How to Make Baklava - Give Recipe (2024)

Baklava, a beloved sweet from the Middle Eastern and Mediterranean cuisines, has many delicious variations. These differences can come from the types of nuts used, the spices added, the composition of the syrup, and even the shape of the final baklava dessert.

If you like baklava, check out our best filo dough recipes too!

Can You Make Baklava At Home?

Yes, you can definitely make baklava at home!

With some patience and the right ingredients, like phyllo dough, nuts, and syrup, you can create this delicious dessert in your own kitchen.

The process involves layering thin sheets of phyllo dough, adding a filling of chopped nuts, and drizzling it with a sweet syrup.

While it might seem challenging at first, it's quite doable and the result is definitely worth the effort. Plus, there's nothing quite like the taste of homemade baklava!

Today, we are going to share theingredients for baklavaandhow to make baklava at home. We'll start with the basic steps, then we'll explore different fillings and syrups you can use. We'll also share our handy tips for the best result.

Why You Will Like This Recipe

If you're a fan of sweet treats, you're going to love our homemade baklava recipe. Here's why:

1. Make Ahead:You can make it ahead of time. It even tastes better after it sits for a day or two, making it perfect for parties or special occasions when you want to prepare things in advance.
2. Straightforward:While baklava might seem complicated because of all those layers, our recipe is really simple to follow. We break down each step and share the tips so you can easily create this traditional dessert at home.
3. Customizable:You can customize it. Choose your favorite nuts for the filling and adjust the sweetness by using more or less syrup.
4. Delicious:Most importantly, our easy phyllo dough baklava recipe is absolutely delicious! It's sweet, crispy, and full of nutty flavor.

What Is Authentic Baklava Made Of?

It is made of three main parts: phyllo dough (filo dough), a nut mixture, and a sweet syrup.

1. Phyllo Dough:This is a very thin dough that can be bought from a store, but you can also make it at home. It's like a paper-thin sheet that is layered to make the baklava.
2. Nut Mixture:The nut mixture that goes between the layers of phyllo dough can be made from different kinds of nuts. Usually, people use pistachios, walnuts, or almonds. These nuts are chopped up into small pieces.
3. Sweet Syrup:After the baklava pastry is baked, a sweet syrup is poured over it. This syrup is usually made from sugar, water, and a slice of lemon or a tablespoon of lemon juice. This is a very similar syrup used in several otherTurkish dessertslikeravaniandkuneffe.

So, in simple words, authentic baklava is made by layering thin sheets of dough with a mixture of chopped nuts, baking it until it's golden and crispy, and then pouring a sweet syrup over it. The result is a delicious treat with a sweet, nutty taste and a crispy, sticky texture.

Alternative Add-Ins

There are several creative add-ins that you can use to customize your baklava. Here are a few alternatives:

1. Chocolate:Melted chocolate can be drizzled on top of the baked baklava for a decadent touch.
2. Coconut:Shredded or flaked coconut can be mixed into the nut filling, giving the baklava a tropical twist.
3. Rose Water:This is usually added to the syrup. It gives the baklava a subtle, floral aroma which can be very pleasant.
4. Orange Blossom Water:Similar to rose water, orange blossom water is usually added to the syrup and gives a sweet, citrusy floral note to the baklava.
5. Cardamom:This spice can be mixed into the nut filling. It has a sweet, spicy flavor that complements the other flavors of baklava well.

Greek Baklava vs Turkish Baklava

Greek baklava andTurkish baklavaare two delicious versions of the same dessert. They are similar, but have a few differences:

1. The Syrup:One big difference is the syrup that's poured over the baklava after baking. Greek baklava uses a honey-based syrup, which makes it taste a bit sweet and gives it a distinct honey flavor. It might also be flavored with a cinnamon stick. On the other hand, Turkish baklava uses a syrup made from sugar and water with a little slice of lemon.
2. The Nuts:The type of nuts used in the filling can also be different. Greek baklava often uses walnuts or almonds, while Turkish baklava usually uses pistachios or a mixture of walnuts and pistachios.
3. The Layers:Turkish baklava tends to have more layers of phyllo dough, which can make it a bit lighter and flakier than the Greek version.

