Baklava

Baklava is a traditional dessert known for its rich, sweet flavor and flaky texture. Originating from the Middle East, this delectable pastry combines layers of buttered phyllo dough with a spiced nut mixture, all soaked in a honey-lemon syrup. Whether you’re making it for a special occasion or just to satisfy a sweet craving, baklava is sure to impress!

Ingredients:

• US Customary (Servings: 30 pieces)

• 16 oz phyllo dough, thawed by package instructions
• 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks), melted
• 1 lb walnuts, finely chopped (about 4 cups)
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 2 Tbsp lemon juice (juice of 1/2 lemon)
• 3/4 cup water
• 1/2 cup honey
• Melted chocolate chips & chopped walnuts for garnish (optional)
• Metric (Servings: 30 pieces)
  • 450 g phyllo dough, thawed by package instructions
  • 285 g unsalted butter (10 oz or 2 1/2 sticks), melted
  • 450 g walnuts, finely chopped (about 4 cups)
  • 1 tsp ground cinnamon
  • 200 g granulated sugar
  • 2 Tbsp lemon juice (juice of 1/2 lemon)
  • 180 ml water
  • 120 ml honey
  • Melted chocolate chips & chopped walnuts for garnish (optional)

Instructions:

1. Prep:
   • Thaw phyllo dough by package instructions (best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
   • Trim phyllo dough to fit your baking dish. Cover with a damp towel to keep from drying out.
   • Butter the bottom and sides of a 13×9 non-stick baking pan.
2. Honey Sauce:
   • In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water.
   • Bring to a boil over medium-high heat, stirring until sugar is dissolved, then reduce heat to medium-low and boil for an additional 4 minutes without stirring.
   • Remove from heat and let syrup cool while preparing baklava.
3. Make Baklava:
   • Preheat oven to 325°F (160°C).
   • Pulse walnuts 10 times in a food processor until coarsely ground/ finely chopped.
   • In a medium bowl, stir together 4 cups finely chopped walnuts and 1 tsp cinnamon.
   • Place 10 phyllo sheets into the baking pan one at a time, brushing each sheet with butter before adding the next.
   • Spread about 3/4 cup of the nut mixture over the phyllo dough.
   • Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat this process 4 times. Finish with 10 layers of buttered phyllo sheets. Brush the top with butter.
   • Cut the pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes.
   • Bake at 325°F (160°C) for 1 hour and 15 minutes or until the tops are golden brown.
4. Finishing Touches:
   • Remove from oven and immediately spoon cooled syrup evenly over the hot baklava. You’ll hear it sizzle, which ensures it stays crisp rather than soggy.
   • Let baklava cool completely, uncovered, at room temperature. For best results, let it sit for 4-6 hours or overnight for the syrup to penetrate and soften the layers.
   • Garnish with finely chopped nuts or drizzle with melted chocolate if desired.

Storage:

• Store at room temperature, covered with a tea towel, for 1 to 2 weeks.

Conclusion:

Enjoy this classic baklava with its perfectly balanced flavors and textures. Each bite promises a delightful combination of crispy phyllo, crunchy nuts, and a sweet, aromatic syrup. This recipe will become a favorite for special occasions or any time you crave a truly decadent dessert.