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How to make baklava
Baklava is a layered pastry dessert made of Phyllo pastry, filled with chopped nuts and sweetened with syrup or honey. This sweet pastry recipe has been an indispensable part of Turkish cuisine, with one of its earliest recorded recipes going back several centuries in time. Till date,Turkish families celebrate with this legendary dessert among other sweets to mark the end of 30 days of fasting during the holy month of Ramadan. An Eid staple, Baklava has the perfect crunch and sweetness to make your day.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
Ingredients of Baklava
- 30 Gram Pistachios
- 30 gram Walnuts
- 30 gram Hazelnuts
- 1/4 cup Sugar
- 1 tbsp Cinnamon powder
- 1/4 tbsp Clove powder
- 450 gram Phyllo Dough
- 16 tbsp Unsalted butter (melted)
- For Honey Syrup
- 3/4 cup Cold Water
- 1 cup Honey
- 1 cup Orange extract
- 1 tbsp Whole cloves
How to Make BaklavaHideShow Media
Make the honey syrup :
Place the sugar and water in a saucepan and heat stove-top stirring occasionally, until sugar dissolves.
Add honey, orange extract and whole cloves, stir to mix. Bring to a boil, then lower heat and simmer for about 25 minutes.
Remove syrup from heat and let it cool to lukewarm. Add lemon juice and remove the whole cloves.
Make the Nut Mixture :
In a food processor, add pistachios, walnuts, 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.
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. Brush the top of the phyllo sheet with the melted butter.
Repeat this process a few more times until you have used up about ⅓ of the phyllo pastry, each layer being brushed with the melted butter.
Distribute half 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 ⅓ of the phyllo. Again, brush each layer with melted butter.
Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo. Finish the remaining ⅓ of the phyllo pastry following the same process. 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 and Bake for 35 to 45 minutes or until the top of the baklava turns golden and a skewer when inserted in the center comes out clean.
As soon as you remove the baklava from the oven, pour the cooled syrup over the hot baklava.
Cut through the earlier marked pieces and serve with a garnish of chopped pistachios.
Allow baklava to sit for at least 1 hour before serving.