Baklava is a beloved dessert known for its buttery layers of phyllo dough, spiced nuts, and sticky-sweet syrup. Whether you’re celebrating a special occasion or craving a decadent treat, this homemade baklava will impress with its authentic flavors and textures.
Equipment:
- 9×13-inch baking dish
- Pastry brush
- Sharp knife
- Saucepan
- Measuring cups and spoons
- Mixing bowl
Ingredients:
For the Baklava:
- 1 package (16 oz) phyllo dough, thawed
- 1 ½ cups unsalted butter, melted
- 2 cups walnuts, finely chopped
- 1 cup pistachios or almonds, finely chopped
- 1 teaspoon ground cinnamon
For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- ½ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Nut Mixture:
- In a mixing bowl, combine the walnuts, pistachios (or almonds), and cinnamon.
- Assemble the Baklava:
- Brush the bottom and sides of your baking dish with melted butter.
- Layer one sheet of phyllo dough in the dish, brushing it with melted butter. Repeat this process with 8-10 sheets.
- Spread a layer of the nut mixture (about ½ cup) evenly over the phyllo.
- Continue layering 5 sheets of phyllo dough, brushing each with butter, followed by more nuts. Repeat until the nuts are used up, finishing with 8-10 layers of phyllo on top.
- Brush the top layer generously with butter.
- Cut the Baklava:
- Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and crisp.
- Make the Syrup:
- While the baklava bakes, combine sugar, water, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in vanilla extract.
- Add the Syrup:
- Once the baklava is baked, immediately pour the hot syrup evenly over the top. Allow it to soak in as the baklava cools.
- Cool and Serve:
- Let the baklava cool completely before serving. This allows the flavors to meld and the syrup to set.
Tips:
- Keep the phyllo dough covered with a damp towel while working to prevent it from drying out.
- Store baklava at room temperature in an airtight container for up to a week.
- For extra flavor, sprinkle a bit of orange blossom water or rose water into the syrup.
Making baklava at home is simpler than it seems, and the result is a dessert that’s as beautiful as it is delicious. With its rich nutty filling, crisp phyllo layers, and luscious syrup, this baklava recipe is a showstopper for any occasion. Treat yourself and your loved ones to this timeless delight!
Baklava Recipe
This traditional baklava recipe features layers of flaky phyllo dough, rich nuts, and a sweet honey syrup. Learn how to make this classic Middle Eastern dessert at home with ease.
Equipment
- 9x13-inch baking dish
- Pastry brush
- Sharp knife
- Saucepan
- Measuring cups and spoons
- Mixing bowl
Ingredients
- For the Baklava:
- 1 package 16 oz phyllo dough, thawed
- 1 ½ cups unsalted butter melted
- 2 cups walnuts finely chopped
- 1 cup pistachios or almonds finely chopped
- 1 teaspoon ground cinnamon
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- ½ cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Nut Mixture:
- In a mixing bowl, combine the walnuts, pistachios (or almonds), and cinnamon.
- Assemble the Baklava:
- Brush the bottom and sides of your baking dish with melted butter.
- Layer one sheet of phyllo dough in the dish, brushing it with melted butter. Repeat this process with 8-10 sheets.
- Spread a layer of the nut mixture (about ½ cup) evenly over the phyllo.
- Continue layering 5 sheets of phyllo dough, brushing each with butter, followed by more nuts. Repeat until the nuts are used up, finishing with 8-10 layers of phyllo on top.
- Brush the top layer generously with butter.
- Cut the Baklava:
- Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and crisp.
- Make the Syrup:
- While the baklava bakes, combine sugar, water, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in vanilla extract.
- Add the Syrup:
- Once the baklava is baked, immediately pour the hot syrup evenly over the top. Allow it to soak in as the baklava cools.
- Cool and Serve:
- Let the baklava cool completely before serving. This allows the flavors to meld and the syrup to set.
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