Baklava is Turkish, possibly from a Mongolian root meaning “to wrap up or pile up”- Interesting!
What could be better than a classic homemade Baklava dessert made with layers of walnut and pistachios, flaky phyllo dough, and drizzled with spiced honey? You have to make this recipe!
There are three parts
Pastry – Find frozen phyllo dough in the freezer section of the grocery store.
Nut Mixture – Walnuts, pistachios, sugar cinnamon, and ground clove.
Honey Mix- Water, sugar, honey, and lemon juice, orange or orange blossom extract and whole cloves
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Baklava is a traditional dessert that is popular in many countries – Middle Eastern, Eastern Europe, and the Mediterranean region. It is believed to have originated in the imperial kitchens of the Ottoman Empire in present-day Turkey. The exact origins of baklava are unclear, but it is thought to have been made as far back as the 8th century B.C. during the Assyrian Empire.
The recipe for honey baklava spread to various countries along with the expansion of the Ottoman Empire, and it has evolved over time to incorporate different ingredients and variations. Today, baklava is made with layers of phyllo dough, nuts, and syrup, and it is enjoyed as a special treat during holidays and celebrations in many cultures. Other names for Baklava include Samousades, Zournadakia, Masourakia, and Croaks.
If you scan the most common Baklava recipes, you will see many small differences and modern twists- but Baklava goes back to ancient times- and was loved and perfected in many countries.
Easy Baklava Recipe
Thaw your Phyllo dough ahead of time. For best results let the phyllo sheets thaw in your refrigerator overnight, and take it put of the fridge at least 30 minutes before you start. Keep the Phyllo dough between two clean towels while you work- This keeps a little moisture in the dough and helps to keep the phyllo more pliable.
Rough Chop the Nuts. One of the wonderful parts of this recipe is the crunch and texture. You do not want nut dust!
Hot Baklava/ Cool Syrup. This is a trick to keep your Baklava from getting soggy. The hot pastry will properly absorb the cool honey syrup, and remain crispy. Be sure to make the syrup first.
Don’t skimp on the Melted Butter or honey mixture. The recipe needs the butter to keep the moisture in the phyllo, and the honey mixture holds the dessert together.
Cut before you Bake. Important! Use a sharp knife to cut the pastry pieces before you bake. Once the pastry is baked, your phyllo will be hard and brittle. Instead of beautiful diamond shaped cubes- you may end up with a mess-. Cut the pastry into diamond shapes- The recipe should yield 24 good-sized pieces.
Allow your Baklava flavors to seep in. Let the Baklava sit and cool completely before serving. You want all that delicious syrup to seep into your dessert. Baklava is even better the next day.
Storing your Baklava. Baklava is best kept covered and at room temperature up to a week. If you would like to freeze the Baklava dessert, use an airtight glass container. It’s a great idea to freeze in small batches, so you are not thawing all of the Baklava if it is not all needed. You can freeze baked Baklava for up to 3 months. Thaw frozen Baklava in the refrigerator overnight – or at room temperature 3 hours before serving.
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