Baklava Recipe | Gimme Some Oven

December 7, 2021


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A step-by-step information (and video) for tips on how to make home made baklava with completely crispy golden layers of phyllo, your alternative of nuts, and beautiful citrus honey syrup.

Do-it-yourself baklava has been on my culinary bucket checklist for years and years and years. So final December, I lastly determined to have a bit baklavathon and spent the entire month studying in regards to the completely different baklava kinds and meals traditions from all over the world, testing out varied baklava recipes, and refining our family’s favorites. And seems — I take pleasure in making baklava a lot. ♡

To make certain, baklava is a labor of affection that may at all times require a couple of affected person hours of your time to prep, assemble and bake. However as you’ll see within the video demonstration under, the method for tips on how to make this specific type of baklava is genuinely fairly easy. (No fancy strategies or tools required.) And as somebody who tends to seek out repetitive baking tasks fairly stress-free and meditative, I really actually loved the entire chopping and brushing that goes into creating all 40 of these pretty, flaky, honey-soaked layers.

There are in fact limitless other ways that you could make baklava, relying on which meals custom you occur to be following. However the recipe our household cherished finest ended up being a little bit of a mixture between Greek and Turkish-style baklava, made with plenty of buttery, golden, flaky sheets of phyllo, a mixture of pistachios and walnuts, honey-sweetened syrup, plus a contact of warming spices and orange blossom water added in for further depth of taste. And my goodness, it’s so decadent and SO scrumptious.

It’s the right mission for simple weekend days or — now that we’ve got a very lively 8-month previous round this vacation season — some blissfully uninterrupted solo baking time within the night as soon as the little ones lastly fall asleep. And it additionally makes for a terrific present if you happen to really feel like sharing some candy treats with family and friends season. (Oohs and ahhs are assured!)

When you’re new to creating baklava, I’d strongly advocate studying the notes and ideas under earlier than beginning the recipe. However I promise that it’s actually simple to make and can be well worth the effort and time. So seize your apron and let’s make some home made baklava!

Do-it-yourself Baklava Recipe | 1-Minute Video

Drizzling cold syrup on hot baklava

Do-it-yourself Baklava Elements:

Earlier than we get to the total baklava recipe under, listed here are some essential notes in regards to the important baklava components you will have:

  • Phyllo dough: You have to a 1-pound bundle of phyllo dough, which ought to comprise round 40 sheets. Also called filo or fillo dough, these tissue-thin sheets of dough will should be thawed based on bundle instructions earlier than use. (Please observe that phyllo dough is not puff pastry. They’re usually bought aspect by aspect in shops, however they’re utterly completely different merchandise so make sure you buy phyllo!)
  • Nuts: I used a 50/50 combination of pistachios and walnuts for this recipe, however you’re welcome to make use of an equal quantity of no matter types of nuts you like. It’s essential to very finely chop the nuts in order that the baklava can be simple to chop. I discover it’s best to simply blitz the nuts in a meals processor, however you possibly can simply chop them by hand too.
  • Floor cinnamon: We are going to combine a touch of ground cinnamon into the nut combination for the baklava filling. When you occur to have ground cardamom available, I like including in an additional 1/2 teaspoon to the nut filling too.
  • Melted butter: Baklava is commonly historically made with clarified butter (made by melting butter and separating out the additional water and butter solids), which I agree yields baklava with higher taste and a really even texture. That stated, although, I’ve additionally made this recipe simply utilizing common (unclarified) melted butter, and it nonetheless labored nicely too. See notes under for directions relying on which number of butter you resolve to make use of.
  • Honey syrup: You have to 4 major components to make the honey syrup — honey, water, white granulated sugar and freshly-squeezed orange juice (or lemon juice). Then I additionally extremely advocate including in an additional 2 to three teaspoons of orange blossom water (and/or a touch of rose water), which provides the loveliest floral undertones. When you can’t monitor down a bottle of orange blossom water, you’re welcome to depart it out, however it’s my favourite ingredient on this recipe and provides an irresistible depth of taste.

