Can I use different nuts in this baklava recipe?

Yes! You can use pistachios, walnuts, or even pecans. Just be sure they're finely chopped for even distribution.

What kind of honey should I use?

For the best results, use high-quality honey. The flavor will really shine through. But any honey works in a pinch.

How should I store leftover baklava?

Store your baklava in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. But honestly, it's usually gone way before then!

Can I freeze the phyllo dough?

Absolutely! You can freeze unbaked phyllo dough for future use. Just wrap it tightly in plastic wrap and then foil.

How long does it take to bake the baklava?

It depends on your oven and the thickness of your baklava, but generally, you're looking at 30-40 minutes. Keep a close eye on it, as it can burn quickly.

Baklava

Name: Baklava Pastries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Greek
Ingredients: 1 package (about 16 sheets) Phyllo dough; 2 cups Walnuts or pistachios, finely chopped; 1/2 cup + 1/4 cup Sugar; 1 teaspoon Ground cinnamon; 1 cup Honey; 1/2 cup Water; 1/2 cup Melted butter

baklava pastries

By:

Savory Touch

Published:

04 Mar 2025

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Baklava, a sweet treat that has captivated hearts and taste buds for centuries. Originating in the Ottoman Empire, this rich, layered pastry is a true masterpiece of culinary artistry. Its delicate layers of phyllo dough, crunchy nuts, and sweet, fragrant honey syrup create a symphony of textures and flavors that is simply irresistible. I have many fond memories involving baklava; my family often made it together when I was younger. So, I wanted to share the love of baklava with you all!

This recipe is a labor of love, but the result is well worth the effort. Making baklava is a journey, not a race; don't rush the process, and savor each step. The aroma of warm spices and honey filling the kitchen is a sensory experience in itself. But don't just take my word for it. Once your baklava is done, I am sure you'll agree with me that the results are worth the time and effort.

Required Equipments

9x13 inch baking pan
Mixing bowls (various sizes)
Whisk
Measuring cups and spoons
Wooden spoon or spatula
Sharp knife
Parchment paper (optional)

Baklava Pastries: Frequently Asked Questions

Baklava Pastries

This recipe will guide you through making a classic baklava, from preparing the ingredients to achieving that perfect golden-brown crust and syrupy goodness. Get ready to experience a true taste of the Orient!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). It's always a good idea to preheat the oven before you start any baking, this is not optional.
Lightly grease a 9x13 inch baking pan. You can use butter or cooking spray—whatever you prefer. I like using butter because it adds flavour!
Prepare the nut mixture: In a large bowl, combine 2 cups of finely chopped walnuts or pistachios with 1/2 cup of sugar and 1 teaspoon of ground cinnamon. If you forget the cinnamon, don't worry, it will be fine, it just adds a nice touch.
Make the syrup: In a saucepan, combine 1 cup of honey, 1/2 cup of water, and 1/4 cup of sugar. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves. Let it simmer for about 10 minutes, or until slightly thickened. It should be nice and syrupy; you know it’s ready when it coats the back of a spoon. Set aside to cool completely. this step is very important!
Layering the phyllo: This is the most time-consuming part, but don't worry, it's worth it! Carefully work with 1 sheet of phyllo at a time. Lightly brush it with melted butter. Lay it in the prepared pan and repeat with another sheet until 8 layers are in the pan. Make sure to brush every layer! This should take a few minutes only, but it’s vital for a moist baklava.
Spread the nut mixture: Evenly distribute the nut mixture over the phyllo layers. Don't be shy with the nuts!
Layer more phyllo: Repeat steps 5 and 6 (brush with melted butter and lay down phyllo) until you have a total of 16 layers of phyllo. It's really important to make sure all those layers are buttered up—otherwise, you might end up with dry baklava! Yikes!
Cut into diamonds: Using a sharp knife, carefully cut the baklava into diamond shapes while it's still in the pan. This helps the syrup to penetrate evenly and makes serving easier. It's also super satisfying to cut the pastry before baking.
Bake: Bake for 30-40 minutes, or until the baklava is golden brown and crisp. Keep an eye on it; it can burn quickly if the oven is too hot. Watch out! This is crucial for a perfect result.
Pour syrup: Immediately after removing the baklava from the oven, carefully pour the cooled honey syrup over the hot baklava. Make sure to distribute evenly across all of the pastries.
Cool and serve: Let the baklava cool completely in the pan before serving. Trust me on this one. Cutting it while it's still warm is the quickest way to disaster. Once completely cool, you can carefully lift it out of the pan and serve. Enjoy your delicious, homemade baklava!