Baklava is a sweet and indulgent pastry that holds a cherished place in Middle Eastern and Mediterranean cuisine. This delectable treat consists of layers of thin phyllo dough, buttered and stacked alternately with a rich filling of chopped nuts, typically pistachios, walnuts, or almonds, spiced with cinnamon and cloves. Once assembled, the pastry is baked until golden and crisp. After baking, a sweet syrup made from sugar, water, and sometimes lemon juice or honey is poured over the hot baklava, allowing it to absorb the syrup and become wonderfully moist and flavorful. The result is a dessert that delights the senses with its flaky texture, nutty filling, and aromatic sweetness, making it a beloved delicacy enjoyed on festive occasions and special gatherings.
Baklava
Ingredients
PASTRY & FILLING
- 16 ounces phyllo dough thawed according to package instructions
- 1-1/4 cup salted butter melted
- 4 cups finely chopped walnuts (about 1 pound)
- 1 tsp cinnamon
SYRUP
- 1 cup granulated sugar
- 3/4 cup water
- 1/2 cup honey
- 2 tbsp lemon juice
Instructions
PASTRY & FILLING
- Thaw phyllo dough completely by placing it in the fridge overnight. Let the package of phyllo sit the next day, unopened, on the counter for 1 hour prior to making your baklava so it can come all the way to room temperature.
- Butter the sides and bottom of the baking dish (9×13-inch). Trim phyllo to fit in the bottom of the pan, if necessary. Keep the trimmed dough covered in a damp cloth so it doesn't dry out.
- Chop walnuts in a food processor by pulsing 10-12 times until coarsely ground or chop with a sharp knife until very finely chopped. Stir together the walnuts and cinnamon until combined.
SYRUP
- Prepare the sauce before assembling the baklava so it has plenty of time to cool completely before pouring over the baked phyllo dough.
- Combine the sugar, water, honey, and lemon juice in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce heat to medium-low and continue to boil for 4 minutes more without stirring. Remove from heat and cool completely.
ASSEMBLY
- Heat oven to 325°F.
- Layer 10 sheets of phyllo pastry into the bottom of the pan, brushing a thin layer of melted butter between each layer and keeping the unused phyllo dough covered with a damp cloth to prevent it from drying out.
- Sprinkle approximately ⅕ of the chopped walnuts and cinnamon (roughly ¾ cup) in a thin, even layer over the first 10 pastry sheets.
- Repeat 4 more times but with 5 sheets of phyllo dough instead of 10, brushing each with melted butter before adding the next sheet. Sprinkle ¾ cup of the chopped walnut mixture after every 5 layers of buttered phyllo dough.
- Finish the baklava with a final, top layer of phyllo dough brushed with butter between the layers using the remaining 6-10 sheets of dough. Brush the top sheet of phyllo dough with butter as well.
- Carefully slice the baklava into 1 ½-inch wide strips lengthwise, then slice diagonally to create diamond-shaped baklava. Or just slice squares if you prefer.
- Bake in the 325°F oven for 1 hour and 15 minutes, until the baklava is golden brown. Remove from the oven and immediately drizzle all of the cooled syrup over the baklava.
- Let the baklava cool completely at room temperature for 4-6 hours without being covered so the baked pastry can soak up all of the syrup.
Notes
Order of assembly:
- 10 phyllo sheets, brushed with butter between each sheet, then ¾ cup walnut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then ¾ cup walnut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then ¾ cup walnut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then ¾ cup walnut mixture;
- 5 phyllo sheets, brushed with butter between each sheet, then ¾ cup walnut mixture;
- 10 phyllo sheets, brushed with butter between each sheet and on top of the final sheet.
- Store: Baklava can be stored on a plate just covered with a clean tea towel for 1–2 weeks at room temperature.
- Freeze: Baklava can be frozen for up to 4 months. Wrap small batches of cooked baklava with plastic wrap. Then put them in an airtight container or a freezer bag, and store in the freezer. Thaw at room temperature before eating.
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