baklava
Baklava, the Mediterranean dessert, layers crunchy filo pastry and nuts. Irresistible textures and flavors make this classic shine!
Ingredients
Method
Prepare the filling
- Chop the walnuts, pistachios, and almonds finely. Mix them with the ground cinnamon in a bowl.
Prepare the syrup
- In a saucepan, combine sugar, water, lemon juice, and honey.
- Bring to a boil over medium heat, then simmer for 10 minutes until slightly thickened.
- Remove from heat, stir in orange blossom water (if using), and let it cool completely.
Assemble the baklava
- Preheat the oven to 180°C (350°F).
- Brush a rectangular baking dish with some melted butter.
- Layer 6 sheets of filo pastry, brushing each with melted butter.
- Sprinkle a third of the nut mixture evenly over the filo.
- Repeat layering filo sheets (3-4 at a time, buttering each) and nuts, ending with at least 5-6 layers of filo on top, each buttered.
- Score the top carefully into squares or diamonds with a sharp knife.
Baking and finishing
- Bake for 45-55 minutes or until golden and crisp.
- Remove from the oven and immediately pour the cooled syrup evenly over hot baklava.
- Let sit at room temperature for 4-6 hours so the syrup is absorbed, then serve.
Notes
Baklava is a beloved and versatile dessert that has found its place at festive tables around the world, especially throughout the Mediterranean and Middle East. Its irresistible combination of crispy layers, syrup-drenched sweetness, and fragrant nuts is the hallmark of celebratory moments and gatherings.
Tips to Perfect Your Baklava
- Keep the filo pastry covered with a damp towel while assembling. Filo dries out and cracks quickly, making it harder to work with.
- Clarified butter (or ghee) is ideal for brushing between layers, as it resists burning and separates the filo sheets best. If you use regular butter, melt and skim off the foam for a cleaner result.
- Melted butter should be applied generously to each layer but avoid pooling, which can make the baklava greasy instead of crisp.
Ingredient Swaps and Enhancements
- You can adjust the mix of nuts based on your taste or availability—hazelnuts and pecans work beautifully as well.
- Add a hint of cardamom or clove to innovate the traditional flavor or swap orange blossom water for rose water in the syrup for a floral note.
Preparation Techniques
- Score your baklava gently but deeply before baking to ensure clean edges and to help the syrup soak through after baking.
- Once baked, pour cold syrup over the hot pastry. This temperature contrast keeps the baklava crisp.
Serving and Pairing Suggestions
- Baklava is often served at room temperature and can be garnished with extra chopped pistachios or a drizzle of honey.
- Pair it with Turkish coffee, mint tea, or a scoop of vanilla ice cream for a memorable finale to your meal.
- Turn leftovers into a treat—crumble baklava over yogurt or vanilla custard for a quick dessert twist.
