Baklava Recipe
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
24
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Calories
297 kcal
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Course
Dessert
Baklava Recipe
Description
This Baklava Recipe uses a combination of walnuts and optionally pecans finely chopped and mixed with sugar and cinnamon to form the nut filling. Phyllo dough sheets are trimmed and kept covered with a damp cloth to prevent drying. The bottom of a baking pan is brushed with melted butter, then layered with sheets of phyllo brushed liberally with butter. After several layers, part of the nut mixture is sprinkled evenly, followed by more phyllo and butter layers and more nuts, repeated until the nuts and phyllo layers are used up.
The baklava is cut into pieces partway before baking, allowing the honey to saturate the layers after baking. The low oven temperature allows the phyllo to crisp slowly and nuts to toast lightly. After baking, warm honey is typically poured over the hot pastry to soak into the layers, adding sweetness and moisture.
The resulting texture is flaky and crisp with a sticky sweet nutty interior accented by cinnamon. It is a dessert traditionally served in pieces due to its richness.
Ingredients
- 4 c walnuts finely chopped (and/or pecans)
- ⅓ c sugar
- 1 tsp cinnamon
- 1 lb phyllo dough (thawed)
- 7 oz butter (1 3/4 sticks) melted
- 12 oz honey
Instructions
- Special equipment: 9" x 13" pan (23 cm x 33 cm) and a pastry brush Oven temp: 300°F (150°C)
- Stir the nuts, sugar and cinnamon together in a large bowl and set aside.
- Remove the phyllo dough from the package and unroll on the counter. Trim to 9" x 13" (23 cm x 33 cm) and cover with a damp cloth.
- Brush the bottom of the pan with melted butter and place a sheet of phyllo dough into the pan. Carefully brush melted butter onto the sheet of pastry and top with another sheet. Butter and repeat until you've used 5 sheets of phyllo dough.
- Divide the nuts mixture into 3 equal portions and sprinkle one third over the pastry layers in the pan.
- Repeat the pastry and buttering process with 5 more sheets of phyllo dough, and top with another third of the nuts.
- Repeat with butter and pastry sheets again; top with nuts, then one last time with 5 more sheets of pastry and butter.
- Using a sharp knife, cut halfway through the layers (lengthwise into 3, and crosswise into 4). Next cut each piece in half, diagonally to end up with 24 pieces total.
- Bake in 300°F (150°C) oven for about 1 1/2 hours or until top is golden brown. Remove from oven.
- Heat honey until hot, then spoon over hot baklava as soon as it comes out of the oven. Allow to cool in tray on cooling rack. Keep at room temperature, covered with aluminum foil.
- To serve, cut all the way through the layers to remove the pieces from the pan.
Notes
- Select high-quality nuts and ingredients to ensure the best flavor and texture of baklava.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 297kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 145mg | 6% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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