Baklava Recipe

This Baklava recipe is good, flaky, and nutty. This basic might be intimidating to place collectively, however with these easy-to-follow steps, you’ll be getting ready this scrumptious dessert with ease.

For those who love nutty sweets, then you must do this superb Nutella baklava and Chocolate Dessert Salami.

Vertical image of Baklava in a baking pan with honey on the side.
Desk Of Contents

Baklava Recipe Particulars

I really like this basic Baklava recipe as a result of it’s so flaky and delicate. It’s certain to impress your loved ones and associates everytime you serve it.

  • TASTE: Honey candy and stuffed with pistachios, this nutty dessert is delicious. You’ll love the fragile mix of flavors.
  • TEXTURE: With a flaky crust, crunchy nuts, and a gooey middle, there’s loads to like about this recipe.
  • TIME: This Baklava recipe takes about 90 minutes to make from begin to end.
  • EASE: This recipe is straightforward to comply with and breaks down every step to make this dessert good and simple.

What You’ll Want

Ingredients for Baklava recipe, including phyllo dough, honey, pistachios, lemon, sugar, cinnamon, and butter.

Ingredient Notes

Phyllo Dough: ensure to defrost this within the fridge in a single day. If it’s not defrosted correctly, it should break aside as you attempt to work with it.

Butter: historically, individuals use ghee (clarified butter), which you may also use. I used butter as a result of it’s inexpensive and tastes higher (for my part).

Add-ins and Substitutions

  • Substitute different nuts- Do that Baklava recipe with pecans, macadamia nuts, walnuts, or almonds. It’s also possible to add Nutella like I did on this Nutella Baklava Recipe.
  • Add fruity flavors- Orange blossom, figs, and apple are nice additions to this recipe. Simply keep in mind to cube any fruit small to higher match between the layers of phyllo dough.
  • Substitute the butter- If you wish to make this Baklava dairy-free, all you must do is substitute the melted butter with a plant-based butter.
  • Add coconut and chocolate- This are so tasty in Baklava. Shredded coconut, sweetened or unsweetened, and melted chocolate might be added to the filling or simply used as a topping.

The way to Make Baklava

It is a fast rundown with step-by-step images. Scroll all the way down to the printable recipe card for the complete detailed recipe.

  • Defrost the phyllo dough. Thaw the phyllo dough in a single day, giving it sufficient time to slowly come as much as a hotter temperature earlier than engaged on it so it doesn’t break aside.
  • Let the phyllo come to room temp. Then place the thawed phyllo dough onto your countertop and let it sit at room temperature for about 1 hour.
  • Make the honey syrup. When you look forward to the phyllo dough, add the granulated sugar, water, honey, and contemporary lemon juice to a saucepan. Carry it to a boil, stirring consistently. Then let it simmer over medium-low warmth for about 8-10 minutes undisturbed. Put aside to chill.
Steps to make Baklava, including making the honey syrup to layer in the baklava.
Steps to make Baklava, including processing the pistachio mixture for inside the baklava.
  • Trim the phyllo dough. Now trim all the stack of phyllo sheets (not less than 35 sheets) in order that they match a 9×13 inch baking dish. Then rapidly cowl them with a skinny damp towel to maintain them from drying out.
  • Butter the dish. Soften unsalted butter in a saucepan and use a pastry brush to brush the butter onto the underside of the baking dish.
  • Start assembling the baklava. Now place a sheet of phyllo dough into the pan and brush it with butter once more. Do that with one other 4 sheets of buttered phyllo dough (so a complete of 5 sheets with butter in between every sheet). Then add 1/2 cup of the pistachio combination on high.
  • Repeat. Repeat this similar course of once more: one other 5 buttered sheets, then 1/2 cup of pistachio crumbs. You will want to do that course of a complete of 6 occasions. Then after you’ve positioned the final 1/2 cup of nuts, end it off with 5 extra buttered phyllo sheets. Generously butter the highest layer.

Professional Tip: In case your butter begins to stiffen, simply reheat it on the range for a couple of minutes on low warmth. Additionally, For those who ever get confused, see the notes part for the detailed order of assembling baklava.

