A few weeks ago, I turned 16. I should be celebrating the freedom of finally being able to drive on my own, right? But honestly, there’s one little thing holding me back from feeling like a fully competent driver—parking. No matter how hard I try, I can’t seem to park straight. Parallel parking? Don’t even get me started. I've made pulling into a spot at an angle a regular occurrence.
It’s frustrating because I know I’m a good driver. I can handle the road, follow the rules, and get where I need to go. But when it comes time to park, it’s like all my skills fly out the window. Even my friends have started to tease me about it, saying that my parking could be considered "abstract art." I laugh it off, but I’ve been working on it because, well, it’s something I want to get right.
One afternoon, after a particularly crooked parking attempt, I came home and decided I needed a break. And when I need to clear my head, I turn to baking. This time, I decided to make baklava—a dessert that I ate a lot growing up. My grandmother taught me how to make baklava when I was younger, and it’s been a favorite ever since.
Making baklava is all about precision and patience—two things I sometimes struggle with, especially when I’m frustrated. You have to layer the thin sheets of phyllo dough carefully, buttering each one, making sure they don’t tear. Then, you layer in the chopped nuts, more phyllo, more butter, and repeat. It’s a bit of a process, but it’s also therapeutic. There’s something about the rhythmic motion of it all that calms me down and reminds me that, like driving, baking isn’t about perfection. It’s about enjoying the process and finding beauty in the effort.
As I drizzled the honey syrup over the warm baklava, I realised that, much like my driving, I might never get it 100% perfect—and that’s okay. Some of the pieces might be slightly uneven, some nuts might spill out, but the end result is still sweet and delicious. And that’s what matters, right?
So, while I’m still working on parking straight, at least I’ve got my baklava game down. And every time I make it, I remind myself that it’s okay to take things one step at a time. You don’t have to be perfect to be proud of what you’ve accomplished.
Ingredients:
- 1 package phyllo dough (thawed)
- 2 cups finely chopped walnuts or pistachios
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a medium bowl, combine the chopped nuts and cinnamon.
3. Unroll the phyllo dough and cover it with a damp cloth to keep it from drying out. Place two sheets of phyllo in the bottom of the prepared dish and brush with melted butter. Repeat this process until you have about 8 sheets layered.
4. Sprinkle a handful of the nut mixture over the phyllo. Add two more sheets of phyllo on top, butter them, and sprinkle with more nuts. Continue layering until you’ve used up all the nut mixture.
5. Finish with about 6-8 more sheets of phyllo, buttering each layer.
6. Using a sharp knife, cut the baklava into diamond or square shapes before baking.
7. Bake for 50 minutes, or until the baklava is golden and crisp.
8. While the baklava bakes, combine water and sugar in a small saucepan over medium heat and bring to a boil. Stir in the honey, vanilla extract, and lemon juice. Reduce heat and simmer for about 10 minutes.
9. Remove the baklava from the oven and immediately pour the honey syrup over the top, making sure to cover every piece. Allow the baklava to cool completely before serving.
Tips:
- Keep your phyllo dough covered with a damp cloth as you work to prevent it from drying out and tearing.
- Let the baklava sit for a few hours after pouring the syrup to allow the flavors to meld together perfectly.
- For a twist, you can add a sprinkle of rosewater or orange blossom water to the syrup for a fragrant Persian touch.
Enjoy,
Lauren