If you ever had baklava around the holidays you probably know how delicious it is. Come see How to Make Baklava and impress all of your holiday guests. This recipe has been passed down through the generations in my family all the way from Lebanon.
Traditional Baklava is a family favorite around the holidays. I am here to show you How to Make Baklava.
This Lebanese recipe takes a little time and effort, but it is so worth it! I grew up eating this at the holidays and the work you put into making it pays off.
My sister and Mom promised to teach me how to make this Lebanese traditional dessert over the holidays. It ended up being my sister and my Grandma that taught me–and it was so fun to make.
I have been wanting to learn how to make this for years & finally sat down and learned.
I have a feeling this will become a yearly tradition! Baklava has always been a must have at the holidays in our family but I could eat it any time during the year!
My Mom and sisters always make multiple batches for family, friends & co-workers. It is a HUGE hit! If you want instant friends–this is your answer! People love, love this stuff.
I am not saying it is healthy for you, but it is so delicious. We love to finish off a Lebanese meal of Meat Pies, Lebanese Green Beans, Fattoush and Hummus with Baklava.
You will need a nice space to make baklava. Make sure to put something down on the table that you don’t care if it gets dirty. The butter tends to splash and stain things. You will also need a big pastry brush, fillo dough and a baking sheet.
The size of the baking sheets depends on the length of phyllo dough that you buy. Some is smaller and some larger–so use whatever sheet fits it. A little bit of hard work and this is your final product!
Ingredients You’ll Need:
- Phyllo Dough {Fillo Dough}: The phyllo dough is what creates the layers in the baklava. I get mine from a Middle Eastern bakery near my house. I try to buy the 18-20 sheets per pound.
- Butter: Try to use unsalted butter to control the salt. You will need to melt the butter. The recipe uses 1 1/2 pounds.
For the Syrup:
- Sugar: This recipe uses white sugar.
- Rosewater: The rosewater is what adds that flavor you might be familiar with in baklava. Rosewater is a fragrant liquid made by distilling rose petals with water. It has a delicate floral aroma and taste and is often used in cooking.
- Lemon: Lemon juice is used in the syrup to add sweetness. Make sure none of the seeds get into the lemon juice. I suggest fresh lemon juice but if you only have bottled lemon juice that is fine as well.
For the filling:
- Walnuts: For the filling walnuts are ground in a food processor until a fine mixture. You also can chop by hand but you will need to make sure to finely ground the walnuts.
- Sugar: White sugar is also used in the filling to sweeten it.
- Cinnamon: The cinnamon adds a warm flavor to the filling.
- Rosewater: Once again rosewater is added to the filling for that floral flavor.
How to Make Baklava
Step 1: Create the Syrup: Preheat the oven to 350 degrees F. Mix the sugar, water and rosewater. Boil together and add lemon juice. Set aside.
Step 2: Create the Filling: Mix ground nuts, sugar, cinnamon and rosewater together in food processor, set aside.
Step 3: Brush the Pastry Sheets with Butter: Brush 14×18 inch baking tray with melted butter. Place pastry sheet (1 piece of fillo dough) on bottom of pan and brush with butter. Repeat until you have piled up half of the fillo dough, each one brushed with butter. Distribute the nut mixture.
Add second half of fillo dough on top of nut mixture, brushing each sheet with butter.
Step 4: Cut Baklava: With a sharp knife, cut the uncooked tray in diamond shapes, starting lengthwise, about 1 1/2 inches wide, then cut diagonally about 1 1/2 inches. I cut them small enough to fit in muffin tins.
Step 5: Bake the Baklava: Place the pan in the middle rack of the oven and bake for 35-45 minutes (the baklava should be golden brown).
Remove from oven and immediately pour syrup very slowly over the Baklava. Let cool completely, re-cut and put in small cupcake or muffin tins.
Recipe FAQ
For baklava, you need phyllo dough (filo dough) which is a thin, flaky pastry commonly used in Middle Eastern, Greek, and Balkan cuisine. When selecting phyllo dough you want to choose thin phyllo sheets that are labeled as “traditional.” Typically it comes in 9 x 14 sheets or larger. Ideally if you can buy phyllo that fits your baking sheet that is ideal otherwise you can cut the dough to fit.
