Salted Caramel Baklava

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a parchment paper to prevent the baklava from sticking to the baking sheet.

2. 2

   In a large mixing bowl, combine the flour, yogurt, and melted butter. Mix until a dough forms.

   Tip: Make sure the dough is smooth and pliable.

3. 3

   Roll out the dough to a thickness of about 1/8 inch (3mm). Cut into 8 equal squares.

   Tip: Use a ruler or a pastry cutter to get straight edges.

4. 4

   In a separate bowl, mix together the pistachios, sugar, and cinnamon.

   Tip: You can adjust the amount of cinnamon to your taste.

5. 5

   To make the caramel filling, combine the water, milk, and eggs in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.

   Tip: Don't let the mixture boil too long, or it will curdle.

6. 6

   Add the caramel sauce, salt, and vanilla extract (if using) to the saucepan. Stir until well combined.

   Tip: Make sure the caramel is smooth and creamy.

7. 7

   To assemble the baklava, place a square of phyllo dough on a flat surface. Brush with butter and sprinkle with a quarter of the pistachio mixture.

   Tip: Make sure the phyllo is evenly coated with butter and the pistachio mixture is spread out evenly.

8. 8

   Repeat the layers two more times, finishing with a layer of phyllo dough on top.

   Tip: Make sure the top layer of phyllo is evenly coated with butter.

9. 9

   Bake the baklava for 25-30 minutes, or until golden brown.

   Tip: Keep an eye on the baklava after 20 minutes, as it can burn quickly.

10. 10

    Remove from the oven and let cool for 10 minutes before serving.

    Tip: Let the baklava cool completely before cutting into it.

11. 11

    Cut the baklava into diamond-shaped pieces and serve.

    Tip: You can dust with powdered sugar before serving if desired.