baklava

This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.&nbsp;

Baklava Recipe

phyllo dough (thawed by package instructions)

unsalted butter (10 oz

lb walnuts, finely chopped ((about 4 cups))

cinnamon

sugar

Tbsp lemon juice (juice of 1/2 lemon)

water

honey

chocolate chips & chopped walnuts for garnish (optional)

Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).

Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

Butter the bottom and sides of a 13x9 non-stick baking pan.

Prep:

In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.

Start with your honey sauce (which needs time to cool as baklava bakes).

Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.

Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.

Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

How to make Baklava: Preheat Oven to 325˚F.

We're willing to bet you've never had chicken wings or baklava like this before!

Toss and bake baklava chicken wings

coriander

tbs cumin seeds, toasted

tsp ground cinnamon

olive oil

garlic cloves, bruised

(175 grams) honey

chicken winglets (wings with tips removed, halved at the knuckle)

(110 grams) smoked almonds

(110 grams) shelled pistachios

(40 grams) walnuts

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it’s even better the next day!
Be sure to read through for tips and watch the video to make it. 

Baklava Recipe- How to Make Baklava 

oz shelled pistachios, coarsely chopped

oz walnuts, coarsely chopped

oz hazelnuts, coarsely chopped

cinnamon (start with less if you're not sure)

cloves

phyllo dough, thawed

tbsp orange extract (optional)

lemon, juice of

Make the Honey Syrup

Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.

Make the Nut Mixture

In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.

Prepare the Phyllo Pastry

Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.

Assemble the Baklava

Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.

Repeat 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.

Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.

Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.

Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.

Finish 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. Brush the very top sheet of phyllo with butter.

Cut the Baklava Pastry Into Pieces

Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).

Bake

Place the baking dish on the middle rack of your heated oven. Bake 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. (IMPORTANT…Because ovens vary, be sure to check your baklava half-way through baking).

Pour Syrup Over Hot Baklava

As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.

Cool Completely

Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

I read most of the Baklava recipes on Pinterest and this was the one I picked.  So easy. A little time consuming to brush butter on every layer but the final product was worth all the time put into it.  I used what I had at home so one 8 oz bag of raw pistachios and one 8 oz bag of raw mixed walnuts cashew and macadamia nuts. Turned out delicious. 

Thank you for such a delicious and simple recipe.

Thank you! This was a simple recipe with delicious results. I messed up my oven timer and it baked for 60 min instead of 45 ... but the layers of phyllo at the bottom saved it from burning! Definitely a forgiving and delicious recipe!

I was intimidated of Baklava but excited to try it for the first time. Thank you for the recipe and video! It was DELICIOUS and easy to follow your directions.

Such a delicious recipe! I love baklava and this was definitely the best one I have ever had. I agree with some of the other comments left. Brushing the melted butter on each layer of phyllo dough was very time consuming. Maybe I am just slow but it took me about an hour to carefully handle the phyllo dough so it wouldn't break and brush the butter on each layer.
Also, my 9 x 13 glass baking dish was not big enough to hold all of the layers of phyllo dough evenly. As the layers piled up the crust started to rise above the sides of the dish so I had to trim the phyllo dough a bit. 

Nevertheless, this recipe is DELICIOUS and will sure to be a hit. I wish I could give it more than 5 stars. Seriously so good!

Hi, the shelled pistachios that you are using are they salted or unsalted?

This is the best baklava recipe hands down. I found it to reach perfection 3 days after preparing. So amazing

I am so disappointed in this recipe I can't begin to tell you. The time time I put into it for our Christmas dinner, that we were celebrating a Greek Cuisine, has added to the disappointment as I am serving it to guests. Here is the big mistake the author of this recipe made. For the honey syrup list of amount of ingredients, she put "1 lemon, juice of". So rather than, 1 Tablespoon, or 1 teaspoon, which is what I was expecting, it instructs, juice of one lemon. Well, do all lemons produce the same amount of juice? Well, it turns out it was at least a quarter of a cup. So you guessed it, the baklava tastes like citrus. Not honey.  Please list an amount or none at all.

Wowwww!! Huge hit with everyone who tried a piece! A little tedious as all that buttering and phyllo'ing takes a quick second to manage. Next time I would maybe cut the orange extract to 3/4tbsp, also i squeezed half a lemon for juice. Also next time would consider alternating nut layers instead of 2 thick ares of nuts.


But honestly, this baklava had everyone coming back for more!!!

Hey also. Is the baklava layers suppose to be quite flimsy? They look perfect but it looks like the layers falling apart when i pick it up x

This was excellent! I've always loved baklava, but for some reason have not tried making it. The recipe was very clear and straightforward. I would make some adjustments next time, but simply to accommodate my taste (I'd use about 12 oz. pistachios, and the rest walnuts, and I would increase the sugar syrup by about 25%). I cut the recipe in half, and it turned out perfectly.

Can’t Thank You Enough !
 I have been craving Baklava for quite awhile now but where I live in upstate NY it’s not easy to find. I figured what the heck going to have to make it myself.  Your recipe was clear, concise and a joy to follow.  My friends can’t stop raving about it !  I used orange zest instead of orange extract because finding the extract has proven to be difficult.  I finally just ordered some online so my next batch will be even better !

