Baklava Recipe- How to Make Baklava

70 mins
Serves 24
https://www.themediterraneandish.com/how-to-make-baklava/

Directions

  1. 1Preheat the oven to 350 degrees F.
  2. 2Preheat the oven to 350 degrees F.
  3. 3Preheat the oven to 350 degrees F.
  4. 4Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves.
  5. 5Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves.
  6. 6Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves.
  7. 7Add the honey, orange extract if using, and whole cloves; stir to mix.
  8. 8Add the honey, orange extract if using, and whole cloves; stir to mix.
  9. 9Add the honey, orange extract if using, and whole cloves; stir to mix.
  10. 10Bring to a boil, then lower heat and let simmer for about 25 minutes.
  11. 11Bring to a boil, then lower heat and let simmer for about 25 minutes.
  12. 12Bring to a boil, then lower heat and let simmer for about 25 minutes.
  13. 13Remove syrup from heat and let cool to lukewarm.
  14. 14Remove syrup from heat and let cool to lukewarm.
  15. 15Remove syrup from heat and let cool to lukewarm.
  16. 16Add lemon juice.
  17. 17Add lemon juice.
  18. 18Add lemon juice.
  19. 19Remove the whole cloves.
  20. 20Remove the whole cloves.
  21. 21Remove the whole cloves.
  22. 22In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts.
  23. 23In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts.
  24. 24In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts.
  25. 25Pulse a few times to chop.
  26. 26Pulse a few times to chop.
  27. 27Pulse a few times to chop.
  28. 28Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves.
  29. 29Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves.
  30. 30Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves.
  31. 31Mix well to combine.
  32. 32Mix well to combine.
  33. 33Mix well to combine.
  34. 34Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels.
  35. 35Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels.
  36. 36Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels.
  37. 37Prepare a 9”x 13”x 2” baking pan.
  38. 38Prepare a 9”x 13”x 2” baking pan.
  39. 39Prepare a 9”x 13”x 2” baking pan.
  40. 40Brush the interior of the baking pan with some of the melted butter.
  41. 41Brush the interior of the baking pan with some of the melted butter.
  42. 42Brush the interior of the baking pan with some of the melted butter.
  43. 43Take one sheet of phyllo and place it in the pan (fold it in half or trim as needed).
  44. 44Take one sheet of phyllo and place it in the pan (fold it in half or trim as needed).
  45. 45Take one sheet of phyllo and place it in the pan (fold it in half or trim as needed).
  46. 46Brush the top of the phyllo sheet with the melted butter.
  47. 47Brush the top of the phyllo sheet with the melted butter.
  48. 48Brush the top of the phyllo sheet with the melted butter.
  49. 49Repeat 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.
  50. 50Repeat 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.
  51. 51Repeat 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.
  52. 52Distribute about ½ of the nut mixture evenly over the top layer of phyllo.
  53. 53Distribute about ½ of the nut mixture evenly over the top layer of phyllo.
  54. 54Distribute about ½ of the nut mixture evenly over the top layer of phyllo.
  55. 55Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo.
  56. 56Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo.
  57. 57Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo.
  58. 58Brush each layer with a bit of the melted butter.
  59. 59Brush each layer with a bit of the melted butter.
  60. 60Brush each layer with a bit of the melted butter.
  61. 61Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
  62. 62Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
  63. 63Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
  64. 64Finish 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.
  65. 65Finish 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.
  66. 66Finish 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.
  67. 67Brush the very top sheet of phyllo with butter.
  68. 68Brush the very top sheet of phyllo with butter.
  69. 69Brush the very top sheet of phyllo with butter.
  70. 70Using a sharp knife, cut the pastry into 24 diamond shaped pieces (or up to 36 smaller pieces).
  71. 71Using a sharp knife, cut the pastry into 24 diamond shaped pieces (or up to 36 smaller pieces).
  72. 72Using a sharp knife, cut the pastry into 24 diamond shaped pieces (or up to 36 smaller pieces).
  73. 73Place the baking dish on the middle rack of your heated oven.
  74. 74Place the baking dish on the middle rack of your heated oven.
  75. 75Place the baking dish on the middle rack of your heated oven.
  76. 76Bake 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.
  77. 77Bake 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.
  78. 78Bake 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.
  79. 79As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
  80. 80As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
  81. 81As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
  82. 82Allow baklava to sit for a few hours before serving or for at least 1 hour.
  83. 83Allow baklava to sit for a few hours before serving or for at least 1 hour.
  84. 84Allow baklava to sit for a few hours before serving or for at least 1 hour.
  85. 85Cut through the earlier marked pieces.
  86. 86Cut through the earlier marked pieces.
  87. 87Cut through the earlier marked pieces.
  88. 88Serve with a garnish of chopped pistachios, if you like.
  89. 89Serve with a garnish of chopped pistachios, if you like.
  90. 90Serve with a garnish of chopped pistachios, if you like.

Ingredients

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