How To Make Baklava – Gemma’s Bigger Bolder Baking

A serving dish with baklava.

Hello Daring Bakers!

Do-it-yourself baklava is a proper of passage in loads of properties world wide, and I’m so blissful that I lastly nailed my very own model! Should you’re conversant in baklava, you recognize that the textures of flaky, buttery, phyllo dough change into irresistible when paired with candy, wealthy layers of chopped nuts. (I really like to make use of pistachios and almonds in mine!) 

This pastry turns into excellent, although, with the addition of sweetened syrup. Honey, citrus, heat spices—can’t you simply think about the great odor?!

All these layers of phyllo dough can look intimidating, however assembling baklava will not be troublesome in any respect! It comes collectively rapidly, and all these crispy layers are price it! I at all times love a dessert you may make forward, too, and baklava is right as a result of because the flavors all sit collectively, it simply finally ends up tasting much more scrumptious!

A gorgeous pan of baklava freshly baked.

What Is Baklava?

There’s some debate on the place baklava truly originates from, and when a dessert is that this scrumptious and engrained in your loved ones historical past, that’s comprehensible! It’s fashionable in locations in Mediterranean delicacies, which suggests you’ll discover it in properties in Greece, Turkey, Syria, and Egypt, to call a number of. The title could also be from Arabic, Turkish, or Greek.

Baklava is a dessert made with nuts, spices, and pie dough, however each space has its totally different flavoring. Some are sweeter, whereas others let the spices, like cloves and cardamom, take heart stage. The nuts used differ too, and generally both orange or rose water is used to provide it a scrumptious taste and scent. 

For this recipe, the nuts I exploit are pistachios and almonds, and I additionally make a syrup with orange and lemon peels. 

Merely put, the baklava you discover in Greece received’t be the identical because the baklava you discover in Turkey or anyplace else! I took some inspiration from many alternative baklava recipes and traditions, and I’m actually pleased with the outcome! 

What You Want To Make Baklava

  • Measuring cups and spoons
  • 9×9-inch (23x23cm) sq. baking dish
  • Small saucepan
  • Meals processor
  • Kitchen towel
  • Pastry brush

A pan of baklava with servings removed.

How To Make Baklava

Working with phyllo dough and creating all these superb crispy layers is rather a lot simpler than you’ll suppose! You actually can’t go up this scrumptious recipe!! Right here is the way you make baklava (and don’t neglect to get the total recipe with measurements, on the web page down beneath.):

  1. First, preheat your oven to 350°F (180°C).
  2. In a small saucepan, mix the honey, water, sugar, cinnamon stick, orange peels, and lemon peels and warmth, stirring sometimes, till the sugar is dissolved. Take away the syrup from the warmth and set it apart. (You may make the syrup as much as 2 days upfront!)
  3. Within the bowl of a meals processor, pulse the pistachios, almonds, sugar, cinnamon, allspice, and cloves till the nuts are chopped. You need them to be small however not floor. 
  4. Now, arrange your workstation! Unroll your phyllo dough and place it below a moist kitchen towel so it doesn’t dry out. Subsequent to it, have your bowl of melted butter and a pastry brush.
  5. Mild brush your 9×9-inch (23x23cm) sq. baking dish with butter and lay a sheet of phyllo dough within the pan. Fold the perimeters to suit into the pan, then brush calmly, throughout, with butter.
  6. Add one other layer of phyllo dough, fold it to suit, and once more brush it with butter. Repeat this course of till you’ve used eight sheets of phyllo dough. 
  7. Sprinkle 1/four of the nut combination onto the dough layers, then prime the nuts with two phyllo dough sheets, brushing every sheet with butter after inserting it within the pan. Repeat this course of till there are four layers of nuts, with two layers of phyllo dough in between. 
  8. High the nuts with the remaining phyllo dough, brushing every layer with butter, together with the ultimate layer.
  9. Utilizing a really sharp knife, minimize the baklava into round 20 squares or diamond shapes.
  10. Bake the baklava for about 1 hour or till the pastry is a deep golden brown.
  11. Take away the baklava from the oven. Instantly take away the cinnamon stick and the orange and lemon peels from the chilly syrup and pour it evenly over the new baklava. Let the baklava take up the syrup for no less than four hours or in a single day earlier than serving. 

Gemma’s Professional Chef Suggestions For Making Baklava

  • Make the syrup first, so it’s chilly earlier than you pour it onto the new baklava. The distinction in temperature between the phyllo and syrup is what retains the layers good and crispy. I wish to make my syrup the day earlier than, or 2 days earlier than!
  • So long as you retain the quantities the identical, you should utilize totally different nuts on this recipe. Attempt walnuts! 
  • Attempt changing 1 cup (5oz/142g) with an equal quantity of finely chopped chocolate or dried fruit for a special twist.
  • 2 teaspoons of orange flower water might be added to the syrup when you have some available.
  • You’ll be able to eat this baklava after four hours, and will probably be scrumptious! However, when you wait a full 24 hours earlier than serving, the syrup will be capable to take up via the layers evenly, and will probably be even higher! 

A close-up of a slice of my baklava recipe.

How Do You Retailer Baklava

You’ll be able to retailer leftover baklava by loosely masking it and holding it at temperature for as much as three days. 

Make Extra Worldwide Recipes!

And don’t neglect to purchase my Larger Bolder Baking Cookbook!

Full (and printable) recipe beneath!


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