Baklava is a confection of thin filo pastry, chopped nuts, and honey syrup. Baklava makes a great dish for a dinner party or anytime you’re sweet cravings kick in. In this post, we will go through a few baklava recipes, ideas, and some handy tips to get the best baklava.
Table of Contents
What Is Baklava?
Baklava is a sweet dessert made from layers of thin pastry dough, chopped nuts, honey, and sugar boiled together with lemon juice. It is a very famous Middle Eastern dish cherished to this day, mostly because of its special kneaded texture and reliance on sweeteners.
History of Baklava
Bklava is one of the oldest pastries, which traced its origin back to the empire of the Ottoman and its present in the Middle East, the Mediterranean, and many other world regions. Every part inserts vitality through the appropriate nuts or syrup, but the tradition remains the same – sweet, irresistible nut pastry
Traditional Baklava Recipe
This recipe for baklava is as authentic as it comes presenting a traditional flavor that is always enjoyable. Below is how you can make it at home.
Ingredients
Phyllo dough 500g/1pkg
About 2 cups of walnuts, pistachios or almonds – finely chopped
1 cup of melted butter
1 teaspoon of cinnamon powder
1 cup of sugar
1 cup of water
1/2 cup of honey
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
Instructions
In a preheated oven, warm the temperature to 350 degrees Fahrenheit or 175 degrees Celsius.
Prepare the nut mixture: Put chopped nuts and cinnamon in a bowl and mix. Set aside.
Layer the phyllo dough: Grease the baking pan of size 9 x13 inches with the help of melted butter. Place one sheet, then put butter on the sheet and place another half of the phyllo dough sheets on top of it.
Add the nut mixture: Pour the nut mixture in an even layer over the layered phyllo.
Continue layering: Put the rest of the phyllo dough sheets and make sure you brush each one of them with butter.
Cut the baklava: Through slicing, you have to divide the bklava into desired shapes before baking, it could be triangular or square.
Bake for 45-50 minutes: The baklava should be that golden, crispy kind.
Make the syrup: Throughout preparing the bklava, add sugar, water, honey, lemon juice and vanilla in a saucepan. Add to a boil and reduce heat, let simmer for 10 minutes.
Pour the syrup: When the baklava is ready pour this syrup over it soon after the baklava comes out of the oven. Allow it to marinade for several hours or even overnight for the best taste to be earned.
Pistachio Baklava: A Nutty Twist
If you are a fan of pistachios then, this pistachio baklava recipe provides a twist with a different taste profile yet equally as sugary.
Ingredients
1 package of phyllo dough
2 cups of pistachios – finely chopped
1 cup of melted butter
1 teaspoon of cardamom powder, if you wish
1 cup of sugar
1 cup of water
1/2 cup of honey
1 tablespoon of lemon juice
1 teaspoon of rose water is optional.
Instructions
This calls for heat preparation of the oven to half an hour at 350 degrees Fahrenheit (or 175 degrees Celsius).
Prepare the pistachios: In a bowl take the chopped pistachios and mix cardamom powder to it.
Layer the phyllo dough: Coat a baking dish of the size of approximately fifteen by ten inches with butter arrange one-half of the total phyllo sheets, and butter them.
Add the pistachio mixture: Place it evenly all over the phyllo.
Top with more phyllo: This is used to layer the remaining dough sheets for which all have to be buttered.
Cut and bake: Bake for 45-50 min, Share the baklava in diamonds or squares.
Prepare the syrup: Mix the sugar with water, honey, lemon juice, and rose water in a saucepan and boil for 10 minutes up till syrupy.
Syrup soak: Drain the bklava pour the syrup over the baked baklava and leave it to soak for several hours after which serve
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 290 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 32g |
| Sugar | 20g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 50mg |
Vegan Baklava Recipe: A Plant-Based Delight
It does not differ much from the traditional bklava; however, it contains no animal products at all. Ideal for vegans or those with lactose intolerances they never get to enjoy ice cream because here they can.
Ingredients
1 package of phyllo dough
2 cups of mixed nuts (Walnuts, Pistachios, or Almond)
There are two forms of fats: 1 cup of coconut oil or vegan butter.
1 teaspoon of cinnamon powder
1 cup of sugar
1 cup of water
1/2 cup of maple syrup
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
Instructions
Now, let’s turn on the oven and a the temperature to 350°F (175°C).
Prepare the nuts: Finally, you should mix your selected nuts combine it with cinnamon powder.
Layer the phyllo dough: Coat the pan with coconut oil; and 5 sheets of fillo, brushing each with melted coconut oil.
Add the nut mixture: To do this spread the remaining phyllo dough on top and ensure that it is evenly spread.
Cut and bake: Squares and bake for a further 45 -50 min.
Make the syrup: Mix sugar and water Warm up the maple syrup lemon juice and vanilla in a saucepan. Boil for 10 minutes.
Pour the syrup: After bklava is baked pour this syrup over it and allow it to set in.
Tips for Making the Perfect Baklava
Use Fresh Phyllo Dough
It is also important to use fresh phyllo dough since this will surprisingly be easier to layer. If one is using frozen dough, (this should not be encouraged as it is usually a bad practice) ensure that the dough is defrosted before applying the process.
Keep the Phyllo Dough Covered
Phyllo dries out quickly. They should wrap it with a damp towel while using it to prevent it from cracking or breaking off.
Don’t Skimp on the Butter
For the sanitary aspect, butter (or oil for the vegan version) is necessary to get that crisp and copper color. Also, it is recommended that the brush should be applied on each layer of glaze liberally.
Let the Syrup Soak
Here, to bake the final product, the syrup should be poured over hot bklava. It helps make sure that the syrup penetrates the layers. The ideal time to deploy is to let it marinate for some hours or better still overnight for the best flavor.
FAQs
How long does baklava last?
Bklava can last up to 2 weeks if stored in an airtight container at room temperature. It’s best within the first few days but still delicious for several days.
Can I freeze baklava?
Yes! Bklava freezes well. Just wrap it tightly and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
What nuts are best for baklava?
Walnuts, pistachios, and almonds are the most common nuts used in baklava. You can use one or a combination of these for different flavors.
Can I make baklava gluten-free?
Yes, you can find gluten-free phyllo dough at specialty stores or make your own. Substitute regular phyllo dough with the gluten-free version for a gluten-free bklava.
Is baklava hard to make?
Baklava can be time-consuming, but it’s not difficult. The most challenging part is layering the phyllo dough, but once you get the hang of it, it becomes easier.