Lovely recipe! I halved the quantity and used almonds as I had no other nuts. It was delicious, thanks for sharing Suzy!

https://www.youtube.com/watch?v=Ck3nNDQMa_o

My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut.

👉 FULL RECIPE: http://bit.ly/TMD-Baklava
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe

INGREDIENTS:
🔹 6 oz shelled pistachios, coarsely chopped
🔹 6 oz walnuts, coarsely chopped
🔹 6 oz hazelnuts, coarsely chopped
🔹 1/4 cup sugar
🔹 1 to 2 tbsp ground cinnamon (start with less if you’re not sure)
🔹 large pinch of ground cloves
🔹 16-oz package phyllo dough, thawed
🔹 1 1/2 to 2 sticks of unsalted butter (up to 16 tbsp), melted

HONEY SYRUP
🔹 3/4 cup sugar
🔹 1 cup cold water
🔹 1 cup honey
🔹 5 whole cloves
🔹 1 lemon, juice of

Baklava Recipe - Sharing Family Secrets for Making Homemade Baklava

This heavenly baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts. It's a great make-ahead dessert!

Baklava

walnuts

tsp ground cardamom ((or ground cloves))

tsp salt

phyllo dough* (thawed)

butter (melted)

honey**

orange peel

lemon peel

Preheat the oven to 350 degrees F.

Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped.

To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9x13 baking pan, brushing each lightly with butter.

Spread 1/5 of the walnut mixture evenly on top (about 2/3 cup).

Add another 5 layers of phyllo one-by-one, brushing each with butter, then add another layer of nuts. The total sequence should be phyllo layers of 8,5,5,5,5,8, with nuts in between those layers.

Using a sharp knife, cut the baklava into whatever shape you desire (diamonds, squares, triangles, etc). See blog post for picture.

Bake the baklava for 50 minutes, until golden on the edges and tops. Then let cool for at least 15 minutes.

In the meantime, bring all the syrup ingredients to a boil in a saucepan, then reduce to a simmer for 5 minutes.

Remove the citrus peels and cinnamon stick, and pour the hot syrup evenly over the baklava.&nbsp;

Let the baklava cool completely at room temperature for 8 hours (uncovered, to prevent sogginess). Then it's ready to enjoy!

Phyllo pastry and walnuts are layered together then baked until the pastry is deliciously flaky. A sweet honey syrup is poured over the top which soaks into the baklava and makes every bite heavenly.

walnuts (halves

salted butter

phyllo pastry (thawed)

lemon juice

Preheat your oven to 350 degrees.

Place the walnuts and cinnamon in your food processor and pulse until chopped.

Melt the butter in a pan or microwave.

Cut the phyllo pastry in half so that you have 2 9&quot; wide pieces

Step 1: Prepare the ingredients

Brush a layer of butter in the bottom of a 9x13” baking dish. Top with 2 sheets of phyllo pastry. Brush lightly with butter then add 2 more sheets of phyllo. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish.

Sprinkle 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts.

Sprinkle another 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts.

Sprinkle the remaining 1/3 of the walnuts into the baking dish.

Add 2 more sheets of phyllo then brush the top with butter. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Baste the top with any remaining butter.

Step 2: Assemble the baklava

Cut the baklava into 4 long strips. Then make cuts diagonally so you have diamond-shaped pieces.

Place the baking dish into the oven and bake, uncovered, for 25-35 minutes, or until it is puffed and golden on the top.

Step 3: Cut and bake the baklava

While the baklava is baking, prepare the syrup. Warm the water and sugar in a small pot over high heat just until the sugar is dissolved. Remove the pot from the heat and stir in the honey and lemon juice. Set it aside to cool.

When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.

Step 4: Make the syrup

https://content.jwplatform.com/videos/vBUSFXAj.mp4

liquid honey

cinnamon stick

salt

lemon, juiced

almonds

pistachios

cardamom

butter, melted

14x9 inch pyllo, thawed.

Place honey, sugar, water, cinnamon stick, cloves, salt, orange peel and lemon juice in a medium saucepan. Bring to a boil over medium heat. Cover and let simmer on low heat for 25 minutes. Turn off heat and let cool to room temperature. Remove cinnamon, cloves and orange peel. Chill in the fridge until ready to use.

Pulse walnuts, almonds and pistachios in the food processor until, finely chopped, about 20 pulses. Do not over chop as you do not want a paste or fine meal. Pour mixture into a bowl and combine with sugar, cinnamon, cardamom, cloves and salt.

Preheat oven to 325F and place oven rack in the lower middle position.

Use a pair of clean scissors to cut phyllo sheets in half, width-wise. Stack the sheets and cover with a clean dishtowel to keep them from drying out.

For the buttering, scoop off any foam that has formed on top of the butter and try to use only the top portion of the butter and not the solids that settle on the bottom. This will help the baklava brown more evenly. 
Generously brush the bottom and sides of a 9 x 13 inch baking pan that has 2-inch sides.

