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Baklava is a delightful, flaky pastry that’s a true treat for the senses. Layers of phyllo dough brushed with melted butter, filled with a mix of chopped walnuts and pistachios, and topped with a sweet honey syrup. This recipe is perfect for impressing guests or indulging in a rich, homemade dessert. Let's dive into making this deliciously sticky, crunchy, and nutty delight!
Baklava Recipe
Ingredients:
- 1 package thawed phyllo dough
- 1 cup melted butter
- 1 cup chopped walnuts
- 1 cup chopped pistachios
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 cup water
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
Instructions:
- Preheat oven to 350°F (175°C).
- Butter the bottoms and sides of a 9x13 inch baking dish.
- Chop nuts and toss with cinnamon. Set aside.
- Unroll phyllo dough. Cut whole stack in half to fit the dish.
- Place two sheets of dough in the dish, butter thoroughly. Repeat until you have 8 sheets layered.
- Sprinkle 2-3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep.
- Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts.
- Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool.
- Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
What You Will Need
Read more: Greek Baklava Recipe
What you will need to make baklava
- Phyllo dough: Provides the delicate, flaky layers that are essential for the texture of baklava.
- Melted butter: Ensures each layer of phyllo dough crisps up perfectly while adding rich flavor.
- Chopped walnuts: Adds a crunchy texture and nutty flavor, balancing the sweetness.
- Chopped pistachios: Offers a unique, slightly sweet flavor and vibrant color.
- Sugar: Sweetens the baklava and helps create the syrup that soaks into the layers.
- Ground cinnamon: Adds warmth and depth to the nut mixture, enhancing the overall flavor.
- Water: Combines with sugar and honey to form the syrup that soaks into the baklava.
- Honey: Provides natural sweetness and a sticky texture for the syrup.
- Vanilla extract: Adds a subtle, sweet aroma to the syrup, enhancing the overall flavor.
- Lemon juice: Balances the sweetness of the syrup with a hint of acidity.
Tools and Instruments Required
- Baking dish: Provides the structure for layering phyllo dough and nuts, ensuring even baking.
- Sharp knife: Essential for cutting precise diamond or square shapes in the baklava.
- Pastry brush: Used to apply melted butter evenly between layers of phyllo dough.
- Saucepan: Necessary for making the sugar, water, honey, and vanilla syrup.
- Measuring cups: Ensures accurate measurement of nuts, sugar, water, and other ingredients.
Baklava Recipe
A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.
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Equipment
- Baking Dish
- Pastry brush
- Saucepan
Read more: Chicken Burgers Recipe
Ingredients:
Main Ingredients
- 1 package phyllo dough thawed
- 1 cup butter melted
- 1 cup walnuts chopped
- 1 cup pistachios chopped
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 cup water
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
Instructions:
- Preheat oven to 350°F (175°C).
- Butter the bottoms and sides of a 9x13 inch baking dish.
- Chop nuts and toss with cinnamon. Set aside.
- Unroll phyllo dough. Cut whole stack in half to fit the dish.
- Place two sheets of dough in the dish, butter thoroughly. Repeat until you have 8 sheets layered.
- Sprinkle 2-3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep.
- Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.
- Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool.
- Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Notes:
Baklava is best served at room temperature and can be stored for up to 2 weeks in an airtight container.
Nutrition value:
Calories: 230kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 100IUCalcium: 20mgIron: 1mg
Read more: Peanut Butter Jiffy Cornbread Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare baklava as directed up to baking.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
- Bake when ready to serve.
Freezing Instructions
- Bake baklava as directed.
- Let it cool completely.
- Cut into desired shapes.
- Wrap each piece in plastic wrap.
- Place wrapped pieces in a freezer-safe container.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Did you know? Traditional baklava often uses rose water or orange blossom water in the syrup for a unique floral aroma.
Frequently Asked Questions
FAQ:
How do I keep phyllo dough from drying out?
Cover it with a damp cloth while working to prevent it from drying out.
Can I use different nuts?
Yes, you can substitute or mix in almonds, pecans, or any nuts you prefer.
How long does baklava last?
Stored in an airtight container, it can last up to two weeks at room temperature.
Can I make baklava ahead of time?
Absolutely, it actually tastes better after sitting for a day or two.
Is it necessary to cut the baklava before baking?
Yes, cutting it before baking ensures even cooking and makes it easier to serve.
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