Oh, Baklava… where do I even begin? I remember the first time I had this flaky, nutty, and oh-so-sweet treat. It was love at first bite! And now, I’m excited to share this recipe with you—perfect for Christmas, Hanukkah, or really any time you need a show-stopping dessert to impress. Yes, it can be a bit tricky (I’m not going to sugarcoat it—or maybe I am?), but once you get the hang of that filo dough, you’ll find it’s well worth the buttery, flaky layers you end up with.
So, whether you’re new to Baklava or it’s an old favorite, roll up your sleeves, grab some filo, and let’s dive right into this sticky-sweet goodness!
How to Make Baklava
Ingredients
For the Syrup
- 1 cup granulated sugar
- 1/2 cup honey
- 3/4 cup water
- 2 tablespoons lemon juice (fresh is best!)
For the Baklava
- 4 cups walnuts (about 1 pound), finely chopped – use a food processor if you have one!
- 1 teaspoon ground cinnamon
- 1 package filo dough, trimmed to fit your baking pan (about 15 x 10 inches; your dough will likely be around 17 x 13 inches—trim accordingly)
- 1 cup (2 sticks) unsalted butter, melted – and be ready to melt a bit more if you need to
- A damp towel – trust me, you’ll need this to keep your filo from drying out!
Instructions
Step 1: Make the Syrup
The syrup is what makes Baklava so deliciously sticky, so we need to make this first and let it cool down before we pour it over the finished pastry. It’s essentially a honey-lemon simple syrup.
- In a medium saucepan, combine the sugar, honey, water, and lemon juice.
- Bring it to a boil over medium-high heat. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 4 minutes.
- Set it aside to cool completely. Trust me, you’ll want this nice and cool when your Baklava is hot out of the oven! (source: Ineskohl.info)
Step 2: Prep the Filling
While your syrup is cooling, let’s get those walnuts ready. I use a food processor for ease, but you can chop them by hand if that’s your thing.
- Pulse the walnuts about 10 times until they’re finely chopped. You want small bits, but not walnut dust—there should be some texture.
- Mix the walnuts with the cinnamon in a bowl and set it aside. This is your filling, and it smells absolutely incredible.
Step 3: Prepping the Filo Dough (and Don’t Panic!)
Now, filo can be intimidating, but once you get into a rhythm, it’s actually quite relaxing. Keep a damp (not wet!) towel over the filo sheets you aren’t using, as they dry out fast.
- Generously butter a 15 x 10 inch baking pan. Really go for it—you want all those crispy layers to have that buttery goodness.
- Trim the filo dough to fit the pan, and keep the trimmed sheets covered under your damp towel.
Step 4: Layer the Filo and Filling
This is where the magic happens! You’re going to create layers of filo and walnuts, brushing each filo layer with melted butter. Don’t skimp on the butter—it’s what makes Baklava so delicious.
- Lay down a single sheet of filo dough in your buttered pan. Brush it with melted butter. Repeat until you’ve got 10 layers of filo.
- Sprinkle on a layer of the walnut-cinnamon mixture, spreading it evenly.
- Now, add 5 more layers of filo, buttering each one, then another layer of walnuts. Repeat this process until you’ve used up all the filling (I usually have two layers of walnuts).
- Finally, top with another 10 layers of filo, buttering each layer as you go.
Pro Tip: Don’t be afraid to really butter those layers! If you run out of butter, just melt some more. (I actually ended up using about two more sticks because, well… butter.)
Step 5: Cut and Bake
Here’s where it all comes together—and it looks so impressive when it’s done.
- Preheat your oven to 325°F (165°C).
- Using a sharp knife, carefully cut the baklava into diagonal pieces. You can start from one corner and cut straight down, or make diamond shapes—it’s up to you! The key is to cut through all the layers.
- Pop the baklava into the oven and bake for about 1 hour and 15 minutes, or until it’s golden brown and crispy on top.
Step 6: Pour the Syrup and Let it Rest
The hardest part? Waiting. But trust me, the wait is worth it.
- As soon as you pull the baklava out of the oven, pour the cooled syrup evenly over the hot pastry. You’ll hear that glorious sizzle—it’s music to your ears!
- Let the baklava come to room temperature, uncovered, for about 4 to 6 hours (or overnight, if you have the patience) so the syrup can soak in. The longer it rests, the better it tastes.
And there you have it—a beautiful, golden pan of homemade baklava. Yes, it’s a bit of a project, but it’s the kind of treat that makes you close your eyes and savor every bite. And seriously, once you see the smiles on everyone’s faces when they try it, you’ll know it was all worth it.
Tips for Perfect Baklava
- Don’t Let the Filo Dry Out: Keep that damp towel handy and cover the sheets you aren’t using.
- Keep It Buttery: Be generous with the melted butter. It’s what gives baklava that rich flavor and those crispy layers.
- Cut Before Baking: Always slice your baklava into pieces before baking—it makes serving so much easier later on.
So grab a cup of coffee or tea, serve yourself a piece of that flaky, nutty, honey-soaked goodness, and enjoy! And don’t be surprised when people ask you to make it again (and again) for every holiday from now on.
Happy baking and happy holidays!