If you are using frozen dough you will want to thaw the dough in the refrigerator overnight before using it, and keep it covered with a damp cloth while assembling the baklava to prevent it from drying out.
You want to cut the bakalva into diamonds/triangles before cooking. This prevents cracking and ensures the syrup penetrates evenly later.I suggest using a sharp knife not a serrated knife to cut the baklava. This helps to keep the pastry sheet from sticking. You also can wet your hands to help your hands from sticking to the bakalava.
Keep the sheets covered with a damp cloth while working to prevent them from drying out.
It is important to prepare before making baklava so the dough doesn’t dry out while you are making it. Make the filling, syrup and melt the butter before you start. a
Pour cold syrup over hot baklava or vice versa. This contrast prevents the baklava from becoming soggy and ensures the syrup is absorbed properly into the baklava pieces.
Storage Tips
Make sure to let your baklava rest on the baking sheet for at least 4-6 hours but overnight is ideal to make sure the flavors meld together.
When ready to take the baklava out of the baking sheet use a sharp knife again and remove them and put them into holiday muffin tins and then store them in holiday tins or an airtight container.
Store baklava at room temperature in an airtight container for up to a week. Avoid refrigerating, as it can make the pastry lose its crispness.
How to Make Baklava.
Ingredients
- 2 pounds fillo dough,, 18-20 sheets per lb.
- 1 1/2 pounds unsalted butter,, melted
For the Syrup:
- 3 cups sugar
- 1 1/2 cups water
- 1 teaspoon rosewater
- 1 lemon,, juiced
For the filling:
- 1 pound ground walnuts
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon rosewater
Instructions
- Preheat over at 350.
- Mix sugar, water and rosewater. Boil together and add lemon juice. Set aside.
- Mix ground nuts, sugar, cinnamon and rosewater together in food processor, set aside.
- Brush 14×18 inch baking tray with melted butter. Place pastry sheet (1 piece of fillo dough) on bottom of pan and brush with butter. Repeat until you have piled up half of the fillo dough, each one brushed with butter. Distribute the nut mixture.
- Add second half of fillo dough on top of nut mixture, brushing each sheet with butter.
- With a sharp knife, cut the uncooked tray in diamond shapes, starting lengthwise, about 1 1/2 inches wide, then cut diagonally about 1 1/2 inches.
- Place the pan in the middle rack of the oven and bake for 35-45 minutes (the baklava should be golden brown).
- Remove from oven and immediately pour syrup very slowly over the Baklava. Let cool, re-cut and put in small cupcake tins.
Baklava is a wonderful delicacy a very popular dessert. Looks good your baklava, I believe that it is very tasty, beautiful..
Ohhhh my goodness. Jon and his mom LOVE baklava. I’m going to have to save this recipe for a rainy day and treat them. 🙂
Leah recently posted..DIY Glittered Candles
Good! I hope you get to make it sometime soon and they love it. Let me know if you have questions as sometimes it can be confusing.
Did you make the fill pastry or is it store bought?
Because making it takes a lot if work ! Just wanted to know..,thanks!
I bought the fillo dough at the store–they sell all kinds of brands. It is funny because my Grandma said that her Mom used to make her own fillo dough and it took forever, but that is how they did it growing up. Even my Grandma buys it from the store now! 🙂 If you look at one of the pictures on this post you will see the brand that we used, but any brand will do!
I love baklava and I have to plan ahead who I’m going to give it to once I’ve had a few pieces or I’d eat the entire tray I don’t have a big pastry brush like that though. That’s going on my birthday wish list. 🙂 This looks SO good!
Maureen | Orgasmic Chef recently posted..Noosa
I don’t have my own big pastry brush either-now that I know how to make it I need one. My sister got hers online! This stuff is dangerous–I always end up eating more than planned.
I have not prepared baklava in a long time. Yours looks & sounds absolutely delicious!
I hope you don’t mind if I reblog your link on my reblog tastings page?
petit4chocolatier recently posted..Dark Espresso Roast Coffee Chocolate Cupcakes with a Silky Smooth Promise
It is one of our family favorites. It does take some time to make but in the end it is so worth it. If you ever make it and have questions let me know!