Guide To Make Baklava Recipe Easy Quick

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Baklava, the jewel of Middle Eastern desserts, is a masterpiece of textures and flavors. Flaky filo dough encases a rich filling of chopped nuts, sweetened with a fragrant syrup. It might seem intimidating, but this recipe breaks it down for a stress-free baklava experience!



1 pound (454 g) filo dough, thawed according to package instructions

  • 1 cup (225 g) unsalted butter, melted
  • 1 cup (140 g) chopped walnuts
  • 1 cup (140 g) chopped pistachios
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom

  • For the Syrup:

    2 cups (400 g) granulated sugar

  • 1 cup (240 ml) water
  • 1 lemon, juiced

  • Directions:

    1. Prepare the Nut Filling: In a large bowl, combine chopped walnuts, pistachios, sugar, cinnamon, and cardamom. Mix well and set aside.

    2. Assemble the Baklava: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

    3. Layer the Filo: Take one sheet of filo dough and carefully unfold it on a clean work surface. Brush generously with melted butter. Repeat this process with 3-4 more sheets of filo, laying them on top of each other in the baking dish.

    4. Sprinkle the Filling: Scatter a generous amount of the nut filling over the buttered filo layers.

    5. Continue Layering: Repeat steps 3 and 4, alternating filo dough (brushed with butter) and nut filling, until you use up all the filling and most of the filo dough.

    6. Top Layer: Brush the final layer of filo dough with melted butter. Using a sharp knife, carefully score the top layer into diamond shapes.

    7. Bake: Bake the baklava for 45-50 minutes, or until golden brown and crispy.

    8. Make the Syrup: While the baklava bakes, combine sugar and water in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. Remove from heat and stir in lemon juice.

    9. Soak the Baklava: Once the baklava is golden brown and out of the oven, immediately pour the hot syrup over it, allowing it to soak in evenly.

    10. Cool and Serve: Let the baklava cool completely at room temperature for at least 2 hours before serving. Cut into diamond shapes following the pre-scored lines and enjoy!

    Nutrition Facts (per serving):

    This recipe yields approximately 16 servings. Please note that this is just an estimate, and the actual nutritional content may vary depending on the specific ingredients used.

    Calories: 450

  • Fat: 25 g
  • Saturated Fat: 5 g
  • Cholesterol: 30 mg
  • Sodium: 80 mg
  • Carbohydrates: 50 g
  • Sugar: 35 g
  • Protein: 5 g

  • Conclusion

    There you have it! This easy baklava recipe allows you to experience the magic of this dessert without the fuss. With its flaky layers, crunchy nuts, and perfectly sweet syrup, it’s sure to become a crowd-pleaser.

    Frequently Asked Questions (FAQs)

    1. Can I substitute the nuts?

    Absolutely! You can use a variety of nuts for the filling, such as almonds, pecans, or hazelnuts. Experiment and find your favorite combination.

    2. My baklava isn’t crispy. What went wrong?

    There could be a few reasons for this. Make sure you brush each layer of filo generously with melted butter. Also, avoid over-baking the baklava as it can become dry and lose its crispness.

    3. How long does baklava last?

    Baklava can be stored at room temperature in an airtight container for up to a week. You can also freeze it for longer storage, up to 3 months.

    4. Can I make this recipe vegan?

    Yes! You can substitute the butter with vegan butter or melted coconut oil for a vegan version.

    5. What can I do with leftover filo dough?