Baklava
Baklava is a rich, flaky dessert made with layers of buttery phyllo dough, a spiced nut filling, and a sweet honey syrup. This Middle Eastern classic is crisp, syrupy, and irresistibly delicious!
Equipment
- 9x13-inch baking dish
- Pastry brush (for buttering phyllo dough)
- Sharp knife (for cutting baklava before baking)
- Mixing bowls (for nut filling and syrup preparation)
- Saucepan (for making the syrup)
- Measuring cups and spoons
- Damp kitchen towel (to cover phyllo dough and prevent drying)
Ingredients
- 1 package 16 oz phyllo dough, thawed
- 2 cups walnuts or pistachios finely chopped
- 1 cup unsalted butter melted
- 1 teaspoon cinnamon
- 1 cup honey
- 1 cup sugar
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Prepare the Nut Filling: In a bowl, mix the chopped walnuts (or pistachios) with cinnamon. Set aside.
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- Layer the Phyllo Dough: Unroll the phyllo dough and cover it with a damp cloth to prevent drying. Place one sheet in the baking dish and brush with melted butter. Repeat this process for about 8-10 sheets.
- Add the Nut Mixture: Spread a layer of the nut mixture evenly over the phyllo sheets.
- Continue Layering: Add 5 more sheets of phyllo, buttering each one. Repeat the layering with more nuts, then finish with another 8-10 buttered sheets on top.
- Cut Before Baking: Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- Bake: Place in the oven and bake for 45-50 minutes, until golden brown and crisp.
- Make the Syrup: While the baklava bakes, heat honey, sugar, water, lemon juice, and vanilla in a saucepan. Simmer for about 10 minutes, then let cool slightly.
- Pour Syrup Over Baklava: Once baked, immediately pour the warm syrup over the hot baklava. Let it soak for at least 4 hours before serving.
Notes
✔ Thaw phyllo dough properly – Let it thaw in the fridge overnight, then bring it to room temperature before using to prevent cracking.
✔ Keep phyllo covered – Use a damp towel to cover the phyllo sheets while working to keep them from drying out.
✔ Use high-quality butter – Brush each layer evenly with melted butter for a rich, flaky texture.
✔ Let the syrup soak in – Always pour warm syrup over hot baklava or hot syrup over cooled baklava to achieve the perfect texture.
✔ Store properly – Baklava stays fresh for up to 5 days at room temperature in an airtight container. Refrigerate for longer storage.
✔ Customize the filling – Traditional baklava uses walnuts, but you can also use pistachios, almonds, or a mix of nuts.
✔ Keep phyllo covered – Use a damp towel to cover the phyllo sheets while working to keep them from drying out.
✔ Use high-quality butter – Brush each layer evenly with melted butter for a rich, flaky texture.
✔ Let the syrup soak in – Always pour warm syrup over hot baklava or hot syrup over cooled baklava to achieve the perfect texture.
✔ Store properly – Baklava stays fresh for up to 5 days at room temperature in an airtight container. Refrigerate for longer storage.
✔ Customize the filling – Traditional baklava uses walnuts, but you can also use pistachios, almonds, or a mix of nuts.