Baklava Recipe
There’s something truly special about the rich, flaky layers of Baklava Recipe that transport me back to my childhood. I remember the first time I tasted it at my grandmother’s house, where the sweet and nutty aroma filled the air. Each bite was a delightful combination of crispy phyllo, luscious syrup, and finely chopped walnuts that made my taste buds sing. It was a family tradition to prepare this treat for special occasions, and I couldn’t wait to learn the secrets behind it. Now, I want to share that joy with you. Whether it’s a holiday gathering or just a sweet craving, this Baklava Recipe never fails to impress.
Recipe Snapshot
2 hr 15 mins
60 mins
75 mins
Hard
250 kcal
3 g
Gluten-Free, Low FODMAP
12 g
Large Pot, Food Processor, Frying Pan, Wooden Spoon, Oven, Chef’s Knife, Mixing Bowl, Baking Sheet
What Makes This Baklava Recipe Special
Rich Flavor Profile
The combination of walnuts, cinnamon, and a touch of honey creates a depth of flavor that’s hard to resist. Each layer of phyllo dough cradles the nutty mixture, resulting in a dessert that is both crispy and chewy.
Perfect for Any Occasion
No matter the season or celebration, Baklava Recipe fits right in. Whether it’s a festive holiday or a casual dinner, it’s a sweet treat that everyone loves. You can even serve it at a cozy gathering with friends, making it a versatile addition to your dessert repertoire.
Make Ahead Friendly
One of the best parts of this Baklava Recipe is that you can prepare it in advance. Once baked and soaked in syrup, it keeps well for days. This means less stress and more time to enjoy with your loved ones!
Customizable Layers
If you want to experiment, the layers can be customized. You can swap out walnuts for pistachios or even add dried fruits for a different twist. The possibilities are endless, allowing you to make it uniquely yours.
Fun to Make
Making Baklava can be a fun family activity. As you layer the dough and sprinkle the nuts, it’s a great opportunity for bonding. Plus, the satisfaction of creating this beautiful dessert from scratch is unmatched!
Perfect Sweetness
The balance of sweetness from the syrup and the rich flavors of the nuts ensures that each piece is just the right amount of indulgent. It’s not overly sweet, making it the perfect end to any meal.
Baklava Recipe Shopping List
To create the perfect Baklava Recipe, the choice of ingredients is essential. Each one plays a critical role in building the flavor and texture. The key players, like phyllo dough, unsalted butter, and walnuts, come together harmoniously to create a delectable dessert that is sure to impress.
- 16 oz phyllo dough, thawed by package instructions
- 1 1/4 cups unsalted butter, 10 oz or 2 1/2 sticks, melted
- 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 tbsp lemon juice, juice of 1/2 lemon
- 3/4 cup water
- 1/2 cup honey
- Melted chocolate chips & chopped walnuts for garnish, optional
Cooking Instructions for Baklava Recipe
Making Baklava Recipe is a delightful process that results in a culinary masterpiece. Follow along as I guide you through each step, and soon enough, your kitchen will be filled with the mouthwatering aroma of baked goodness.
First, start by thawing the phyllo dough. It’s best to do this overnight in the fridge. When you’re ready to begin, take it out and let it sit at room temperature for about an hour. This allows the dough to become pliable, making it easier to work with.
While the dough thaws, trim it to fit your baking dish. If you’re using a 13×9 non-stick baking pan, you’ll need to ensure the phyllo sheets fit well. If your package has two rolls totaling around 40 sheets, you may need to trim them slightly. Keep the trimmings covered with a damp towel to prevent drying out.
Grease the bottom and sides of your baking pan with melted butter. This will ensure that your Baklava doesn’t stick and gets a beautiful golden color.
Next, prepare the syrup. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 tbsp lemon juice, and 3/4 cup water. Bring this mixture to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce the heat to medium-low and let it simmer for an additional 4 minutes without stirring. Remove from heat and let it cool while you get the rest ready.
Now, let’s get the nuts ready. In a food processor, pulse the walnuts about 10 times until coarsely ground or finely chopped. In a separate medium bowl, combine the walls, 1 tsp cinnamon, and mix well.
It’s time to start layering! Place 10 sheets of phyllo into the baking pan, brushing each sheet with melted butter before adding the next. This will create that signature flaky texture.
After the first set of layers, spread about 1/5 of the nut mixture (around 3/4 cup) over the phyllo dough.
Add another 5 buttered sheets of phyllo, followed by another layer of the nut mixture. Repeat this layering process four times until all the nuts are used. Finish with 10 layers of buttered phyllo sheets on top. Brush the very last layer with butter.
Using a sharp knife, cut the pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. This pre-cutting ensures you can serve it easily once baked.
Place your baking pan in the oven preheated to 325˚F for about 1 hour and 15 minutes. Keep an eye on it until the tops are a lovely golden brown.
After baking, remove the Baklava from the oven and immediately spoon the cooled syrup evenly over the hot pastry. You’ll hear a delightful sizzle! This step is crucial as it keeps the layers crispy instead of soggy.
Allow the Baklava to cool completely uncovered at room temperature. For the best results, let it sit for about 4 to 6 hours or even overnight. This allows the syrup to penetrate and soften the layers beautifully.
