Sweet Baklava Recipe
Baklava is a sweet dessert made of layers of thin pastry dough, typically phyllo dough, filled with chopped nuts, often walnuts, pistachios, or almonds. Between these layers, a sweet syrup made from sugar, water.
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Calories: 350kcal
Servings: 5
Equipment
- Baking Dish
- Mixing Bowls
- Oven
- Cutting Board and Knife
- Saucepan
Ingredients
- 16 ounces phyllo dough
- 1/2 cup mixed nuts
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3 tbps honey
Instructions
- Preheat your oven to 350�F (175�C) and grease a baking dish with melted butter.
- Thaw the phyllo dough according to the package instructions, and cover it with a damp cloth to prevent it from drying out.
- In a mixing bowl, combine the finely chopped nuts with cinnamon if using.
- Brush the bottom of the baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush it with more butter. Repeat this process, layering about 10 sheets of phyllo dough, brushing each sheet with butter.
- Spread a layer of the nut mixture evenly over the buttered phyllo dough.
- Continue layering phyllo dough and butter, adding another 10 sheets on top of the nut mixture, brushing each sheet with butter.
- Using a sharp knife, carefully cut the baklava into desired shapes, such as squares or diamonds.
- Bake the baklava in the preheated oven for 40-50 minutes, or until golden brown and crisp.
- While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened.
- Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the hot baklava, ensuring that it is evenly distributed.
- Allow the baklava to cool completely in the baking dish, allowing it to absorb the syrup and develop its flavors.
- Once cooled, carefully lift out the individual pieces of baklava and serve. Optionally, garnish with additional nuts on top.
Notes
- Thaw your phyllo dough properly: Too much moisture will make the phyllo sticky and hard to manage.� Do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours until ready to use.
- Place the phyllo pastry sheets between two clean towels while you work: �Unless you are able to work quickly, before you begin to assemble the baklava, place the thawed phyllo sheets in between two clean kitchen towels. This helps the phyllo sheets remain lenient so they won't tear or break too much.
- Prepare your honey syrup ahead:�It's important that the honey syrup is cool when it hits the freshly-baked hot baklava. This way, the hot baklava layers will absorb as much of the syrup as possible and you'll have perfectly honeyed baklava. You have enough time to make the syrup while the baklava is baking, but be sure you take it off heat and set it in a cool place.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 5g | Fiber: 3g | Sugar: 4g