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How To Make Homemade Baklava Recipe
- Prep time: 20 min
- Cook time: 40 min
- Ready in: 1 hour
- Yields: 6-8
What ingredients do you prefer in your Baklava?
Baklava is a delicious Turkish dessert made with honey, chopped nuts and a paper thin (SUPER thin) dough called Fillo (or Phyllo; the spelling is different depending on who you ask or who produces it). The dish dates back to around the 13th century and was introduced to the English around the 17th century. There have been many variations of the dish, but the following recipe is my own personal favorite.
Although I had heard the word before, I had never known exactly what baklava was before I happened to stop at a Mediterranean / Middle Eastern café that served it. I happened by there for a bit of lunch one day. I had bought a burrito-like wrap that was kind of like a falafel that was served with meat called a shawarma, and they also serve baklava as a dessert. I looked through the ingredient and it seemed to me that it was kind of like a Danish or nutty pastry. I tried it and have been a huge fan of it ever since.
Baklava is an interesting treat: it’s really not much more that nut-based syrup layered between thin sheets of butter-brushed pastry dough. But it is a fantastic dessert. It is important to note that most recipes for Baklava are just honey-based syrup mixed with the nuts, but I like brown sugar in mine. Also the choice and portion amounts of nuts that I use in this recipe is mainly because of availability (I needed to use up some almond and walnuts). You can use any mix of nuts or just a single type (just almonds or pistachio or even pecans). I would not suggest peanuts, they simple aren’t sweet enough and your baklava will most like taste like peanut butter.
Nevertheless, if you want to mix together pecans, almonds, pistachios, and walnuts, feel free to experiment. Some recipes for baklava call for dates, figs and even raisins. Personally, I’m not a fan of dried fruits, so I steer clear of them whenever I can.
- 1 roll Fillo Dough sheets, (most packages usually come with two rolls)
- 1/4 cup Brown Sugar
- 1 cup White Sugar
- 1 cup honey
- 1 cup water
- 1 teaspoon ground cinnamon
- 2 cups walnuts, de-shelled
- 1 cup pistachio, de-shelled
- 1 cup almonds, de-shelled
- 1/2 cup (1 stick) unsalted butter, melted
- In a pot mix together the honey, brown sugar, white sugar, cinnamon and water.
- Bring to a boil and reduce to a simmer.
- Stir occasionally until it has reduced by half to a syrup (about 20 minutes)
- In a food processor place to the walnuts, pistachios, and almonds.
- Pulse nuts until they are well chopped (between roughly and fine).
- Mix the chopped nuts with the syrup.
- In a large baking dish spread melted butter all over the bottom.
- In the baking dish, place roughly 5 fillo dough sheets. (you can choose to butter each sheet with melted butter if you like; I didn't, but some recipes call for each sheet to be buttered) .
- Spread an even layer of the nut and honey mixture (roughly a cup) over the fillo dough.
- Place 2 fillo dough sheets over the nuts, and brush with melted butter.
- Cover with another 2-3 sheets of fillo dough.
- Spread another cup of the nut mixture.
- Repeat the multipe sheets of fillo dough, melted butter, fillo dough, nuts mixture steps until you use up all the ingredients, about 3 layers (You should have the top be fillo dough topped with melted butter.)
- Pre-heat oven to 350 degrees F.
- Bake the baklava for 40 minutes, or until golden brown.
- Allow to cool completely before cutting and serving.