Both versions are very tasty, and the best one really depends on your personal preference. Whether you like the sweet honey flavor of Greek baklava, or the lighter, flaky texture of Turkish baklava, both are worth a try!

What Are The Best Nuts In Baklava?

When making baklava recipe from scratch, you can use a few different kinds of nuts. Here are the most popular choices:

1. Pistachios:These are often used in Turkish baklava. They give a unique flavor and a bright green color that looks really nice.
2. Walnuts:A lot of people use walnuts, especially in Greek baklava. They have a strong, slightly bitter taste that works well with the sweet syrup.
3. Almonds:Almonds are another good option. They are a bit milder and sweeter than walnuts.
4. Hazelnuts:These nuts are not as commonly used, but they also make a tasty baklava. They have a rich, slightly sweet flavor.

Remember, you can also mix these nuts together.

You might also be wondering, "Can I use peanuts in baklava?"

While peanuts aren't traditionally used in baklava, you can use them if you want to try something different. So, while you might create a tasty dessert with peanuts, it would be a different twist rather than a classic baklava dessert recipe.

How To Prepare Phyllo Sheets

Preparing phyllo dough sheets for baklava is a simple task, and here's how you do it:

1. Thaw the Phyllo Dough:Let the package sit in the fridge for about 24 hours. Then, leave it at room temperature for about 1 hour before you want to use it. This makes it easier to handle.
2. Trim the Sheets:The size of your phyllo dough sheets might be bigger than your baking dish. If that's the case, you'll need to trim them. If you're using a round baking pan, you can put the pan on top of a stack of phyllo sheets and cut around it with a sharp knife. For a rectangular pan, just measure the length and width of your pan and cut the sheets to those dimensions.
3. Keep It Moist:Phyllo dough can dry out quickly, so it's important to keep it covered with a damp towel while you're working.

How To Make It

Making baklava with honey is a simple process that involves a few steps:

1. Prepare the syrup:Mix sugar, water, honey, cinnamon stick and a slice of lemon in a pot. Heat it until the sugar melts, then let it cool down.
2. Prepare the filling:Chop your chosen nuts into small pieces. You can use your food processor for this. Make sure that the nuts don't get too fine. Leave them a bit chunky.
3. Layer the phyllo pastry:Brush a baking pan with melted butter. Put a sheet of phyllo dough in the pan, then brush it with butter. Repeat this until you have a stack of 6 buttered sheets. Make sure not to use too much butter, brush the sheets just lightly.
4. Add the filling:Sprinkle some of the chopped nuts over the phyllo sheets.
5. Repeat the layers:Add another five layers of buttered phyllo, then more nuts. Do this until all your ingredients are used up.
6. Bake:Put the baklava in the oven and bake it until it's golden brown.
7. Add the syrup:After you take the baklava out of the oven, pour the cooled syrup over it.
8. Let it sit:Leave the baklava to soak up the syrup for a few hours, or even better, overnight.
9. Serve:Cut your baklava into pieces and serve. Enjoy the sweet, nutty, crispy deliciousness!

Expert Tips

Here are some easy tips to help you make the best baklava recipe:

1. Thaw your phyllo dough right:Take it out of the freezer and put it in the fridge the night before you want to make baklava pastry.
2. Keep your phyllo dough covered:It can dry out fast, so keep it under a damp kitchen towel.
3. Butter the phyllo sheets well:This helps make the baklava crispy.
4. Cut your baklava before baking:It's easier to cut into pieces before it's cooked and crispy.
5. Pour cool syrup on hot baklava or hot syrup on cool baklava:This helps the syrup soak in better.
6. Give it time to soak:After pouring the syrup, let your baklava sit for a few hours or even overnight. This gives it time to soak up the syrup and become even tastier.

