Homemade Baklava Recipe

I’ve always been stoked when im in the kitchen whipping up this baklava because it’s a fun mix of buttery phyllo, crunchy walnuts speckled with cinnamon and a quirky lemon-honey syrup that totally transforms my mood even if i mess up a layer or two.

I think making homemade Baklava is great. I layer thawed phyllo dough with melted unsalted butter and chopped walnuts mixed with ground cinnamon.

Then i pour a syrup of granulated sugar, water, honey and lemon juice over it. The nuts deliver essential fats and fiber along with antioxidants i like.

Ingredients

• Phyllo dough gives carbs and a light, flaky texture to baklava.
• Unsalted butter adds rich flavor and helps hold the layers together.
• Chopped walnuts (or pistachios) offer protein, fibre, and a crunchy bite.
• Cinnamon brings a warm, aromatic spice that enhances the dish’s flavor.
• Sugar in the syrup delivers sweetness and simple carbohydrates.
• Water helps dissolve sugar and create that sticky syrup consistency.
• Honey adds natural sweetness and a thick, smooth texture.
• Lemon juice gives a tangy kick, balancing all the sweet flavors.

Ingredient Quantities

• 16 oz phyllo dough, thawed
• 1 cup unsalted butter, melted
• 2 cups finely chopped walnuts (or a mix with pistachios if youd like)
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar (for the syrup)
• 1 cup water (for the syrup)
• 1/2 cup honey (for the syrup)
• Juice of 1 lemon (for the syrup)

How to Make this

1. Preheat your oven to 350°F and lightly butter a baking dish.

2. Unroll your phyllo dough and cover the unused sheets with a damp towel so they dont dry out.

3. Place one sheet of phyllo in the dish and brush it with melted butter, then lay another sheet on top and repeat until you have a base of about 3-4 sheets.

4. Mix the chopped walnuts and ground cinnamon in a bowl and sprinkle a layer over the buttered phyllo.

5. Place another phyllo sheet over the nuts, brush with more butter, and add a few more layers of phyllo on top, repeating the nut layering every 3-4 sheets until you run out of the nut mixture.

6. Finally top the baklava with about 5 layers of phyllo, each brushed generously with butter.

7. With a sharp knife, cut the assembled baklava into squares or diamond shapes before baking.

8. Bake in the preheated oven for about 45 minutes or until the top is golden and crisp.

9. While its baking, make the syrup by combining 1 cup of sugar, 1 cup of water, 1/2 cup of honey and the juice of 1 lemon in a saucepan; bring to a boil then simmer for about 10 minutes.

10. When you take the baklava out of the oven, immediately pour the hot syrup evenly over it and let it cool completely before serving.

Equipment Needed

1. Oven – Needed for preheating to 350°F
2. Baking dish – For assembling and baking the baklava (lightly buttered)
3. Pastry brush – To evenly brush each phyllo sheet with melted butter
4. Damp kitchen towel – To cover and keep the unused phyllo dough from drying out
5. Mixing bowl – For combining the finely chopped walnuts and ground cinnamon
6. Sharp knife – To cut the layered baklava into squares or diamond shapes before baking
7. Saucepan – For boiling and simmering the syrup ingredients
8. Measuring cups and spoons – To accurately measure ingredients like sugar, water, honey and lemon juice
9. Stove – Required for cooking the syrup in the saucepan

FAQ

• Q: How long should I bake my baklava?
  A: Bake it at 350°F for about 45-50 minutes until it’s golden brown. Keep an eye on it coz ovens can vary a bit.
• Q: Can I mix different nuts in this recipe?
  A: Sure can! You can mix walnuts with pistachios or even use all pistachios if you prefer a different flavor.
• Q: Do I have to thaw the phyllo dough completely?
  A: Yup, make sure its fully thawed before you start so it doesn’t tear easily while you’re layering.
• Q: How do I store leftover baklava?
  A: Just keep it in an airtight container at room temp for a few days, or in the fridge if it’s really humid where you live.
• Q: Can the syrup be made in advance?
  A: Yep, you can make the syrup ahead of time and let it cool to room temp before drizzling it over the fresh baklava.

Homemade Baklava Recipe Substitutions and Variations

• If you can’t get phyllo dough, you can try using puff pastry instead. It doesn’t have the same flaky texture but works in a pinch.
• You could swap the unsalted butter with ghee or even coconut oil. Both will bring their own unique flavor to your baklava.
• If walnuts aren’t available, go for pistachios or a mix of almonds and pecans. It changes the flavor a bit but it’s still super tasty.
• Instead of ground cinnamon, you can use a little nutmeg or cardamom. It gives a slightly different spice twist that some people really like.
• For the honey in the syrup, try using agave nectar or maple syrup if you’re looking for a slightly different sweetness. It might alter the traditional taste, but it can be a fun experiment.

Pro Tips

1. When you’re working with the phyllo dough, try to be really quick to cover the unused sheets with a damp towel so they dont dry out too much. This helps keep them flexible and easier to layer when you’re doing the butter brushin.

2. Mix your walnuts with the cinnamon well before you start layering. It might sound simple, but it really helps distribute the flavor evenly through the baklava, plus if you wanna switch it up, throw in some pistachios for a different crunch.

3. Before you pop it in the oven, make sure to cut the baklava into your desired shapes. It might be a bit messier than cutting it after its baked, but trust me, cutting it now means the syrup soaks up better and each piece gets a nice coating.

4. When you’re making the syrup, pay close attention to the boil and simmer times. Overcooking it too long can make it too thick, so once it simmers for about 10 minutes, you should be good to go. This will help balance the sweetness so the baklava won’t be overly sugary.