Closeup of walnut and pistachio baklava

How To Make Baklava:

Very detailed directions for tips on how to make baklava are included within the video above and the total baklava recipe under. Nonetheless, listed here are a couple of ideas and tips I’ve realized alongside the way in which that I discover useful too…

  • Pre-portion the nuts. I discover that it’s best to pre-portion the nuts into 5 equal quantities earlier than you start to assemble the baklava. It makes them extra-easy to seize and sprinkle on, and in addition ensures that the layers of nuts can be roughly even.
  • Chill the honey syrup. Chilly syrup poured over highly regarded baklava is the important thing to crispy baklava! So as soon as your syrup is able to go, I like to recommend instantly refrigerating it in a shallow-ish bowl in order that it may possibly chill utterly earlier than it’s time to pour it over the recent baklava. You may as well pop the syrup within the freezer for the primary half-hour if you want to hurry the method up a bit.
  • Trim the phyllo to the scale of your pan. Most store-bought packages of phyllo are barely bigger than a 9 x 13-inch pan, so you will have to trim the sheets down a bit to suit the pan. You’ll want to save your scraps, although, simply in case a sheet has a serious tear and must be patched up a bit.
  • Preserve the phyllo moist. Phyllo dries out shortly, so it’s essential to maintain it coated whereas assembling the baklava in order that it may possibly keep good and moist. I simply loosely draped a humid (not soaking moist) kitchen towel over my stack of phyllo, however damp paper towels would work nicely too.
  • Make clear or stir the melted butter nicely. For the most effective baklava, I like to recommend taking the time to make clear the butter. (Right here is a straightforward tutorial. And please observe that you will want a yield of 1.5 cups clarified butter within the finish, so you will have to start out with a good bigger quantity.) However if you happen to select to skip this step, simply make sure you periodically whisk the butter whereas assembling the baklava so that you just’re not left with solely the watery a part of the butter on the very finish.
  • Don’t over-butter the phyllo. Please observe that every sheet of phyllo doesn’t should be 100% brushed with butter! The sheets will naturally moisten each other as they’re layered collectively, and the baklava can be too soggy if you happen to utterly brush each single sheet. (Plus, you’ll seemingly run out of butter.) Simply calmly brush every sheet — particularly the perimeters — and also you’ll be good to go.
  • Make a guidelines. It’s not onerous to make baklava…however it is simple to unintentionally lose monitor of the place you’re within the course of alongside the way in which. 😉 I like to recommend jotting down a bit observe to your self every time you full a layer as a way to know what steps nonetheless stay.
  • Slice the items throughout earlier than baking. Don’t neglect to slice the baklava throughout earlier than baking. And in addition don’t neglect to sprinkle any further nuts on prime after baking, in any other case they’ll burn.
  • Retailer baklava at room temperature. If you need your baklava to remain as crispy as doable, it’s finest to retailer baklava at room temperature in a loosely-covered (not hermetic) container. I simply loosely place a sheet of aluminum foil on prime of my baking dish or meals storage container, however you would additionally cowl yours with a kitchen towel. Alternately, you possibly can retailer the baklava within the fridge, however simply know that it is going to be significantly much less crispy.
  • Don’t fear about perfection. On the finish of the day, each single slice of baklava doesn’t should be completely layered and even, so don’t stress about perfection. 🙂 Simply be affected person and have enjoyable with the method and I promise the outcomes can be deliciously price it!

Closeup of pistachio and walnut baklava

Totally different Baklava Variations:

There are numerous, many alternative methods that you’re welcome to customise this baklava recipe and make it your individual. Listed below are a couple of easy variations to think about…

