This Baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. It is the perfect make-ahead dessert because it’s even better the next day! The texture of crisp, flaky phyllo pastry. The crunchy filling. And the warm honey syrup. It is all you can really want in a dessert!
The primary thing that intimidates people when it comes to making baklava is how to work with phyllo dough. Below are a couple more tips that will ensure you make the BEST baklava ever:
- Thaw the phyllo dough properly. Too much moisture will make the phyllo sticky and hard to manage. Do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before you are ready to use.
- Place the phyllo pastry sheets between two clean towels while you work. Unless you are able to work quickly, before you begin to assemble the baklava, place the thawed phyllo sheets in between two clean kitchen towels. This helps the phyllo sheets remain lenient so they won’t tear or break too much.
- Prepare your honey syrup ahead. The honey syrup needs to be cool when it hits the freshly-baked hot baklava. This way, the hot baklava layers will absorb as much of the syrup as possible and you’ll have perfectly honeyed baklava.
- Cut the assembled baklava into pieces before baking. Before you bake it, use a sharp knife to cut the pastry into pieces Why cut it before you bake it? Because once phyllo pastry is baked, it’s super crunchy and if you try to cut through it then, it’ll break into a mess.
- Make your baklava one night in advance! Hooray for the perfect make-ahead dessert! Baklava is even better the next day when it’s had a chance to completely soak in the honey syrup. You can store it covered at room temperature for one night. Be sure it is completely cooled before you cover it.
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Baklava
Course: DessertsCuisine: MediterraneanDifficulty: Easy4
servings30
minutes1
hourIngredients
6 oz 6 shelled pistachios, coarsely chopped
6 oz 6 walnuts, coarsely chopped
6 oz 6 hazelnuts, coarsely chopped
1/4 cup 1/4 sugar
2 tbsp 2 ground cinnamon
1 pinch 1 ground cloves
1 (16 oz) pkg 1 phyllo dough, thawed
18 tbsp 18 unsalted butter, melted
- Honey Syrup:
3/4 cup 3/4 sugar
1 cup 1 cold water
1 cup 1 honey
1 tbsp 1 orange extract
5 5 whole cloves
1 1 lemon, juiced
Directions
- Preheat the oven to 350°F.
- Set aside 3-4 tbsp of chopped pistachios for garnish. Combine the remaining chopped nuts in a mixing bowl. Add 1/4 cup of the sugar, cinnamon, and ground cloves. Stir to mix.
- Unroll phyllo and measure briefly against a 13 “x 9″ x 2” baking pan. Trim a little of the phyllo to better fit your baking dish.
- Now spread the phyllo sheet on top of a damp towel, and cover with a second damp towel. This will help keep the phyllo dough from breaking while you work to assemble the baklava.
- Lightly brush the baking dish with a bit of the melted butter. Take one sheet or two of phyllo and line the baking pan with it, fold in any excess. Brush the phyllo with butter and gently press in the corners and sides of the baking pan.
- Lay another couple sheets on top, brush with butter, and press into the pan as you have done with the first couple sheets. Continue layering and buttering each layer until you have used up 1/3 of the phyllo package. Distribute half of the nut mixture evenly over the top sheet.
- Layer another 1/3 of the phyllo following the same process as before. Now distribute the remaining half of the nut mixture over the top layer.
- Layer the remaining phyllo sheets following the same process as before.
- If needed, trim off excess phyllo. Generously brush the very top layer of phyllo with butter.
- With a knife, cut diagonal lines, 1/2 inch deep, in the phyllo to make out 1 1/2 inch diamond pieces. Do not press the knife all the way down.
- Bake on a low rack for 45 mins to 1 hour, or until golden and a skewer inserted in the center comes out clean. IMPORTANT…Because ovens vary, be sure to check your baklava halfway through baking.
- While the baklava is baking, make the honey syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
- When ready, remove the baklava from the oven and immediately pour the cooled honey syrup to cover the entire hot baklava. Let set to completely absorb the syrup.
- A few hours later, cut the baklava carefully through the earlier marked pieces. Serve with a garnish of chopped pistachios.
Inspired by The Mediterranean Dish
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