Baklava holds a special place in my heart because, before we had kids, my husband and I traveled through Europe together and enjoyed this delicious dessert. This Baklava recipe is one of my favorite desserts to make the day before a party because it keeps well and impresses everyone with its crispy, honey-soaked phyllo and heaven-like aroma.
Best Baklava Recipe Please stop purchasing baklava from the bakery. Best Baklava Recipe In point of fact, if you’ve only had a subpar version of baklava, you probably haven’t really understood why it’s so popular. I can assure you that this is the most straightforward recipe for baklava.
- 1 ingredients for baklava Homemade baklava ingredients Phyllo dough—purchase one pack and thaw it.
- 2 Baklava only looks intimidating because it comes from a different country.
- 3 How to Make Baklava: Expert Advice and Hints for Creating the Perfect Baklava
- 4 How long does it take to bake baklava? What is it?
- 5 How to store baklava? Where does baklava come from?
- 6 What materials are used to make traditional baklava and how long does it last?
- 7 Can you baklava aklava? What distinguishes Greek baklava from Turkish baklava?
- 8 What distinguishes Greek baklava from Lebanese baklava?
- 9 How to defrost baklava Is it healthy to eat baklava?
- 10 What is the ingredient list for traditional Greek dessert baklava?
- 11 Is puff pastry used to make baklava? What exactly is baklava?
- 12 What factors contribute to baklava’s crunchy texture?
- 13 What distinguishes Greek baklava from Lebanese baklava? How is baklava kept crispy?
- 14 How to Cook Baklava: What distinguishes Turkish Baklava from Greek Baklava?
- 15 How long should baklava be baked? Is eating baklava healthy?
- 16 What is the composition of the Greek dessert known as baklava?
- 17 How to store baklava What makes it crunchy?
- 18 Is puff pastry used to make baklava? How long does it last?
- 19 Is it possible to freeze baklava? How do you keep it crispy?
- 20 How to make homemade baklava: How to Thaw Baklava
- 21 INGREDIENTS 8
- 22 Calories:
ingredients for baklava Homemade baklava ingredients Phyllo dough—purchase one pack and thaw it.
Nuts: For this recipe, walnuts, hazelnuts, and pistachios must be roughly chopped.
Sugar – To impart a sweet flavor.
Cloves and cinnamon are used for that distinctive spice.
Salted butter needs to be melted first.
Syrup: The ingredients for this are water, sugar, honey, orange extract, cloves, and lemon juice. You will make it yourself.
Baklava only looks intimidating because it comes from a different country.
Easy Baklava Recipe However, making it is actually simple, even if you’ve never done it before. This baklava recipe is my go-to whenever I need to prepare a dessert for guests because it takes only 1 hour and 20 minutes to complete.
I can’t remember my name. How do you make baklava from scratch? I’ll turn around if you just shout “baklava.”
MEGAN Instructions for making your own baklava: How to Start with Nothing?
Make the syrup in a large saucepan on the stovetop while the oven heats up to 350 degrees Fahrenheit for this delicious baklava dessert. On medium heat, stir in the sugar and water until they have dissolved. After that, combine the honey, cloves, and orange extract. After coming to a boil, reduce the heat to a simmer. Before adding the lemon juice and removing the cloves, let it cool. The nut mixture will then be made in your food processor. Place a sheet of phyllo dough in the baking dish you’ve prepared to make the baklava. After brushing a third of the sheets with melted butter, add even layers of nuts on top, brushing a third of the phyllo dough on each sheet. Cut them into diamond-shaped pieces just before baking (you should have 24 or 36, depending on the cut). Bake until golden, about 35 to 45 minutes. Before servig, sprinkle the remaining nuts on top and immediately top with the cooled syrup.
How to Make Baklava: Expert Advice and Hints for Creating the Perfect Baklava
Every Time Make sure to thaw the phyllo dough before beginning. It should be stored in the refrigerator for approximately 12 hours prior to use. But keep it in the package!
Make the honey syrup well in advance so that it can cool. The syrup must cool before the hot layers can absorb everything.
Take care when chopping the nuts. They shouldn’t be a fine powder or paste; rather, you want them to be a little chunky but not too much.
How long does it take to bake baklava? What is it?
It is a dessert made of layers of phyllo pastry with crushed nuts and honey syrup that is soaked into each layer.
How to store baklava? Where does baklava come from?
Baklava’s origins are disputed in a number of nations, but it is generally accepted that it originated in ancient times and later became a part of Turkey’s Ottoman Empire. Others claim that it is from Persia.
What materials are used to make traditional baklava and how long does it last?
The nuts (pistachios, walnuts, and hazelnuts) in traditional baklava are combined with phyllo dough, butter, sugar, and a honey, citrus, and spice simple syrup.
Can you baklava aklava? What distinguishes Greek baklava from Turkish baklava?
Baklava from Turkey does not contain any spices and is made with walnuts and pistachios in a thinner, crisper form. Baklava from Greece typically has a thicker consistency and is flavored with cinnamon and cloves.
What distinguishes Greek baklava from Lebanese baklava?
A honey-based syrup with spices and a sweet flavor is used in the Greek version. The syrup in the Lebanese version is made with rose water and orange blossom, giving it a more exotic and floral flavor.
