Traditional Baklava

Name: Traditional Baklava
Prep time: 45 min
Cook time: 45 min
Total time: 150 min
Yield: 24 squares
Cuisine: Middle Eastern
Ingredients: 450 g phyllo pastry (thawed if frozen); 225 g unsalted butter (melted); 300 g walnuts (finely chopped); 100 g pistachios (finely chopped); 50 g sugar; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 300 g sugar; 240 ml water; 120 ml honey; 1 tbsp lemon juice; 1 tsp rose water (optional)

150 min 24 squares Medium

All Recipes

Traditional Baklava

Indulge in layers of flaky pastry, nuts, and sweet syrup with this traditional baklava recipe.

Prep

45 min

Cook

45 min

Total

150 min

Servings

Difficulty

Medium

Baklava is a classic dessert that originates from the Middle Eastern and Mediterranean regions, celebrated for its rich, sweet flavours and crisp texture. This scrumptious dessert is a favourite at gatherings, offering a perfect blend of buttery phyllo pastry, nuts, and syrup. The art of making baklava lies in the layering of delicate phyllo sheets and nut filling, followed by a generous soaking in sweet syrup. Each bite offers a delightful contrast of textures, making it a truly irresistible treat. Whether enjoyed with a cup of coffee or as a finale to a meal, baklava is sure to impress.

Instructions

Prepare the nut filling

In a medium bowl, combine the finely chopped walnuts, pistachios, sugar, cinnamon, and cloves. Set aside.

Pro tip: Use a food processor for even nut pieces.

Prepare the phyllo layers

Brush a 9x13 inch (23x33 cm) baking dish with melted butter. Place a sheet of phyllo dough in the dish, brush with butter, and repeat until you have 6 layers.

Pro tip: Keep the phyllo covered with a damp towel to prevent drying.

Add the nut mixture

Spread a thin layer of the nut mixture over the phyllo. Add two more layers of phyllo, buttering each, and repeat the process until all the nut mixture is used. Top with 6 phyllo sheets, buttering each.

Cut the baklava

Using a sharp knife, cut the baklava into diamond or square shapes, cutting through all layers.

Pro tip: Chill the baklava briefly for easier cutting.

Bake the baklava

Preheat the oven to 350°F (175°C). Bake the baklava for 40-45 minutes, or until golden brown and crisp.

Pro tip: Rotate the pan halfway through baking for even browning.

Make the syrup

While the baklava bakes, combine sugar, water, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in rose water if using.

Pro tip: Let the syrup cool slightly before use.

Add the syrup

Remove the baklava from the oven and immediately pour the syrup evenly over the hot baklava. Allow it to soak for at least 1 hour before serving.

Pro tip: For best results, let the baklava sit overnight.

💡

Tips & Tricks

Ensure the phyllo dough is completely thawed before use to prevent tearing.
Keep the phyllo sheets covered with a damp cloth to prevent them from drying out.
Allow the baklava to cool completely before cutting to prevent syrup from seeping out.
For a richer flavour, let the baklava sit overnight before serving.

Frequently Asked Questions

Qu'est-ce que le baklava?

Le baklava est un dessert traditionnel composé de couches de pâte phyllo, de noix et de sirop sucré.

Comment faire du baklava?

Superposez des feuilles de phyllo beurrées avec un mélange de noix sucrées, puis imbibez de sirop après la cuisson.

Quelle est la meilleure façon de couper le baklava?

Utilisez un couteau bien aiguisé pour couper le baklava en formes de losanges ou de carrés avant la cuisson.

Combien de temps le baklava se conserve-t-il?

Le baklava se conserve jusqu'à une semaine à température ambiante dans un récipient hermétique.

Peut-on congeler du baklava?

Oui, le baklava peut être congelé. Emballez-le bien et conservez-le jusqu'à trois mois.

Serving Suggestions

Baklava is best served at room temperature, allowing the flavours to meld beautifully. Pair it with a strong Turkish coffee or a fragrant tea for a traditional experience. This dessert can be made ahead of time and stored at room temperature in an airtight container for up to a week. The flavours deepen over time, making it even more delicious.

Nutrition per serving

290

Calories

Protein

17g

Fat

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