Imagine the aroma of honey and spices wafting through your kitchen like a cozy embrace—it’s like a warm hug from the Mediterranean itself! Making baklava might sound like a Herculean task, but trust me, it’s as simple as layering your favorite dessert. Oh, and did you hear about that viral baklava hack? It’s been all over TikTok lately—just another reason to give this recipe a whirl!
Steps
- Defrost the phyllo dough as per the package instructions, ideally overnight in the refrigerator. Before starting, let it sit on the counter for an hour to reach room temperature.
- Adjust the phyllo dough to fit your baking dish, trimming as necessary. Keep the sheets covered with a damp towel to prevent them from drying out.
- Melt butter and brush the bottom and sides of a 13×9 non-stick baking pan with it to prepare for layering the phyllo sheets.
- In a saucepan, combine sugar, honey, lemon juice, and water. Bring the mixture to a boil while stirring, then lower the heat and simmer for four minutes without stirring. Allow this syrup to cool as you prepare the baklava.
- Preheat your oven to 325°F. Coarsely chop walnuts using a food processor, then mix them with cinnamon in a bowl.
- Layer 10 phyllo sheets in the baking pan, brushing each layer with melted butter. Spread a portion of the nut mixture over the sheets.
- Continue layering by adding 5 more buttered phyllo sheets followed by more nuts. Repeat this process, ending with 10 buttered sheets on top.
- With a sharp knife, cut the assembled pastry into strips about 1.5 inches wide, then slice diagonally to create diamond shapes.
- Bake the baklava in the preheated oven for about 1 hour and 15 minutes or until the top is golden brown.
- Once baked, immediately spoon the cooled syrup over the hot baklava to maintain its crispness. Let it cool completely at room temperature.
- For optimal flavor, let the baklava sit for 4 to 6 hours or overnight to absorb the syrup. Optionally, garnish with chopped nuts or drizzle with melted chocolate before serving. Store covered at room temperature for up to 2 weeks.
Ingredients
- 16 oz package of phyllo (fillo) dough, thawed
- 1 1/4 cups unsalted butter, melted (10 oz or 2 1/2 sticks)
- 1 lb walnuts, finely chopped (about 4 1/4 cups before processing)
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 Tbsp lemon juice (juice from about 1/2 a lemon)
- 3/4 cup water
- 1/2 cup honey
- Optional: Melted chocolate chips and additional chopped walnuts for garnish
FAQ
- What is the best way to thaw phyllo dough for baklava?
- The optimal way to thaw phyllo dough is to leave it in the refrigerator overnight. Before you begin your recipe, let it sit on the counter for about an hour to bring it to room temperature.
- How do you keep phyllo dough from drying out while making baklava?
- Keep the phyllo dough covered with a damp towel at all times to prevent it from drying out during preparation.
- What is the secret to keeping baklava crispy?
- To maintain crispiness, immediately pour the cooled syrup over the hot baklava as soon as it comes out of the oven. This will help ensure that the baklava remains crisp rather than becoming soggy.
- How should baklava be stored, and how long does it last?
- Store baklava at room temperature covered with a tea towel. It can last for 1 to 2 weeks when stored this way.
- Can baklava be made in advance?
- Yes, baklava can be prepared several days ahead of time. It keeps well at room temperature for at least a week, making it an ideal make-ahead dessert.
Tips
- Ensure your phyllo dough is thawed properly by leaving it in the refrigerator overnight, then bringing it to room temperature for an hour before using it. This helps in handling the delicate sheets more easily without tearing.
- Keep the phyllo sheets covered with a damp towel while assembling the baklava to prevent them from drying out and becoming brittle.
- Allow the honey syrup to cool completely before pouring it over the hot baklava immediately after it comes out of the oven. This ensures the baklava remains crisp on top while soaking up the syrup.
- For the best flavor and texture, let the finished baklava sit at room temperature for at least 4-6 hours or overnight. This gives the syrup ample time to penetrate and soften the layers.
Equipment
- Non-stick Baking Pan (13×9 inches) – A specific size and type of baking pan is required for baking baklava.
- Food Processor – Used for pulsing the walnuts to a finely chopped consistency.
- Medium Saucepan – Necessary for making the honey syrup.
- Pastry Brush – Essential for brushing butter onto the phyllo sheets layer by layer.