  • Use completely different nuts: Pistachios and/or walnuts are usually the most well-liked sorts of nuts utilized in baklava. However almonds, pecans, hazelnuts and pine nuts are all scrumptious choices that you just’re welcome so as to add in too. You’ll simply want 1 pound of nuts in complete, so be happy to decide on one or combine collectively a couple of completely different sorts of nuts.
  • Use much less (or zero) honey: This baklava recipe positively has a notable honey taste. So if you happen to choose much less of a honey taste, you’re welcome to substitute granulated white sugar for half or the entire honey.
  • Make it much less candy: If you want your baklava to be much less candy usually, be happy to make use of much less of the honey syrup.
  • Use completely different spices: Be at liberty to additionally experiment with mixing completely different warming spices in with the nuts or simmering them into the honey syrup. Cinnamon is most frequently added, however cardamom, cloves, allspice, nutmeg and/or ginger would even be completely scrumptious on this recipe.
  • Slice the baklava otherwise: As a substitute of slicing the baklava into diamonds as proven right here, be happy to slice it into squares, rectangles, or no matter enjoyable shapes or patterns you like.

Pan of homemade baklava

Baklava FAQs

Lastly, a couple of questions on baklava and potential troubleshooting ideas…

  • How do you pronounce baklava (and spell it)? Pronunciations and spellings range considerably between the completely different areas and traditions that make baklava all over the world. Turkish baklava, probably the most well-known examples, is pronounced BAH-klah-vah.
  • The place did baklava originate? In keeping with Wikipedia, “the pre-Ottoman origin of the dish is unknown, however, in trendy instances, it’s a frequent dessert of Iranian, Turkish, and Arab cuisines, and different nations of the Levant and Maghreb, together with the South Caucasus, Balkans, and Central Asia.”
  • How do you stop soggy baklava? Soggy baklava is commonly brought on by both over-brushing the phyllo with an excessive amount of butter (simply use the quantity listed within the recipe), not chilling the syrup (chilly syrup hitting the recent baklava helps the steam to evaporate), or storing it tightly sealed and/or refrigerated (you don’t need to seal within the moisture).
  • How finely-chopped ought to the nuts be? The feel of the nuts is as much as you. I like mine to be fairly finely-chopped as proven within the images right here, which makes it simpler to slice the baklava. However if you happen to choose a chunkier texture, you possibly can chop the nuts a bit extra coarsely.
  • Must you lower baklava throughout? Opinions range on this subject. I like to chop the baklava throughout, which lets the honey syrup soak extra deeply into the underside layer. However if you would like the honey extra evenly unfold all through, you possibly can lower the baklava virtually throughout, simply calmly scoring the underside layer.

Individual pieces of homemade baklava


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Description

A step-by-step information (and video) for tips on how to make home made baklava with completely crispy golden layers of phyllo, your alternative of nuts, and beautiful citrus honey syrup. See notes above for doable ingredient variations.


Baklava Elements:

  • 1 (16-ounce, 40-sheet) bundle frozen phyllo dough, thawed to room temperature (see thawing directions under)
  • 1 pound your alternative of nuts (I used half walnuts and half pistachios)
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups melted butter (ideally clarified butter*)

Syrup Elements:

  • 2/3 cup honey
  • 2/3 cup water
  • 2/3 cup white granulated sugar
  • 3 tablespoons freshly-squeezed orange juice (or lemon juice)
  • 1 tablespoon orange blossom water (optionally available*)


