Baklava is a rich and sweet dessert made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. This beloved treat has roots that trace back to the Ottoman Empire, spreading across the Middle East and Mediterranean regions. Its flaky texture, combined with the nutty filling and sticky syrup, makes it a favorite for many.
Why Make This Recipe
Making baklava at home is a rewarding experience. The process allows you to create a dessert that is not only delicious but also visually stunning. Whether you’re celebrating a special occasion or simply want to treat yourself, this recipe is sure to impress both family and friends. Plus, with a few simple ingredients, you can master this delightful dish in your own kitchen.
How to Make Baklava
Ingredients:
- 40 sheets filo/phyllo pastry (2 x 375g or 1 x 1lb pack)
- 500g / 1 lb walnuts (or other nuts)
- 285 g / 10 oz unsalted butter (melted and slightly cooled)
- 1 tsp cinnamon powder
- 1 cup / 200g white sugar
- 2 tbsp lemon juice
- 3/4 cup / 185 ml water
- 1/2 cup / 170 g honey
Directions:
- Preheat your oven to 350°F (175°C).
- You will need a 23 x 33 cm (9 x 13″) baking pan.
- Phyllo: Carefully layer the filo pastry sheets in the pan, brushing each sheet with melted butter.
- Nuts: Chop the walnuts and mix them with the cinnamon powder.
- Assemble Baklava: Spread a layer of the nut mixture over the filo pastry, then add more layers of pastry and butter. Repeat until all nuts are used, finishing with a top layer of filo.
- Syrup: In a saucepan, combine sugar, water, lemon juice, and honey. Bring to a boil, then reduce heat and let it simmer for about 10 minutes. Once thickened, remove from heat and let cool.
- Bake the baklava in the oven for about 40-45 minutes, or until the top is golden brown. Once out of the oven, pour the cooled syrup evenly over the hot baklava.
How to Serve Baklava
Baklava is best served at room temperature. You can cut it into diamond or square pieces and serve it on a plate. It pairs wonderfully with tea or coffee, making it a perfect dessert for gatherings.
How to Store Baklava
To store baklava, keep it in an airtight container at room temperature for up to a week. If you need to keep it longer, you can refrigerate it for up to a month. Just be sure that it is covered well to maintain its texture.
Tips to Make Baklava
- Be patient when working with filo pastry; it can dry out quickly. Keep unused sheets covered with a damp cloth.
- Use a sharp knife to cut the baklava before baking to ensure clean pieces.
- Experiment with different nuts like pistachios or almonds for unique flavors.
Variation
You can add spices like cardamom for an extra layer of flavor. Some people also like to include a layer of chocolate or use a mix of different nuts to create their own version.
FAQs
Q: Can I use frozen filo pastry?
A: Yes, frozen filo pastry works well. Just be sure to thaw it completely in the fridge before use.
Q: Is there a vegan version of baklava?
A: Yes, you can substitute the butter with a plant-based alternative, and use maple syrup instead of honey.
Q: How long does baklava last?
A: When stored properly, baklava can last for about a week at room temperature or up to a month in the fridge.
Baklava
Ingredients
Pastry and Filling
- 40 sheets filo/phyllo pastry 2 x 375g or 1 x 1lb pack
- 500 g walnuts (or other nuts) chopped
- 285 g unsalted butter melted and slightly cooled
- 1 tsp cinnamon powder
Syrup
- 1 cup white sugar approximately 200g
- 2 tbsp lemon juice
- ¾ cup water approximately 185 ml
- ½ cup honey approximately 170 g
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a 23 x 33 cm (9 x 13″) baking pan.
Assembly
- Carefully layer the filo pastry sheets in the pan, brushing each sheet with melted butter.
- Chop the walnuts and mix them with the cinnamon powder.
- Spread a layer of the nut mixture over the filo pastry, then add more layers of pastry and butter. Repeat until all nuts are used, finishing with a top layer of filo.
Syrup Preparation
- In a saucepan, combine sugar, water, lemon juice, and honey. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
- Once thickened, remove from heat and let cool.
Baking
- Bake the baklava in the oven for about 40-45 minutes, or until the top is golden brown.
- Once out of the oven, pour the cooled syrup evenly over the hot baklava.
