Baklava Recipe (How to make baklava at home)

 Baklava Recipe  (How to make baklava at home)

Baklava is an ottoman dessert. In this post we are sharing how to make baklava at home. Baklava is a pastry dessert, basically a layered pastry which is filled with nuts and the sweetness of it is given by honey and syrup. 

Baklava: A Sweet dessert in Layers.

Baklava, the exquisite dessert that tempts your taste buds with layers of buttery philo dough, crunchy nuts, and sweet syrup, is like a treasure chest of flavors waiting to be unlocked. While it might seem like a complex confection, making baklava can be both easy and incredibly rewarding. In this journey, we will demystify the art of baklava-making, infusing it with a unique twist, and keeping things as simple as a breeze.

To make this mouth-watering dessert you required the following simple ingredients and follow these simple steps.

Ingredients:

For the Baklava:

- 1 package (16 ounces) of phyllo dough, thawed

- 2 cups of mixed nuts (walnuts, pistachios, and almonds), finely chopped

- 1 cup of melted unsalted butter

- 1 teaspoon of ground cinnamon

- 1/2 teaspoon of ground cloves

- 1 cup of granulated sugar

For the Syrup:

- 1 cup of granulated sugar

- 1/2 cup of water

- 1/2 cup of honey

- 1 cinnamon stick

- Zest strips from 1 lemon and 1 orange

- 1 teaspoon of vanilla extract

STEPS TO MAKE BAKLAVA:

Taming the Nuts:

1. First, let's get friendly with your nuts. Mix and match walnuts, pistachios, and almonds. Chop them finely, but don't stress about perfection. Irregular textures add charm to your baklava.

Philo Dough Dance:

2. Phyllo dough can be as delicate as a butterfly's wing, so be gentle. To prevent it from drying out, cover it with a barely damp kitchen towel.

Layering the Baklava:

3. Fire up your oven to 350°F (175°C) for cooking baklava. Grease a 9x13-inch baking dish with a touch of butter.

4. Lay down your first sheet of phyllo dough. Brush it generously with melted butter - this is what makes it golden and crispy. Repeat this layering-buttering duo for about 8 sheets.

5. It's nutty time! Sprinkle a thin layer of your chopped nut mix evenly over the philo dough. Follow it up with a pinch of ground cinnamon, ground cloves, and a sprinkle of granulated sugar.

6. Keep the layers coming: philo, butter, nuts, spices, and sugar. After about 8 layers, your baklava should be nutty heaven!

The Bake and the Shine:

7. Pop your baklava into the preheated oven. Let it bake for 45-50 minutes, until it transforms into a glorious golden brown.

Preparing Syrup:

8. While the baklava bakes, let's create your syrup masterpiece. In a saucepan, combine sugar, water, honey, the cinnamon stick, lemon peel, and orange peel. Bring it to a boil, then let it simmer for about 10 minutes.

9. Remove the syrup from the heat, add vanilla, and let it cool down while your baklava works its oven magic.

Final Flourish:

10. Once your baklava is beautifully baked, take it out of the oven. While it's still hot, pour the cooled syrup all over it. It'll sizzle, soak, and bring your creation to life.

11. Now, the hardest part - patience. Let your baklava cool in the dish. This can take a few hours or overnight, allowing the syrup to infuse every layer with its sweet charm.

The Rewarding Moment:

12. When it's finally cool, it's time to unveil your masterpiece. Use a sharp knife to cut it into delightful diamond or square shapes. 

13. Arrange them on a platter or in individual dessert dishes. If you want to be extra, sprinkle some extra chopped nuts on top.

Savor the Sweet Success:

Baklava is more than a dessert; it's an adventure. The layers of philo, nuts, and syrup come together in a harmonious explosion of flavors and textures. Every bite tells a story of tradition and craftsmanship.

In a Nutshell:

Creating baklava is not just about making dessert; it's about creating memories. As you craft each layer with care, as you sprinkle nuts and spices, you're weaving a tale of sweet indulgence.

Now, you're armed with the knowledge to make your baklava, simple yet unique, as you embark on your own sweet adventure. Whether you share it with loved ones or savor it quietly, remember that baklava is a treat that transcends borders and brings joy to every bite. 

Making baklava is easier than you thought. At start the baklava was simple but now you can add you desired nuts and your type of syrup

Traditional Baklava:

The traditional Turkish baklava were made up of layering the phyllo dough with pistachio and syrup that was just simply made of water, suger and lemon. Its also calked pistachio baklava.

Some people found it difficult to handle the phyllo sheets because these are very thin and people are afraid that that thy might tear it. Don't worry here are the tips to handle tht phyllo sheets for making perfect baklava.

 Tips for working with phyllo:

Defrost the phyllo dough before use:

Defrost your phyllo dough in refrigerator a night before making baklava. Because the frozen phyllo sheet can break easily so the defrosting is important.

Unwrap phyllo sheet carefully:

Unwrap the phyllo sheet carefully avoiding tearing it. These sheets are wrap with plastic sheets that can remove easily. Place the paper in the pan and don't remove again.

Cover with a dampened  towel. 

After placing one phyllo sheet cover it with dampened towel to avoid hardening and unwrap the next phyllo place above the previous one and again cover with towel.

Keep phyllo dough covered

Keep it covered with damped towel and make sure the towel should not so much wet that may make your baklava soggy.

Handle phyllo gently. 

Touch phyllo with gentle hands, and while layering don't press too much.

Rips and tears are OK.

Rips and tears are OK, because while layering the tearing would hide in layers or with nuts.

Trimming the phyllo.

Trim the phyllo according to your container size.

Don’t use a ton of butter in layering.

You don't need to use tons of butter, just littles amount take on a brush and apply on whole sheet. 

Enjoy the journey!