  1. Thaw the phyllo dough. For finest outcomes, switch the bundle of phyllo dough to the fridge in a single day. Then let it relaxation on the counter (nonetheless in its packaging) at room temperature for 1 hour earlier than working with it.
  2. Make the honey syrup. In the meantime, mix the honey, water, sugar and orange juice in a small saucepan. Warmth over medium-high warmth till the combination practically reaches a simmer, stirring sometimes.  Cut back warmth to medium and proceed simmering for five minutes. Switch the syrup to a heat-safe bowl, stir within the orange blossom water (if utilizing), and refrigerate the syrup till prepared to make use of.
  3. Finely chop the nuts. Pulse the nuts in a meals processor till they’re finely-chopped. (Alternately, you possibly can chop them by hand with a chef’s knife, or place them in a ziplock and pound them with a mallet.) Pulse or stir the nuts along with the cinnamon till mixed. Put aside a couple of tablespoons of nuts to make use of later as a topping, then divide the remaining nuts into 5 equal parts (roughly 3/4 cup per portion) and put aside.
  4. Trim the phyllo dough. Unwrap and switch the thawed phyllo sheets to a chopping board and use a chef’s knife to slice them right into a 9 x 13-inch rectangle (to suit the baking dish). Discard the scraps, then calmly cowl the stack of phyllo sheets with a humid towel in order that they don’t dry out.
  5. Organize your meeting line. Warmth oven to 325°F (162°C). Place a 9 x 13-inch baking dish in your work station, adopted by the bowl of melted butter, adopted by the phyllo sheets, adopted by the chopped nuts. Time to start!
  6. Butter the baking dish. Use a gentle pastry brush to calmly brush the within of the baking dish with butter.
  7. 1st layer. Fastidiously lay 1 phyllo sheet within the baking dish and brush it calmly with butter. (No want for it to be completely brushed!) Repeat with 9 extra sheets, brushing every with butter, till there are 10 sheets complete. Sprinkle roughly 1/5 of the nut combination evenly excessive layer of phyllo.
  8. 2nd layer. Repeat with 5 extra phyllo sheets, every calmly brushed with butter, adopted by one other 1/5 of the nut combination.
  9. third layer. Repeat with 5 extra phyllo sheets, every calmly brushed with butter, adopted by one other 1/5 of the nut combination.
  10. 4th layer. Repeat with 5 extra phyllo sheets, every calmly brushed with butter, adopted by one other 1/5 of the nut combination.
  11. fifth layer. Repeat with 5 extra phyllo sheets, every calmly brushed with butter, adopted by one other 1/5 of the nut combination.
  12. sixth layer. Lastly, repeat with the remaining 10 phyllo sheets, every calmly brushed with butter.  Brush any remaining butter on the highest and remaining layer.
  13. Lower the baklava. Utilizing a really sharp paring knife, slice the baklava throughout into your required shapes/sizes. (I sliced mine into diamonds.)
  14. Bake. Switch the baking dish to the oven and bake for roughly 1 hour and quarter-hour, or till the highest layers of the baklava are golden brown and crispy.
  15. Drizzle with syrup. Switch the baking dish to a wire cooling rack. Then instantly drizzle the cooled syrup evenly excessive of the recent baklava. (It’s going to sizzle and crack, which is what we wish!) Sprinkle a pinch of the reserved chopped nuts on prime of every piece of baklava as a topping.
  16. Cool to room temperature. Let the baklava sit out uncovered for 3-4 hours till it has utterly cooled to room temperature, then serve and revel in! Storage directions included under.



Notes

Layers: Right here is a neater to learn guidelines for the baklava layers:
10 sheets + nuts
5 sheets + nuts
5 sheets + nuts
5 sheets + nuts
5 sheets + nuts
10 sheets

The best way to thaw frozen phyllo dough: For finest outcomes, take away the sealed bundle of phyllo dough from the field and let it thaw within the fridge in a single day, adopted by 1 hour on the countertop. Or for sooner outcomes, let the sealed bundle of phyllo dough thaw on the countertop for 2-3 hours till chilled however not frozen. I don’t advocate defrosting it within the microwave.

Clarified vs unclarified butter: You’re welcome to make use of both for this recipe, however the benefit to utilizing clarified butter (or ghee) is that it is going to be extra evenly browned and can final a bit longer.  You should purchase clarified butter or make it yourself.  Otherwise you simply soften a couple of sticks of (unclarified) butter to make use of on this recipe, which is able to nonetheless work nice. Simply make sure you usually whisk the butter whereas assembling the baklava in order that it doesn’t separate.

Orange blossom water: Its taste is kind of robust, so I like to recommend beginning with 1 or 2 teaspoons after which including extra to style. Alternately, you would use rose water or a mixture of the 2. Or depart the orange blossom/rose water out of the recipe altogether.

Storage directions: To maintain the baklava as crispy as doable, it’s finest to retailer it at room temperature in a calmly coated baking dish or meals storage container. (I loosely cowl mine with aluminum foil.) It’s going to preserve for between 8-10 days at room temperature, however can be crispiest the primary 5 days.

Supply: Recipe tailored from Natasha’s Kitchen.

Homemade Baklava

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