Baklava is a classic dessert in Middle Eastern and Mediterranean cuisine, known for its layers of flaky pastry, rich nut filling, and sweet syrup. Making baklava at home is a rewarding culinary adventure that results in a sweet and nutty delight
Baklava Recipe: A Sweet and Nutty Delight
Delight in the sweet and nutty layers of homemade Baklava. This classic Middle Eastern and Mediterranean dessert combines layers of phyllo dough, a rich nut filling, and a sweet syrup. Perfect your baklava-making skills and savor the results of this delightful treat.
Equipment
- baking dish
- pastry brush
- saucepan
- sharp knife
Ingredients
- phyllo dough
- mixed nuts
- unsalted butter
- granulated sugar
- honey
- cinnamon stick
- vanilla extract
Instructions
- In a bowl, combine the finely chopped mixed nuts. Set aside.
- Preheat your oven to 350°F (175°C).
- Carefully unroll the thawed phyllo dough sheets and place them between two damp kitchen towels to prevent them from drying out.
- Brush the bottom of your baking dish with melted butter.
- Place one sheet of phyllo dough into the dish, and brush it generously with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.
- Sprinkle a portion of the nut mixture evenly over the layered phyllo sheets.
- Continue layering and buttering phyllo sheets, then adding the nut mixture, until all the nuts are used. Reserve a few sheets of phyllo for the top.
- Layer the reserved phyllo sheets on top, buttering each one as before. You should have a total of about 8 sheets on top to create a flaky crust.
- Use a sharp knife to carefully cut the baklava into diamond or square-shaped pieces. Make sure to cut all the way through the layers.
- Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the baklava is golden brown and crisp.
- While the baklava is baking, combine sugar, water, honey, and the optional cinnamon stick in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
- Remove the syrup from the heat and stir in the vanilla extract and citrus zest, if using.
- As soon as the baklava is out of the oven and still hot, evenly pour the hot syrup over it. Ensure that it soaks into all the cut pieces.
- Allow the baklava to cool completely at room temperature. This will take several hours, or you can leave it overnight for best results.
- Once cooled and set, your homemade baklava is ready to be enjoyed. Store any leftovers in an airtight container.
Video
Notes
- Make sure the phyllo dough is fully thawed and at room temperature before using it.
- When handling the phyllo dough, work quickly and keep unused sheets covered to prevent them from drying out.
- You can adjust the nut mixture to your preference, using more or fewer nuts or your favorite varieties.
Nutrition
Serving: 800g
Tried this recipe?Let us know how it was!