the pieces you want your baklava to be when done. Fold 1 sheet of phyllo dough in half and then place in the prepared pan. cup walnuts, coarsely chopped. You dont want it to dry out and start breaking. Pour syrup over warm baklava; let soak, uncovered, at least 6 hours or overnight. Skim foam off the top of the melted butter. frostbite toledo careers, flat jockey championship 2022, rebels basketball tryouts,