Jkawe

Mediterranean

How to Make Baklava

If you ever had baklava around the holidays you probably know how delicious it is. Come see How to Make Baklava and impress all of your holiday guests. This recipe has been passed down through the generations in my family all the way from Lebanon.

  • Prep1 hr
  • Cook45 min
  • Total1 hr 45 min
  • Makes12 servings
  • Calories1139
How to Make Baklava

Method

  1. 1

    Preheat over at 350.

  2. 2

    Mix sugar, water and rosewater. Boil together and add lemon juice. Set aside.

  3. 3

    Mix ground nuts, sugar, cinnamon and rosewater and blend until finely chopped and mixed well in a food processor, set aside.

  4. 4

    Brush 14x18 inch baking tray with melted butter. Place pastry sheet (1 piece of fillo dough) on bottom of pan and brush with butter. Repeat until you have piled up half of the fillo dough, each one brushed with butter. Distribute the nut mixture.

  5. 5

    Add second half of fillo dough on top of nut mixture, brushing each sheet with butter.

  6. 6

    With a sharp knife, cut the uncooked tray in diamond shapes, starting lengthwise, about 1 1/2 inches wide, then cut diagonally about 1 1/2 inches.

  7. 7

    Place the pan in the middle rack of the oven and bake for 35-45 minutes (the baklava should be golden brown).

  8. 8

    Remove from oven and immediately pour syrup very slowly over the Baklava. Let cool, re-cut and put in small cupcake tins.

Notes

What type of knife should I use to cut the baklava? You want to cut the bakalva into diamonds/triangles before cooking. This prevents cracking and ensures the syrup penetrates evenly later.I suggest using a sharp knife not a serrated knife to cut the baklava. This helps to keep the pastry sheet from sticking. You also can wet your hands to help your hands from sticking to the bakalava. How do I prevent baklava from drying out? Keep the sheets covered with a damp cloth while working to prevent them from drying out. Storage Tips Make sure to let your baklava rest on the baking sheet for at least 4-6 hours but overnight is ideal to make sure the flavors meld together. When ready to take the baklava out of the baking sheet use a sharp knife again and remove them and put them into holiday muffin tins and then store them in holiday tins or an airtight container. Store baklava at room temperature in an airtight container for up to a week. Avoid refrigerating, as it can make the pastry lose its crispness.

Per serving

  • Carbs112 g
  • Protein12 g
  • Fat75 g
  • Fiber4 g

Also filed under

Mediterranean Desserts

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