Steps to make Baklava, including trimming the phyllo dough sheets, brushing them with butter, and layering them with ground pistachios.
  • Lower the baklava. To chop the pastry, make 3 even slices lengthwise so you’ve a complete of 4 (1 1/2 inch) large strips. Then reduce diagonally so that every piece of baklava is within the form of a diamond.
  • Bake. Now bake the pistachio baklava at 350 levels Fahrenheit for 40-50 minutes.
Steps to make Baklava, including cutting the assembled baklava into a diamond pattern.
  • Add the honey syrup. As quickly as you pull the baklava out of the oven, instantly pour the honey syrup over all the pastry. The hissing bubbly sound can be fairly satisfying to listen to! 😉
  • Let it relaxation. Let the baklava sit for a couple of hours earlier than serving, or in a single day. It tastes even higher the subsequent day!
Steps to make Baklava, including baking the baklava and then covering it with honey syrup.

Recipe Ideas

  • Defrost the phyllo dough overnight- To verify it’s totally defrosted, put the phyllo dough within the fridge in a single day.
  • Don’t rush the phyllo dough preparation- This ingredient is among the most necessary so take your time. Let it come to room temp slowly on the counter earlier than working with it for greatest outcomes.
  • Measure the pistachios after chopping- Wait till after you course of the nuts to measure out the quantity you want. That is extra correct since they’ll pack extra densely into the measuring cup.
  • Fastidiously butter the phyllo sheets- If you’re layering the baklava, ensure to brush butter from finish to the top for full protection, and further on the very high. That is so it gained’t dry out.
Close up of a slice of Baklava on a serving kniife.

FAQs

What’s baklava?

Conventional Turkish baklava is a flaky dessert sometimes product of phyllo dough, pistachios, butter, and a easy syrup of sugar, lemon juice, and water. However there are plenty of variations to this dessert discovered all through the Mediterranean and Center East.

How do you retain baklava crispy?

For those who cowl your baklava tightly with plastic wrap, it should trigger the phyllo to get soggy. As a substitute, when it has cooled, go away it at room temperature and use a clear tea towel or piece of cheesecloth to cowl it. This can hold it crispy.

Serving Options

This spectacular Baklava recipe is ideal for particular events and holidays. Listed below are some serving concepts.

  • Ice cream: Serve this baklava with vanilla or pistachio ice cream for a pleasant dessert.
  • Nuts: Pistachios or different nuts might be served alongside this dessert as nicely.
  • Chocolate: You may’t go flawed with a drizzle of chocoalte on high.
Baking dish of Baklava, slices and garnished with ground pistachios.

Make This Baklava Recipe in Advance

Make forward: This Baklava recipe is basically handy as a result of you may put together it days prematurely. Calmly cowl it and go away it on the counter till you’re able to serve.

Storing: Retailer this Baklava at room temperature, frivolously lined with a tea towel or cheesecloth so it doesn’t get soggy. It is going to keep contemporary for a couple of week. Within the fridge in an hermetic container, it should final about 2 weeks, however will tackle a more durable, chewy texture.

Freeze: Wrap the cooled Baklava nicely plastic wrap and place in a freezer ziplock bag to freeze. It is going to final for as much as 4 months.

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Full Recipe Directions

Baking dish of Baklava, slices and garnished with ground pistachios.

Baklava Recipe

This candy and flaky Baklava is so scrumptious! With simple to comply with steps, this recipe makes it simple to organize this basic dessert.

