Baklava Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
24
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Calories
283 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern, Turkish
Baklava Recipe
Description
This Baklava Recipe starts by creating a simple syrup with sugar, water, and lemon juice simmered until thickened and cooled. The filling consists of walnuts finely chopped with sugar and cinnamon, providing a spiced nutty center. The phyllo dough is layered in a baking pan with melted butter brushed between sheets to create a flaky, rich crust.
The assembly involves layering folded phyllo sheets with the nut filling in between, then baking until golden and crisp. After baking, the cool lemon syrup is poured over the hot baklava, allowing the layers to absorb sweetness without becoming soggy. This results in a crisp, tender texture with a balance of nutty and citrus flavors.
This pastry serves well as a make-ahead dessert, with storage recommendations for room temperature, refrigeration, or freezing. The recipe accommodates variations like mixing nuts or adding floral water to the syrup for additional fragrance.
Ingredients
Simple Syrup
- 1 1/2 cup granulated sugar
- 1 cup water
- 1 tsp lemon juice
Baklava and filling
- 14 oz walnuts about 3 1/2 cup
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1 cup butter melted, unsalted
- 16 oz phyllo dough thawed according to the packaging
Instructions
Make the syrup:
- Place the sugar and water in a saucepan over medium high heat. Once it comes to a simmer, lower the heat to medium and simmer for 15 minutes so the syrup thickens a bit. Add the lemon juice, turn the heat off and set the syrup aside to cool completely.
Prepare the filling:
- Place the walnuts, granulated sugar and cinnamon in the bowl of a food processor and pulse until the walnuts are finely chopped. Set aside.
Assemble the baklava:
- Preheat the oven to 350 degrees F. Take all the phyllo sheets out of the packaging and unroll them. Place them on a clean surface and cover with a kitchen towel to keep them from breaking. Take a 9x13 baking pan and brush the bottom with melted butter.
- Fold a sheet of phyllo in half and place it in the baking pan. Brush the sheet with melted butter. Repeat this with 4 more sheets, brushing every sheet with melted butter. Spread 1/2 nut mix over the phyllo dough.
- Top with 5 more phyllo sheets (folded in half) and brush each sheet with melted butter. Spread the remaining nut mix on the phyllo sheet evenly.
- Repeat with the remaining phyllo sheets (remaining 5 to 8 sheets) and make sure to brush each layer including the last one with butter.
- Cut the baklava into diamond shapes using a sharp knife. To do so, cut the pastry diagonally and then in strips, 1 to 1 1/2 inch wide. You can watch the video for a full tutorial. Alternatively, you can cut them into squares. Pour the remaining butter all over the baklava.
Bake and finish:
- Bake the baklava in the oven at 350 degrees F for 50 to 60 minutes until it's golden. Take it out of the oven and immediately pour the syrup (which is now completely cool) evenly all over the hot baklava.
- Let the baklava sit at room temperature for at least 1 hour before serving. This will give the baklava enough time to absorb the syrup in each layer.
Notes
- Ensure phyllo dough is fully thawed before use to prevent tearing.
- It's acceptable if phyllo tears slightly during assembly; this won't affect flavor.
- Use 14 ounces of chopped nuts, such as walnuts, pistachios, cashews, or hazelnuts.
- For extra aroma, add 1 tablespoon of rosewater or orange blossom water to the syrup while simmering.
- Cool the syrup completely before pouring over hot baklava to maintain crisp layers.
- Baklava can be made up to 8 hours ahead and kept at room temperature until serving.
- Store in an airtight container up to 3 days at room temperature or 10 days refrigerated.
- Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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