Baklava Recipe: How to Make This Classic Mediterranean Dessert
Why Baklava is a Great Dessert Choice
Baklava is a classic Mediterranean dessert that is perfect for impressing your guests or indulging in a sweet treat for yourself. It combines layers of flaky phyllo dough with a sweet and nutty filling, and is topped off with a delicious honey syrup. This dessert is not only beautiful to look at, but it also has a complex flavor profile that will leave your taste buds wanting more.
Ingredients
- 1 package phyllo dough
- 1 1/2 cups chopped walnuts
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1/4 cup water
- 1 cinnamon stick
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the chopped walnuts, sugar, and ground cinnamon. Set aside.
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Unwrap the phyllo dough and place it on a cutting board. Cover it with a slightly dampened kitchen towel to keep it from drying out.
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Brush a 9x13 inch baking dish with melted butter.
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Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat with 7 more sheets of phyllo dough, brushing each one with melted butter.
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Spread half of the nut mixture over the phyllo dough.
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Layer 8 more sheets of phyllo dough, brushing each one with melted butter.
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Spread the remaining nut mixture over the phyllo dough.
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Layer the remaining phyllo dough sheets on top, brushing each one with melted butter.
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Using a sharp knife, cut the Baklava into diamond-shaped pieces.
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Bake for 40-45 minutes, until golden brown.
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While the Baklava is baking, combine the honey, water, and cinnamon stick in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the syrup thickens.
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Remove the cinnamon stick from the syrup.
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When the Baklava is done baking, remove it from the oven and pour the hot syrup over the top.
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Allow the Baklava to cool completely before serving.
Vegetarian/Vegan Variation
To make this recipe vegetarian, simply replace the unsalted butter with a vegan butter substitute. To make it vegan, you can also replace the honey with agave nectar or maple syrup.
Nut-Free Variation
If you have a nut allergy or simply want to switch things up, you can replace the walnuts with pistachios or almonds. You could also try using a combination of different nuts for a unique flavor.
Conclusion
Baklava is a delicious and impressive dessert that is perfect for any occasion. With its flaky layers of phyllo dough, sweet and nutty filling, and honey syrup, it’s no wonder why this dessert has been enjoyed for centuries. So why not give this recipe a try and see for yourself why Baklava is a classic Mediterranean treat?
FAQ
What is Baklava?
Baklava is a traditional Middle Eastern dessert made of layers of phyllo dough, nuts, and honey syrup.
What type of nuts can be used in Baklava?
Common nuts used in Baklava are walnuts, pistachios, and almonds. You can use one type of nut or a mixture of different nuts.
Can I use frozen phyllo dough?
Yes, you can use frozen phyllo dough. It is important to let it thaw completely before using it to avoid tearing the sheets.
How do I prevent the phyllo dough from drying out?
To prevent the phyllo dough from drying out, cover it with a damp towel while you are working on the other layers.
What is the ideal thickness for the phyllo dough?
The ideal thickness for the phyllo dough is around 1/16 inch. This will ensure that the layers are thin and crispy.
How do I make the honey syrup?
To make the honey syrup, combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and let simmer for around 10 minutes.
Can I make Baklava ahead of time?
Yes, you can make Baklava ahead of time. Store it in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
How do I cut Baklava neatly?
To cut Baklava neatly, use a sharp knife and cut it while it is still warm. You can also use a serrated knife to prevent the layers from shifting.
Can Baklava be served warm?
Yes, Baklava can be served warm or at room temperature. It is traditionally served at room temperature.
How many layers of phyllo dough should I use?
The number of layers of phyllo dough depends on personal preference. A common number is around 30 layers, but you can adjust it to your liking.
