Baklava
Baklava makes a homemade dessert with a tender texture, clear flavor, and a finish that feels special.
About This Recipe
Baklava works best when the batter or filling is handled gently.
Give oz walnuts and tsp ground cinnamon enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓16 oz walnuts
- ✓1.5 tsp ground cinnamon
- ✓1/4 tsp ground cardamom ((or ground cloves))
- ✓1/4 tsp salt
- ✓16 oz phyllo dough* (thawed)
- ✓1 cup butter (melted)
- ✓1 cup water
- ✓1 cup sugar
- ✓1 cup good quality honey**
- ✓1 cinnamon stick
- ✓1 strip orange peel
- ✓1 strip lemon peel
Ingredient Notes
- Butter: Use the texture called for in the recipe, whether melted or softened.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
- Heat Control: Use moderate heat when browning or simmering.
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped.
- 3
To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9x13 baking pan, brushing each lightly with butter.
- 4
Spread 1/5 of the walnut mixture evenly on top (about 2/3 cup).
- 5
Add another 5 layers of phyllo one-by-one, brushing each with butter, then add another layer of nuts. The total sequence should be phyllo layers of 8,5,5,5,5,8, with nuts in between those layers.
- 6
Using a sharp knife, cut the baklava into whatever shape you desire (diamonds, squares, triangles, etc). See blog post for picture.
- 7
Bake the baklava for 50 minutes, until golden on the edges and tops. Then let cool for at least 15 minutes.
- 8
In the meantime, bring all the syrup ingredients to a boil in a saucepan, then reduce to a simmer for 5 minutes.
- 9
Remove the citrus peels and cinnamon stick, and pour the hot syrup evenly over the baklava.
- 10
Let the baklava cool completely at room temperature for 8 hours (uncovered, to prevent sogginess). Then it's ready to enjoy!
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Baklava
Serve Baklava with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Baklava ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Baklava is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 215 kcal
- Carbohydrates: 21 g
- Cholesterol: 13 mg
- Fiber: 1 g
- Protein: 2 g
- Sodium: 123 mg
- Sugar: 13 g
- Fat: 14 g
- Saturated Fat: 4 g