Description
Traditional Baklava is a rich, sweet pastry made of layers of flaky phyllo dough filled with a spiced walnut mixture, baked to golden perfection, and soaked in a fragrant honey-citrus syrup. This classic dessert offers a perfect balance of crunchy texture and luscious sweetness, ideal for festive occasions or an indulgent treat.
Ingredients
Nut Filling
- 1-1/2 pounds finely chopped walnuts
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Phyllo and Butter
- 1 pound butter, melted, divided
- 2 packages (16 ounces each, 14×9-inch sheet size) frozen phyllo dough, thawed
Syrup
- 2 cups sugar
- 2 cups water
- 1 cup honey
- 1 tablespoon grated lemon or orange zest
Instructions
- Make the nutty filling: In a small bowl, combine the finely chopped walnuts, sugar, ground cinnamon, and ground cloves. Stir well and set aside to let the flavors meld.
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is fully heated by the time you finish assembling the baklava.
- Prepare the baking pan and phyllo dough: Using a basting brush, thoroughly butter a 15x10x1-inch baking pan. Unroll one package of thawed phyllo dough and cut the sheets into a 10-1/2 by 9-inch rectangular shape. Repeat this step with the second package, discarding any scraps.
- Create the phyllo dough layers: Line the bottom of the buttered pan with two sheets of phyllo dough, allowing them to overlap slightly. Lightly brush these sheets with melted butter but avoid drenching them to maintain crispiness. Continue layering and buttering 14 more times. Keep the unused phyllo sheets covered with a damp towel to prevent drying out as you work.
- Add the nut mixture and additional layers: Spread half of the walnut mixture evenly over the layered phyllo base. Then layer five sheets of phyllo on top, buttering each sheet lightly. Spread the remaining walnut mixture over these layers. Add one sheet of phyllo, brush with butter, then repeat layering that sequence 14 times.
- Cut and bake: Using a sharp knife, cut the assembled baklava into 2-1/2-inch squares. Then cut each square diagonally to form triangles. Brush the remaining melted butter over the tops of the baklava pieces to ensure even browning. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and crisp.
- Prepare the syrup: While the baklava bakes, mix sugar, water, honey, and grated lemon or orange zest in a large saucepan. Bring to a boil over medium heat, then reduce heat and simmer gently for 10 minutes. Strain the syrup through a fine mesh sieve to remove the zest pieces and set aside to cool to lukewarm temperature.
- Pour syrup and serve: When the baklava is done baking, immediately pour the lukewarm syrup evenly over the hot baklava. Allow it to soak and cool completely before serving, so the syrup infuses the layers and the baklava sets properly.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and tearing.
- Use a sharp, thin knife to make clean cuts in the baklava before baking to help portion the delicate layers.
- The syrup should be poured hot over hot baklava or cold syrup over cooled baklava for best absorption; here, lukewarm syrup over hot baklava is recommended.
- Store baklava at room temperature covered with a cloth or loosely covered container to maintain crispness.
- For added flavor, you can toast the walnuts lightly before chopping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
