Baklava
Baklava shop, Damascus, Syria - 1.jpg by Stobkcuf · CC BY 2.0
Baklava is a rich, sweet pastry that has delighted palates across the Mediterranean and Middle Eastern regions for centuries. Its flaky layers of phyllo dough, generously filled with chopped nuts and sweetened with honey, create a perfect harmony of crispiness and luscious sweetness. This iconic Greek dessert is a celebration of tradition and flavor, making it a perfect treat for holidays, special occasions, or a comforting end to any meal.
Originating from the ancient Ottoman Empire, baklava's precise roots are debated, but its popularity has spread worldwide, becoming a symbol of Greek culinary heritage. The name 'baklava' is thought to derive from the Turkish word 'bakla' (meaning 'to fill with nuts') or the Persian 'bāqlavā,' highlighting its diverse historical influences. Whether served at a family gathering or enjoyed as a festive gift, baklava remains a timeless favorite among dessert lovers.
Ingredients
- 1 package (16 oz) phyllo dough
- 2 cups mixed nuts (walnuts, almonds, pistachios), chopped
- 1 cup butter, melted
- 1 cup granulated sugar
- 1 cup honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Lemon zest (from 1 lemon)
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with some of the melted butter.
- 2
In a bowl, combine the chopped nuts, ground cinnamon, ground cloves (if using), and lemon zest. Set aside.
- 3
Unroll the phyllo dough and cover it with a damp towel to prevent drying out. Layer sheets in the prepared dish, brushing each sheet generously with melted butter before adding the next, until about 8 sheets are layered.
- 4
Sprinkle a thin layer of the nut mixture over the layered dough.
- 5
Continue layering sheets of phyllo, buttering each, and adding nut mixture in between, until all nuts are used. Finish with a final layer of approximately 8 remaining phyllo sheets, buttering each as you go.
- 6
Using a sharp knife, cut the assembled baklava into diamonds or squares.
- 7
Bake in the preheated oven for 50-60 minutes, or until the baklava is golden brown and crisp.
- 8
While baking, combine sugar, honey, vanilla extract, and 1/2 cup water in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and let cool slightly.
- 9
Once out of the oven, pour the warm honey syrup evenly over the hot baklava, ensuring all pieces are soaked.
- 10
Allow the baklava to cool completely before serving so the syrup can set and the layers become delectably sticky.