Baklava recipe

Baklava recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to indulge in a sweet and flaky dessert? Look no further than this delicious Baklava recipe. Originating from the Middle East, Baklava is a delightful pastry made with layers of crispy phyllo dough, butter, and a rich nut filling. This recipe will guide you through the process of creating a mouthwatering Baklava that is sure to impress your friends and family. Get ready to enjoy a treat that is both crunchy and sweet, with a hint of exotic flavors.

Keywords: Baklava, recipe, Middle Eastern, phyllo dough, nut filling.

Baklava recipe details

Baklava recipe, recipe Rating: 4.4
Number of votes:93 

Ingredients

225 g	unsalted butter, melted – you may need more
450 g	walnuts, lightly toasted and finely chopped
225 g	blanched almonds, lightly toasted and finely chopped
60 g	sugar
2 tsp	ground cinnamon
1 pack(s)	filo pastry, 450-500g size, or 2x250g packs
	For the syrup:
200 g	sugar
350 g	honey
475 ml	water
1 large	lemon, juice only
1 piece(s)	lemon rind, less than ¼ of lemon

Instructions

Preheat oven to Gas Mark 3, 170°C, 325°F.

Syrup:Place all ingredients into a large saucepan and heat until the sugar dissolves. Bring to a boil and continue to boil for 10 minutes. Remove from heat and allow to cool slightly. Strain through sieve into a heat-resistant jug or bowl. Allow to cool, loosely covered with foil.

To assemble:Mix together nuts, cinnamon and sugar in a bowl.

Unwrap the pastry and unroll it. Lay the stack of pastry sheets flat on the work surface and cover with a damp cloth when not in use, as it dries out quickly and cracks.

Brush a medium-sized square baking tin with butter. Cover the base of the tin with 8-10 sheets of pastry, brushing each with butter as you go. Sprinkle some of the nut mixture over the pastry. Butter two sheets of pastry and lay those on top of the nuts.

Repeat this procedure until all the nuts are used up and finish with at least 4 layers of buttered pastry, but 8 would be better. Brush the top with any remaining butter. Cut through all layers with a sharp knife either in rows and columns or use the diagonal cut much preferred in Greece and Turkey; cut through the baklava down the length of the tin and then cut diagonal lines at about 45 degrees to the first cut. Do not make the pieces too large as this is quite rich.

Bake for about an hour until golden brown, but if it begins to brown too quickly cover the top with foil.

When cooked remove from oven and pour about half the syrup over the whole of the top of the baklava. Allow it to stand and pour the remaining syrup over the top in the same fashion. Chill overnight.

Serve in decorative muffin cases or petit four cases, using the pre-cut portions.

Preparation time:
ca. 1 hr
Resting time:
ca. 10 hrs
Grade of difficulty:
medium
Calories per portion:
n/a