准备

• Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.

Make the filling:

• 将开心果，糖，肉桂和豆蔻放在食品加工机中。工艺直到坚果被切碎（最大的应为小干扁豆的尺寸），15至20秒。搁置。
  

组装Baklava：

• 展开一包Phyllo床单并堆叠它们，使它们平躺在你的工作表面上。用塑料包装盖上顶部，让一些多余的塑料落在所有四个边缘上。湿擦拭厨房毛巾并将其悬挂在塑料包装的顶部;这将使塑料固定到位并防止Phyllo干燥。

  在一个小的平底锅中融化黄油。用一些黄油刷刷9×13英寸金属盘的底部（优选地用直线和浅色内部，以防止边缘上的过桥）。从堆叠中取出一张Phyllo，重新覆盖其余部分（每次卸下新一个时，请务必覆盖剩余的纸张），并将纸张放在平底锅的底部。

• Brush the sheet with some of the melted butter but don’t soak the phyllo (remember, you’ll have about 40 layers of buttered phyllo by the time you’re done). Repeat until you have layered and buttered about half the sheets from the first pack—about 10 sheets in all. If your pan has slightly angled sides, arrange the sheets so the excess falls on the same side of the pan and cut the extra off every few layers with a paring knife.

  

• 在Phyllo上均匀地撒上填充的三分之一。

  重复分层和换从第一包装的剩余纸张，并洒在另一个填充物上。打开，展开，覆盖第二包Phyllo。如上所述的层和黄油，在层叠左右的晶段后洒在剩余的填充物中，并以最终的PhyllO结束（您可能不需要所有的黄油）。松散地盖上盖子，将烤肉片放入冰箱中30分钟（这使得削减糕点更容易）。

Bake the baklava:

• Position an oven rack in the center of the oven and heat the oven to 350°F.

• Before baking, use a thin, sharp knife (I prefer serrated) and a gentle sawing motion to cut the baklava on the diagonal at 11/2-inch intervals in a diamond pattern. Try not to compress the pastry by pressing down on it with one hand while cutting with the other. Not only are you cutting serving portions, you are also cutting pathways for the flavored syrup to permeate the pastry, so be sure to cut the pastry all the way to the bottom of the pan. If you have an electric carving knife, this is the perfect time to use it.

  

• Bake the baklava until golden, 40 to 45 minutes. Transfer to a rack and let cool completely. If making one of the variations below, run a knife along the cut lines. (Both variations contain sticky ingredients that can seal the cuts shut during baking, making it difficult for the syrup to be absorbed evenly.)

制作糖浆：

• Put the sugar and 2/3 cup water in a small saucepan and bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes. Remove the pan from the heat and stir in the orange flower water (if using).

  将糖浆均匀地倒在Baklava的整个表面上，使其沿着锅的侧面运行到切割标记中。允许Baklava在服务前冷却至室温。

  

Make Ahead Tips

在加入糖浆后，贝拉瓦在其最佳状态下最佳。它将在室温下保持长达5天，但随着时间的推移，纹理从片状和清晰变化到更坚固并结晶。这两种纹理都很美味，粉丝。

Add a flavor twist:Once you’ve tried your hand at the classic version, try one of my variations. In them, I’ve blended nuts with ingredients like dried fruit, chocolate, liqueur, and espresso. While not traditional,杏＆pistachio baklava与橙色豆蔻糖浆和榛子＆巧克力肉桂与浓咖啡妃奶奶糖浆很容易是我曾经做过的最受欢迎的果肉。