Desserts Recipes

How To Make Baklava

This heavenly top-rated Baklava recipe combines honey-soaked layers of flaky phyllo pastry with spiced walnuts. It’s a great make-ahead dessert perfect for the holidays or special occasions. If this is your first time making this sweet treat, prepare to be blown away. This delicious dessert is easily in my top 10 favorites of all time.

The Origin of Baklava :

Baklava is a delicious phyllo pastry popular in Middle Eastern countries. Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own.

Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries.

Can you use other nuts?

Pistachios or walnuts are the most commonly used nuts. But you don’t have to use just one or the other. I love to use a combination of nuts and plenty of them! My favorite thing about this version of Greek baklava is that it uses a mixture of three different nuts–pistachios, walnuts, and hazelnuts– along with cinnamon, pinch of ground cloves, and a sprinkle of sugar.

The nuts are chopped, but to get the perfect bite, don’t grind them too finely. This baklava recipe is a bit on the nutty side and no one is ever mad about it! But you can totally make this recipe your own and change the nut mixture to your liking.

Can baklava be left out at room temperature?

Yes, baklava can be stored for one week at room temp. If you want to store it longer, refrigerate for up to 3 weeks, or in the freezer for 3 months.

How to keep baklava from getting soggy?

Remember my one tip about hot baklava and cool syrup? This is also the key to keep your honey baklava from getting soggy. The hot flaky phyllo will properly absorb the cooled syrup while remaining crispy.

If the syrup was also hot, or if the syrup and baklava were both cool, the syrup will kind of collect in a bit of a pool and will not be absorbed properly. This will cause the beautiful pastry you worked so hard on to get soggy.

Why This Recipe Is The Best :

  • Perfected proportions – I’ve done many rounds of recipe testing and I truly think the proportions here are absolute perfection. Not too many nuts, enough pastry to hold it together well, and while this dessert is sweet, it’s not over the top.
  • Make-ahead friendly – This is one of the best options for make ahead desserts, since it actually does need to sit for a while after it’s made.
  • Stores well and freezer friendly – Baklava keeps exceptionally well. It’s fine at room temperature for up to a week, or you can freeze it. If you want to ship some to a loved one, baklava handles travel wonderfully.
  • Minimal ingredients required – If you take a look at the shopping list in the recipe card, it’s not too long. This dessert is mostly about honey, walnuts and layers of phyllo dough, with some citrus and spices to enhance the flavor.

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment