Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, maria's not so sweet baklava. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Baklava - Traditional Sweet Desert Stock Photography. Sweet Baklavas and strong Arabic tea. Crunchy shredded pastry filled with an ooey gooey mixture of mozzarella and a secret ingredient that keeps the cheese from hardening even after it cools.

Maria's Not so Sweet Baklava is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Maria's Not so Sweet Baklava is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook maria's not so sweet baklava using 15 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Maria's Not so Sweet Baklava:

1. Get Dough
2. Prepare Phyllo Dough
3. Prepare Very Sharp Knife without serrated edges
4. Take Filling
5. Take Walnuts
6. Prepare Sugar
7. Get Cinnamon
8. Prepare Spreading between layers
9. Make ready Unsalted Sweet Melted Butter
10. Take Cooking Brush
11. Prepare Sugar Water Topping
12. Make ready Water
13. Prepare Sugar
14. Get Whole Cloves
15. Make ready Pure Vanilla

Traditionally, Baklava isn't vegan because it's made with honey, but today we are veganizing it with a little help from our friends at Just Date Syrup. Just Date Syrup is a sugar alternative that just so happens to work perfectly as the liquid sweetener in baklava, score! The sultan of sweets or a sugar bomb not worth the risk of diabetes? The top countries of suppliers are Greece, Turkey, and Ukraine, from which.

Steps to make Maria's Not so Sweet Baklava:

1. Preheat oven to 350
2. Chop up walnuts really fine add the sugar and cinnamon in a bowl and mix together well and set aside.
3. Use a 1 inch to 1.5 inch thick, flat wide baking pan at least 18"x14" if you don't have one that size you can cut sheets to fit your pan. cutting the sheets all together helps cut down prep time.
4. Grease the bottom of the pan with cooking brush a light thin coating of melted butter.
5. For a thin crust use four sheets on bottom of pan. For a thick crust on bottom use 8 sheets. after placing the sheets on the bottom of the pan with a cooking brush, coat the last sheet on top with the melted butter
6. Sprinkle a thin layer of the walnut mix to the buttered sheets.
7. Add 4 sheets again and butter the last top sheet again and add again a thin layer of walnut mix. do these steps with both boxes until all sheets are used. but do not butter the very last sheet on top.
8. Cutting the Baklava is easier when top is not greased.
9. After cutting the Baklava use the brush to gently grease the top with the melted butter.
10. Bake Baklava in middle of oven for 20 to 30 min depending on your oven. or until golden brown on top.
11. While the Baklava is baking, you can make your Sugar water on the stove top.
12. Add the water, sugar, cloves, and vanilla and let it boil until slightly thick. for about 20 min on medium heat stirring occasionally if not slightly thick add 5 more min to heating. if needed a larger amount of Sugar water just use double the ingredients.
13. When Baklava is done pour sugar water with spoon into cracks of the cut lines to evenly coat baklava while its still hot. both baklava and sugar water need to be hot for this process. but not boiling hot, 1.5 cups worth of cooked sugar water should be good for a whole pan. but if you like it slightly moist use 2 cups of cooked sugar water.
14. Enjoy

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. Baklava - So Good, It's Nuts! Assuming you haven't used up all your homemade filo dough already, as promised, here's my method for building what I think is a beautiful baklava. Like lasagna, there are as many versions of this, as there are cooks who make it.

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