365 Days of Baking and Extra

Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all lined with candy honey syrup. It’s unbelievable!

I LOVE Greek meals, particularly BAKLAVA. The candy and sticky forkful of each chunk is superb, and while you get to get pleasure from it with your loved ones and family members, that’s the BEST half.

It actually was not tough to make, although if that is your first time, I can perceive if you’re intimidated by the considered making it. I promise it doesn’t must be completely made, as a result of it is going to all come collectively simply effective. Know that it’s a bit time-consuming, however in the long run, it’s completely scrumptious and nicely well worth the effort. It is a standout dessert for particular events!

Is Baklava a Greek dessert?

I had dinner with a Turkish couple and loved plenty of their native dishes. They shocked me by serving Turkish Baklava for dessert, as I at all times thought it was Greek! I discovered that, actually, a number of cultures declare Baklava as a local dessert.

Totally different nations make Baklava with totally different components. There is no such thing as a “proper” option to make it, though you might need your Mediterranean mates combating over whose is finest!

Is Baklava arduous to make?

This recipe is a selfmade baklava recipe – it makes use of minimal components, beginning with pre-made phyllo dough. When you eat at Center Jap or Greek eating places, you’ll discover their Baklava to be far more intricate than what we make in our dwelling kitchens.

I promise, this recipe comes collectively fairly simply and is value the additional effort!
It could be irritating at instances with the phyllo dough tearing or attempting to unfold the butter over the sheets. Keep it up although! It’s like making a Lasagna, it’s a bit labor intensive and will look messy as your assembling, however as soon as baked every part comes collectively superbly.
Apart from, nobody’s going to know for those who used a number of ripped items or missed some spots with the butter.

Is Baklava Gluten-free?

Sadly, conventional Baklava is just not gluten-free, as phyllo dough is made utilizing wheat flour and different components that comprise gluten. The excellent news is that there are many gluten-free baklava recipes on-line!

What components do I would like?

Listed here are the components you want for the baklava filling:

• 1 cup pistachios, chopped finely
• 1 cup of walnuts, chopped finely
• 1 pound phyllo dough – that is NOT puff pastry
• ¾ cup of unsalted butter, melted
• 1/3 cup of sugar
• One teaspoon of floor cinnamon
• 1/3 teaspoon of floor cloves

You want the next components for the citrus syrup:

• 1 cup water
• 1 cup sugar
• ½ cup honey
• 2 tablespoons lemon juice
• 1/8 teaspoon floor nutmeg
• 1 cinnamon stick
• Finely floor pistachios (for garnish)

Find out how to make Baklava Step-by-Step

First, we’re going to arrange the spiced nut filling:

Combine the nuts with sugar, cinnamon, and cloves in a medium bowl. In case you have a meals processor, put every part in there and pulse about ten instances to get the appropriate texture. It’s a straightforward option to chop all these nuts!

Construct the Layers

Gently roll out the phyllo dough and canopy it with a humid towel to maintain it from drying out.

Line a jelly roll pan (11×16 inch) with aluminum foil, leaving the sides lengthy so you’ll be able to fold them as much as encase the Baklava while you add the syrup later.
*See my notes within the recipe card about utilizing a 9 X 13-inch pan.

Place the primary sheet of phyllo dough into the pan and brush it with melted butter. Repeat 7 instances till the underside layer is 8 sheets thick, ensuring to brush every sheet with butter.

Spoon a skinny layer of the nut combination onto the phyllo dough. Cowl this layer with two extra phyllo sheets, brushing every one with melted butter. Proceed to alternate nut layers and two layers of phyllo, every brushed with butter, till the nut combination is gone. Don’t overlook to butter the highest layer!

Utilizing a really sharp knife, begin at one of many corners and really gently make diagonal cuts by means of the sheets of phyllo dough. Repeat the method going the opposite course in order that the cuts crisscross and make diamond shapes. Bake for 30-35 minutes at 350 levels or till frivolously golden brown and the sides seem barely crisp.

Make the Syrup

Whereas the baklava bakes, make the citrus sugar syrup.

In a medium saucepan, mix the water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick. Carry the components to a boil. Scale back to low warmth and permit the syrup to simmer for 7 minutes, continuously stirring because the sugar dissolves. You’ll be capable of inform if it has dissolved by dipping a clear index finger in and rubbing it towards your thumb.

Let the candy syrup cool utterly and take away the cinnamon stick. Then, spoon the cooled syrup excessive of the nice and cozy Baklava and let the complete dessert cool and relaxation for a minimum of 4 hours. I actually assume it’s finest the following day!

Can I make Greek Baklava forward of time?

