The best baklava recipe around
I have always wanted to try my hand at making this gorgeous Turkish dish and I’ve finally gotten around to it. This is the best baklava recipe around and I am so excited to be sharing it with you! Baklava originated in Turkey and ha since made its way around the globe. This dish is made up of many layers of phyllo pastry, which gives it its amazing crunch. It is then filled with an assortment of spiced nuts to really bring the flavour through. In order to get this amazing dessert to the finale, we use a sweet syrup drizzled all over once it’s baked.
If you are looking to try this recipe, I think it’s the best baklava recipe around and one that is really not that difficult to follow. I have added a few picture and a video to make it easy for you to follow and understand. I have to mention that baklava is a very sweet dessert. Therefore, I have reduced the amount of sugar as I am not big on overly sweet desserts. I hope you enjoy this recipe and please let me know if you have any questions!
Bon appetite,
Zorah
How to make the best baklava recipe around: A few tips…
- I like to use a fresh phyllo pastry to make that it is easy to separate and that it doesn’t break too much.
- Phyllo is a very thin pastry and for this recipe it needs to be separate individually. Therefore, I would like to add that there might be a few tears in the pastry while separating the layers. However, this is normal and should not stress you out.
- If there are a few tears, make sure they are on the edges, as you would need a full layer for the middle of your dish.
- I used a Le Creuset skillet for my recipe which is 26cm. Personally, this is the ideal size, if you opt for a larger dish, you will need more filling, so keep that in mind.
- Make sure you have a very sharp knife when cutting the layers, this happens before baking.
The Best Baklava Recipe Around
Course: SweetDifficulty: Difficult20
servings40
minutes1
hour10
minutesIngredients
750g Phyllo pastry
2 cups melted butter
1 1/2 cup Pistachios
1/2 cup walnuts
2 tsp. cinnamon powder
1 tsp. cardamom powder
1 tsp. nutmeg powder
1/2 tsp. star aniseed powder
Extra pistachios for decor
Sweet Syrup:
3/4 cup water
1 cup sugar
1/2 tsp. vanilla essence
1/2 tsp. almond essence
Directions
- Preheat your oven to 175C/350F
- Place all the nuts in a blender and blitz until some pieces are finely ground but there should be a few larger pieces as well.
- Combine the spices and mix into the nuts.
- Using a round skillet or rectangular dish, grease the base with melted butter.
- Gently pull apart the layers of the phyllo pastry so they are separated individually.
- Then place one layer of phyllo pastry at the base of the skillet, brush with melted butter and continue this way for 6 layers of phyllo pastry in total.
- Add a thing layer of nuts on top (the bulk of the nuts should be the last layer), and then continue adding another 6 layers of phyllo pastry. Making sure to butter in between each layer.
- Once you are done, cut the excess off the edges and turn the pastry into the dish neatly.
- The nuts should be exposed in the middle and the pastry should be around it. This part does not need to be done neatly.
- Cut 12 pieces of phyllo pastry to fit your dish and place another 10 layers of phyllo pastry on top to cover the nuts and to fit into the dish. make sure to butter each layer.
- Make sure the top layer is also buttered.
- Cut the baklava using a sharp knife.
- like to cut it into four quadrants and then cut diagonally.
- Bake in the oven for 50-60 minutes.
- Once the tops are golden brown, remove from the oven.
- Sweet Syrup
- Add the ingredients to a small saucepan, once it start to simmer and all the sugar is dissolved, remove from the heat.
- Once the baklava is out of the oven, drizzle the syrup all over the baklava.
- Top with ground pistachios and enjoy!
Recipe Video
Notes
- Cutting the baklava once the syrup is added may be difficult, so you can allow it to set for a few hours before cutting.
