Classic Baklava Recipe
User Reviews
4.9
Classic Baklava Recipe
Description
The Classic Baklava recipe starts by preparing a syrup of water, granulated sugar, honey, a cinnamon stick, and a strip of orange peel, simmered until mildly thickened and cooled. The nut filling is made by toasting walnuts and processing them with cinnamon and ground cloves for warm spice aromatics. The baklava is built by layering sheets of thawed phyllo dough in a buttered pan, brushing each sheet with melted unsalted butter to achieve a flaky, crisp texture after baking. The nut mixture is evenly spread every few layers, creating distinct spiced nut layers within the pastry. After assembling with alternating sheets and nuts, the baklava is baked at a moderate temperature until golden brown and crisp. Once baked, the cooled syrup is poured over the hot baklava, allowing it to soak in and provide a moist, sticky finish balancing the crisp phyllo layers. This dessert is usually served at room temperature as a sweet, textured treat. It can be stored at room temperature in an airtight container or refrigerated, though refrigeration may soften its texture. It freezes well in wrapped portions. The recipe also notes that other nuts like almonds or pistachios can be used as alternatives to walnuts.
Ingredients
For the Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 cup honey
- 1 cinnamon stick
- 1 orange peel strip
For the Pastry
- 1 pound walnuts toasted
- 1½ teaspoons ground cinnamon
- ½ teaspoon cloves ground
- 16 oz phyllo dough package; thawed
- 1½ cups butter unsalted
Instructions
- Make the Syrup: Combine the water, sugar, honey, cinnamon stick and orange peel in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature.
- Make the Baklava: Preheat oven to 350 degrees F.
- Place the walnuts, cinnamon and cloves in a food processor and process until the walnuts are finely ground.
- Melt the butter in a small saucepan over very low heat, keeping it warm throughout the process so it doesn't start to solidify.
- Brush a 9×13-inch pan with melted butter and place one layer of phyllo at the bottom. Brush the phyllo with the melted butter, and then add another layer of phyllo, and brush with more butter. Continue this process until you have layered 7 sheets of phyllo.
- Gently spread one-quarter of the nut mixture evenly over the top of the phyllo. Repeat the process of layering phyllo sheets and brushing with melted butter, but this time use only 5 sheets of phyllo. Gently spread another one-quarter of the nut mixture over the top of the phyllo. Repeat this twice more, layering and buttering 5 sheets of phyllo and topping with one-quarter of the nut mixture. Finish off with 7 layers of buttered phyllo. Brush the top sheet with melted butter, as well.
- Using a sharp knife, trim any ragged pieces of phyllo dough that has crept up the sides of the pan. Cut the baklava into 12 even squares, and then cut into triangles (you should have 24 triangles). Place the pan in the oven and bake until golden brown, about 50 minutes.
- As soon as the baklava comes out of the oven, remove the cinnamon stick and orange peel from the syrup and slowly pour it over the hot baklava, making sure to get it into all of the cracks and crevices, as well as on the top surface. Allow the baklava to sit for at least 4 hours before serving so the syrup has a chance to soak in. (The baklava is actually best when left to sit overnight before serving.) Baklava can be stored at room temperature, covered very loosely with a paper towel or foil until ready to serve. Leftovers should be stored in airtight container at room temperature or in the refrigerator for up to 2 weeks.
Notes
- Store baklava at room temperature in an airtight container up to 2 weeks to keep crispness.
- Refrigeration preserves baklava up to 2 weeks but may soften the texture.
- Freeze individual pieces wrapped in plastic wrap and stored in freezer bags for up to 3 months.
- Bake ahead and serve after allowing the baklava to rest; this improves flavor and texture.
- Substitute toasted almonds or pistachios for walnuts if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 94mg | 4% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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