Vegan Variation

Homemade baklava can definitely be made vegan-friendly with a few simple tweaks to the traditional recipe. Here's how:

1. Substitute for Butter:Traditional baklava recipes often use butter to add richness and help make the phyllo dough crispy. In a vegan baklava recipe, you can easily substitute the butter with a plant-based alternative. One of the best choices is coconut oil because of its similar consistency to butter. Alternatively, you can use a vegan butter or a neutral tasting oil like sunflower oil.
2. Syrup Sweetener:Honey is often used in baklava syrup but is not vegan. So, you can make a syrup using granulated sugar, water, and lemon juice instead.

Can I Make Baklava Dough At Home?

Absolutely, you can make your own baklava dough, also known as phyllo dough, at home!

You'll need basic ingredients like flour, water, vinegar, oil, and an optional egg to make the dough.

Making traditional baklava dough involves flattening dough balls into small circles, stacking them with cornstarch sprinkled in between, and rolling them out until they double in size.

After a round of separating and stacking again with more cornstarch, they are rolled out to paper-thin circles.

Finally, they are separated, covered, and ready to use immediately. This method requires time and practice but is rewarding for homemade baklava.

Making your own phyllo dough at home isn't too difficult, but it does take a bit of time and practice. Remember, patience is key and the more you do it, the better you'll get!

Storing

After it's cooled and soaked in the syrup, place your homemade baklava in an airtight container at room temperature. Youdon't need to refrigerateit; cold can make it less crispy.

Properly stored, it can lastup to 2 weeks. If you want to keep it longer, freeze it in a well-wrapped, freezer-safe container and thaw at room temperature when ready to enjoy.

Serving Suggestions

Here are the most popular ways of serving baklava:

With Tea or Coffee:Baklava is traditionally served withTurkish teaorTurkish coffee. The slight bitterness of the tea or coffee complements the sweetness of baklava beautifully.

With Ice Cream or Whipped Cream:For an extra indulgent dessert, serve baklava with a side ofTurkish ice creamor a dollop of clotted cream (kaymak). The cool, creamy textures can balance out the rich, crispy layers of the baklava.

With a Sprinkle of Extra Nuts or a Drizzle of Syrup:Just before serving, you could sprinkle some finely chopped nuts on top for extra crunch, or drizzle a little extra syrup or honey over the top for added sweetness.

As Part of a Platter:Baklava makes a great addition to a platter, especially if you're serving a Middle Eastern or Mediterranean meal. It can be served along withyaprak sarmaorbiber dolma.

Did you know there's a special trick to enjoy baklava even more?

People who really know their baklava say this: the bottom part is the sweetest. So, here's what you do. Pick up the baklava with two fingers, flip it so the bottom part is now on top, and then eat it. You'll taste the sweet flavors even better this way!

Why is my baklava soggy?

This can happen if the syrup is not properly absorbed. Make sure to pour cold syrup on hot baklava or hot syrup on cool baklava to help it soak in better.

Why is my phyllo dough tearing?

Phyllo dough can dry out quickly, so it's important to keep it covered with a damp kitchen towel when you're not using it.

Can I use different types of sweeteners for the syrup?

Yes, some people use agave syrup, maple syrup or brown sugar for a different flavor.

Do I need to use butter? Can I use oil instead?

While butter is traditional and gives a rich flavor, you can use oil as a vegan alternative. Just make sure to use a neutral oil that won't overpower the taste of the nuts and syrup.

Other Turkish Desserts

• Kadayif Dessert
• Lokum
• Ashure
• Şekerpare

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• Author:
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 20 1x
• Category: Dessert
• Method: Baking
• Cuisine: Turkish

Instructions

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 307
• Sugar: 17.4 g
• Sodium: 139.8 mg
• Fat: 18.1 g
• Carbohydrates: 34.1 g
• Protein: 4.4 g
• Cholesterol: 18.2 mg