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Baklava

baklava

Baklava: discover the irresistible flavors of this layered dessert with nuts and honey. An easy, lighter version for your cravings!
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Total Time 2 hours 1 minute
Servings: 16 pieces
Course: Dessert
Cuisine: Middle Eastern
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 400 g phyllo dough defrosted if frozen
  • 200 g walnuts chopped
  • 100 g pistachios chopped, unsalted
  • 60 g almonds chopped, optional
  • 1 tbsp ground cinnamon
  • 3 tbsp melted coconut oil or light butter
  • 3 tbsp olive oil
For the syrup
  • 100 ml water
  • 90 g honey preferably light
  • 1 tbsp orange blossom water optional
  • 1 unit lemon, zest and juice small, only the juice and zest

Method
 

Preparing the filling
  1. Chop the walnuts, pistachios, and, if using, almonds. Mix together in a bowl with cinnamon until well combined.
Assembling the baklava
  1. Preheat your oven to 175°C (350°F). Grease a 22x30cm (9x13 inch) baking pan with a bit of the melted coconut oil or light butter.
  2. Place one sheet of phyllo dough on the pan. Brush with a mix of melted coconut oil and olive oil. Repeat this process with 7 more sheets, always brushing each layer with oil.
  3. Spread 1/3 of the nut mixture evenly over the phyllo.
  4. Layer 5 more phyllo sheets, brushing each with oil after placing. Add half of the remaining nut mixture.
  5. Again, layer 5 phyllo sheets, brushing with oil, and spread the remaining nuts.
  6. Finish with 8–10 phyllo sheets, brushing each one. Before baking, use a sharp knife to cut the assembled baklava into squares or diamonds.
Baking
  1. Bake for 45–50 minutes, or until golden and crisp. If edges brown too quickly, cover loosely with foil.
Preparing the syrup
  1. While the baklava bakes, make the syrup: In a saucepan, mix water, honey, orange blossom water (optional), lemon zest and juice.
  2. Bring to a gentle boil, then simmer for 8–10 minutes. Turn off the heat and let it cool slightly.
Finishing and serving
  1. Once the baklava is out of the oven, immediately pour the warm syrup evenly over it.
  2. Allow the baklava to cool completely for at least 2 hours, letting the syrup soak in and the layers set before serving.

Notes

Baklava Tips & Tricks for Success

  • Keep phyllo dough moist: Phyllo dries quickly. Cover the unused stack with a slightly damp towel while assembling to avoid cracking.
  • Get crisp layers: Brush each phyllo layer with oil—even a thin layer makes a difference in flakiness.
  • Nut substitutions: Don’t have pistachios? Try hazelnuts or cashews. Mix and match depending on what you have.
  • Lighter syrup: Prefer less sugar? Increase the lemon juice or use more orange blossom water to bring brightness instead of extra sweetness.
  • Uniform cuts: Always cut the baklava into diamonds or squares before baking. Cutting after can shatter the top.
  • Perfect soak: Pour warm syrup onto hot baklava. This helps the syrup penetrate the layers evenly.

Extra Preparation Insights

  • Crispness tip: Allowing baklava to cool uncovered preserves its crisp texture; covering it will make it steam and soften.
  • Nut texture: Chop nuts coarsely for a more rustic bite or finer for a melt-in-the-mouth feel. Toast nuts lightly for a deeper flavor before using.
  • Make ahead: Baklava is even better a day later, as the syrup fully merges with the layers.

Serving Suggestions & Variations

  • Enjoy baklava with unsweetened black coffee or mint tea to balance the dessert’s sweetness.
  • Try a touch of cardamom or ground clove in the nut mix for a Middle Eastern twist.
  • Individual portions: Make mini baklavas in a muffin tin for a charming, shareable presentation at parties.
  • Top with a dollop of Greek yogurt or a scoop of light vanilla ice cream for a fresh contrast to the syrupy layers.
This baklava recipe invites you to experiment with what you love most—whether it’s the nuts, spices, or even the presentation. Trust your instincts, and enjoy every luscious, crunchy bite!