That is the right make-ahead dessert since this Baklava wants 4-8 hours to soak up the syrup absolutely. You don’t even must refrigerate it- simply serve it when prepared!

Do I have to refrigerate my Baklava?

Truly, Baklava will hold nicely at room temperature for as much as per week. In order for you it to last more, retailer it within the fridge, and it’ll hold as much as 3 weeks.

Ought to I eat Baklava sizzling or chilly?

Individuals usually serve baklava at room temperature. When you hold yours within the fridge, let it come to room temperature earlier than consuming, as it’s usually a bit agency and harder to chop and chew when chilly.

Can Baklava be frozen?

Sure, this dessert freezes nicely! Retailer it in an hermetic container for as much as 3 months.

Can I alter which nuts I take advantage of for this recipe?

Completely! I take advantage of a mixture of nuts on this recipe, however some folks desire solely walnuts or don’t like pistachios. Comply with your style buds! You’ll be able to even use almonds. You’ll wish to use a complete of two cups of chopped nuts in whichever mixture or of the precise nut you select.

Love Greek Meals?

When you get pleasure from Greek delicacies, you’ll love these recipes:

• Turkey Gyro Pockets with Tzatziki sauce mix the flavors of a gyro made more healthy with turkey in a bite-size crescent roll. These are nice for a celebration!
• Greek Quinoa Hen Salad is a lightweight but satisfying recipe that’s good for lunch or dinner! It’s scrumptious served heat or chilly!
• Spanakopita is one other glorious use of phyllo dough, this time with layers of spinach, onion, and herbed Feta cheese. This “Greek lasagna” is so good!
• Greek Honey Walnut Cookies are crammed cookies that mimic the flavors of Baklava. These are so candy and attractive!

 Need different dessert recipes? Listed here are a number of that I extremely advocate. 

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Baklava – tailored from Simply recipes by Garret McCord of Vanilla Garlic.

Created by: Lynne Feifer

Baklava

Whole Time 5 hours 15 minutes

Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all lined with candy honey syrup. Scrumptious!

Cook dinner ModeForestall your display screen from going darkish

Directions

• In a small saucepan, mix components for syrup; water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick. 

• Carry components to a boil, stirring continuously. Decrease warmth and permit syrup to simmer for 7 minutes, stirring often. 

• Put aside and permit to chill utterly, eradicating cinnamon stick. 

• Put together a 11 x 16-inch jelly roll pan by lining it with tin foil. Grease it by brushing it with melted butter. *See notes under for making in a 9 X 13-inch pan. Preheat oven to 350°F. 

• In a medium bowl, mix the finely chopped nuts with sugar, cinnamon, and cloves. Gently roll out the phyllo dough and canopy with a humid towel. (It’ll are likely to dry out in a short time while you’re engaged on it.)

• Place the primary sheet of phyllo dough into the pan. With a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 extra instances till the underside layer is 8 layers thick, with every sheet being brushed by butter. 

• Spoon on a skinny layer of the nut combination. 

• Cowl with two extra sheets of phyllo, brushing every one with butter. Proceed to repeat: nut combination after which two sheets of phyllo dough, every brushed with butter, till there isn’t any remaining nut combination. 

• Utilizing a pointy knife and beginning at one of many corners, very gently make diagonal cuts throughout the baklava. Repeat course of entering into different course in order that they criss-cross. 

• Fold the tin foil up alongside the perimeters and ends in order that the baklava is encased. This may permit the syrup to soak into the perimeters simpler after it’s baked. 

• Bake for 30-35 minutes, or till frivolously golden brown and edges seem barely crisp. 

• Spoon the cooled syrup over the new baklava and let cool for 4 hours. 

Notes

This recipe could be made in a 9 X 13-inch baking dish. I like to recommend a deep one, like a lasagna pan, because the phyllo dough sheets could also be a bit bigger than the pan itself, and also you’ll have to both reduce or bunch them as much as make them match.  Additionally, chances are you’ll not use the entire phyllo dough by the point you attain the highest of the pan.  As you’ll be able to see within the photos, I initially started assembling it on a jelly roll pan after which transferred the complete factor to a 9 X 13 inch pan. It turned out completely effective doing it this manner, although the switch course of was a bit scary. To make it best on your self, I extremely counsel you begin with both the jelly roll pan or a 9 X 13-inch and simply keep it up.

Vitamin

Serving: 1serving | Energy: 233kcal | Carbohydrates: 29g | Protein: 3g | Fats: 12g | Saturated Fats: 5g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 93mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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This submit was initially printed 8/23/11. It has been up to date with photos and in format on 2/24/23.

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