Baklava is a phyllo pastry with Turkish origins and ancestors to strudels. it is a rich, sweet pastry made of layers, filled with chopped nuts and sweetened with syrup or honey. It was brought to Hungary by Turkish invaders in the 16th century.
The recipe is difficult to follow for a first-time baker, but if you have experience in baking a cake then it would be easy to bake it. It is repeated layered with sugar, dough, butter and spiced nuts.
You will come across different types of recipes for Baklava since every family have their own way to bake it. We will be using the most authentic and traditional method to make Baklava.
Time: 1 hour
For the syrup:
1/2 cup honey
1 cup water
2 tablespoons lemon juice
1 cinnamon stick
1 cup sugar
Finely ground pistachios for garnish, optional
1 cup butter, melted
1 pound chopped nuts: almonds, walnuts, or pistachios
1/3 cup sugar
1 pound phyllo dough
1 teaspoon ground cinnamon
1/3 teaspoon ground cloves
To cook a delicious Baklava follow the recipe below.
- Lightly grease a 9×13 pan and set the oven to 350°F.
- Thaw the phyllo dough overnight according to manufacturer’s directions. When thawed, roll out the dough and cut the dough as per the size of the pan.
- Cover with a damp towel to keep it from drying out.
- Chop the nuts in small, even sized pieces. Combine with sugar, cinnamon, and cloves.
- In a bowl, melt the butter in the microwave.
- Place a sheet of phyllo dough into the pan. Brush the phyllo sheet with melted butter with a pastry brush.
- Repeat 7 more times until it is 8 layer thick sheets, each sheet being “brushed” with the butter.
- Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter.
- Continue to repeat the process of adding the nuts and buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up.
- Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
- Now to make the syrup, take a sauce pan to mix the cinnamon stick, sugar, lemon juice, honey, and water.
- Once it boils tturn the flame to medium low heat and let simmer for 7 minutes until it slightly thickens.
- Remove the cinnamon stick and let it cool.
- Add the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios or mixture of crushed nuts.
Cook more such delicious recipes coming right out of the kitchen of our expert chefs or Order at Urban Tummy.
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