Baklava

Region: Middle-Eastern

A rich, sweet pastry made of layers of flaky phyllo dough, a chopped nut filling, and sweetened with a honey-based syrup.

Yields: Approximately 24-36 pieces Prep time: 45-60 minutes Bake time: 50-85 minutes Rest time: 4-8 hours (or overnight)

Ingredients

For the Baklava:

• 1 pound (about 40 sheets) phyllo dough, thawed (preferably overnight in the refrigerator)
• 1 cup (2 sticks) unsalted butter, melted (or a combination of butter and ghee/light olive oil)
• 1 pound chopped nuts (walnuts, pistachios, or a combination are common)
• 1/3 cup granulated sugar (optional, some recipes omit sugar in the nut mixture)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom or cloves (optional, for added spice)

For the Syrup:

• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey
• 1-2 tablespoons fresh lemon juice (or a few lemon peels)
• 1 cinnamon stick (optional)
• 1 tablespoon orange blossom water or rose water (optional, for Middle Eastern variations)

Instructions

1. Prepare the Syrup:

• Combine sugar, water, honey, lemon juice (or peels), and cinnamon stick (if using) in a saucepan.
• Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
• Reduce heat to medium-low and simmer for about 5-7 minutes until slightly thickened. Avoid stirring while boiling to prevent graininess.
• Remove from heat, stir in orange blossom or rose water (if using), and remove lemon peels and cinnamon stick.
• Allow the syrup to cool completely while you prepare the baklava.

2. Prepare the Nut Filling:

• In a food processor, pulse the nuts with cinnamon, sugar (if using), and cardamom/cloves until finely chopped but not a powder. You want some texture for crunch.

3. Prepare the Phyllo Dough:

• Thaw frozen phyllo dough overnight in the refrigerator.
• Take the phyllo out of the fridge about 30 minutes before assembling.
• Unroll the phyllo sheets and keep them covered with a slightly damp kitchen towel to prevent them from drying out, as they are very delicate.

4. Assemble the Baklava:

• Preheat your oven to 325-350°F (165-175°C).
• Brush the bottom and sides of a 9x13 inch baking pan with melted butter.
• Lay 8-10 sheets of phyllo dough in the bottom of the pan, brushing each individual sheet generously with melted butter before adding the next.
• Spread about 1/4 to 1/3 of the nut mixture evenly over the buttered phyllo layers.
• Place 2-5 more phyllo sheets on top of the nuts, brushing each sheet with butter.
• Continue layering nuts and phyllo (brushing each phyllo sheet with butter) until all the nut mixture is used. Many recipes suggest alternating 3-5 buttered phyllo sheets with nut layers.
• Finish with a top layer of 4-10 buttered phyllo sheets. Ensure the very top sheet is well-buttered.

5. Cut and Bake:

• Using a sharp knife, cut the baklava into diamond, square, or rectangular shapes before baking. Cut all the way through to the bottom. For diamond shapes, make parallel cuts lengthwise, then diagonal cuts across.
• Place the baking dish on the middle rack of the preheated oven.
• Bake for 50-85 minutes, or until the top is golden brown and crispy. If the top browns too quickly, you can tent it loosely with foil.

6. Finish and Rest:

• Immediately after removing the hot baklava from the oven, slowly and evenly pour the cooled syrup over it. You should hear a sizzling sound.
• Let the baklava cool completely at room temperature for at least 4-8 hours, or preferably overnight, uncovered, to allow the syrup to soak in and prevent sogginess.
• Garnish with extra chopped nuts if desired.