Desserts > International Desserts > Other International Desserts > Baklava Recipe (Middle East)

Classic Baklava: A Sweet Journey to the Middle East

Indulge in the rich, flaky layers of homemade baklava, a traditional Middle Eastern pastry soaked in sweet syrup. This recipe provides a step-by-step guide to creating this exquisite dessert at home, ensuring a delightful experience for your taste buds.

Prep Time
45 minutes
Cook Time
35 minutes
Servings
12-16
Ingredients
  • 1 pound Phyllo Dough
  • 1 cup Unsalted Butter
  • 2 cups Walnuts
  • 1/2 cup Pistachios
  • 1 cup Granulated Sugar
  • 1/2 cup Water
  • 1/2 cup Honey
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Ground Cinnamon

Preparing the Nuts

Begin by preparing the walnut filling. In a bowl, combine the chopped walnuts with the ground cinnamon. Mix well to ensure the cinnamon is evenly distributed. This mixture will provide a warm, aromatic flavor to the baklava.

Melting the Butter

Melt the unsalted butter in a saucepan or microwave-safe bowl. Allow it to cool slightly before using. Clarified butter (ghee) is an excellent option for baklava as it contains less water and milk solids, leading to a flakier crust.

Assembling the Baklava

Grease the bottom and sides of a 9x13 inch baking pan. Lay one sheet of phyllo dough into the pan, brushing it generously with melted butter. Repeat this process with 6-8 sheets of phyllo dough. Distribute half of the walnut mixture evenly over the buttered phyllo layers. Layer another 6-8 sheets of buttered phyllo dough on top of the walnuts. Spread the remaining walnut mixture over the phyllo. Top with the remaining phyllo sheets, buttering each layer as before. Ensure the top layer is thoroughly buttered.

Cutting the Baklava

Using a sharp knife, cut the baklava into diamond or square shapes. Cut all the way through to the bottom of the pan. The sharpness of the knife is essential to avoid tearing the delicate phyllo dough.

Baking the Baklava

Preheat oven to 350°F (175°C). Bake the baklava for 30-35 minutes, or until golden brown. The baking time may vary depending on your oven, so keep a close watch to prevent burning.

Preparing the Syrup

While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and honey. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 5-7 minutes. Remove from heat and stir in the lemon juice. The lemon juice balances the sweetness of the syrup.

Soaking the Baklava

Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot baklava. Let it sit for at least 4 hours, or preferably overnight, to allow the syrup to soak completely into the layers. Garnish with finely chopped pistachios before serving, if desired.

Nutrition Facts Estimated per 100g of product

Disclaimer: These are estimates only. Actual values may vary depending on specific ingredients and preparation methods. Calories: ~450-550 kcal, Fat: ~25-35g, Saturated Fat: ~15-20g, Carbohydrates: ~50-60g, Sugar: ~40-50g, Protein: ~5-7g.

Other Important Considerations for Nutrition

Baklava is a high-calorie, high-sugar dessert. Consume in moderation. The use of nuts provides some healthy fats and protein. Consider reducing the amount of sugar in the syrup for a slightly healthier option. The nutritional profile is heavily dependent on the ratio of nuts, butter, and sugar used.

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FAQ

  • How do I prevent the phyllo dough from drying out?

    Keep the phyllo dough covered with a damp towel while you're working with it to prevent it from drying out. Work quickly and efficiently.
  • Can I use other nuts besides walnuts?

    Yes, you can use other nuts such as almonds, pecans, or a combination of nuts. Adjust the quantity to your preference.
  • How long does baklava last?

    Baklava can last for up to a week at room temperature in an airtight container. It can also be stored in the refrigerator for longer, but it may lose some of its crispness.
  • Can I freeze baklava?

    Yes, baklava can be frozen. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.