I usually make baklava when I'm in the mood for something sweet that is easy to prepare, without any hassle, using simple ingredients. I use store-bought phyllo dough, and the nuts need to be toasted beforehand; otherwise, it won't taste as good. I've tested this recipe multiple times, just as I've written it below, without complicating things with unnecessary tricks or variations. The orange peel gives it a unique flavor, but if I don't have it on hand, I don't panic. Other than that, the process goes quickly, and the dessert is clearly for those who don't shy away from sweetness.
Quick Info
Total time: 1 hour and 10 minutes (including cooling)
Preparation: 15-20 minutes
Baking: about 25 minutes at 170°C
Servings: 8-10 (depending on how you portion it)
Difficulty: easy
Recipe type: dessert, suitable for occasions or when you have guests
Ingredients
1 package of phyllo dough (approximately 12 sheets)
30-40 ml oil
400 g toasted nuts
200 g sugar
400 ml water
candied orange peel (to taste)
1 cinnamon stick
3-4 cloves
a few teaspoons of honey (for serving)
Preparation method
1. I start with the nuts, which need to be toasted. I put them in a non-stick pan and keep them on medium heat, stirring constantly until they become fragrant. I let them cool, then chop them in a food processor or with a knife, so they are not powdery, but not in large pieces either.
2. I take the phyllo dough out of the freezer a while before, so it is completely thawed. If they are cold or frozen, they break easily.
3. I grease the pan with a little oil, just enough to prevent the sheets from sticking.
4. I start layering the sheets: I place the first sheet, brush it with oil (I use a small brush), then put the next one. I repeat this until I have layered 5-6 sheets, each brushed with a little oil. Usually, I use half of the package for this first part.
5. I evenly sprinkle the toasted and chopped nuts over the sheets.
6. Here and there, I add a few small pieces of candied orange peel. I don’t overdo it; it doesn’t have to be everywhere.
7. I cover with the remaining sheets, one at a time, each brushed separately with oil.
8. With a very sharp knife, I cut the baklava into pieces before putting it in the oven. I cut squares or diamonds, depending on how big I want the portions to be.
9. I place the pan in the preheated oven at 170°C for about 25 minutes. The sheets need to brown nicely.
10. While the baklava is in the oven, I prepare the syrup. I put the water with the sugar, the cinnamon stick, and the cloves on the heat. I let it boil for about 10 minutes until it thickens slightly, then I let it cool.
11. When the baklava is ready, I take the pan out of the oven. Immediately, while it’s hot, I pour the syrup over it slowly, so it soaks in well.
12. I let the baklava sit in the covered pan (or in the pantry if it’s not too hot) for at least 30 minutes to absorb the syrup. It can be left even longer; it gets better.
13. When serving, I put a little honey, extra toasted nuts, and a few pieces of candied orange peel on each portion, to taste.
Why I make this recipe often
I like it because it doesn’t require complicated ingredients, and the result is always the same: sweet, crunchy, and aromatic. It keeps well, doesn’t dry out quickly, and the sheets remain tender. It goes well with any festive meal or even on weekends when you crave something substantial.
Tips and variations
Tips
- Don’t skip toasting the nuts; otherwise, the flavor won’t be as intense.
- Cut before baking to avoid breaking the sheets after they harden.
- The syrup should be poured over the hot baklava, not the other way around, so it seeps well into the sheets.
- Let the baklava rest for at least half an hour, but if you have patience, it’s even better after a few hours.
Substitutions
- If you don’t have candied orange peel, you can skip it or use a little grated lemon peel, although the taste won’t be identical.
- You can use melted butter instead of oil for a richer taste, but the classic recipe is based on oil.
Variations
- For a less intense flavor, use only 300 g of nuts.
- You can add a few raisins among the layers if you like.
- Instead of cinnamon and cloves, some add a little cardamom, but it’s not mandatory.
Serving ideas
- Baklava is very sweet, so portion it into small pieces.
- When serving, it goes well with plain tea or coffee, without sugar.
Frequently asked questions
How thick should the phyllo sheets be?
I use thin store-bought sheets, not yufka type. If you find them too thick, use fewer layers.
If I don’t have a food processor, how do I chop the nuts?
You can put them in a bag and crush them with a rolling pin. They shouldn’t be ground too finely.
Can baklava be prepared a day in advance?
Yes, in fact, it’s better after a night in the cold, as it soaks up completely.
Do I have to use the whole package of sheets?
It depends on the size of your pan. I usually use about half for each layer, but if you have a smaller pan, you might have leftover sheets.
Can I use brown sugar for the syrup?
You can, but it will change the taste and color of the syrup. I prefer white sugar; it’s more neutral.
Nutritional values (estimate)
One serving (out of 10) has approximately:
Calories: 330-350 kcal
Carbohydrates: 40-45 g
Protein: 4-5 g
Fats: 17-18 g
Being a sugar and nut-based dessert, it is calorie-rich and quite substantial. The values are indicative and can vary depending on how much syrup or honey you add at the end.
