Baklava
- Vegetarian
- Energy Kcal 949
- Carbohydrates g 77.1
- of which sugars g 63.8
- Protein g 11.4
- Fats g 66.1
- of which saturated fat g 24.24
- Fiber g 8
- Cholesterol mg 178
- Sodium mg 49
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 8
- Cost: Average
- Note + cooling time
PRESENTATION
Baklava is one of those sweets that instantly brings up memories of family gatherings and big celebrations, especially across Greece and the Balkans. And look, this baklava recipe comes packed with layers of super thin crispy phyllo dough, a rich mix of nuts—sometimes almonds, sometimes pistachios, depending on where you get it—and a crazy sweet honey syrup that soaks through every bite. It’s the kind of homemade baklava that people would save for holidays back in the day because, to be honest, it took a lot of time to get all those layers just right. These days, using ready-made phyllo makes things a lot simpler, so you can get that same classic taste without spending all day in the kitchen. Really saves time.
Some families stick with walnuts, while others go for pistachios, especially in Turkish-style baklava. What really makes this moist pastry special is the way the honey syrup seeps in, giving you that melt-in-your-mouth feeling. Plus, a big punch of flavor in every square. Tradition says baklava gets served in diamond shapes, but there are so many versions out there. You know, from rolled-up pieces to big trays cut into squares, and even some with thicker or thinner layers of phyllo, depending on local customs. A fresh batch of easy baklava recipe always brings a bit of nostalgia and a taste of faraway places. Like, whether it’s from a Greek bakery or a street market somewhere in the Middle East.
People sometimes add a touch of cinnamon or clove for that extra tangy kick, but the real star is the golden honey that makes the whole thing shine and stick together. Enjoying traditional baklava with friends and family is a pretty good excuse to share stories. For sure. Maybe even dream up your own twist on this tender dessert. Every bite is a little trip, and it’s easy to see why this phyllo dough dessert has such a loyal fan base. Really really popular. Play around with the nut choices, drizzle on the honey, and make a pan that tastes just right for you—after all, sharing a sweet like this is what good food memories are all about.
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INGREDIENTS
- Ingredients for a 14x10 inch baking pan
- Phyllo dough 10.6 oz (300 g) - fresh (rectangular)
- Peeled almonds 2 ¾ cups (400 g)
- Butter 10.6 oz (300 g)
- Cinnamon powder 1 ½ tsp (8 g)
- for the syrup
- Wildflower honey 1 cup (250 g)
- Sugar 1 cup (200 g)
- Water 0.8 cup (200 g)
How to prepare Baklava
To make baklava, first melt the butter in a saucepan. Let the melted butter cool and in the meantime, work on the filling: place the blanched almonds in a food processor 1 and roughly chop them, then add the ground cinnamon 2 and mix well to combine 3.
Take a 14x10 inch baking pan (it must have the same size as the phyllo sheets) and brush the bottom with the melted butter 4. Place a first sheet of phyllo dough inside 5 and brush it with the melted butter 6,
then cover with a second sheet of phyllo dough 7, which you will again brush with melted butter. At this point, sprinkle one-third of the filling over the entire surface, cover with 2 more sheets of phyllo dough 9, each brushed with butter, and continue in this way alternating the filling with the layers of phyllo dough, each of which should be made up of 2 individually buttered sheets: you need to make a total of 3 layers.
After spreading the final layer of filling 10, finish the baklava with 8 sheets of phyllo dough stacked on top of each other, each brushed with butter 11: in total, you should use 14 phyllo sheets. At this point, cut the baklava into diamonds about 1.5 inches using a sharp knife 12 and bake in a preheated static oven at 320°F for 40 minutes on the middle shelf.
Meanwhile, prepare the syrup: heat the water in a saucepan, then add the sugar 13 and the honey 14 and let it cook over a very low flame for at least an hour 15.
Once baked, remove the baklava from the oven and let it cool completely. When the syrup is ready, pour it over the baklava while it is still very hot to fill all the crevices 17. Store the baklava in the refrigerator and enjoy it the next day 18!