How To Make Best Baklava Recipe
Here you have the best baklava recipe and how to make it at home. It’s a dessert of layered crisp and golden filo pastry. It’s crispy, flaky, and tender.
What is the difference between Greek baklava and Arabic baklawa?
Greek baklava and Arabic baklawa both feature layers of phyllo dough and nuts, but they differ primarily in their preparation and flavors. Greek baklava typically uses walnuts, is flavored with cinnamon, and is drenched in a syrup made from honey and sugar, often with a hint of lemon. In contrast, Arabic baklawa often employs pistachios or almonds, includes diverse flavorings like rosewater, and may have a lighter syrup, sometimes made with just sugar and water. Despite these differences, both desserts are beloved for their rich, sweet taste and flaky texture.
what is baklawa/baklava?
Baklava (also spelled Baklawa) is a traditional Middle Eastern pastry dessert made from layers of phyllo dough, typically filled with walnuts, pistachios, or almonds, and sweetened with honey or sugar syrup. The layers of dough are carefully stacked and topped with chopped nuts, creating a crunchy and flaky texture, which is then drizzled with a sweet syrup, often flavored with rose water. This sweet and aromatic pastry is a beloved dessert in many Middle Eastern and Mediterranean countries, often served at special occasions and celebrations, and is also a popular treat in bakeries and cafes around the world.
the origin and history of baklawa/baklava:
Baklava, known for its flaky layers of filo pastry, nuts, and syrup, has a rich and complex history that spans several cultures and centuries including the Byzantine, Ottoman, and Arab civilizations. While its precise origin is contested, it is often attributed to the Byzantine Empire, where a similar dish called “Lacta” was made. The Ottomans further refined it, incorporating it into their culinary repertoire and spreading it through the Mediterranean and Middle Eastern regions. Today, baklava is enjoyed in various forms around the world, each country adding its local ingredients and twists, making it a beloved dessert across diverse culinary traditions.
What are the ingredients for the best baklava recipe?
-
filo pastry
-
ghee
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walnut
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sugar
-
cinnamon
-
rose water
Syrup
-
sugar
-
water
- lemon juice
How to make the best baklava recipe
SYRUP:
- Over high heat, add sugar and water. Stir for 1 minute and bring to a boil. Once boiling leave it to boil for 7-8 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. Set aside to cool completely.
FILLING MIXTURE (HASHWEH) for the best baklava recipe:
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Chop walnuts into small pieces. Add chopped walnuts to a bowl with sugar and rose water. Mix with hands until the mixture holds together but can still crumble.
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Brush the baking tray with ghee( very important to use ghee). Place 12 filo sheets into baking pan one at a time, brushing each sheet with ghee once it’s in the pan before adding the next (place filo sheet into pan, brush the top with ghee, place next phyllo sheet in a pan, ghee the top).
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Spray 2 teaspoons of sugar on the top of the pastry then add the hashweh( walnut mixture) and spray 2 teaspoons sugar on the top and then cover with another 12 layers of filo dough brushing each sheet with ghee. Tuck edges in using your fingers.
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Cut into the desired shape and cover with warm ghee.
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Place into a preheated oven of 175C lower than mid-shelf. Bake for 20 minutes and then turn the tray around. Bake for another 30-40 minutes.
- Once the baklava is baked, take it out of the oven and drain excess ghee immediately. Lightly coat in cold sugar syrup. Allow baklawa to completely cool at room temperature for at least 2-3 hours before re-cutting and serving.
Pro tips for best baklava recipe:
- Quality Ingredients: Use high-quality nuts and ghee/butter for the best flavor.
- Don’t Skip the Syrup: A well-balanced syrup enhances the baklava, so ensure it’s flavorful and properly cooled before adding.
- Layering: Take your time with layering phyllo; evenness results in a beautiful texture.
- Cut Before Baking: This helps the syrup penetrate and makes serving easier.
