Baklava Recipe- How to Make Baklava

1h 10m
Serves 24
https://www.themediterraneandish.com/how-to-make-baklava/

Directions

  1. 1Preheat the oven to 350 degrees F.
  2. 2Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves.
  3. 3Add the honey, orange extract if using, and whole cloves; stir to mix.
  4. 4Bring to a boil, then lower heat and let simmer for about 25 minutes.
  5. 5Remove syrup from heat and let cool to lukewarm.
  6. 6Add lemon juice.
  7. 7Remove the whole cloves.
  8. 8In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts.
  9. 9Pulse a few times to chop.
  10. 10Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves.
  11. 11Mix well to combine.
  12. 12Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels.
  13. 13Prepare a 9”x 13”x 2” baking pan.
  14. 14Brush the interior of the baking pan with some of the melted butter.
  15. 15Take one sheet of phyllo and place it in the pan (fold it in half or trim as needed).
  16. 16Brush the top of the phyllo sheet with the melted butter.
  17. 17Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
  18. 18Distribute about ½ of the nut mixture evenly over the top layer of phyllo.
  19. 19Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo.
  20. 20Brush each layer with a bit of the melted butter.
  21. 21Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
  22. 22Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter.
  23. 23Brush the very top sheet of phyllo with butter.
  24. 24Using a sharp knife, cut the pastry into 24 diamond shaped pieces (or up to 36 smaller pieces).
  25. 25Place the baking dish on the middle rack of your heated oven.
  26. 26Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean.
  27. 27As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
  28. 28Allow baklava to sit for a few hours before serving or for at least 1 hour.
  29. 29Cut through the earlier marked pieces.
  30. 30Serve with a garnish of chopped pistachios, if you like.

Ingredients

  • 6 oz shelled pistachios, coarsely chopped
  • 6 oz walnuts, coarsely chopped
  • 6 oz hazelnuts, coarsely chopped
  • 0.25 cup sugar
  • 1 to 2 tbsp ground cinnamon
  • large pinch ground cloves
  • 16 oz package phyllo dough, thawed
  • 1.5 to 2 sticks unsalted butter, melted
  • 0.75 cup sugar
  • 1 cup cold water
  • 1 cup honey
  • 1 tbsp orange extract
  • 5 whole cloves
  • 1 lemon, juice of

Equipment

food processorsaucepan9”x 13”x 2” baking pankitchen shearssharp knifeskewer

Tips

  • Thaw phyllo dough properly by placing it in the fridge 12-14 hours until ready to use, without removing it from the package. Take it out of the fridge 1 hour before starting.
  • Place phyllo pastry sheets between two clean kitchen towels while working to keep them lenient and prevent tearing.
  • Prepare honey syrup ahead of time and ensure it is cool when poured over the hot baklava for proper absorption and crispy layers.
  • Chop nuts well, but do not grind them too finely into a paste or powder; you want to still be able to taste and enjoy their texture.
  • Cut the assembled baklava into pieces before baking to prevent it from breaking apart after baking when it becomes crunchy.
  • Baklava is even better the next day after it has completely soaked in the honey syrup. Store it covered at room temperature overnight, ensuring it is completely cooled before covering.
  • To prevent baklava from getting soggy, pour cool syrup over hot baklava.
  • Baklava can be stored well for up to 2 weeks in an airtight glass container at room temperature or in the fridge.
  • Baked baklava can be frozen for up to 4 months; thaw in the fridge overnight or at room temperature for a few hours.

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