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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.

Ingredients

Scale

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

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