- The first 20 minutes are important when baking, as it’s when the layers are baking into each other. Don’t open the oven beforehand. After rotating the tray, check-in every 15 minutes. The last 10 minutes are crucial as the pastry will brown quickly.
- cold syrup: Pour the cold syrup onto hot baklava.
- cool: Allow baklawa to completely cool at room temperature for at least 2-3 hours before re-cutting and serving.
frequently asked questions
Here are some frequently asked questions about making the best baklava, along with detailed answers:
What type of nuts should I use in best baklava recipe?
Traditionally, walnuts and pistachios are popular choices. You can also use almonds or a combination of nuts. Make sure they are finely chopped for even distribution and texture.
What is phyllo dough and how do I work with best baklava recipe?
Phyllo dough is a paper-thin pastry important for baklava. Keep it covered with a damp cloth while working to prevent it from drying out. It’s crucial to layer it carefully and brush each layer with melted butter or oil for richness.
How much butter/ ghee should I use for the layers?
Use at least 1 to 1.5 cups of melted butter, depending on the size of your baklava. Brushing each layer generously will ensure a flaky and crisp texture.
What is the syrup made of?
A classic baklava syrup consists of sugar and water, along with lemon juice and optional honey or spices like cinnamon. Boil until the sugar dissolves, then let it cool before pouring it over hot baklava.
How thick should the layers of nuts be?
Aim for about 1/4 inch thickness of nut filling between phyllo layers. This ensures the baklava maintains its structure while providing a rich nutty flavor.
How long should I bake best baklava recipe?
Bake in a preheated oven at 175°C for about 45-60 minutes until golden brown. Keep an eye on it to ensure it doesn’t burn.
When do I add the syrup?
Pour the cooled syrup over the hot baklava as soon as it comes out of the oven. This helps the layers soak up the syrup, enhancing flavor and moisture.
How do I store baklava?
Store it in an airtight container at room temperature. It can last for up to a week. Refrigeration is not necessary but can prolong its freshness.
Can I make baklava ahead of time?
Yes, baklava can be made a day or two in advance. Just wait to add the syrup until it’s ready to be served for the best texture.
How To Make Best Baklava Recipe
Ingredients
- Filo pastry,
- 400 g ghee
FILLING MIXTURE ( HASHWEH)
- 350 g walnut
- 2 tablespon sugar
- 1 teaspoon cinnamon
- 2 tablespoon rose water
SYRUP
- 3 cups sugar
- 2¼ cups water
- 2 teaspoon lemon juice
Instructions
- Starting with making the syrup: Over high heat, add sugar and water. Stir for 1 minute and bring to a boil. Once boiling leave it to boil for 7-8 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. Set aside to cool.
- FILLING MIXTURE (HASHWEH): Chop walnuts into small pieces. Add chopped walnuts in a bowl then add sugar and rose water. Mix with hands until mixture holds together but can still crumble.
- Brush the baking tray with ghee( very important to use ghee). Place 12 filo sheets into baking pan one at a time, brushing each sheet with ghee once it’s in the pan before adding the next (place phyllo sheet into pan, brush the top with ghee, place next phyllo sheet in a pan, ghee the top)
- Spray 2 teaspoons of sugar on the top of the pastry then add the hashweh( walnut mixture) and spray 2 teaspoons sugar on the top and then cover with another 12 layers of filo dough brushing each sheet with ghee. Tuck edges in using your fingers.
- Cut into the desired shape and cover with warm ghee.
- Place into a preheated oven of 175C lower than mid-shelf. Bake for 20 minutes and then turn the tray around. Bake for another 30-40minutes.
- Once baklava is baked, take it out of the oven and drain excess ghee immediately. Lightly coat in cold sugar syrup. Allow baklawa to completely cool at room temperature for at least 2-3 hours before re-cutting and serving.
Notes
- You can add 2 teaspoons of rose water to the syrup if you would like.
- Pour the cold syrup onto hot baklava.
- leave the syrup to cool completely before pouring on baklava.