Baklava

Name: Baklava
Ingredients: 1 package of phyllo dough; 500 g ground walnuts; 200 g melted butter; 400 ml water; 150 g honey; 100 g sugar; juice of 1 lemon; 1 teaspoon cinnamon; vanilla essence

Dessert - Baklava by Gentiana I. - Recipia

I usually make baklava when I have sheets of pastry that have been sitting in the fridge for a few days and a serious bag of nuts. It’s not a dessert to make in a hurry, but it’s not complicated either. I like that you can let it cool during the day and have dessert ready for that evening. No store-bought syrups, just what you have on hand. Quick Info Total time: about 2 hours (includes cooling the syrup and complete cooling) Preparation time: 20-30 minutes Baking time: depends on the oven, around 40-50 minutes (until golden brown) Servings: 16-20 pieces, depending on how you cut it Difficulty: medium Recipe type: classic dessert, suitable for festive meals or when you have guests Ingredients 1 package of pastry sheets 500 g ground nuts 200 g melted butter 400 ml water 150 g honey 100 g sugar juice of 1 lemon 1 teaspoon cinnamon vanilla essence Preparation method 1. Put the water and sugar in a pot to boil over medium heat. Let it boil until you get a lightly thickened syrup (about 10-15 minutes from when it starts boiling). Turn off the heat and let the syrup cool for about 10 minutes. 2. After it has cooled, add the honey, lemon juice, and vanilla essence to the syrup. Stir until everything dissolves. Set aside to reach room temperature. 3. Chop the nuts as evenly as possible. I prefer to put them in a food processor for a few seconds; I don’t turn them into powder, but I also don’t leave large pieces. 4. Mix the chopped nuts with the cinnamon. 5. Grease a baking dish with melted butter. Open the package of pastry sheets. Work quickly and cover the unused sheets with a towel so they don’t dry out. 6. Place the first sheet in the dish and brush with melted butter. Lay the second sheet over the first and brush again. Put the third sheet on top, again with butter. 7. Spread half of the nut and cinnamon mixture as evenly as possible, without pressing. 8. Place three more sheets, one at a time, each brushed with butter in between. 9. Spread the remaining nuts. Level gently with the back of a spoon. 10. Cover with the last three sheets, each brushed separately, with the last one brushed more generously. 11. Cut the baklava with a sharp knife before baking. I make squares or diamonds, depending on my mood and the size of the dish. 12. Put the dish in the preheated oven at medium temperature (around 180°C) and bake until the sheets are golden and crispy, about 40-50 minutes. Keep an eye on it towards the end to prevent burning. 13. Remove the dish from the oven. As soon as you take it out, pour the cooled syrup, spoon by spoon, over the entire surface. The syrup should be cold and the baklava hot for optimal texture. 14. Let it cool to room temperature, uncovered. The baklava absorbs the syrup as it cools. Why I make this recipe often It’s one of those recipes where I always know the result. It cuts easily, holds well at room temperature, and doesn’t require hard-to-find ingredients. It’s sweet enough, so the pieces don’t disappear immediately; I still have some left after two or three days. Plus, I use store-bought pastry sheets, without any kneading or rolling. Tips and variations Tips Don’t pour hot syrup over hot baklava; it will remain sticky. Cut the dessert before baking while the sheets are soft. Use melted butter, not margarine. Butter gives a better taste and the sheets bake evenly. If you notice it browning too much on top, cover it with parchment paper in the last few minutes. Substitutions You can use chopped hazelnuts or pistachios instead of walnuts, but the taste will be different. Honey is not recommended to be replaced with anything else here; it gives a syrup with a specific flavor. Variations You can add a little orange blossom water or rose water to the syrup for a subtle oriental flavor. A pinch of ground cloves can be added to the nut mixture if you prefer stronger flavors. Serving ideas I usually leave it at room temperature, lightly covered. It can be served plain or with a little unsweetened whipped cream for those who want to temper the sweetness. Frequently asked questions How do I prevent the pastry sheets from drying out while I work? I keep them covered with a damp towel or a clean napkin, taking out only one at a time when I put it in the dish. Should the baklava be crispy or more syrupy? It depends on preference, but with this recipe, it comes out with crispy sheets on top and syrupy inside. It shouldn’t be completely soft, but neither dry. What do I do if the syrup thickens too much? If it seems too thick, add a little water and heat it a bit more, then cool it again and use it. Which pastry sheets should I choose? I use any store-bought pastry sheets without flavors. I do not use puff pastry. Nutritional values One serving (1 piece from 16) has approximately 330-350 kcal, with 5-6 g protein, 20 g fat, and 35-40 g carbohydrates. The nuts provide quite a bit of healthy fats and calories. Values are approximate and vary depending on the thickness of the sheet, the amount of butter, and portioning. Storage and reheating Baklava is best stored covered at room temperature for up to 3-4 days. If it’s very hot, I can put it in the fridge, but then the top sheets don’t stay as crispy. I do not recommend reheating, as it softens and loses its specific texture. Rather, let it sit for a few minutes at room temperature before serving if it has been in the fridge.

Baklava

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