Baklava Recipe
Homemade baklava with buttered phyllo, a delicious walnut filling and simple syrup poured cold over the hot pastry so every layer stays crisp. Makes 24 pieces and stays crisp and fresh at room temperature.
Servings: 24
Ingredients
Simple Syrup
- 1 1/2 cup granulated sugar
- 1 cup water
- 1 tsp lemon juice
Baklava and filling
- 14 oz walnuts about 3 1/2 cup
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1 cup unsalted butter melted
- 16 oz phyllo dough thawed according to the packaging
Instructions
- Make the syrup: Place the sugar and water in a saucepan over medium-high heat. Once it simmers, lower the heat to medium and simmer for 15 minutes until slightly thickened. Turn off the heat, stir in the lemon juice and set aside to cool completely.
- Make the filling: Pulse the walnuts, sugar and cinnamon in a food processor until finely chopped. Set aside.
- Preheat the oven to 350°F. Unroll the phyllo on a clean surface and cover it with a kitchen towel. Brush the bottom of a 9x13 inch baking pan with melted butter.
- Fold a large phyllo sheet in half, place it in the pan and brush with butter. Repeat with 4 more sheets for 10 layers. (If your sheets are already about 9x13, use 10 unfolded sheets.) Spread half the walnut mixture evenly on top.
- Add 10 more layers the same way, brushing each with butter. Spread the remaining walnut mixture evenly on top.
- Layer the remaining phyllo, brushing every sheet with butter, including the top one.
- Cut the baklava into diamonds: cut strips 1 to 1 1/2 inches wide, then cut diagonally across them. You can also cut squares. Pour the remaining butter over the top.
- Bake for 50 to 60 minutes, until golden brown.
- Immediately pour the completely cooled syrup evenly over the hot baklava.
- Let it sit at room temperature for at least 1 hour before serving so the syrup soaks into every layer.
Video
Notes
- Phyllo sizes: packages hold either 15 to 18 large sheets (about 26x9 inches, fold each in half) or about 40 smaller sheets (about 13x9 inches, use 10 per stack). Either way you want 10 layers, nuts, 10 layers, nuts, then the rest on top.
- Thaw the phyllo fully before you start. If a sheet tears, patch it and keep layering; it will not affect the result.
- Chop the nuts finely, but not so fine that they turn to flour. A little texture keeps the crunch.
- Use unsalted butter. Margarine and butter substitutes will not work here.
- The syrup must be completely cool and the baklava hot from the oven. That is what keeps it crisp.
- Optional: add 1 tbsp rosewater or orange blossom water to the syrup while it simmers.
- Nuts: use 14 oz walnuts, pistachios or a mix of both.
- Storage: keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 10 days. Let refrigerated baklava sit on the counter for a couple of hours before serving.
- Freezing: freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 283kcal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 90mg | Fiber: 2g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg