If you have a sweet tooth with a love for rich, crunchy layers soaked in fragrant syrup, then this Baklava Recipe is the one to try and savor. This timeless dessert brings together flaky filo pastry, buttery nuts, and a honey-cinnamon syrup in a heavenly combination that feels both elegant and comforting. Whether it’s a special occasion or a weekend treat, making baklava is a joyful journey that fills your kitchen with warmth and irresistible aromas. The steps may seem detailed, but each one unlocks the signature texture and flavor that make this baklava truly unforgettable.
Ingredients You’ll Need
The beauty of this Baklava Recipe lies in its simple, classic ingredients, each chosen to build layers of flavor and texture. From crisp filo sheets that bake to a golden crunch to the nutty filling and luscious syrup, every component plays a starring role.
- 40 sheets filo/phyllo pastry: These ultra-thin layers give baklava its iconic flaky texture; keep them covered to prevent drying out.
- 500g / 1 lb walnuts: Chopped finely, walnuts add earthy richness and a satisfying crunch; feel free to substitute pecans or pistachios if preferred.
- 285g / 10 oz unsalted butter: Melted and cooled, butter is brushed generously between filo layers for that indulgent flakiness and golden color.
- 1 tsp cinnamon powder: A warm spice that partners beautifully with nuts and honey to elevate the dessert’s aroma.
- 1 cup / 200g white sugar: Combined with lemon juice and water to create the sweet syrup that soaks the baklava, making it wonderfully moist.
- 2 tbsp lemon juice: Adds a bright, tangy balance to the syrup, cutting through the sweetness and enhancing flavor complexity.
- 3/4 cup / 185 ml water: The liquid base for the syrup, ensuring the sugar dissolves perfectly.
- 1/2 cup / 170g honey: The golden nectar poured over the baked baklava, infusing every bite with sticky sweetness and floral notes.
How to Make Baklava Recipe
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 160°C (320°F) and prepare a 23 x 33 cm (9 x 13 inch) baking pan by buttering it well. Chop the walnuts finely and mix them with cinnamon powder in a bowl, combining the warm spice with the nutty base for the filling.
Step 2: Layering the Filo
Unroll the filo pastry carefully, keeping the sheets covered with a damp kitchen towel to prevent them from drying out. Lay one sheet of filo in the pan and brush it generously with melted butter. Repeat this process for about 8 layers, brushing each sheet with butter as you go to achieve that crisp gloss and flavor.
Step 3: Add the Nut Filling
Spread a thin, even layer of the walnut and cinnamon mixture over the layered filo. Then, continue layering filo sheets on top, again brushing each with melted butter. Build another 7-8 layers this way, creating the signature alternating pattern of filo and nuts for delightful texture contrasts.
Step 4: Cutting and Baking
Before baking, use a sharp knife to cut the baklava into diamond or square shapes all the way through the layers. This step ensures it bakes evenly and is easier to serve once cooked. Place the pan in the preheated oven and bake for about 65 to 70 minutes until the top is crisp and golden, and the layers have puffed beautifully.
Step 5: Prepare and Pour the Syrup
While the baklava bakes, combine sugar, water, and lemon juice in a saucepan and bring to a boil. Let it simmer for about 10 minutes before stirring in the honey. Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot dessert, allowing it to soak into every crevice. Let the baklava cool to room temperature and absorb the syrup for several hours or overnight for best results.
How to Serve Baklava Recipe
Garnishes
A sprinkle of finely chopped pistachios or crushed walnuts on top adds a pop of vibrant color and texture, making your baklava look as delightful as it tastes. For an extra fragrant touch, a few edible rose petals can create an elegant presentation that’s sure to impress.
Side Dishes
Baklava’s richness pairs wonderfully with a dollop of creamy Greek yogurt or a scoop of vanilla ice cream, both of which offer a cool, tangy contrast. Fresh fruit like figs or pomegranate seeds also complement the sweetness and keep the dessert feeling light.
Creative Ways to Present
For special occasions, try arranging baklava pieces on a decorative platter with mint leaves or edible flowers scattered around. Serving individual pieces in small decorative cups or wrapping them in parchment paper tied with a ribbon makes a charming gift or party favor that guests will adore.
Make Ahead and Storage
Storing Leftovers
Baklava can be stored in an airtight container at room temperature for up to 5 days. Keep it away from humidity to maintain its signature crisp layers, as moisture is the enemy of crisp filo pastry.
Freezing
If you want to save baklava for longer, it freezes beautifully. Wrap pieces tightly in plastic wrap and then foil before placing them in a freezer-safe container. Frozen baklava can last up to 3 months without losing flavor or texture.
Reheating
To enjoy baklava like freshly baked, reheat individual pieces in a preheated oven at 160°C (320°F) for about 10 minutes. Avoid microwaving, as it can make the pastry soggy. A quick warm-up brings back the crispness and enhances the honeyed aroma.
FAQs
Can I use nuts other than walnuts in this Baklava Recipe?
Absolutely! While walnuts are traditional and have a wonderful flavor, you can substitute them with pistachios, almonds, or pecans depending on your preference. Each nut brings a unique taste and texture, so feel free to experiment.
Do I need to thaw the filo pastry before starting?
Filo pastry usually comes frozen and should be thawed slowly in the refrigerator for several hours or overnight. Keep the sheets covered with a damp towel while working to prevent them from drying out and cracking.
What is the best way to prevent the filo from drying out during assembly?
Keeping the filo sheets covered with a slightly damp kitchen towel while layering is key. Work quickly and brush each sheet with melted butter immediately to keep the pastry pliable and flavorful.
Can I make the syrup ahead of time?
Yes, the syrup can be made a day or two before baking and stored in the refrigerator. Warm it gently before pouring over the baked baklava to help it soak in properly.
How long should baklava rest before serving?
To allow the syrup to absorb fully and the flavors to develop, it’s best to let baklava rest at room temperature for at least 4 hours, preferably overnight. This patience really pays off with moist, flavorful layers.
Final Thoughts
There is something truly magical about this Baklava Recipe – the layers of buttery filo, the crunchy spiced nuts, and the sweet, fragrant syrup combine for an unforgettable experience. It may take some time and care to make, but every bite is worth the effort. So invite your friends and family around, share this beloved dessert, and enjoy the smiles it brings. Happy baking!
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Baklava Recipe
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
This traditional Baklava recipe features layers of flaky filo pastry filled with a rich walnut and cinnamon mixture, all soaked in a fragrant honey syrup. Perfectly crisp and sweet, this dessert is an indulgent treat for special occasions or whenever you crave a taste of Middle Eastern and Mediterranean cuisine.
Ingredients
Pastry and Filling
- 40 sheets filo/phyllo pastry (2 x 375g or 1 x 1lb pack)
- 500g / 1 lb walnuts, finely chopped (other nuts can be substituted, such as pistachios or almonds)
- 1 tsp cinnamon powder
- 285 g / 10 oz unsalted butter, melted and slightly cooled
Syrup
- 1 cup / 200g white sugar
- 2 tbsp lemon juice
- 3/4 cup / 185 ml water
- 1/2 cup / 170 g honey
Instructions
- Prepare the baking pan: Preheat your oven and grease a 23 x 33 cm (9 x 13 inch) baking pan with some of the melted butter to prevent sticking and to help the bottom filo layers crisp up beautifully.
- Layer the filo sheets: Place one sheet of filo pastry in the pan and brush generously with melted butter. Repeat layering and brushing until you have around 20 sheets layered, ensuring each is well buttered for crispness and richness.
- Add the walnut filling: Combine the finely chopped walnuts with cinnamon powder. Spread this mixture evenly over the layered filo sheets in the pan, making sure it covers the entire surface uniformly.
- Finish layering the filo: Continue layering the remaining 20 sheets of filo on top of the nut mixture, brushing each sheet with melted butter as before. Be gentle to avoid tearing the delicate pastry.
- Cut and bake: Using a sharp knife, cut the assembled baklava into diamond or square shapes all the way through to the bottom of the pan. Bake in the preheated oven for approximately 70 minutes or until the pastry is golden and crisp.
- Prepare the syrup: While baklava bakes, combine sugar, lemon juice, and water in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in honey, allowing the syrup to cool slightly.
- Soak the baklava: Once the baklava is hot from the oven, immediately pour the cooled syrup evenly over the top, allowing it to seep into every cut piece. Let the baklava cool completely and absorb the syrup before serving.
Notes
- Use fresh filo pastry and keep unused sheets covered with a damp towel to prevent drying out.
- You can substitute walnuts with pistachios, almonds, or a mix of your favorite nuts for variation.
- Ensure the butter is melted and cooled to avoid steaming the filo pastry.
- Cutting the baklava before baking allows the syrup to penetrate better and makes serving easier.
- Let the baklava rest for several hours or overnight after adding syrup for best flavor and texture.
