Baklava

Baklava is a rich and sweet Middle Eastern and Mediterranean dessert made of layers of flaky phyllo dough, filled with finely chopped nuts, and sweetened with a fragrant syrup. With its buttery texture and spiced, honeyed flavor, baklava is perfect for holidays, special occasions, or as an indulgent treat with tea or coffee.

ingredients

phyllo dough
unsalted butter (melted)
walnuts (finely chopped)
pistachios (optional, finely chopped)
granulated sugar
ground cinnamon
ground cloves (optional)
honey
water
lemon juice
vanilla extract

directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
In a bowl, combine the chopped nuts, sugar, cinnamon, and cloves.
Layer 8 sheets of phyllo in the baking dish, brushing each sheet with melted butter.
Sprinkle a thin layer of the nut mixture.
Add 4 more phyllo sheets, each brushed with butter, then another layer of nuts.
Repeat until all nuts are used, ending with 8 more buttered phyllo sheets on top.
Using a sharp knife, cut the baklava into diamond or square pieces.
Bake for 45-50 minutes, until golden and crisp.
Meanwhile, make the syrup by simmering water, honey, sugar, lemon juice, and vanilla for 10 minutes.
Pour the hot syrup evenly over the baked baklava as soon as it comes out of the oven.
Allow it to soak and cool completely before serving.

Servings and timing

This recipe makes about 24-30 pieces.
Preparation time: 30 minutes
Baking time: 45-50 minutes
Syrup preparation and soaking time: 30-45 minutes
Total time: 1 hour 45 minutes – 2 hours

Variations

Use almonds or hazelnuts instead of walnuts or pistachios.
Add a pinch of cardamom or rosewater to the syrup for floral notes.
Top with a light dusting of powdered sugar or extra chopped nuts before serving.

storage/reheating

Store baklava in an airtight container at room temperature for up to 1 week.
For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
Reheat individual pieces in a low oven (275°F or 135°C) for 10 minutes to revive crispness.

FAQs

What nuts are best for baklava?
Traditional recipes use walnuts or pistachios, but you can use almonds, pecans, or a mix.

Can I make baklava ahead of time?
Yes, it actually tastes better the next day after the syrup has fully soaked in.

Is baklava very sweet?
Yes, it’s sweet but balanced by the flaky texture and the spices in the filling.

Do I need to use honey in the syrup?
Honey adds depth, but you can use only sugar if preferred.

Why is my baklava soggy?
It’s important to pour hot syrup over hot baklava or cold syrup over cold baklava—never mix hot and cold.

Can I use store-bought phyllo dough?
Absolutely, store-bought phyllo works perfectly and saves time.

Is baklava gluten-free?
No, phyllo dough contains wheat. Look for gluten-free phyllo if needed.

Can I freeze baklava?
Yes, freeze after baking and syrup soaking. Thaw at room temperature.

How long does baklava stay fresh?
It keeps well for a week at room temperature and longer if refrigerated.

Can I add chocolate?
Yes, drizzle melted dark chocolate on top for a decadent twist.

Conclusion

Baklava is a delicious, layered pastry that delivers a perfect combination of crunch, sweetness, and spice. Whether you’re making it for a festive occasion or simply to enjoy something special, this classic dessert is sure to impress with every sticky, nutty bite.

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