Baklava recipe

baklava recipe

Baklava recipe

Baklava— sweet, sticky and nutty baklava! This decadent dessert is the staple of Greek pastry, a masterpiece of layers, crunch, and syrup-soaked perfection. Imagine this: sheets of delicate phyllo dough, brushed with melted butter, stacked sky-high with a fragrant filling of chopped nuts—usually walnuts, pistachios, or almonds—spiced with cinnamon and cloves. Once baked to a golden crisp, it’s drenched in a honey-lemon syrup that seeps into every layer, creating a symphony of textures and flavors. Crispy, chewy, sweet, and slightly tangy, baklava is a dessert that demands to be savored slowly, one tiny bite at a time.

The magic of baklava lies in its layers—both literal and metaphorical. It’s a labor of love, requiring patience and precision, but the result is nothing short of extraordinary. The phyllo dough, shatters with each bite, giving way to a rich, nutty filling that’s both earthy and aromatic. The syrup, poured over the warm pastry, seeps into every crevice, transforming it into a sticky, sweet delight that’s impossible to resist. It’s the kind of dessert that feels indulgent yet comforting, like a hug from your grandma in dessert form.

 

Recipe: Baklava
Makes about 24 pieces

Ingredients:

For the Baklava:

  • 1 package (16 oz) phyllo dough, thawed

  • 2 cups unsalted butter, melted

  • 4 cups finely chopped nuts (walnuts, pistachios, or a mix)

  • 1/4 cup granulated sugar

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cloves (optional)

For the Syrup:

  • 1 cup water

  • 1 cup granulated sugar

  • 1/2 cup honey

  • 1 cinnamon stick (optional)

  • 1 strip of lemon peel (optional)

  • 1 tsp vanilla extract or 1 tbsp lemon juice

Instructions:

  1. Prep the Filling (10 minutes):
    In a bowl, mix the chopped nuts, sugar, cinnamon, and cloves (if using). Set aside.

  2. Layer the Phyllo (20 minutes):
    Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter. Layer 8-10 sheets of phyllo dough in the dish, brushing each sheet with butter as you go. Sprinkle a generous layer of the nut mixture over the phyllo. Add 4-6 more sheets of phyllo, buttering each layer, followed by another layer of nuts. Repeat until all the nut mixture is used, finishing with 8-10 layers of phyllo on top. Brush the final layer with butter.

  3. Cut and Bake (50 minutes):
    Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through to the bottom. Bake for 45-50 minutes, or until golden and crisp.

  4. Make the Syrup (15 minutes):
    While the baklava bakes, combine the water, sugar, honey, cinnamon stick, and lemon peel (if using) in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and stir in the vanilla extract or lemon juice. Let the syrup cool slightly.

  5. Soak the Baklava (1 hour):
    As soon as the baklava comes out of the oven, pour the warm syrup evenly over the hot pastry. Let it cool completely, allowing the syrup to soak in, for at least 1-2 hours before serving.

Total Time: ~2 hours (plus cooling)

Tips for the Perfect Baklava:

  • Work Quickly with Phyllo: Phyllo dries out fast, so keep it covered with a damp towel while you work.

  • Use Quality Ingredients: Good butter, fresh nuts, and real honey make all the difference.

  • Cut Before Baking: This ensures clean edges and prevents the phyllo from shattering.

  • Let It Soak: Allowing the baklava to absorb the syrup fully is key to its signature sticky-sweet texture.

  • Experiment with Flavors: Try adding orange blossom water, rosewater, or cardamom to the syrup for a unique twist.

Serve your baklava with a cup of strong coffee or tea, and prepare to be transported to a world of sweetness and tradition.