Layered phyllo pastry filled with chopped walnuts and soaked in a fragrant honey syrup. Baklava is a beautiful Middle Eastern dessert that can be served as a dessert or tea time.
Homemade Baklava is the best and its a must try recipe. You will be amazed how easy it is to make and its definitely worth it. Once you try it at home you will definitely prefer it over store bought one. If you love desserts with Sugar syrup also try Basbousa and Easy Gulab Jamuns.
Origins of Baklava
Its a debate whether Baklava is Middle Eastern, Greek or Turkish. Its believed that it originated during Ottoman Empire in Turkey. During this time it reached The Mediterranean, Balkans and Middle East. Each version has its own variation but the basics remain the same.
What Do you Need To Make Baklava
- Phyllo Pastry – It can be found easily in supermarkets. Its either frozen or sometimes in the fridge section too.
- Walnuts – I have used walnuts but any other nuts like Pistachios, Almonds or hazelnuts.
- Butter – Melted unsalted butter is needed. You can also use Ghee, i beleive ghee is more fragrant.
- Sugar Syrup – made from sugar, lemon, Honey and water.
How to make Baklava
Baklava is very simple to make. Its more of a assembling technique, it not a recipe itself !Begin with blitzing walnuts or nuts of your choice. Assemble in a baking tray by alternating with layers of phyllo pastry, brushing every layer with butter. Some recipes ask to brush every second layer, that’s is also okay to do. Sprinkle walnuts and repeat with phyllo pastry sheets. Here is the Layering Pattern
- 10 Sheets of Phyllo
- Walnuts
- 4 Sheets of Phyllo
- Walnuts
- 4 Sheets of Phyllo
- Walnuts
- 4 Sheets of Phyllo
- Walnuts
- 4 Sheets of Phyllo
- Walnuts
- 10 Sheets of Phyllo
Traditionally its cut into star shape which is very visually appealing. But it can be a bit tricky so therefore I stick to diamond shape. Bake it until golden and pour cold syrup over. The rule is hot baklava and cold Syrup !
Leave it to soak in the syrup for few hours.
Tips For Phyllo Pastry
- Thaw frozen phyllo pastry overnight in the fridge or around 4 hrs on a benchtop.
- Refrigerated phyllo pastry is ready to use, there is no need to thaw it.
- Cover the phyllo Pastry with a slightly damp tea towel while you are assembling the baklava to ensure it doesn’t dry out.
- Handle it gently as it tears easily. Also use sharp knife so you get clean cuts.
Variations
Sugar syrup can be infused with rose water, cinnamon, orange blossom or Lemon slices.
You can also add a bit of cinnamon, cardamom or nutmeg to nuts. Its completely a personal choice. If you like any of these flavour feel free to add them in. I just like my baklava a plain.
Storing the Baklava
Baklava can be kept in an air tight container at room temperature for up to 5 days. If keeping for longer refrigerate. Its a great dessert to make ahead. Infact it tastes better the next day when left to soak in the syrup overnight.
Other Middle Eastern Recipes to Try:
Basbousa
Chicken Souvlaki with Tzatziki
Lamb Shish Kebabs
Turkish Adana Kebabs
Turkish Pide
Baklava
Ingredients
- 36 Sheets Phyllo Pastry ( 2 packs with 18 Sheets in each)
- 500 g Walnuts
- 250 g Butter
Syrup
- 1 cup White or Raw Sugar
- ½ cup Honey
- 2 tbsp Lemon Juice
- ¾ cup Water
Instructions
Sugar Syrup
- Place ingredients in a saucepan over medium high heat. Bring to a boil and stir to dissolve sugar. Continue to simmer for couple of minutes, remove from heat and cool.
Assembling Baklava
- Preheat oven to 160 °C/ 325 °F
- Place nuts in a food processor. Pulse to make fine crumbs but don't let it turn into powder.
- Cut and trim phyllo sheets according to the size of the baking dish.
- Brush base of pan/dish with butter. Lay over one sheet of phyllo. Brush with butter. Repeat for 10 sheets, brushing every single sheet with butter. Scatter over 3/4 cup walnuts.
- Cover with 4 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 4 more times.
- Lastly cover with 10 sheets, brushing them with butter.
- Using a sharp knife cut it into squares or diamond shape.
- Bake for around 1 hr until light golden.
- Remove from oven and immediately pour the cool syrup over.
- Leave to soak for at least 4-5 hours, preferably overnight.
1 thought on “Baklava”