How to defrost baklava Is it healthy to eat baklava?
With all those nuts, baklava is a healthy dessert option. It can help you feel full while also satisfying your sweet tooth thanks to the honey.
What is the ingredient list for traditional Greek dessert baklava?
For a sweet and scrumptious dessert, layers of phyllo dough are baked crispy with chopped nuts inside, and honey syrup soaks into each layer.
Is puff pastry used to make baklava? What exactly is baklava?
No, it is made with phyllo dough, but if you can’t find phyllo dough at the store, you can use puff pastry instead.
What factors contribute to baklava’s crunchy texture?
Before baking, the phyllo layers must be brushed with butter. They get more crunch from this.
What distinguishes Greek baklava from Lebanese baklava? How is baklava kept crispy?
Simply follow the recipe’s directions to bake the phyllo dough until it is golden and coated in butter. Baklava will remain crispy thanks to this.
How to Cook Baklava: What distinguishes Turkish Baklava from Greek Baklava?
Baklava syrup is cooked on the stovetop while the entire dessert is baked in an oven.
How long should baklava be baked? Is eating baklava healthy?
Baklava should be baked for 35 to 45 minutes at 350F. At 35 minutes, look for that golden hue.
What is the composition of the Greek dessert known as baklava?
It could be served with ice wine, pistachio ice cream, or black tea. Naturally, it can be a simple addition to any dessert table or the traditional dessert served after a delicious Mediterranean meal!
How to store baklava What makes it crunchy?
For optimal freshness, baklava should be stored in an airtight container. It can be kept in the fridge or on the counter.
Is puff pastry used to make baklava? How long does it last?
It’s best to store this in the fridge for a few days. It can be stored in your refrigerator or on the counter for up to two weeks, but I recommend using it up well in advance. I wouldn’t make it that far ahead of any event, for sure.
Is it possible to freeze baklava? How do you keep it crispy?
Baklava is, indeed, excellent when frozen. It can be stored in the freezer for up to four months.
How to make homemade baklava: How to Thaw Baklava
Baklava is simple to defrost. Simply place it in the refrigerator for the night or leave it out on the counter for a few hours until it reaches room temperature.
Watch the Baklava Making Instructions Video Baklava recipe PRINT PIN Classic Baklava Recipe 5 FROM 1 VOTE prep time 40 minutes cook time 40 minutes total time 1 hour 20 minutes servings 16 servings calories 478 Baklava is a traditional dessert from the Mediterranean that is made with a balanced mixture of walnuts, hazelnuts, and pistachios baked to perfection on honey-soaked phyllo pastry!
oz. of roughly chopped walnuts, 8 oz. of roughly chopped hazelnuts, 8 oz. of roughly chopped pistachios, 1/4 cup sugar, 1/2 tbsp cinnamon, 1 tsp cloves, 2 sticks salted butter (melted), 1 16 oz. pack of phyllo dough (thawed) Syrup 1 cup water, 3/4 cup sugar, 1 cup honey, 1 tsp orange Stir the sugar into the water in a large saucepan over medium heat until it dissolves. Stir in the honey, orange extract, and cloves once the sugar has dissolved. Bring to a boil this mixture. Reduce the heat and simmer the mixture for about 20 to 25 minutes after it reaches boiling point. Before adding the lemon juice and removing the cloves, let the syrup cool.
Make the nut mixture next. Add the chopped hazelnuts, pistachios, and walnuts to a food processor. Transfer them to a large mixing bowl after being pulverized a few times until they are slightly minced. Combine thoroughly the sugar, cinnamon, cardamom, and cloves in the bowl with the nut mixture.
Put the baklava together. Prepare a 9x13x2 baking pan thoroughly by spraying it with nonstick spray or brushing it with melted butter. Put a phyllo dough sheet in the baking dish. The sheet can be folded in half or cut to size with kitchen shears. Melted butter can be used to brush the sheet. Keep going like this until you’ve used about a third of the pastry sheets. Make sure the melted butter has been brushed all over each sheet.
Distribute an even layer of the nut mixture on top of the layers of phyllo once you have finished them. Brush each sheet with melted butter after using another third of the phyllo dough. Top with the remaining 12 percent of the nut mixture. Using the same method, brush each individual sheet of phyllo pastry with melted butter to finish the baklava.
Make sure to cut the baklava into individual pieces before baking it. Cut the pastry into 24 or 36 diamond-shaped pieces using a sharp knife. Bake the pastry for 35 to 45 minutes at 350 degrees Fahrenheit, depending on the power of your oven. When a skewer inserted into the baklava comes out clean and the pastry is golden, remove it. When the baklava comes out of the oven, pour the cooled syrup over it right away. Before serving, allow the baklava to completely cool. Add additional chopped pistachios to the garnish.
478 kcal Program: Dessert Recipes: Calories from Mediterranean Nutrition: 478 kilocalories | Carbs: 39 grams; Protein: 7g | Fat: 36 grams | Satin Fat: 10 grams of polyunsaturated fat: 10 grams | Fat, monounsaturated: 14 grams; Trans Fat: 1 gram | Sodium: 30 milligrams 104 milligrams 324 milligrams Sugar: 4g 32 grams of vitamin A Vitamin C: 420 IU Calcium: 2 mg 59 milligrams 2mg