Storage and reheating
Baklava keeps very well for 2-3 days at room temperature, covered with plastic wrap or a lid, in a cool place. If it’s warm, I put the pan in the fridge, but I take the portion out to room temperature before eating. There’s no point in reheating it; it’s served at room temperature. If it dries out after a few days, you can drizzle a little leftover syrup on it, but usually, that’s not necessary.
Quick Info
Total time: 1 hour and 10 minutes (including cooling)
Preparation: 15-20 minutes
Baking: about 25 minutes at 170°C
Servings: 8-10 (depending on how you portion it)
Difficulty: easy
Recipe type: dessert, suitable for occasions or when you have guests
Ingredients
1 package of phyllo dough (approximately 12 sheets)
30-40 ml oil
400 g toasted nuts
200 g sugar
400 ml water
candied orange peel (to taste)
1 cinnamon stick
3-4 cloves
a few teaspoons of honey (for serving)
Preparation method
1. I start with the nuts, which need to be toasted. I put them in a non-stick pan and keep them on medium heat, stirring constantly until they become fragrant. I let them cool, then chop them in a food processor or with a knife, so they are not powdery, but not in large pieces either.
2. I take the phyllo dough out of the freezer a while before, so it is completely thawed. If they are cold or frozen, they break easily.
3. I grease the pan with a little oil, just enough to prevent the sheets from sticking.
4. I start layering the sheets: I place the first sheet, brush it with oil (I use a small brush), then put the next one. I repeat this until I have layered 5-6 sheets, each brushed with a little oil. Usually, I use half of the package for this first part.
5. I evenly sprinkle the toasted and chopped nuts over the sheets.
6. Here and there, I add a few small pieces of candied orange peel. I don’t overdo it; it doesn’t have to be everywhere.
7. I cover with the remaining sheets, one at a time, each brushed separately with oil.
8. With a very sharp knife, I cut the baklava into pieces before putting it in the oven. I cut squares or diamonds, depending on how big I want the portions to be.
9. I place the pan in the preheated oven at 170°C for about 25 minutes. The sheets need to brown nicely.
10. While the baklava is in the oven, I prepare the syrup. I put the water with the sugar, the cinnamon stick, and the cloves on the heat. I let it boil for about 10 minutes until it thickens slightly, then I let it cool.
11. When the baklava is ready, I take the pan out of the oven. Immediately, while it’s hot, I pour the syrup over it slowly, so it soaks in well.
12. I let the baklava sit in the covered pan (or in the pantry if it’s not too hot) for at least 30 minutes to absorb the syrup. It can be left even longer; it gets better.
13. When serving, I put a little honey, extra toasted nuts, and a few pieces of candied orange peel on each portion, to taste.
Why I make this recipe often
I like it because it doesn’t require complicated ingredients, and the result is always the same: sweet, crunchy, and aromatic. It keeps well, doesn’t dry out quickly, and the sheets remain tender. It goes well with any festive meal or even on weekends when you crave something substantial.
Tips and variations
Tips
- Don’t skip toasting the nuts; otherwise, the flavor won’t be as intense.
- Cut before baking to avoid breaking the sheets after they harden.
- The syrup should be poured over the hot baklava, not the other way around, so it seeps well into the sheets.
- Let the baklava rest for at least half an hour, but if you have patience, it’s even better after a few hours.
Substitutions
- If you don’t have candied orange peel, you can skip it or use a little grated lemon peel, although the taste won’t be identical.
- You can use melted butter instead of oil for a richer taste, but the classic recipe is based on oil.
Variations
- For a less intense flavor, use only 300 g of nuts.
- You can add a few raisins among the layers if you like.
- Instead of cinnamon and cloves, some add a little cardamom, but it’s not mandatory.
Serving ideas
- Baklava is very sweet, so portion it into small pieces.
- When serving, it goes well with plain tea or coffee, without sugar.
Frequently asked questions
How thick should the phyllo sheets be?
I use thin store-bought sheets, not yufka type. If you find them too thick, use fewer layers.
If I don’t have a food processor, how do I chop the nuts?
You can put them in a bag and crush them with a rolling pin. They shouldn’t be ground too finely.
Can baklava be prepared a day in advance?
Yes, in fact, it’s better after a night in the cold, as it soaks up completely.
Do I have to use the whole package of sheets?
It depends on the size of your pan. I usually use about half for each layer, but if you have a smaller pan, you might have leftover sheets.
Can I use brown sugar for the syrup?
You can, but it will change the taste and color of the syrup. I prefer white sugar; it’s more neutral.
Nutritional values (estimate)
One serving (out of 10) has approximately:
Calories: 330-350 kcal
Carbohydrates: 40-45 g
Protein: 4-5 g
Fats: 17-18 g
Being a sugar and nut-based dessert, it is calorie-rich and quite substantial. The values are indicative and can vary depending on how much syrup or honey you add at the end.
Storage and reheating
Baklava keeps very well for 2-3 days at room temperature, covered with plastic wrap or a lid, in a cool place. If it’s warm, I put the pan in the fridge, but I take the portion out to room temperature before eating. There’s no point in reheating it; it’s served at room temperature. If it dries out after a few days, you can drizzle a little leftover syrup on it, but usually, that’s not necessary.