Ok, let’s be real; there are a lot of steps in this recipe. It is, without a doubt, a labor of love. But! If you love baking, you will love this recipe. But there’s something soothing about creating layer after layer of golden, crunchy goodness. And it doesn’t require any incredibly technical skills, so don’t be afraid to try it. Plus, everyone always adores this dessert! It is a tried-and-true crowd-pleaser. So maybe don’t make it for your annual family get-together, unless you don’t mind making it every year! 😜
Recipe Ingredients
How to Make Baklava
Clarified Butter Make the Syrup Prepare the Pistachios Assemble the Baklava Bake and Serve
Recipe Variations
Adjust the nut mixture however you like. Some people like to add hazelnuts or other nuts; others leave out the cinnamon or add cloves, nutmeg, or ginger. You do you here; this part is totally customizable.You can also customize your honey syrup. Feel free to add orange blossom water or rose water for a little extra burst of flavor. You can also use orange juice instead of lemon juice if you want. 🍊 And if you aren’t a honey fan, you can leave out the honey and just use sugar instead.
Tips and Tricks
Once cooled, baklava can be served, but flavor and texture improve if left to stand for at least 8 hours.Thaw the phyllo overnight (in the fridge) to give it time to come down to a warmer temperature before working with it. If you try to use it right away, the phyllo dough will break apart.Don’t grind your nuts too fine for this recipe. Coarsely chopped nuts give baklava the perfect bite.Let the baklava cool completely before you wrap it in foil. If it’s still warm, it can generate condensation, which will make the pastry lose its beautiful crunch. 😭
Make-Ahead Instructions
Baklava is even better the day after you make it, so go ahead and make it a day or two beforehand if you want to. Baklava also freezes really well, and it can last for up to three months in the freezer, meaning you can literally make this dish weeks in advance if you want to. Just be sure to give your frozen baklava plenty of time to thaw out before serving.
Serving and Storage Instructions
Cooled syrup can be refrigerated for four days; just bring it back to room temperature before using it. Once cooled, baklava can be served right away, but flavor and texture improve if left to stand for at least 8 hours. You can wrap baklava tightly in foil and keep it at room temperature or fridge for up to 10 days. You can also freeze baklava for later use—Thaw frozen baked baklava in the fridge overnight or at room temperature for a few hours before serving.
What Goes with Baklava
Fancy hot drinks go with baklava! Try this dessert with a chai latte, ginger tea, or even a pumpkin spice latte. Mmm. 😋 You could also pair this dessert with a Mediterranean main course, like chicken shawarma or Moroccan slow cooker chicken thighs.
More Decadent Dessert Recipes to Try
TiramisuDevil’s Food CakeSouthern Buttermilk PieEasy Pecan Pie BarsFlan
Conclusion
Don’t be intimidated by this recipe. It’s actually quite easy once you get the hang of it. What nuts do you plan on using? Give it a try, and let me know how it went for you in the comments section below. 😘
Watch How to Make It
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