Baklava, also known as baklawa or baclava, is a delicious sweet pastry made with layers of nuts and phyllo dough, soaked in syrup. Originally from Middle Eastern pastry traditions, its history dates back to ancient Mesopotamia. Over time, the recipe was refined by Greek sailors and merchants, and later adapted...
Ingredients
Baklava Base
butter250g
phyllo dough750g
walnuts500g
sugar2cups
ground cinnamon3tbsp
ground cloves1tbsp
For the Syrup
water750mL- sugar600g
lemon juice2tsp
Nutrition (per serving)
Calories
916.7kcal (45.83%)
Protein
12.5g (25%)
Carbs
83.3g (30.3%)
Sugars
58.3g (100%)
Healthy Fat
34.2g
Unhealthy Fat
33.8g
% Daily Value based on a 2000 calorie diet
How to make Traditional Baklava
Preparing the Baklava
- Step 1
Melt the butter in a bowl and skim off the foam from the surface using a spoon.
- Step 2
Brush the bottom and sides of a 40 x 20 cm baking tray with the clarified butter.
- Step 3
Place half of the phyllo dough sheets on the base of the tray, brushing each layer with clarified butter. Repeat this step four times in total.
- Step 4
In a separate bowl, mix the walnuts, sugar, ground cinnamon, and ground cloves to create the filling.
- Step 5
Spread the prepared filling evenly over the last layer of phyllo dough. Place another sheet of phyllo dough on top of the filling and brush it with clarified butter.
- Step 6
Using a knife, gently cut the dough into squares or diamond shapes.
- Step 7
Bake in a preheated oven at 180°C (350°F) for 35 minutes.
Preparing the Syrup
- Step 1
In a saucepan, combine the water, sugar, and lemon juice.
- Step 2
Bring the mixture to a boil and let it simmer until the syrup thickens.
Final Presentation
- Step 1
Remove the baklava from the oven and drizzle it generously with the syrup.
- Step 2
Serve alongside coffee for a perfect pairing.
Nutrition (per serving)
Nutrition (per serving)
Calories
916.7kcal (45.83%)
Protein
12.5g (25%)
Carbs
83.3g (30.3%)
Sugars
58.3g (100%)
Healthy Fat
34.2g
Unhealthy Fat
33.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is clarified to prevent the phyllo dough from becoming soggy.
Cut the baklava into shapes before baking to avoid breaking the layers after baking.
Allow the syrup to cool slightly before pouring it over the hot baklava for the best texture.
Use fresh phyllo dough for easier handling and better results.
FAQS
Can I use other nuts instead of walnuts?
Yes, you can substitute walnuts with pistachios, almonds, or a mix of nuts based on your preference.
How do I store leftover baklava?
Store leftover baklava in an airtight container at room temperature for up to a week. Avoid refrigeration as it can make the pastry soggy.
Can I make baklava ahead of time?
Yes, baklava can be made a day in advance. It often tastes better the next day as the flavors meld together.
What is the best way to serve baklava?
Baklava is best served at room temperature and pairs wonderfully with coffee or tea.
Can I freeze baklava?
Yes, you can freeze baklava. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. Thaw at room temperature before serving.
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