Baklava Recipe

Baklava is a dessert that transcends borders, a sweet symphony of layers and flavors that brings a touch of the Mediterranean to your kitchen. This delicately layered pastry, filled with nuts and soaked in a fragrant syrup, is a treat that can elevate any occasion. Here’s a step-by-step guide to making your own homemade baklava.

Ingredients

For the Baklava:

• 1 package of phyllo dough (16 ounces), thawed
• 2 cups of mixed nuts (walnuts, pistachios, almonds), finely chopped
• 1 cup of unsalted butter, melted
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cloves

For the Syrup:

• 1 cup of water
• 1 cup of granulated sugar
• 1 cup of honey
• 1 tablespoon of lemon juice
• 1 cinnamon stick
• 1 teaspoon of vanilla extract

Instructions

1. Prepare the Nut Filling:

• In a large bowl, combine the finely chopped nuts, ground cinnamon, and ground cloves. Mix well and set aside.

2. Prepare the Phyllo Dough:

• Preheat your oven to 350°F (175°C).
• Grease a 9×13 inch baking dish with a bit of the melted butter.
• Unroll the phyllo dough and cut it to fit the baking dish. Cover the dough with a damp cloth to prevent it from drying out.

3. Assemble the Baklava:

• Place one sheet of phyllo dough in the baking dish and brush it lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have 8 sheets layered.
• Spread a thin layer of the nut mixture over the phyllo.
• Continue layering the phyllo dough, adding 5 sheets at a time and brushing each with butter, followed by a layer of nuts. Repeat until all the nuts are used.
• Finish with a top layer of 8 to 10 sheets of phyllo, brushing each sheet with butter.

4. Cut and Bake:

• Using a sharp knife, cut the baklava into diamond or square shapes, cutting through all the layers.
• Bake in the preheated oven for 50 minutes, until the baklava is golden brown and crisp.

5. Prepare the Syrup:

• While the baklava is baking, combine the water, sugar, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and stir in the vanilla extract. Allow the syrup to cool slightly.

6. Finish the Baklava:

• Remove the baklava from the oven and immediately pour the syrup evenly over the hot pastry. Allow the baklava to cool completely and absorb the syrup, at least 6 hours or overnight.

7. Serve and Enjoy:

• Once the baklava has cooled and the syrup has been absorbed, use a sharp knife to cut along the previous lines, making sure each piece is separated. Serve and enjoy the sweet, nutty, and crispy delight!

Tips for the Perfect Baklava

• Keep Phyllo Dough Covered: Phyllo dough can dry out quickly, so keep it covered with a damp cloth while you work.
• Use Fresh Nuts: Fresh nuts make a big difference in the flavor of your baklava. You can toast them slightly for an extra depth of flavor.
• Be Generous with Butter: Ensure each layer of phyllo is well-buttered to achieve that golden, crispy texture.
• Patience is Key: Letting the baklava sit overnight allows the flavors to meld and the syrup to fully soak in, resulting in a richer taste and better texture.

Baklava is more than just a dessert; it’s a piece of culinary history that brings people together. Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this homemade baklava recipe is sure to impress. Enjoy your journey into the world of Mediterranean sweets!