Baklava - Christmas Star - With Pistachio and Dried Cranberries
For the Baklava:
1 package phyllo dough (400 g)
250 grams unsalted butter
For the Filling:
For the Syrup:
1 kilogram sugar
800 milliliters water
1/2 cup dried cranberries coarsely ground
Preheat oven to 300 F (about 200 C).
Divide filo into two equal parts.
Spread the bottom of a middle sized baking pan with 3-4 sheets of filo, leaving about 5-6 cm edges of the sheets to stick out of the pan.
Crumple slightly one by one the remaining sheets of filo from the first half and spread along the bottom of the pan, one by one.
After spreading all sheets from the first half of filo - sprinkle the first cup of walnuts, the lemon zest and then the second cup of walnuts.
Leave 2 sheets of filo from the second half – to cover the baklava.
Crumple slightly and spread over the nuts - one by one the remaining sheets of filo from the second half of dough.
Remove and leave to cool completely.
After the baklava is already cooled, make the syrup.
Bring 800 ml of water to a boil, add 1 kilogram of sugar and stir well.
Lower the heat and let it boil on medium-high heat for 15-20 minutes or until about 1/3 of the syrup evaporates. The syrup shall be slightly yellow and semi thick - a drop on the thumb nail should not spill (but be careful with the drop :) as the syrup is very hot!). Add vanilla, stir well and remove.
Pour the hot syrup over the chilled baklava evenly.
Leave baklava to absorb the syrup at least one night (1 day would be best) without covering it for the first 1-2 hours.
Serve at room temperature with a glass of water or strong coffee :)