Finally, garnish your Baklava with finely chopped nuts or a drizzle of melted chocolate if you’re feeling indulgent. Store it at room temperature covered with a tea towel for up to two weeks.
Things Worth Knowing
- Phyllo Handling: Always keep the phyllo dough covered with a damp towel while working to prevent it from drying out.
- Layering Technique: Ensure each layer of phyllo is well brushed with butter to achieve that crisp texture.
- Syrup Timing: Pour the cooled syrup over hot Baklava to maintain its crispness.
- Resting Time: Let it rest for at least 4-6 hours for the best flavor and texture.
Tips and Variations
Creating the perfect Baklava Recipe can be a rewarding experience, and having some tips handy can make it even better. Here are some suggestions to enhance your baking adventure:
- Storage: Store leftover Baklava at room temperature, covered with a tea towel to maintain its texture for up to 1 to 2 weeks.
- Freezing: You can freeze Baklava by wrapping it tightly in plastic wrap and aluminum foil. It will keep well for up to 3 months.
- Pairing: Serve with a side of whipped cream or vanilla ice cream for an indulgent dessert experience.
- Flavor Variations: Experiment with different nuts like pistachios or add spices like nutmeg for a unique twist.
- Nut Mixture: For a more complex flavor, mix different nuts such as hazelnuts or almonds with walnuts.
- Sweetness Level: Adjust the syrup sweetness by reducing the sugar or honey according to your preference.
Perfect Matches for Baklava Recipe
When serving your delicious Baklava Recipe, consider these delightful pairings to elevate your dessert experience:
- Greek Coffee: The rich, robust flavor of Greek coffee complements the sweetness of Baklava wonderfully.
- Tea: A cup of fragrant tea, such as mint or chai, pairs beautifully with the nutty layers.
- Fruit Platter: Add a refreshing fruit platter with seasonal fruits to balance out the sweet richness.
- Special Occasions: Perfect for holidays, celebrations, or simply when you want a little indulgence. It’s a favorite during Ramadan!
- Storage Tips: Always cover your Baklava with a tea towel to keep it fresh and maintain its crispy texture.
- Seasonal Pairings: Enjoy your Baklava with seasonal fruits, like berries in summer or citrus in winter, for a refreshing contrast.
FAQ
Conclusion
This Baklava Recipe is a delightful representation of a beloved dessert that brings back fond memories. It’s perfect for any occasion and a true crowd-pleaser. I encourage you to give it a try and share the joy of this sweet treat with your family and friends. You won’t regret indulging in this flaky, nutty goodness!
Baklava Recipe
Ingredients
Equipment
Method
- First, start by thawing the phyllo dough. It’s best to do this overnight in the fridge. When you’re ready to begin, take it out and let it sit at room temperature for about an hour. This allows the dough to become pliable, making it easier to work with.
- While the dough thaws, trim it to fit your baking dish. If you’re using a 13x9 non-stick baking pan, you'll need to ensure the phyllo sheets fit well. If your package has two rolls totaling around 40 sheets, you may need to trim them slightly. Keep the trimmings covered with a damp towel to prevent drying out.
- Grease the bottom and sides of your baking pan with melted butter. This will ensure that your Baklava doesn’t stick and gets a beautiful golden color.
- Next, prepare the syrup. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 tbsp lemon juice, and 3/4 cup water. Bring this mixture to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce the heat to medium-low and let it simmer for an additional 4 minutes without stirring. Remove from heat and let it cool while you get the rest ready.
- Now, let’s get the nuts ready. In a food processor, pulse the walnuts about 10 times until coarsely ground or finely chopped. In a separate medium bowl, combine the walls, 1 tsp cinnamon, and mix well.
- It’s time to start layering! Place 10 sheets of phyllo into the baking pan, brushing each sheet with melted butter before adding the next. This will create that signature flaky texture.
- After the first set of layers, spread about 1/5 of the nut mixture (around 3/4 cup) over the phyllo dough.
- Add another 5 buttered sheets of phyllo, followed by another layer of the nut mixture. Repeat this layering process four times until all the nuts are used. Finish with 10 layers of buttered phyllo sheets on top. Brush the very last layer with butter.
- Using a sharp knife, cut the pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. This pre-cutting ensures you can serve it easily once baked.
- Place your baking pan in the oven preheated to 325˚F for about 1 hour and 15 minutes. Keep an eye on it until the tops are a lovely golden brown.
- After baking, remove the Baklava from the oven and immediately spoon the cooled syrup evenly over the hot pastry. You’ll hear a delightful sizzle! This step is crucial as it keeps the layers crispy instead of soggy.
- Allow the Baklava to cool completely uncovered at room temperature. For the best results, let it sit for about 4 to 6 hours or even overnight. This allows the syrup to penetrate and soften the layers beautifully.
- Finally, garnish your Baklava with finely chopped nuts or a drizzle of melted chocolate if you’re feeling indulgent. Store it at room temperature covered with a tea towel for up to two weeks.
Notes
- Tip 1: The order of the Baklava Layers: 10 buttered phyllo sheets, 3/4 cup nut mixture, 5 buttered phyllo sheets, 3/4 cup nut mixture, 5 buttered phyllo sheets, 3/4 cup nut mixture, 5 buttered phyllo sheets, 3/4 cup nut mixture, 5 buttered phyllo sheets, and finish with 10 buttered phyllo sheets on top.
