Baklava is a rich and decadent dessert that originated in the Middle East but has become a beloved treat in Serbia and other Balkan countries. This pastry is made by layering thin sheets of phyllo dough with a mixture of chopped nuts, such as walnuts or pistachios, and then drenching the entire creation in a sweet syrup made from sugar, honey, and lemon juice. Baklava is known for its flaky texture and the perfect balance of sweetness and nuttiness. It is often served during special occasions and celebrations, making it a festive and indulgent treat.

Ingredients:

• 500g phyllo dough
• 300g walnuts or pistachios, finely chopped
• 200g butter, melted
• 100g sugar
• 1 teaspoon ground cinnamon
• 250ml water
• 200g sugar (for syrup)
• 200g honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Nut Filling:

   • In a large bowl, combine the chopped nuts, sugar, and ground cinnamon. Mix well and set aside.

2. Layer the Phyllo Dough:

   • Preheat your oven to 180°C (350°F).
   • Grease a baking dish with some of the melted butter.
   • Lay a sheet of phyllo dough in the dish and brush it with melted butter. Repeat this process, layering and buttering 6-8 sheets of phyllo.
   • Sprinkle a portion of the nut mixture evenly over the phyllo layers.
   • Continue layering 6-8 more sheets of phyllo, buttering each one, followed by another layer of nuts. Repeat until all the nuts are used, finishing with a final layer of phyllo dough.
   • Brush the top layer generously with butter.

3. Cut and Bake:

   • Using a sharp knife, cut the baklava into diamond or square shapes before baking.
   • Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.

4. Prepare the Syrup:

   • While the baklava is baking, prepare the syrup. In a saucepan, combine the water, sugar, honey, lemon juice, and vanilla extract.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until slightly thickened.
   • Remove from heat and allow the syrup to cool slightly.

5. Add the Syrup:

   • Once the baklava is done baking, immediately pour the warm syrup over the hot baklava, ensuring that it seeps into all the cuts.
   • Allow the baklava to cool completely, and let it soak up the syrup for at least 4 hours before serving.

6. Serve:

   • Baklava can be served at room temperature or slightly chilled.
   • It pairs well with coffee or tea.

Nutritional Information (per serving, approx. 100g):

• Calories: ~350 kcal
• Proteins: ~5g
• Carbs: ~45g
• Fiber: ~2g

Nutritional Summary: Baklava is a high-calorie dessert that is rich in carbohydrates due to the sugar and phyllo dough. It provides a moderate amount of protein and fiber, largely from the nuts. This dessert is highly indulgent, so it is best enjoyed in small portions as an occasional treat