Baklava Recipe
Description
Welcome to our comprehensive guide to the ultimate Baklava Recipe! Baklava is a classic Middle Eastern dessert known for its flaky layers of phyllo dough, rich nut filling, and sweet syrup. This delightful treat is perfect for special occasions, holidays, or whenever you crave a deliciously sweet indulgence. Our detailed Baklava Recipe ensures you achieve the perfect balance of textures and flavors every time. Whether you’re an experienced baker or new to making baklava, this Baklava Recipe will become a cherished addition to your dessert repertoire.
Ingredients for Baklava Recipe
For the Baklava:
For the Syrup:
Instructions for Baklava Recipe
Prepare the Nuts:
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In a large bowl, combine the chopped walnuts, pistachios, ground cinnamon, and ground cloves. Set aside.
Assemble the Baklava:
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Preheat the oven to 350°F (175°C).
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Brush a 9x13-inch baking dish with melted butter.
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Place one sheet of phyllo dough in the dish and brush with melted butter. Repeat, layering and buttering each sheet, until you have about 8 sheets layered.
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Sprinkle a thin layer of the nut mixture over the phyllo.
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Continue layering and buttering 2-3 sheets of phyllo dough, then sprinkle with more nut mixture. Repeat this process until all the nuts are used.
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Layer the remaining phyllo sheets on top, buttering each sheet, until all sheets are used.
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Using a sharp knife, cut the assembled baklava into diamond or square shapes.
Bake the Baklava:
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Bake in the preheated oven for about 1 hour, until the top is golden brown and crisp.
Make the Syrup:
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While the baklava is baking, combine water, granulated sugar, honey, lemon juice, cinnamon stick, and whole cloves in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and let cool slightly.
Finish the Baklava:
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Remove the baklava from the oven and immediately pour the warm syrup over the top, ensuring it gets into all the cuts and layers.
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Let the baklava sit at room temperature for at least 4 hours or overnight to absorb the syrup and set.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 30mg10%
- Sodium 50mg3%
- Potassium 150mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 4g8%
- Vitamin A 100 IU
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Baklava Recipe Variation Options
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Almond Baklava:
- Substitute almonds for the walnuts and pistachios for a different flavor.
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Chocolate Baklava:
- Add a layer of chocolate chips between the nut layers for a chocolaty twist.
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Pistachio-Only Baklava:
- Use only pistachios for a more intense pistachio flavor.
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Orange Blossom Baklava:
- Add a tablespoon of orange blossom water to the syrup for a floral note.
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Cardamom Baklava:
- Sprinkle ground cardamom in the nut mixture for a spiced flavor.
Baklava Recipe Cooking Tips
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Thaw Phyllo Properly:
- Make sure to thaw the phyllo dough according to package instructions to avoid tearing.
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Keep Phyllo Moist:
- Cover the phyllo with a damp towel while assembling to keep it from drying out.
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Butter Each Layer:
- Brush each layer of phyllo dough with melted butter to achieve a flaky texture.
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Cut Before Baking:
- Cut the baklava into pieces before baking to make slicing easier.
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Cool Syrup Slightly:
- Let the syrup cool slightly before pouring over the hot baklava to avoid sogginess.
Baklava Recipe Serving Suggestions
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With Coffee:
- Serve baklava with a strong cup of Turkish or Greek coffee for an authentic experience.
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With Ice Cream:
- Pair baklava with a scoop of vanilla or pistachio ice cream for a decadent dessert.
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With Fresh Fruit:
- Serve baklava alongside fresh berries or orange slices for a refreshing contrast.
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With Tea:
- Enjoy baklava with a cup of mint or black tea for a balanced sweetness.
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As a Gift:
- Wrap baklava pieces in decorative boxes for a homemade gift.
Reader Engagement
We’d love to hear about your experience with our Baklava Recipe! Please leave a comment below sharing your thoughts, any modifications you made, or any tips you have. Your feedback helps us improve and provides valuable insights for other readers.
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Frequently Asked Questions
Yes, baklava can be made ahead of time and stored at room temperature. It tastes even better the next day after the syrup has soaked in.
Phyllo dough is essential for traditional baklava, but in a pinch, you could use puff pastry, though the texture will be different.
Traditional phyllo dough contains gluten, but you can find gluten-free phyllo dough at some specialty stores.
Substitute the nuts with a mixture of seeds (like sunflower and pumpkin seeds) and shredded coconut for a nut-free version.
Try serving baklava as part of a dessert platter with other Middle Eastern sweets, or crumble it over yogurt for a sweet breakfast treat.
Yes, baklava can be frozen. Wrap the pieces tightly in plastic wrap and foil, and freeze for up to 3 months.
Baklava can last for up to 2 weeks at room temperature if stored in an airtight container.
A combination of walnuts and pistachios is traditional, but you can also use almonds, hazelnuts, or a mix of your favorite nuts.
Honey is traditional, but you can use agave syrup or maple syrup as an alternative.
Add more spices like cardamom, nutmeg, or cloves to the nut mixture, or incorporate citrus zest into the syrup for added flavor.
