Baklava Recipe

This delicious homemade Baklava is a crispy, buttery, and nutty dessert soaked in a rich honey syrup. Perfect for special occasions or as a sweet treat with coffee, this easy recipe uses simple ingredients like phyllo dough, pecans, and cinnamon. The flaky layers and sticky sweetness make every bite irresistible!

Recipe Ingredients:

• 1 package frozen phyllo dough, thawed in the fridge
• 1 1/2 sticks (12 tablespoons) butter
• 4 cups chopped pecans
• 1 teaspoon cinnamon
• 2 cups honey
• 1/2 cup sugar
• 1 tablespoon vanilla extract

How To Make Baklava Recipe?

1. Prepare the Phyllo Dough: Remove the thawed phyllo (filo) dough from the fridge 1 hour before using. Keep the sheets covered with plastic wrap and a damp cloth while working to prevent drying.
2. Preheat the Oven & Melt Butter: Preheat the oven to 175°C / 350°F. In a small saucepan, melt 4 tbsp (55g) of butter.
3. Mix the Filling: In a bowl, toss together the chopped pecans and cinnamon. Set aside.
4. Prepare the Baking Dish: Thoroughly butter a rectangular baking pan with melted butter. Ensure the phyllo sheets fit inside the pan. Trim if necessary.
5. Layer the Phyllo & Filling: Butter the top sheet of phyllo, then place it buttered-side down in the pan along with the unbuttered sheet below it. Repeat twice, creating a base of 6 phyllo sheets (3 buttered).
6. Add the Nut Layer: Sprinkle a layer of the pecan mixture evenly over the phyllo.
7. Continue Layering: Butter 2 phyllo sheets, place them on top of the nuts (buttered-side down), then add another pecan layer. Repeat this layering process until the nuts are used up.
8. Top Layers: Finish with 4 buttered phyllo sheets, ensuring the final sheet is well buttered.
9. Cut & Bake: Using a sharp knife, cut a diagonal diamond pattern into the baklava. Bake for 45 minutes, or until golden brown and crispy.
10. Make the Syrup: While the baklava bakes, combine honey, sugar, vanilla, water, and the remaining butter (115g / 1 stick) in a saucepan. Bring to a boil, then reduce the heat to low and simmer.
11. Soak the Baklava: Once out of the oven, immediately drizzle half of the warm syrup evenly over the baklava. Let it absorb for a minute, then drizzle more until thoroughly moistened.
12. Cool & Serve: Let the baklava cool, uncovered, for a few hours until sticky and divine. Serve with coffee or package as a delicious homemade gift!

Recipe Tips:

• Keep Phyllo Dough Covered: Phyllo dries out quickly, so always keep it covered with plastic wrap and a damp cloth while working. This prevents it from breaking or becoming too brittle.
• Brush Each Layer Well: To get that perfect crispy texture, brush each phyllo sheet with melted butter. Don’t skip layers, or the baklava may turn out dry.
• Cut Before Baking: Use a sharp knife to cut the baklava into diamond or square shapes before baking. This makes it easier to serve and helps the syrup soak in evenly.
• Pour Syrup on Hot Baklava: For the best texture, always pour cool or warm syrup over hot baklava right out of the oven. This prevents it from becoming soggy.
• Let It Rest: Baklava tastes better after sitting for a few hours or overnight. The syrup fully absorbs, making the layers flavorful and perfectly sticky

How To Store Leftovers?

• Refrigerate: Let the leftover Baklava cool to room temperature. Store it in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. Keep layers separated with parchment paper to prevent sticking.
• Freeze: Once cooled, wrap the baklava tightly in plastic wrap and then in foil. Store in an airtight container and freeze for up to 3 months.

Nutrition Facts

• Calories: 334
• Total Fat: 22.7g
• Saturated Fat: 9.5g
• Cholesterol: 35.1mg
• Sodium: 262.9mg
• Potassium: 130.3mg
• Total Carbohydrate: 29.3g
• Dietary Fiber: 2g
• Sugars: 9.9g
• Protein: 5.2g

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