Name: Baklava Recipe: Flaky and Sweet
Prep time: 30 min
Cook time: 45 min
Total time: 315 min
Ingredients: Baklava:; 1 package (16 oz phyllo dough, thawed); 2 cups mixed nuts (walnuts, pistachios, almonds, chopped); 1 tsp ground cinnamon; 1/4 tsp ground cloves (optional); 1 cup unsalted butter (melted); Honey Syrup:; 1 cup granulated sugar; 1 cup water; 1/2 cup honey; 1 cinnamon stick; 1 tsp lemon juice; 1 tsp vanilla extract; Optional: Crushed pistachios (honey drizzle); Suggested Pairings: Fresh fruit (coffee)

Introduction

Table of Contents

Baklava is a classic, indulgent dessert, perfect for gatherings, holidays, or as a sweet treat. This flaky, nutty pastry, featuring layers of crisp phyllo dough filled with spiced nuts and soaked in a fragrant honey syrup, delivers rich, satisfying flavors in every bite. Presented on a white ceramic platter, garnished with crushed pistachios or a drizzle of honey, this Baklava offers a luxurious, inviting aesthetic that elevates any occasion. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing dessert that brings Middle Eastern-inspired warmth to any table.

Ingredients

For the Baklava:

1 package (16 oz) phyllo dough, thawed
2 cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
1 tsp ground cinnamon
1/4 tsp ground cloves (optional)
1 cup unsalted butter, melted

For the Honey Syrup:

1 cup granulated sugar
1 cup water
1/2 cup honey
1 cinnamon stick
1 tsp lemon juice
1 tsp vanilla extract

Serving:

Optional: Crushed pistachios, honey drizzle
Suggested Accompaniments: Fresh fruit, mint tea
Suggested Pairings: Coffee, rosewater lemonade
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: 8×8-inch or 9×9-inch baking dish, food processor, saucepan, pastry brush, sharp knife, measuring cups/spoons

Step-by-Step Process

Prepare Nuts: In a bowl, mix chopped nuts with cinnamon and cloves (if using). Set aside.
Make Honey Syrup: In a saucepan, combine sugar, water, honey, and cinnamon stick. Bring to a boil over medium heat, then reduce to a simmer for 10 minutes until slightly thickened. Remove from heat, stir in lemon juice and vanilla, and cool. Taste and adjust the sweetness with an additional 1 tbsp honey if desired for a balanced flavor. Remove cinnamon stick.
Assemble Baklava: Preheat oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish. Unroll phyllo dough, cover with a damp towel to prevent drying. Place 2 phyllo sheets in the dish, brush with melted butter. Repeat with 6 more sheets (4 layers total). Sprinkle 1/3 of the nut mixture evenly. Add 4 more phyllo sheets, brushing each with butter, then another 1/3 nuts. Repeat until all nuts are used, finishing with 8–10 phyllo sheets on top, each brushed with butter.
Cut and Bake: Using a sharp knife, cut baklava into diamonds or squares before baking. Bake for 40–45 minutes until golden and crisp.
Soak with Syrup: Remove from oven, immediately pour cooled syrup evenly over hot baklava. Let sit at least 4 hours (or overnight) to absorb syrup.
Serve: Transfer to a white ceramic platter, garnish with crushed pistachios or a honey drizzle. Serve with fresh fruit, mint tea, or coffee.

Tips for Better Baklava

Thaw phyllo dough in the fridge overnight to prevent tearing.
Taste the syrup before pouring to balance sweetness and tartness, as honey varies.
Keep phyllo covered with a damp towel while working to avoid drying out.
Brush butter generously but evenly for flaky, golden layers.
Use a white ceramic platter for a luxurious presentation, highlighting the golden pastry and vibrant garnishes.
Make ahead: Assemble and refrigerate unbaked baklava up to 24 hours; bake fresh.
Cut before baking for clean slices; a sharp knife prevents crumbling.
Enhance aesthetic: Present on a white ceramic platter with pistachios or honey for a rich, inviting look.

Variations and Customization

Gluten-Free Baklava: Use gluten-free phyllo dough if available or make a nut-based crust alternative.
Vegan Baklava: Replace butter with vegan butter or olive oil; use agave nectar instead of honey.
Spiced Baklava: Add 1/4 tsp ground cardamom or nutmeg to the nut mixture.
Nut-Free Baklava: Replace nuts with crushed gluten-free cookies or dried fruit.
Low-Sugar Baklava: Reduce sugar to 1/2 cup and honey to 1/4 cup in the syrup.
Pistachio Baklava: Use only pistachios for a classic variation.
Orange Blossom Baklava: Add 1 tsp orange blossom water to the syrup.
Chocolate Baklava: Sprinkle 1/4 cup mini chocolate chips with the nuts.

Storage and Serving Tips

Leftovers can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
Freeze baked baklava for up to 3 months; wrap tightly in foil, thaw at room temperature.
Serve at room temperature for the best flavor and texture.
Use leftovers as a topping for yogurt or ice cream.
Pair with fresh fruit or tea to complement the sweet, nutty flavor.
Presented on a white ceramic platter with vibrant garnishes for a luxurious, inviting charm.

Nutritional Information

Based on 24 servings (1 piece each):

Calories: 200 kcal
Total Fat: 12g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 100mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g
Vitamin A: 5% Daily Value
Vitamin C: 2% Daily Value
Calcium: 2% Daily Value
Iron: 6% Daily Value

Note: Values vary by brand. High in sugar; try the low-sugar version. Pair with fruit for balance.

Conclusion

This Baklava recipe offers a flaky, sweet dessert, perfect for any occasion, transforming simple ingredients into a Middle Eastern classic. Its layered preparation and luxurious presentation make it a favorite. The crisp phyllo and nutty syrup delight every bite. It’s sure to be a cherished recipe, loved for its rich, versatile appeal.