Baklava(Pastry Filled With Almond And Walnut Meats; Middle East)
A rich, flaky Middle Eastern pastry layered with spiced nuts and sweet honey syrup, perfect for special occasions or indulgent desserts, appealing to nuts and pastry lovers.
Ingredients
Instructions
- In a large bowl, mix walnuts, almonds, powdered sugar, cinnamon, allspice, nutmeg, ground cloves, and mace.
- Brush the bottom of a 10 x 6-inch baking pan with melted butter.
- Place six sheets of filo in the pan, brushing each sheet with butter.
- Sprinkle a thin layer of the nut mixture over the buttered filo sheets.
- Cover with one filo sheet, brush with butter, and sprinkle with nut mixture again.
- Repeat the layering process until all nuts are used, ending with a layer of 6 to 8 filo sheets brushed with butter on top.
- Cut the assembled baklava into 1-inch wide strips and then diagonally into diamond shapes.
- Bake in a very slow oven at 300°F for approximately 1 hour until golden.
- Allow to cool.
- Pour the honey syrup over the cooled baklava, reserving 3/4 cup of syrup.
- Heat the reserved syrup and boil for five minutes.
- Pour the hot syrup over the baklava and let it absorb for at least 6 hours before serving.
Tips & Substitutions
For a flakier baklava, ensure each layer of filo is brushed generously with melted butter. If you don’t have walnuts or almonds, you can substitute with pistachios or pecans for a different flavor. Adding a pinch of cardamom can also enhance the spice profile. If you prefer a sweeter baklava, consider increasing the powdered sugar in the nut mixture.
Serving Suggestions
Baklava is best served at room temperature, allowing the flavors to meld beautifully. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It also pairs wonderfully with a cup of strong coffee or tea, making it a delightful end to a meal or a sweet afternoon treat.
Storage & Reheating
Store leftover baklava at room temperature in an airtight container for up to a week. To keep it fresh, avoid refrigeration as it can make the layers soggy. If reheating, warm it gently in the oven at 300°F for 10-15 minutes to restore its crispiness without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Baklava(Pastry Filled With Almond And Walnut Meats; Middle East) contains roughly 3241 calories, with 57g protein, 359g carbohydrates, and 211g fat. It is an excellent source of dietary fiber (397% of the Daily Value), iron (162% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 848mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make baklava in advance?
Yes, baklava can be prepared in advance. It actually tastes better the next day as the syrup has time to soak in. Just make sure to cover it well to keep it fresh and prevent it from drying out.
What can I use instead of filo dough?
If you can’t find filo dough, you can use puff pastry as an alternative. However, the texture and layering will be different. Thaw it properly and roll it out thinly before using it, and adjust the baking time as necessary.
How do I know when baklava is done baking?
Baklava is done when it turns a deep golden brown color on top. This usually takes about an hour at 300°F. Keep an eye on it towards the end of baking to prevent burning, as ovens can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).