Traditional Baklava Recipe

Introduction

Baklava is a rich, sweet pastry made of layers of flaky phyllo dough, chopped nuts, and fragrant spices, soaked in a luscious syrup. This traditional recipe combines olive oil and ghee for a perfect buttery texture with a delightful crunch. It’s a classic treat that’s sure to impress at any gathering.

Ingredients

• 1 (16oz) package phyllo dough
• 3/4 cup light tasting olive oil
• 1/4 cup ghee
• 1 lb (450g) mixed nuts
• 1 tsp ground cinnamon
• 1/4 cup honey, simple syrup, or corn syrup
• 1 cup (225g) granulated sugar
• 1 Tablespoon lemon juice (juice of half a lime)
• 3/4 cup (170ml) water
• 1 teaspoon vanilla extract
• 1/4 cup honey

Instructions

1. Step 1: Thaw the phyllo dough according to the package directions.
2. Step 2: Prepare the syrup by combining sugar, water, lemon juice, vanilla extract, and honey or syrup in a saucepan over medium-high heat. Stir lightly and bring to a boil. Reduce heat to low and simmer for about 10 minutes. Turn off the heat and let it cool completely.
3. Step 3: Pulse or chop the mixed nuts and mix them with cinnamon and honey or syrup until well combined.
4. Step 4: Melt the ghee carefully in a saucepan, ensuring it does not burn, then remove from heat and stir in the olive oil.
5. Step 5: Lightly brush a suitable oven dish or baking sheet with the ghee and olive oil mixture.
6. Step 6: Begin layering the phyllo sheets, brushing each couple of layers with the fat mixture, until you have used 10 sheets.
7. Step 7: Spread about one-quarter of the nut mixture evenly over the layered phyllo.
8. Step 8: Layer another 5 phyllo sheets on top, brushing each couple with the fat mixture. Repeat this layering pattern with nuts and phyllo until you have completed all layers, finishing with the last 10 sheets of phyllo on top.
9. Step 9: Preheat the oven to 350°F (175°C).
10. Step 10: Using a sharp knife, cut the layered phyllo into diamond, square, or your preferred shapes before baking.
11. Step 11: Bake for 50 minutes to one hour, until the baklava is puffy and golden brown.
12. Step 12: Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava. You will hear a sizzle and smell the syrup absorbing.
13. Step 13: Allow the baklava to cool completely before serving, so the syrup sets and flavors meld.

Tips & Variations

• Use a combination of nuts like walnuts, pistachios, and almonds for a more complex flavor and texture.
• For easier layering, cover the phyllo sheets you’re not working with to keep them from drying out.
• Experiment with adding a pinch of ground cloves or cardamom to the nut mixture for a unique twist.
• Brush each phyllo sheet generously with fat to ensure crispiness and prevent burning.

Storage

Store baklava tightly covered at room temperature for up to 5 days. For longer storage, keep it in an airtight container in the refrigerator for up to 2 weeks. To enjoy, bring it to room temperature before serving. Baklava can also be frozen for up to 3 months; thaw overnight in the refrigerator and warm slightly before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of ghee and olive oil?

Yes, melted butter can be used as a substitute, but using ghee and olive oil adds a distinctive flavor and a lighter texture to the baklava.

Why do I need to cut the baklava before baking?

Cutting the baklava before baking allows the syrup to penetrate the layers properly after baking and makes serving easier without breaking the delicate layers.

Traditional Baklava Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

This traditional Baklava recipe features layers of crispy, flaky phyllo dough filled with a fragrant mixture of mixed nuts and cinnamon, then soaked in a sweet, honey-infused syrup. Perfectly golden and irresistibly sweet, this Middle Eastern dessert is a delightful treat to impress guests or enjoy with a cup of tea.

• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Phyllo Layers

• 1 (16oz) package phyllo dough
• 3/4 cup light tasting olive oil
• 1/4 cup ghee

Nut Filling

• 1 lb (450g) mixed nuts, chopped or pulsed
• 1 tsp ground cinnamon
• 1/4 cup honey or simple syrup or corn syrup

Syrup

• 1 cup (225g) granulated sugar
• 1 tablespoon lemon juice (juice of half a lime)
• 3/4 cup (170ml) water
• 1 teaspoon vanilla extract
• 1/4 cup honey

Instructions

1. Thaw Phyllo Dough: Remove the phyllo dough from the freezer and let it thaw according to the package instructions to ensure it becomes pliable and easy to handle.
2. Prepare Syrup: In a saucepan over medium-high heat, combine sugar, water, lemon juice, vanilla extract, and honey. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 10 minutes. Turn off the heat and allow the syrup to cool completely.
3. Prepare Nut Filling: Pulse or finely chop the mixed nuts and combine them with ground cinnamon. Stir in the honey or simple syrup until the mixture is well blended.
4. Melt Fat for Layering: In a small saucepan, melt the ghee carefully over low heat without burning it. Remove from heat and add the olive oil, mixing well.
5. Prepare Baking Dish: Lightly brush an oven-safe baking dish or sheet with the olive oil and ghee mixture to prevent sticking and to add flavor to the layers.
6. Layer Phyllo Dough: Place one phyllo sheet in the baking dish and lightly brush it with the fat mixture. Repeat this process by layering and brushing every one or two sheets until you have layered ten sheets.
7. Add Nut Filling: Evenly spread about one quarter of the nut mixture over the layered phyllo sheets.
8. Continue Layering: Layer another five sheets of phyllo over the nuts, brushing each with the fat mixture, then spread another quarter of the nut mixture. Repeat this pattern until you have used all the nut mixture, leaving the last ten sheets of phyllo dough for the top layers.
9. Finish Layering: Top the baklava with the remaining ten sheets of phyllo dough, brushing each sheet with the fat mixture to ensure crispiness and golden color after baking.
10. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
11. Cut the Baklava: Using a sharp knife, carefully cut the layered phyllo into diamond, square, or any desired shapes before baking to make serving easier later.
12. Bake: Place the baking dish in the preheated oven and bake for 50 minutes to 1 hour, or until the baklava is puffed up and a rich golden brown color.
13. Add Syrup: Once baked, remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry. You should hear a sizzling sound and smell the delicious aroma.
14. Cool and Serve: Allow the baklava to cool completely so the syrup soaks in thoroughly before serving. This cooling step ensures the perfect texture and flavor.

Notes

• Note 1: Ghee is clarified butter, which adds a rich flavor and allows the phyllo to crisp beautifully.
• Note 2: Mixed nuts can include walnuts, pistachios, almonds, or hazelnuts, finely chopped but not ground to powder.
• Note 3: Vanilla extract enhances the flavor profile of the syrup, adding warmth and depth.
• Note 4: Brushing the baking dish with the fat mixture helps prevent sticking and contributes to the crispiness of the baklava.
• Note 5: Layering the phyllo and nuts in multiple stages ensures balanced texture and nutty flavor throughout the dessert.

Keywords: Baklava, phyllo dough, mixed nuts, Middle Eastern dessert, honey syrup, cinnamon, traditional recipe