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Course: Dessert

Delicacies: Mediterranean, Center Jap, Turksih

Prep Time: 50 minutes

Cook dinner Time: 45 minutes

Whole Time: 1 hour 35 minutes

Servings: 25 items

Energy: 267kcal

Creator: Dina

Substances

Directions

  • The very first thing you wish to do is thaw the phyllo dough in a single day. You wish to give it sufficient time to return slowly come all the way down to a hotter temperature earlier than engaged on it. For those who attempt to use it immediately, the phyllo dough will break aside.
  • Then place the thawed phyllo dough onto your countertop and let it sit at room temperature for about 1 hour. This step st additionally essential. Do not attempt to rush it.
  • When you look forward to the phyllo dough, begin making the honey syrup. In a saucepan, add 3/4 cup granulated sugar, 1 cup water, 1 cup honey, and three tablespoons contemporary lemon juice.
  • Place the saucepan on the range and produce the combination to a boil ensuring to stir consistently. Then let it simmer within the saucepan at medium-low warmth for about 8-10 minutes undisturbed. Then set it apart to chill.
  • Place 3 heaping cups shelled lightly salted pistachios and 1/2 tsp cinnamon right into a food processor. Pulse the meals processor at excessive velocity till the pistachios are crushed all the way down to a high quality crumb. Then set it apart.
  • Now trim all the stack of phyllo sheets (not less than 35 sheets) in order that they match a 9×13 inch baking dish. I simply slice the sides off with a pointy knife. Then rapidly cowl the phyllo sheets with a skinny damp towel to maintain them from drying out.
  • Soften 1 cup of unsalted butter in a saucepan then use a pastry brush to brush the butter onto the underside of the baking dish.
  • Now place a sheet of phyllo dough into the pan. Then brush with butter once more, and repeat this course of with one other 4 sheets of buttered phyllo dough (so a complete of 5 sheets with butter in between every sheet).
  • Now sprinkle 1/2 cup of the chopped pistachios on high of the phyllo sheet.
  • Then repeat this similar course of once more. So one other 5 buttered sheets, then 1/2 cup of pistachios. You will want to do that course of a complete of 6 occasions. Then after you’ve positioned the final 1/2 cup of nuts, end it off with 5 extra buttered phyllo sheets. Make sure that the highest layer had a beneficiant quantity of butter brushed on high. Tip: In case your butter begins to stiffen, simply reheat it on the range for a couple of minutes on low warmth. Additionally, For those who ever get confused, see the notes part for the detailed order of assembling baklava.
  • To chop the pastry, make 3 even slices lengthwise so you’ve a complete of 4 (1 1/2 inch) large strips. Then reduce diagonally so that every piece of baklava is within the form of a diamond.
  • Now bake the pistachio baklava at 350 levels Fahrenheit for 40-50 minutes.
  • As quickly as you pull the baklava out of the oven, instantly pour the honey syrup over all the pastry. The hissing bubbly sound can be fairly satisfying to listen to! 😉
  • Now let the baklava sit for a couple of hours earlier than serving. But it surely tastes even higher the subsequent day. So you may completely make this a day prematurely!

Notes

If you’re ever confused in regards to the order of assembling the baklava, here’s a fast information:

  • 5 buttered sheets
  • 1/2 cup nuts
  • 5 buttered sheets
  • 1/2 cup nuts
  • 5 buttered sheets
  • 1/2 cup nuts
  • 5 buttered sheets
  • 1/2 cup nuts
  • 5 buttered sheets
  • 1/2 cup nuts
  • 5 buttered sheets
  • 1/2 cup nuts
  • 5 buttered sheets
  • Defrost the phyllo dough overnight- To verify it’s totally defrosted, put the phyllo dough within the fridge in a single day. Then let it come to room temperature.
  • Measure the pistachios after chopping- Wait till after you course of the nuts to measure out the quantity you want. That is extra correct since they’ll pack extra densely into the measuring cup.
  • Preserve the phyllo sheets covered- place a moist tea towel on high of the phyllo dough to maintain it from drying out as you’re employed with it.

Vitamin

Energy: 267kcal | Carbohydrates: 31g | Protein: 4g | Fats: 15g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 20mg | Sodium: 90mg | Potassium: 176mg | Fiber: 2g | Sugar: 18g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Hello, I’m Dina, so glad you stopped by! I imagine life is just too quick for dangerous espresso and boring meals. With my simple to comply with step-by-step recipes, you’ll be stunned at how rapidly a healthful and scrumptious meal can come collectively. I hope you discover one thing you get pleasure from!

Dina

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