Baklava Recipe

Introduction

Baklava is a luscious, flaky pastry layered with buttery phyllo dough and spiced walnuts, soaked in a fragrant honey syrup. This classic dessert is perfect for special occasions or anytime you crave a rich, sweet treat with a satisfying crunch.

Ingredients

• 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)

Instructions

1. Step 1: Thaw the phyllo dough according to package instructions, ideally overnight in the fridge. Before starting, leave it on the counter for 1 hour to reach room temperature. Trim the sheets to fit your 13×9-inch baking pan. Keep unused sheets covered with a damp towel to prevent drying.
2. Step 2: Butter the bottom and sides of your baking pan with melted butter.
3. Step 3: Prepare the honey syrup by combining sugar, honey, lemon juice, and water in a medium saucepan. Bring to a boil over medium-high heat while stirring until the sugar dissolves. Reduce heat to medium-low and boil for 4 minutes without stirring. Remove from heat and let cool.
4. Step 4: Preheat your oven to 325°F (163°C).
5. Step 5: Pulse the walnuts about 10 times in a food processor until coarsely ground or finely chopped. Transfer to a bowl and stir in cinnamon.
6. Step 6: Place 10 sheets of phyllo dough into the pan one at a time, brushing each sheet with melted butter before adding the next. Keep remaining phyllo covered. Spread about one-fifth of the walnut mixture (approximately 3/4 cup) evenly over the layered phyllo.
7. Step 7: Add 5 more buttered phyllo sheets, then another layer of nuts. Repeat layering nuts and 5 buttered sheets of phyllo four times total. Finish with 10 layers of buttered phyllo on top and brush the very top generously with butter.
8. Step 8: Cut the assembled pastry into 1 1/2-inch wide strips, then cut diagonally to create diamond shapes.
9. Step 9: Bake in the preheated oven for 1 hour and 15 minutes, or until the tops are golden brown.
10. Step 10: Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry; it should sizzle. This locks in the crispness while perfectly sweetening the layers.
11. Step 11: Allow the baklava to cool completely at room temperature, uncovered. For best flavor and texture, let it sit for 4-6 hours or overnight to let the syrup fully penetrate. Optionally, garnish with chopped walnuts or drizzle with melted chocolate before serving.

Tips & Variations

• Always keep unused phyllo dough covered with a damp towel to prevent it from drying out while working.
• For a richer flavor, try mixing different nuts like pistachios or almonds with the walnuts.
• If you prefer a less sweet baklava, reduce the sugar in the syrup by a quarter cup.
• To make cutting easier before baking, chill the assembled baklava in the fridge for 20 minutes.

Storage

Store baklava at room temperature, covered loosely with a clean tea towel, for up to 1 to 2 weeks. Avoid refrigeration as it can cause the phyllo to lose its crispness. To reheat, warm individual pieces in a low oven for a few minutes to refresh the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baklava in advance?

Yes, baklava can be assembled a day in advance and refrigerated before baking. Let it rest at room temperature for about 30 minutes before baking for best results.

Why is my baklava soggy?

Soggy baklava often results from pouring syrup that is too hot or too much syrup. Pour cooled syrup over hot baklava to seal in crispness, and avoid soaking it excessively. Proper baking to a golden brown also ensures a crisp base.

Baklava Recipe

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A classic Middle Eastern dessert, Baklava is a rich, sweet pastry made of layers of flaky phyllo dough filled with a spiced walnut mixture, baked until golden and crisp, then soaked with a fragrant honey-lemon syrup. Perfectly crisp on the outside and tender on the inside, this baklava recipe includes a luscious nutty filling and a sticky-sweet syrup that penetrates into every layer for an irresistible treat.

• Author: Elena
• Prep Time: 20 minutes (plus overnight thawing)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes (excluding thawing and resting time)
• Yield: About 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Baklava Layers

• 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

Syrup

• 1 cup granulated sugar
• 1/2 cup honey
• 2 Tbsp lemon juice (juice of 1/2 lemon)
• 3/4 cup water

Garnish (Optional)

• Melted chocolate chips
• Chopped walnuts

Instructions

1. Prep: Thaw phyllo dough according to package instructions, ideally overnight in the refrigerator, then leave at room temperature for 1 hour before starting to ensure it is pliable. Trim the phyllo sheets to fit a 13×9 inch baking dish and keep covered with a damp towel to prevent drying out.
2. Butter the Pan: Generously butter the bottom and sides of a 13×9 inch non-stick baking pan to prevent sticking and add richness.
3. Make the Honey Syrup: In a medium saucepan, combine the sugar, honey, lemon juice, and water. Bring to a boil over medium-high heat while stirring until the sugar dissolves. Reduce the heat to medium-low and simmer without stirring for 4 minutes. Remove from heat and let the syrup cool completely while preparing the baklava.
4. Prepare the Nut Filling: Pulse the walnuts about 10 times in a food processor until coarsely ground or finely chopped. In a bowl, mix the chopped walnuts with ground cinnamon evenly.
5. Assemble the Baklava: Preheat your oven to 325°F (163°C). Begin by laying 10 sheets of phyllo in the prepared pan, brushing each sheet with melted butter before adding the next. Keep remaining phyllo covered to prevent drying. Spread about one-fifth of the nut mixture (approximately 3/4 cup) evenly over the top.
6. Layering: Add 5 more buttered phyllo sheets, then another nut layer. Repeat this layering process 4 times, finishing with 10 final buttered phyllo sheets on top. Brush the top layer generously with butter.
7. Cutting: Using a sharp knife, cut the assembled pastry into 1 1/2-inch wide strips. Then cut diagonally across to form diamond-shaped pieces.
8. Bake: Place the pan in the preheated oven and bake for 1 hour and 15 minutes, or until the baklava is golden brown and crisp on top.
9. Add Syrup: Once baked, immediately spoon the cooled honey syrup evenly over the hot baklava. The sizzling sound indicates proper absorption, which helps keep the baklava crisp instead of soggy.
10. Cool and Serve: Allow the baklava to cool completely at room temperature, uncovered. For best flavor and texture, let it sit for 4 to 6 hours or overnight to let the syrup penetrate fully. Optionally garnish with melted chocolate drizzle and chopped walnuts before serving.
11. Storage: Store baklava covered with a tea towel at room temperature for 1 to 2 weeks.

Notes

• Make sure to keep unused phyllo dough covered with a damp towel at all times to prevent it from drying out and becoming brittle.
• Using unsalted butter allows you to control the salt level; salted butter can alter the flavor balance.
• The syrup should be cooled before pouring over the hot baklava to avoid making the layers soggy.
• Allowing the baklava to rest after syruping enhances flavor and texture, allowing the syrup to soak evenly.
• Optional garnishes like melted chocolate and chopped walnuts add a decorative and flavorful finishing touch.
• Baklava is best enjoyed at room temperature and improves in flavor over a day or two.

Keywords: Baklava, Middle Eastern dessert, phyllo pastry, walnut baklava, honey syrup, cinnamon baklava, layered pastry