❤️ Why You’ll Love Baklava
Easy Prep: Baklava only takes 30 minutes to prep Delicious: Seriously, everything about this recipe is to die for. You’ll love the combo of nuts and sweet honey syrup Impressive: Baklava will impress everyone at the table. It’s gorgeous and tasty
🍲 Ingredients
Phyllo Pastry – Also known as filo, phyllo is used for making pastries like baklava in Middle Eastern and Balkan cuisines. The pastry is often found in the freezer section with puff pastry and pie pastry. What makes baklava so magical is all the thin, crunchy layers of phyllo. Walnuts – Walnuts are rich in nutrients, they’re a healthy source of fat, and can help with both your gut and heart health. In this baklava recipe, they add a beautiful crunch to the filling
👩🍳 How to Make Baklava
Make the filling
Assemble the baklava
🪄 Tips and Tricks
Nuts: If you don’t have or want walnuts, you can use other nuts like pecans, almonds, and/or pistachios Honey Syrup: Prepare the honey syrup up to one day ahead and store it at room temperature in a mason jar or container Phyllo: Working with phyllo can come with its challenges as it can dry out quickly making it hard to work with. To avoid this, make sure that once out of the package, you place it between two damp kitchen towels to give the dough moisture
🗒 Variations
There are so many variations of baklava that vary depending on the region. For example, in Greece, walnuts are most commonly used over other nuts and often contain cinnamon. In Iran, you’ll find a baklava with cardamom in the filling, in other regions, pistachios are commonly used. All are beautiful options but this baklava recipe is how this Greek gal makes it.
🗒 Best served with
No Churn Vanilla Ice Cream Easy Fresh Fruit Salad Barista Oat Milk (used in hot coffee or tea)
👝 How to Store Leftovers
You can store baklava in an airtight container at room temperature for up to 3 days. You can also freeze cooked (and cooled) baklava for up to four months.
🤔 Common Questions
