Bakhlava From Homemade Phyllo Dough Recipe by Food Fusion

Video Description

Golden, crispy layers of handmade phyllo, filled with a rich nutty mixture and soaked in fragrant syrup. Every bite melts in your mouth, balancing crunch and sweetness to perfection. Baklava bliss, made from scratch! #happycookingtoyou #foodfusion #araywahh #monthofgood Written Recipe: https://bit.ly/4bMFSeg Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids 0:00 Bakhlava From Homemade Phyllo Dough 0:13 Prepare Homemade Phyllo Dough 2:34 Prepare Sugar Syrup 2:50 Prepare Pistachio Filling 3:28 Assembling 4:37 ARAY WAHH! Recipe in English: Ingredients: Prepare Homemade Phyllo Dough: -Maida (All-purpose flour) sifted 400g-450g -Himalayan pink salt 1 tsp -Sirka (Vinegar) 1 tbs -Cooking oil 3-4 tbs -Warm water 1 Cup or as required -Maida (All-purpose flour) ¼ Cup -Cornflour ¾ Cup Prepare Sugar Syrup: -Sugar 1 Cup -Water 3/4 Cup -Lemon juice 1 tsp -Hari elaichi (Green cardamom) 2 -Kewra water ½ tsp Prepare Pistachios Filling: -Pista (Pistachios) 150g -Sugar powdered 2 tbs -Darchini powder (Cinnamon powder) ½ tsp -Jaifil (Nutmeg) ¼ tsp Assembling Baklava: -Homemade phyllo dough 30 sheets -Makhan (Butter) melted 200g -Pista (Pistachios) finely chopped Directions: Prepare Homemade Phyllo Dough: -In a bowl,add all-purpose flour,pink salt,vinegar,cooking oil & mix well. -Add warm water,mix well & gather the dough. -Transfer the dough to a silicon mat & knead dough for 2-3 minutes,cover with cling wrap & let it rest for 1-2 hours. -Knead dough again until smooth,take a small dough (25g),make a ball & keep them cover with a slightly damp kitchen cloth. -In a bowl,add all-purpose flour,cornflour & mix well. -Sprinkle prepared flour mixture on each dough ball & roll out into 5-6” sheet with the help of rolling pin. -Stack the rolled sheets on each other with the flour mixture in between to prevent sticking & keep them cover with a kitchen cloth. -Now take the batches of 5-6 phyllo sheets,sprinkle flour mixture & roll out with the help of rolling pin into 15” sheets (as thin as possible). -Repeat the same process with remaining sheets. -Make the sheets as thin as possible & keep dusting flour mixture in between to prevent sticking with each other. -Stack them on each other than cover them with a baking paper & fold them in 2-3 layers then wrap it in a cling wrap to avoid the moisture & store in a zip lock bag. Total Yield: -30 phyllo pastry sheets (700g). Notes: -Should be tightly wrap in cling wrap & kept in zip lock bag to avoid moisture. -Keep unused sheets covered with a damp cloth to maintain their flexibility while working. Storage: -Can be stored for 2-3 days in refrigerator. -Can be stored for up to 2-3 months in freezer. -To use frozen phyllo dough,transfer it to the refrigerator and let them thaw overnight. Avoid thawing at room temperature to prevent condensation. Prepare Sugar Syrup: -In a saucepan,add sugar,water,lemon juice,green cardamom & mix well,bring it to boil & cook on low flame until sugar is dissolved (1-2 minutes). -Add kewra water,mix well & set aside. Prepare Pistachios Filling: -In a chopper,add pistachios & chop coarsely. -Add sugar,cinnamon powder,nutmeg (grated),mix well & set aside. Assembling Baklava: -Spread homemade phyllo dough pastry on a flat surface & cut them according to the size of baking dish. -Grease 5.5x9” baking dish with melted butter. -Layer 15 sheets of phyllo dough pastry brushing each sheet with melted butter between them. -Spread evenly prepared pistachios filling over the layered pastry dough & add melted butter on it. -Now layer another 15 phyllo sheets,brushing each sheet with melted butter between them. -Cut into diamond or square shapes of bakhlava using a sharp knife & separate the side of pan. -Bake it in preheated oven at 175°C for 35-40 minutes. -Take out from oven & pour prepared sugar syrup evenly over the hot baklava. -Sprinkle pistachios & let it cool before serving.