Baklava Recipe

Introduction

Baklava is a rich, sweet pastry made with layers of crispy filo dough, chopped nuts, and fragrant spices, all drenched in a luscious honey syrup. This classic dessert is perfect for special occasions or whenever you crave a decadent treat with a delightful crunch.

Ingredients

• 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
• 1 cup white sugar (approximately 200g)
• 2 tbsp lemon juice
• 3/4 cup water (approximately 185 ml)
• 1/2 cup honey (approximately 170 g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a 23 x 33 cm (9 x 13″) baking pan.
2. Step 2: Carefully layer the filo pastry sheets in the pan, brushing each sheet thoroughly with melted butter to ensure they bake crisp and golden.
3. Step 3: Chop the walnuts and mix them with the cinnamon powder for a warm, spiced flavor.
4. Step 4: Spread a layer of the walnut mixture evenly over the filo layers. Then continue layering filo sheets and butter, repeating with nut layers until all the nuts are used. Finish with a top layer of filo pastry brushed with butter.
5. Step 5: In a saucepan, combine the sugar, water, lemon juice, and honey. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the syrup thickens slightly. Remove from heat and let cool.
6. Step 6: Bake the baklava in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
7. Step 7: Once out of the oven, immediately pour the cooled syrup evenly over the hot baklava to soak the layers and add sweetness.

Tips & Variations

• Use a mix of nuts like pistachios, almonds, or pecans for added flavor and texture.
• Make sure to brush each filo sheet with butter to prevent dryness and help them crisp beautifully.
• For an extra aromatic touch, add a splash of rose water or orange blossom water to the syrup.
• Cut the baklava into pieces before baking to make serving easier once it’s done.

Storage

Store baklava in an airtight container at room temperature for up to 3 days to maintain its crispiness. Avoid refrigeration as it can cause the pastry to soften. If needed, reheat gently in a low oven for a few minutes to restore crunch before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen filo pastry for baklava?

Yes, frozen filo works well. Thaw it carefully in the refrigerator overnight and keep it covered with a damp cloth while working to prevent drying out.

How long does baklava keep fresh?

Baklava is best enjoyed within 2-3 days when stored properly at room temperature airtight. Beyond this, it may lose its crisp texture.

Baklava Recipe

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4.7 from 132 reviews

Classic Baklava is a rich, sweet pastry made from layers of buttered filo dough filled with a spiced walnut mixture and soaked in a honey-lemon syrup. This traditional dessert combines crunchy nuts, flaky pastry, and a fragrant syrup for a perfect balance of textures and flavors.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Baklava

• 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
• 3/4 cup water (approximately 185 ml)
• 1/2 cup honey (approximately 170 g)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Prepare a 23 x 33 cm (9 x 13″) baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
2. Assemble Baklava Layers: Carefully layer the filo pastry sheets in the prepared pan, brushing each sheet generously with the melted butter to ensure crispiness and flavor. Be gentle to avoid tearing the delicate sheets.
3. Prepare Nut Filling: Chop the walnuts finely and mix them thoroughly with the cinnamon powder for a spiced, aromatic filling.
4. Layer with Nuts: Spread an even layer of the nut mixture over the buttered filo sheets. Then continue layering more filo sheets, brushing each with butter, and adding more nut layers as desired until all the nuts are used. Finish with a top layer of filo sheets brushed with butter.
5. Make the Syrup: In a saucepan, combine the white sugar, water, lemon juice, and honey. Bring the mixture to a boil over medium heat, then reduce heat and let it simmer gently for about 10 minutes until it thickens slightly. Remove from heat and allow the syrup to cool to room temperature.
6. Bake: Bake the assembled baklava in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
7. Add Syrup: Immediately after removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry to soak into the layers, creating a luscious, sticky finish. Let it cool completely before serving to allow the flavors to meld.

Notes

• Ensure each filo sheet is well buttered to achieve a crispy, golden texture.
• Use a sharp knife to pre-score the baklava before baking for easy cutting after baking.
• The syrup should be poured while the baklava is hot and the syrup is cooled to allow better absorption.
• Store baklava at room temperature in an airtight container for up to 3-4 days to maintain freshness.
• For variation, substitute walnuts with pistachios or almonds for different nutty flavors.

Keywords: baklava, filo pastry, walnut dessert, honey syrup, Middle Eastern dessert, layered pastry