baklava
Baklava recipe with crispy filo, nuts, and honey syrup. An irresistible dessert for anyone who loves flavor and tradition.
Ingredients
Method
Preparation
- Preheat the oven to 175°C (347°F). Grease a rectangular baking dish with some of the melted butter.
- Prepare the filling: In a bowl, mix the chopped walnuts and pistachios (or your preferred nuts) with the cinnamon powder, if using.
- Layer the phyllo: Place one sheet of phyllo dough in the baking dish, brush with melted butter, and repeat for 6–8 layers. Keep the remaining phyllo sheets covered with a damp cloth to prevent drying.
- Add the nut filling: Sprinkle a thin, even layer of the nut mixture over the phyllo layers.
- Continue layering: Add 6–8 more phyllo sheets, brushing each with butter, then another layer of nuts. Repeat until all ingredients are used, finishing with at least 6 layers of phyllo on top, each brushed with butter.
- Cut the baklava into diamond or square pieces before baking, using a sharp knife.
- Bake for 40–45 minutes, or until golden and crisp.
Syrup Preparation
- While the baklava bakes, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, reduce to a simmer, and cook for about 10 minutes, until slightly thickened. Stir in the honey and simmer for 2 more minutes. Remove from heat and let cool slightly.
- Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven. Allow it to soak and cool for a few hours before serving.
Notes
Baklava is a dessert beloved for its rich history and incredible versatility. Whether you’re serving it at a festive gathering or enjoying it as a special weeknight treat, this Turkish classic never fails to impress. With its layers of crispy phyllo dough, sweet nut filling, and fragrant honey syrup, baklava brings both elegance and comfort to the table.
Tip for perfect phyllo: Keep unused phyllo dough covered with a damp kitchen towel to prevent it from drying out and cracking. Work quickly but gently with each sheet, and don’t worry if a few tear—just patch them with scraps, as the many layers are forgiving.
Nuts and flavor variations: Pistachios are classic, but walnuts, almonds, or even hazelnuts work beautifully. For a unique twist, try mixing orange zest or cardamom into the nut filling for added aroma and flavor. Vegans can easily substitute the butter with a good-quality plant-based alternative.
Mastering the syrup: Pour the syrup over the baklava as soon as it comes out of the oven while it’s still hot. This ensures the layers absorb just the right amount, creating a luscious, yet crisp result. Avoid overcooking the syrup so it doesn’t crystallize; you’re aiming for a texture similar to thin honey.
Serving suggestions: Baklava is delightful with strong Turkish coffee or mint tea. Serve it chilled or at room temperature, garnished with extra chopped pistachios for color and crunch. For a colorful dessert platter, pair pieces of baklava with plates of fresh fruit and dried apricots.
This recipe embraces experimentation. Feel free to get creative with spice blends or try stacking thinner or thicker phyllo layers to see what you enjoy most! Every batch is a chance to discover something new and delicious.
