Baklava
User Reviews
5
Baklava
Description
This Baklava recipe involves layering sheets of filo pastry, each brushed generously with melted butter, alternating with ground walnuts mixed with cinnamon. The baking pan is filled with this alternating pattern of pastry and nuts, and the assembled dessert is cut into diamond shapes before baking to ensure even cooking and ease of serving.
After baking to a golden crisp, the hot baklava is drenched with a syrup made from sugar, honey, lemon juice, and water, which soaks into the layers, setting the sweetness and enhancing the moistness of the dessert. The cinnamon adds a warm spice note to the nut filling, complementing the rich butter and honey flavors.
Baklava slices can be enjoyed on their own or with coffee and stored at room temperature in an airtight container for up to a week. The recipe suggests variations in nut types and notes on phyllo pastry preparation for best texture.
Ingredients
- 40 filo pastry 2 x 375g or 1 x 1lb pack, Note 1 for pack sizes, aka phyllo pastry, sheets
- 500g / 1 lb walnuts (other nuts Note 2)
- 285 g / 10 oz butter melted and slightly cooled, unsalted
- 1 tsp cinnamon powder
Syrup:
- 1 cup / 200g white sugar
- 2 tbsp lemon juice
- 3/4 cup / 185 ml water
- 1/2 cup / 170 g honey
Instructions
- You will need a 23 x 33 cm / 9 x 13" baking pan.
Phyllo:
- For best results, thaw phyllo pastry overnight in the fridge (even if the pack says otherwise) then take out of the fridge 30 minutes prior.
- Cut phyllo to the size of the baking pan.
- Keep pastry covered with a damp tea towel at all times.
Nuts:
- Place nuts and cinnamon in a food processor. Pulse 15 times or until fine crumbs - don't let it turn into powder.
Assemble Baklava (see Layers visual below):
- Preheat oven to 160C / 325F.
- Base: Brush base of pan with butter. Lay over one sheet of phyllo. Brush with butter. Repeat to use 10 sheets, brushing every single sheet with butter. Scatter over 3/4 cup walnuts.
- Mid layers: Cover with 5 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.
- Top: Cover with 10 sheets of phyllo, brushing every sheet with butter, including the final layer.
- Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds. (Note 3)
- Bake for 1 hour - 1 hr 15 minutes until golden brown. Meanwhile, make syrup (needs time to cool)
- Remove from oven and immediately pour over syrup.
- Leave to soak for at least 6 hours, preferably overnight.
- Check to ensure each piece is cut all the way through, then serve. Keeps for a week!
Syrup:
- Place ingredients in a saucepan over medium high heat. Bring to a simmer, stir to dissolve sugar. Lower heat to medium and simmer for 3 minutes, remove from heat and cool.
Notes
- Use filo pastry sheets that fit your baking pan; adjust layering if slightly short on sheets.
- For nuts, walnuts are traditional, but pistachios or almonds can be used alone or combined.
- Cut baklava before baking by stabbing then slicing to prevent cracking the layers.
- Store baked baklava in an airtight container at room temperature; crispness slightly decreases after a week but remains flavorful.
- Leftover filo can be repurposed for other recipes like spinach feta pie or spanakopita.
User Reviews
Overall Rating
5
You'll Also Love
