About the Recipe
Baklava, a sumptuous and decadent delight, is an ancient masterpiece of the culinary world that transcends mere dessert to become an enchanting experience for the senses. This rich and exquisite confection, renowned throughout the Mediterranean and Middle Eastern regions, is a symphony of flavors and textures that lures you into its sweet embrace.
At first glance, baklava presents itself as a work of art, with its intricately layered sheets of buttery, golden-brown phyllo pastry, glistening with a promise of what lies within. With each delicate layer, it's as though you're peeling back the layers of history, revealing the secrets of a centuries-old tradition.
The true magic of baklava, however, unfolds when you take your first bite. As your teeth sink into this delectable creation, you are met with an irresistible contrast: the crispness of the pastry yielding to the luscious, honey-soaked nuts within. The toasted, chopped walnuts or pistachios offer a harmonious balance of texture, adding a satisfying crunch to the otherwise velvety experience.
But it is the syrup, infused with aromatic spices and citrus notes, that truly sets baklava apart. It bathes each layer in a fragrant, ambrosial bath, creating an orchestra of sweet and savory notes that dance on your palate. The honey-kissed nuts absorb the syrup's essence, infusing every bite with a profound sweetness that is both luxurious and indulgent.
Baklava is a labor of love, and its flavors mature and deepen over time, making it even more delightful as it sits. Enjoy this sweet indulgence with friends and family, savoring each layer of its rich history and flavors!
Ingredients
1 pound (about 450g) phyllo pastry sheets, thawed if frozen
1½ cups (340g) unsalted butter, melted
2 cups (200g) walnuts, pistachios, or a mix of both, finely chopped
1½ cups (350ml) water
2 cups (400g) granulated sugar
1 cup (240ml) honey
1 cinnamon stick
3-4 whole cloves
Peel strips from 1 lemon or orange
Preparation
Step 1 -
Prepare the Nut Filling:
Grind the nuts (walnuts and/or pistachios) finely using a food processor or by hand. Set aside.
Step 2
Prepare the Syrup:
In a saucepan, combine water, sugar, honey, cinnamon stick, cloves, and citrus peel.
Bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer for about 10-15 minutes until the syrup thickens slightly.
Remove from heat and let it cool completely. Once cooled, remove the spices and citrus peel. Set the syrup aside.
Step 3
Prepare the Baklava Layers:
Preheat your oven to 350°F (175°C).
Brush a baking dish (typically 9x13 inches) with melted butter.
Carefully unroll the phyllo sheets and keep them covered with a damp towel to prevent drying out.
Place one sheet of phyllo in the prepared baking dish and brush it generously with melted butter. Repeat this process, layering about 8-10 sheets of phyllo, buttering each sheet.
Sprinkle a thin, even layer of the chopped nuts over the buttered phyllo layers.
Step 4
Layer and Repeat:
Add another layer of phyllo pastry, repeating the process of buttering and sprinkling nuts. Continue layering until you've used up most of the nuts, saving a small amount for the top layer.
Step 5
Finish the Baklava:
Once you've layered the nuts, finish with a final layer of phyllo pastry sheets, ensuring to butter each sheet generously.
With a sharp knife, carefully cut the baklava into diamond or square-shaped pieces, but not all the way through to the bottom.
Step 6
Bake and Assemble:
Place the prepared baklava in the preheated oven and bake for about 45-55 minutes or until the top is golden brown and crisp.
Step 7
Syrup and Cooling:
As soon as the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry.
Allow the baklava to cool completely in the pan, allowing the syrup to be fully absorbed.
Step 8
Serve and Enjoy:
Once cooled, carefully separate the pieces and serve on a platter. Baklava can be stored at room temperature in an airtight container for several days.