Baklava is more than simply a dessert; it’s an adventure, as every baklava eater can tell you. Baklava is a work of art from the Middle East and Mediterranean. It has golden, flaky layers of phyllo pastry a rich buttery flavor, crunchy almonds and a sweet honey syrup.
Here, there is an easy-to-follow recipe for Baklava that you can make in your own kitchen, as well as some expert suggestions for getting the perfect combination of crunch and sweetness.
I watch Bigg Boss, and one of the competitors, Tanya Mittal made everyone chuckle with her beautiful revelation not too long ago. She added that when she wants something sweet, she flies all the way to Dubai simply to have Baklava. Everyone in the house thought it was a little over the top, but they couldn’t stop smiling. And you know what? That incident made Baklava one of the most popular Sweet in India! So I thought, why not make this tasty dessert at home and share the real Baklava recipe with you all? It’s easy, rich, and just as good as the one Tanya Mittal might have in Dubai!
What is Baklava?
Baklava is a traditional Middle Eastern dessert made of thin layers of Phyllo (filo) pastry filled with chopped Nuts and Sweetened with honey or sugar syrup.
There are small differences in each region, But it’s particularly popular in Turkey, Greece, Lebanon and Persia.
The Turkish version generally has pistachios, the Greek version has walnuts and honey, and the Persian version has rosewater and cardamom to make it smell good.
It doesn’t matter where it came from; one thing is for sure: it’s crispy, tasty and absolutely addicting!
Real Baklava Needs These Ingredients
For the Layers of Baklava:
- 1 box (450g) of Phyllo dough that has been left out overnight to thaw
- 2 cups of finely chopped Walnuts (or Pistachios or Almonds)
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground cloves (optional)
- ¼ teaspoon of salt
- 1 cup (230g) of butter without salt that has been melted
To make the sugar syrup:
- 1 cup of sugar
- ¾ cup of water
- ½ cup of honey
- 2 teaspoons of Lemon juice
- 1 stick of Cinnamon
- 2–3 strips of lemon or orange peel (optional for smell and taste)
How to Make Baklava – Step-by-Step
Step 1: Prepare the Nut Filling
- You can use a food processor or your hands to cut the Nuts very small.
- Mix with some salt, Cinnamon and clove.
- Put this aside it will be the filling between the Layers of Pastry.
Step 2: Prepare the Phyllo Sheets
- To use phyllo Dough, take it out of the fridge the night before and let it come to room temperature.
- When you work with it, unroll it Carefully and keep it covered with a little damp towel to protect it from drying out and Tearing.
Step 3: Layer the Baklava
- Set the oven to 350°F (175°C).
- Use melted butter to brush the bottom of a 9×13-inch pan.
- Put one sheet of phyllo in the pan and brush it with butter.
- Do this process again for 6 to 8 sheets that will be the basis.
- Spread a thin coating of the nut mixture evenly over the top.
- Add two more buttered phyllo sheets and then another layer of nuts.
- Keep layering phyllo, butter, and nuts until all the filling is gone.
- Put 6–8 layers of buttered phyllo on top to finish.
- Use a lot of butter to brush the top.
Step 4: Cut Before Baking
- Before baking, use a sharp knife to cut the baklava into squares or diamonds.
- Cut all the way through to the bottom.
- This makes it easier for the syrup to spread out evenly later.
Step 5: Bake Until Golden
- Bake on the middle rack for 50 to 60 minutes, or until the food is brown and crisp.
- If the top starts to brown too soon, cover it with foil loosely.
Step 6: Prepare the Syrup
While baklava bakes, make the sweet syrup:
- mix the Sugar, water, honey, lemon juice, cinnamon stick and the peels of the citrus fruits into a pot to prepare the syrup.
- Bring to a boil, then turn the heat down and let it simmer for 10 to 12 minutes or until it thickens somewhat.
- Take it off the fire and let it cool all the way down.
Never pour hot syrup over cold baklava; instead pour cooled syrup over hot baklava. This keeps the baklava crunchy.
Step 7: Combine and Rest
Once the Baklava is baked and still hot:
- Pour the Chilled syrup over it in a smooth way.
- You’ll hear a nice sizzling sound as the syrup pours into the layers.
- For Best Results, let it out for at least 4–6 hours or overnight.
Garnishing and Serving Ideas
- For decoration, sprinkle finely chopped pistachios or almonds on top.
- For added shine, drizzle a little honey on top before serving.
- Serve at room temperature; it tastes even better the next day!
Pro Tips for Perfect Baklava
- The phyllo dough should not be thawed too quickly. Dough that is cold rips readily.
- Lightly brush with butter, just enough to coat, not soak.
- Always cut before baking so it doesn’t fall apart.
- The texture is wonderful when the syrup is cool and the baklava is hot.
- Let it sit overnight. The flavors get even better by the next day.
- Keep at room temperature in an airtight container for up to 10 days (no need to put it in the fridge).
Variations You Can Try
- Turkish Baklava: This kind of Baklava is made with pistachios and a lighter sugar syrup instead of honey.
- Greek Baklava: This dessert is made with walnuts and honey syrup that has been flavored.
- Persian Baklava: This version of Baklava has almonds, cardamom and rosewater in it.
- Chocolate Baklava: To give it a modern Twist, add melted chocolate between the almonds.
What to Serve With Baklava
Baklava tastes divine when served with:
- Strong black coffee or espresso
- Turkish coffee
- Arabic mint tea
- A dollop of vanilla or pistachio ice cream for a delicious fusion treat.
Why You’ll Love This Recipe
- It is Authentic and traditional
- It is easy to make with just need a Ffew ingredients
- It’s great for Parties, festivals or giving as a present
- The syrup keeps it fresh for days without needing to be refrigerated
Final Thoughts
This Authentic Baklava recipe will make your kitchen smell and taste like the Middle East. Every bite is crunchy, Buttery, sweet and nutty. It’s a Great dessert for special occasions or after dinner when you want something fancy.
Your family will love it forever after you make it!
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