Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all coated with candy honey syrup. It’s unimaginable!
I LOVE Greek meals, particularly BAKLAVA. The candy and sticky forkful of each chew is superb, and if you get to take pleasure in it with your loved ones and kin, that’s the BEST half.
It actually was not troublesome to make, although if that is your first time, I can perceive in case you are intimidated by the considered making it. I promise it doesn’t must be completely made, as a result of it would all come collectively simply tremendous. Know that it’s a bit time-consuming, however ultimately, it’s completely scrumptious and nicely well worth the effort. This can be a standout dessert for particular events!
Is Baklava a Greek dessert?
I had dinner with a Turkish couple and loved numerous their native dishes. They stunned me by serving Turkish Baklava for dessert, as I at all times thought it was Greek! I discovered that, in actual fact, a number of cultures declare Baklava as a local dessert.
Totally different nations make Baklava with totally different substances. There isn’t a “proper” solution to make it, though you may need your Mediterranean pals preventing over whose is finest!
Is Baklava arduous to make?
This recipe is a selfmade baklava recipe – it makes use of minimal substances, beginning with pre-made phyllo dough. When you eat at Center Japanese or Greek eating places, you’ll discover their Baklava to be far more intricate than what we make in our house kitchens.
I promise, this recipe comes collectively fairly simply and is price the additional effort!
It might be irritating at occasions with the phyllo dough tearing or attempting to unfold the butter over the sheets. Keep it up although! It’s like making a Lasagna, it’s a bit labor intensive and will look messy as your assembling, however as soon as baked every part comes collectively superbly.
In addition to, nobody’s going to know should you used a couple of ripped items or missed some spots with the butter.
Is Baklava Gluten-free?
Sadly, conventional Baklava isn’t gluten-free, as phyllo dough is made utilizing wheat flour and different substances that comprise gluten. The excellent news is that there are many gluten-free baklava recipes on-line!
What substances do I would like?
Listed below are the substances you want for the baklava filling:
- 1 cup pistachios, chopped finely
- 1 cup of walnuts, chopped finely
- 1 pound phyllo dough – that is NOT puff pastry
- ¾ cup of unsalted butter, melted
- 1/3 cup of sugar
- One teaspoon of floor cinnamon
- 1/3 teaspoon of floor cloves
You want the next substances for the citrus syrup:
- 1 cup water
- 1 cup sugar
- ½ cup honey
- 2 tablespoons lemon juice
- 1/8 teaspoon floor nutmeg
- 1 cinnamon stick
- Finely floor pistachios (for garnish)
How you can make Baklava Step-by-Step
First, we’re going to arrange the spiced nut filling:
Combine the nuts with sugar, cinnamon, and cloves in a medium bowl. When you have a meals processor, put every part in there and pulse about ten occasions to get the fitting texture. It’s a simple solution to chop all these nuts!
Construct the Layers
Gently roll out the phyllo dough and canopy it with a humid towel to maintain it from drying out.
Line a jelly roll pan (11×16 inch) with aluminum foil, leaving the perimeters lengthy so you may fold them as much as encase the Baklava if you add the syrup later.
*See my notes within the recipe card about utilizing a 9 X 13-inch pan.
Place the primary sheet of phyllo dough into the pan and brush it with melted butter. Repeat 7 occasions till the underside layer is 8 sheets thick, ensuring to brush every sheet with butter.
Spoon a skinny layer of the nut combination onto the phyllo dough. Cowl this layer with two extra phyllo sheets, brushing each with melted butter. Proceed to alternate nut layers and two layers of phyllo, every brushed with butter, till the nut combination is gone. Don’t neglect to butter the highest layer!
Utilizing a really sharp knife, begin at one of many corners and really gently make diagonal cuts via the sheets of phyllo dough. Repeat the method going the opposite course in order that the cuts crisscross and make diamond shapes. Bake for 30-35 minutes at 350 levels or till frivolously golden brown and the perimeters seem barely crisp.
Make the Syrup
Whereas the baklava bakes, make the citrus sugar syrup.
In a medium saucepan, mix the water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick. Carry the substances to a boil. Cut back to low warmth and permit the syrup to simmer for 7 minutes, always stirring because the sugar dissolves. You’ll be capable of inform if it has dissolved by dipping a clear index finger in and rubbing it in opposition to your thumb.
Let the candy syrup cool utterly and take away the cinnamon stick. Then, spoon the cooled syrup excessive of the nice and cozy Baklava and let all the dessert cool and relaxation for no less than 4 hours. I actually assume it’s finest the subsequent day!
- Thaw the Phyllo dough by leaving it within the fridge in a single day. It’s bought in your grocer’s freezer part.
- The Phyllo dough might and most probably will break aside, particularly whether it is one thing you have got by no means labored with earlier than. Strive to not change into too pissed off and begin throwing issues round your kitchen! Simply put the items again collectively as finest you may and proceed on. The wonderful thing about that is that within the remaining outcome, similar to in a lasagna, the perfection of the development won’t matter, and it’ll all style simply nearly as good. It’s simply necessary that you simply try to construct it as finest you may.
