Perfect Baklava | Sweet, Flaky Layers of Honey & Walnuts

Описание: Are you ready to make the BEST homemade Baklava ever? This classic Mediterranean dessert is made with buttery phyllo pastry, sweet honey, and a crunchy mix of nuts, sugar and cinnamon. It’s the ultimate treat over the holidays or any time of year. Whether you’re new to baking or a pro, this step-by-step recipe will help you create the most perfect flaky, golden Baklava every time. Ready to make this irresistible dessert?

BAKLAVA RECIPE

1 litre plus 125 ml (4 ½ cups) fresh walnut halves

150 g (2/3 cup) white sugar

7 ml (1 heaping tsp) ground cinnamon

454 g (1 lb) pkg frozen phyllo pastry sheets, thawed overnight in refrigerator

250 ml (1 cup) butter (not margarine), melted

Few pinches pumpkin pie spice (or mix of cinnamon, nutmeg, allspice, cloves and cardamom)

250 ml (1 cup) pure liquid honey

50 ml (1/4 cup) finely chopped pistachios (optional)

Preheat oven to 150 C (300 F).

Use food processor or sharp knife to finely chop walnuts. If using a food processor, use pulse function so you have a mix of fine and chunky nuts.

Tip chopped nuts into a bowl. Add sugar and cinnamon. Mix well.

Next, place butter in a large glass measuring cup and heat in the microwave at one-minute intervals until butter is completely melted.

Grease 33cm by 23cm (13 by 9 inch) baking dish with light brushing of melted butter.

Spread a slightly damp tea towel out on the countertop.

Unwrap pastry and carefully unroll. Place on damp towel. Take one full sheet of phyllo and lay it into the buttered baking dish, allowing excess to come up the sides of the dish and drape over the edge.

Lightly brush pastry with melted butter. Repeat this process with five more sheets of phyllo and melted butter. (If sheets tear, patch them together as best as you can. If the edges of the unused phyllo are drying out, keep the stack of phyllo covered with a slightly damp tea towel as you work.)

Next, dip out a heaping cupful of the chopped walnut mixture and scatter evenly over buttered phyllo.

Use a sharp knife to trim the remaining phyllo sheets so they fit perfectly into the baking dish. Lay one of the trimmed sheets over the walnuts, brush with butter and repeat with three or four more layers of phyllo and melted butter.

Scatter another heaping cupful of walnut mixture over pastry, followed by another five layers of phyllo and butter. Repeat twice more with remaining walnuts and phyllo.

Brush final layer of phyllo with any remaining melted butter.

Use a sharp knife to trim away excess phyllo that extends around the sides of the pan and then carefully cut a diamond pattern through the top layers. If any of the phyllo diamonds come loose, gently nudge them back into position.

Sprinkle pinches of pumpkin pie spice over everything.

Bake in preheated oven until the top is nicely crisp and golden brown, about an hour or until golden.

When the baklava nears the end of its baking time, heat the honey until it’s just barely boiling. (I like to do this in a glass measuring cup in the microwave.)

Remove baklava from oven and immediately spoon hot honey over top. Cool on a wire rack before cutting into squares.

Optional Garnish: Top each piece with chopped pistachios. Store in the pan or i an airtight container at room temperature for up to a week. Refrigeration is not necessary.

#baklava #baklavarecipe #phyllorecipes

Chapters

00:00 Intro to Baklava

00:29 Phyllo pastry and how to prepare it

01:02 Going over the remaining ingredients

02:06 Chop walnuts

03:31 Mixing the walnuts with sugar and cinnamon

04:28 Building the baklava with layers of phyllo, butter, and walnuts

10:40 Trim and score the baklava prior to baking

14:16 Bake the baklava

15:00 Heat honey and spoon over piping hot baklava

17:32 Cutting and tasting the baklava

19:27 Why my baklava stays crispy and never gets soggy

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