Print

Baklava Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/baklava-recipe/