Baklava

Why This Recipe Works

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. The key to a great baklava is the balance between the crispy layers and the sweet, nutty filling. Using a combination of different nuts adds complexity to the flavor, while the butter between the layers ensures a golden, crispy texture. The syrup, poured over the hot pastry, soaks into the layers, creating a deliciously sweet and sticky dessert.

Ingredients

• 1 package phyllo dough (16 oz), thawed
• 1 cup unsalted butter, melted
• 2 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 tsp lemon juice
• A pinch of salt

How to Make This Recipe

1. Prepare the Ingredients:
   • Preheat the oven to 350°F (175°C).
   • Butter the bottom and sides of a 9×13 inch baking dish.
2. Prepare the Nut Filling:
   • In a bowl, combine the chopped nuts and ground cinnamon.
3. Assemble the Baklava:
   • Unroll the phyllo dough and cut to fit the baking dish if necessary. Cover with a damp cloth to prevent drying out.
   • Place a sheet of phyllo in the baking dish and brush with melted butter. Repeat this process until you have 8 layers.
   • Spread a thin layer of the nut mixture over the phyllo.
   • Continue layering phyllo sheets and nuts, brushing each sheet with butter, until all the nuts are used. Finish with about 8 layers of phyllo sheets, each brushed with butter.
   • Using a sharp knife, cut the baklava into diamond or square shapes before baking.
4. Bake:
   • Bake in the preheated oven for 50-60 minutes, until the baklava is golden and crisp.
5. Prepare the Syrup:
   • While the baklava is baking, combine the sugar, water, honey, vanilla extract, lemon juice, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally.
6. Add the Syrup:
   • Remove the baklava from the oven and immediately pour the hot syrup evenly over the top. Let it cool completely to allow the syrup to soak in.

Frequently Asked Questions (FAQs)

Q: Can I use only one type of nut? A: Yes, you can use just one type of nut, but a mixture of nuts adds a more complex flavor.

Q: Why is my baklava soggy? A: Baklava can become soggy if the syrup is poured over it when it’s not hot enough. Ensure the syrup is hot and the baklava is freshly baked.

Q: Can I make baklava ahead of time? A: Yes, baklava can be made ahead and stored at room temperature or in the refrigerator.

Expert Tips

• Work Quickly: Phyllo dough dries out quickly, so keep it covered with a damp cloth while you work.
• Cut Before Baking: Cutting the baklava before baking ensures clean, even slices.
• Even Layers: Make sure to brush each layer of phyllo with melted butter for a crisp, flaky texture.

How to Store This Recipe

• Room Temperature: Store baklava at room temperature in an airtight container for up to 5 days.
• Refrigeration: Store in the refrigerator for up to 2 weeks. Bring to room temperature before serving.
• Freezing: Freeze baked and cooled baklava in airtight containers for up to 3 months. Thaw in the refrigerator or at room temperature before serving.