Hey! Welcome to my little corner of the internet where I share my love for baking and all things sweet. Today, I’m excited to bring you a recipe Baklava. Growing up, my grandma used to make the most incredible baklava for special occasions along with Honey Buns. I remember eagerly waiting as she carefully layered the phyllo dough and nuts, filling our home with the most heavenly aroma.
Every bite was a symphony of flavors, crunchy yet melt-in-your-mouth deliciousness. I’ve since inherited her recipe and added my own twist to it. So, grab a cup of tea or coffee, and let’s dive into making this irresistible treat together.
What is Baklava?
Baklava is a delicious dessert that comes from the Middle East, though it’s enjoyed worldwide. It’s made with layers of thin pastry dough, usually phyllo dough, filled with chopped nuts, often walnuts, pistachios, or almonds. Between these layers of nuts and dough, there’s a sweet syrup, typically made from sugar, water, and sometimes flavored with lemon juice or rose water. The pastry is baked until golden and crispy, then soaked in the syrup, allowing it to absorb the sweetness.It’s a beloved dessert for celebrations, gatherings, or simply as a special indulgence.
Sweet Baklava Recipe
Equipment
- Baking Dish
- Mixing Bowls
- Oven
- Cutting Board and Knife
- Saucepan
Ingredients
- 16 ounces phyllo dough
- 1/2 cup mixed nuts
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3 tbps honey
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with melted butter.
- Thaw the phyllo dough according to the package instructions, and cover it with a damp cloth to prevent it from drying out.
- In a mixing bowl, combine the finely chopped nuts with cinnamon if using.
- Brush the bottom of the baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush it with more butter. Repeat this process, layering about 10 sheets of phyllo dough, brushing each sheet with butter.
- Spread a layer of the nut mixture evenly over the buttered phyllo dough.
- Continue layering phyllo dough and butter, adding another 10 sheets on top of the nut mixture, brushing each sheet with butter.
- Using a sharp knife, carefully cut the baklava into desired shapes, such as squares or diamonds.
- Bake the baklava in the preheated oven for 40-50 minutes, or until golden brown and crisp.
- While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened.
- Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the hot baklava, ensuring that it is evenly distributed.
- Allow the baklava to cool completely in the baking dish, allowing it to absorb the syrup and develop its flavors.
- Once cooled, carefully lift out the individual pieces of baklava and serve. Optionally, garnish with additional nuts on top.
Notes
- Thaw your phyllo dough properly: Too much moisture will make the phyllo sticky and hard to manage. Do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours until ready to use.
- Place the phyllo pastry sheets between two clean towels while you work: Unless you are able to work quickly, before you begin to assemble the baklava, place the thawed phyllo sheets in between two clean kitchen towels. This helps the phyllo sheets remain lenient so they won’t tear or break too much.
- Prepare your honey syrup ahead: It’s important that the honey syrup is cool when it hits the freshly-baked hot baklava. This way, the hot baklava layers will absorb as much of the syrup as possible and you’ll have perfectly honeyed baklava. You have enough time to make the syrup while the baklava is baking, but be sure you take it off heat and set it in a cool place.
Nutrition
Time for the Tips!
- Handle phyllo dough gently: Phyllo dough is delicate and can tear easily. Thaw it properly and cover it with a damp cloth while working to prevent it from drying out.
- Use a sharp knife: A sharp knife will help you cut the baklava cleanly without tearing the layers.
- Keep buttering layers: Brush each layer of phyllo dough generously with melted butter to ensure a crispy and flavorful baklava.
- Finely chop nuts: Finely chop the nuts for the filling to ensure even distribution and easy cutting of the baklava.
- Customize the syrup: Adjust the sweetness and flavor of the syrup according to your preference. You can add more or less honey, sugar, or lemon juice to suit your taste.
What to serve with Baklava?
