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Homemade Baklava Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 51 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Description

This homemade baklava recipe offers a rich and flaky layered pastry filled with a fragrant mixture of chopped nuts and cinnamon, drenched in a sweet honey-infused syrup. Perfect for special occasions or as a delightful dessert, this classic Middle Eastern treat combines crispy phyllo dough with aromatic spices and a luscious syrup to create an irresistible sweet pastry.

Ingredients

Baklava Layers

  • 1 package (16 oz) phyllo dough, thawed
  • 2 cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, melted

Syrup

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • 2 teaspoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Mix Nuts and Cinnamon: In a bowl, combine the finely chopped mixed nuts with the ground cinnamon, ensuring they are well blended for uniform flavor.
  3. Prepare Phyllo Dough: Unroll the phyllo dough carefully and cut it to fit your baking dish if necessary. Keep the unused sheets covered with a damp cloth to prevent drying out.
  4. Layer Phyllo and Butter: Place two sheets of phyllo dough in the dish and brush each sheet generously with melted butter. Repeat this layering process until you have 8 layers of phyllo.
  5. Add Nut Mixture and Continue Layering: Spread a thin, even layer of the nut mixture over the last phyllo layer, then top with two more buttered phyllo sheets. Continue building layers alternating nut mixture and phyllo sheets, finishing with 8 buttered sheets of phyllo on top.
  6. Cut the Baklava: Using a sharp knife, cut the assembled baklava into your desired shapes, typically diamonds or squares, prior to baking to make serving easier.
  7. Bake: Bake the baklava in the preheated oven for 50–60 minutes, or until the pastry is golden brown and crisp on top.
  8. Prepare Syrup: While the baklava bakes, combine sugar, water, honey, the cinnamon stick, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors. Remove the cinnamon stick and stir in the vanilla extract.
  9. Pour Syrup over Baklava: Once the baklava has finished baking, immediately pour the hot syrup evenly over it to soak through the layers.
  10. Rest and Serve: Allow the baklava to absorb the syrup by resting it for at least 4 hours or overnight before serving to achieve the perfect texture and flavor.

Notes

  • Ensure phyllo dough sheets remain covered with a damp cloth to prevent drying and cracking.
  • Chop nuts finely but not into powder; some texture is desirable.
  • Cutting the baklava before baking makes portioning easier after baking.
  • The syrup should be hot when poured over the hot baklava to soak properly.
  • Allowing the baklava to rest for several hours or overnight enhances flavor absorption and texture.
  • Store leftover baklava in an airtight container at room temperature for up to 3 days.

Find it online: https://slsrecipes.com/homemade-baklava-recipe-2/