Layer one-third of phyllo sheets over the bottom of the pan, brushing each sheet with butter before adding the next one.

Spread half of the nut mixture evenly over the layered phyllo sheets.

Layer another third of the phyllo sheets over the nut mixture brushing each sheet with butter before adding the next one.

Spread the second half of the nut mixture evenly over the layered phyllo sheets.

Top with last third of phyllo sheets, again brushing with butter between each layer and finishing with a final brush of butter over the top sheet.

Using a sharp knife with a pointed tip, cut the baklava into diamonds in 4 rows of 8 diamonds.

Bake baklava until golden and crisp, about 1 hour, rotating halfway through baking.

Immediately pour all but 2 tbsp of the cooled syrup over the cut lines of the baklava.  Drizzle remaining syrup over the top and sprinkle with chopped pistachio nuts if desired.

Let baklava cool completely in the pan, then cover with aluminum foil and let sit overnight before serving.

Rezept für Baklava-Cheesecake » Über 188x nachgekocht » 10min Zubereitung » 7 Zutaten » 272 kcal/Portion

Baklava-Cheesecake

Blätterteig 500 g

Baklava 250 g

Frischkäse, natur 300 g

Crème fraîche 200 g

Puderzucker 120 g

In einem Topf Butter auf niedriger Stufe schmelzen lassen. Eine Springform mit Backpapier belegen und Blätterteig darin auslegen, sodass der Blätterteig über den Rand ragt. Blätterteig mit Butter einpinseln. 

Ofen auf 160 °C (Umluft) vorheizen. Baklava grob hacken. In einer Schüssel Frischkäse mit Crème fraîche, Eiern und Puderzucker verrühren. Creme ca. 2 cm dick auf dem Blätterteigboden verteilen, glatt streichen, mit der Hälfte der Baklava-Krümel belegen, den Rest der Creme darauf verteilen und im Ofen ca. 30–35 Min. backen, bis die Creme fest ist. 

Den Baklava-Cheesecake aus dem Ofen nehmen, abkühlen lassen und mit den restlichen Baklava-Krümeln bestreuen. 

Viel Freude beim Genießen!

Bring the Middle Eastern sweets counter to your home with Michael Rantissi's pecan baklava rolls.

Pecan baklava roll recipe

pecans,

nutmeg

fresh filo pastry

ghee, melted, cooled

caster sugar

glucose syrup

cinnamon quills

Finish off your Middle Eastern feast with some decadent, honey coated baklava.

x 150 grams pkt walnuts, chopped

(300 grams) caster sugar

filo pastry

(375 milliliters) water

(60 milliliters) honey

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

5348771529001-5580111799001

Try a twist on baklava by turning the classic nutty filo pastry dessert into a cake. It makes a spectacular centrepiece that's perfect for a celebration

Baklava cake

plain flour

tbsp baking powder

fine semolina

eggs,

rosewater

chopped walnuts and pistachios, edible rose petals and whipped cream flavoured with rosewater

Tip the flour, baking powder, semolina and cinnamon into a large bowl. Put the nuts in a food processor and blitz until coarsely chopped.

Beat the egg whites using an electric whisk or stand mixer on a high speed until stiff and slowly add half of the sugar. Reduce the speed to medium and beat for about 5 mins until the meringue is nice and firm, then set aside. Beat the egg yolks on a high speed, gradually adding the remaining 50g of sugar. When all the sugar is incorporated, beat for about 10 mins on a high speed until pale in colour and doubled in volume.

Gently fold the egg whites into the egg yolk mixture, then add the nut and flour mixtures and carefully fold in. Set aside. Heat the oven to 200C/180C fan/gas 6.

For the filo layers, use some of the melted butter to brush the inside of a 23cm bundt tin. Lay the sheets of filo on a board and cut them in half down the middle to give you 16 strips. Take eight strips, keeping the rest covered, and brush one at a time with more butter. Arrange in the tin, making sure the inside of the ring is covered, with overhang. Repeat with the remaining filo.

Dollop the cake batter evenly into the tin. Fold the overhanging filo strips inwards to cover the cake mixture, trimming off the excess. Brush the top of the filo with more butter, then prick all over using the point of a sharp knife. Bake for 25 mins or until golden. When a skewer is inserted it should come out clean with no sticky crumbs.

Meanwhile, make the syrup. Put the sugar, honey, rosewater, cinnamon stick and 300ml water in a saucepan. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 5 mins. Do not stir.

Pour half of the hot syrup over the baklava cake as soon as it comes out of the oven. Leave the cake to cool completely before removing it from the tin, carefully turning it out onto a lined baking sheet. Poke the top of the cake with a skewer. Return it to the oven for approximately 15 mins or until the filo is crispy and golden. Meanwhile, reheat the remaining syrup, then pour over the cake when it comes out of the oven. Leave to cool or come to room temperature before serving.

Pipe rosettes of rosewater cream on top and sprinkle with chopped walnuts, pistachios and edible rose petals, if you like. Will keep for three days in the fridge.

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