- To forestall the phyllo dough from tearing, roll it out onto a clear flat floor, and canopy it with a humid tea towel. Take solely the sheets you want as you assemble and brush with butter then get better with the towel. This can assist hold the dough moist and workable.
- I learn that for finest outcomes, cooled syrup + scorching Baklava = incredible dessert, whereas scorching syrup + cooled Baklava = not a lot. So make sure that the syrup is cooled and the Baklava is scorching!
Can I make Greek Baklava forward of time?
That is the right make-ahead dessert since this Baklava wants 4-8 hours to soak up the syrup absolutely. You don’t even must refrigerate it- simply serve it when prepared!
Do I have to refrigerate my Baklava?
Truly, Baklava will hold nicely at room temperature for as much as per week. In order for you it to last more, retailer it within the fridge, and it’ll hold as much as 3 weeks.
Ought to I eat Baklava scorching or chilly?
Folks sometimes serve baklava at room temperature. When you hold yours within the fridge, let it come to room temperature earlier than consuming, as it’s sometimes a bit agency and more durable to chop and chew when chilly.
Can Baklava be frozen?
Sure, this dessert freezes nicely! Retailer it in an hermetic container for as much as 3 months.
Can I alter which nuts I exploit for this recipe?
Completely! I exploit a mixture of nuts on this recipe, however some individuals choose solely walnuts or don’t like pistachios. Comply with your style buds! You possibly can even use almonds. You’ll need to use a complete of two cups of chopped nuts in whichever mixture or of the precise nut you select.
Love Greek Meals?
When you take pleasure in Greek delicacies, you’ll love these recipes:
- Turkey Gyro Pockets with Tzatziki sauce mix the flavors of a gyro made more healthy with turkey in a bite-size crescent roll. These are nice for a celebration!
- Greek Quinoa Rooster Salad is a light-weight but satisfying recipe that’s excellent for lunch or dinner! It’s scrumptious served heat or chilly!
- Spanakopita is one other glorious use of phyllo dough, this time with layers of spinach, onion, and herbed Feta cheese. This “Greek lasagna” is so good!
- Greek Honey Walnut Cookies are stuffed cookies that mimic the flavors of Baklava. These are so candy and engaging!
Need different dessert recipes? Listed below are a couple of that I extremely advocate.
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Baklava – tailored from Merely recipes by Garret McCord of Vanilla Garlic.
Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all coated with candy honey syrup. Scrumptious!
Forestall your display from going darkish
In a small saucepan, mix substances for syrup; water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick.
Carry substances to a boil, stirring always. Decrease warmth and permit syrup to simmer for 7 minutes, stirring often.
Put aside and permit to chill utterly, eradicating cinnamon stick.
Put together a 11 x 16-inch jelly roll pan by lining it with tin foil. Grease it by brushing it with melted butter. *See notes under for making in a 9 X 13-inch pan. Preheat oven to 350°F.
In a medium bowl, mix the finely chopped nuts with sugar, cinnamon, and cloves. Gently roll out the phyllo dough and canopy with a humid towel. (It should are inclined to dry out in a short time if you’re engaged on it.)
Place the primary sheet of phyllo dough into the pan. With a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 extra occasions till the underside layer is 8 layers thick, with every sheet being brushed by butter.
Spoon on a skinny layer of the nut combination.
Cowl with two extra sheets of phyllo, brushing each with butter. Proceed to repeat: nut combination after which two sheets of phyllo dough, every brushed with butter, till there isn’t a remaining nut combination.
Utilizing a pointy knife and beginning at one of many corners, very gently make diagonal cuts throughout the baklava. Repeat course of getting into different course in order that they criss-cross.
Fold the tin foil up alongside the edges and ends in order that the baklava is encased. This can enable the syrup to soak into the edges simpler after it’s baked.
Bake for 30-35 minutes, or till frivolously golden brown and edges seem barely crisp.
Spoon the cooled syrup over the recent baklava and let cool for 4 hours.
This recipe may be made in a 9 X 13-inch baking dish. I like to recommend a deep one, like a lasagna pan, because the phyllo dough sheets could also be a bit bigger than the pan itself, and also you’ll have to both lower or bunch them as much as make them match. Additionally, you could not use all the phyllo dough by the point you attain the highest of the pan. As you may see within the footage, I initially started assembling it on a jelly roll pan after which transferred all the factor to a 9 X 13 inch pan. It turned out completely tremendous doing it this manner, although the switch course of was a bit scary. To make it best on your self, I extremely counsel you begin with both the jelly roll pan or a 9 X 13-inch and simply keep it up.
Serving: 1serving | Energy: 233kcal | Carbohydrates: 29g | Protein: 3g | Fats: 12g | Saturated Fats: 5g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 93mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
This put up was initially printed 8/23/11. It has been up to date with footage and in format on 2/24/23.