K. C.'S Baklava
K. C.'s Baklava features flaky phyllo layers filled with spiced walnut mixture, baked until golden, then soaked in sweet syrup for a rich, aromatic dessert perfect for sharing.
Ingredients
Instructions
- Mix walnuts, sugar, and cinnamon.
- Grease an 11 x 16-inch pan with melted butter.
- Layer 8 phyllo sheets in the pan, brushing each with melted butter.
- Sprinkle one-third of the nut mixture over the phyllo layer.
- Add 3 buttered phyllo sheets on top.
- Repeat the nut and phyllo layering two more times, ending with the remaining phyllo sheets.
- Brush each layer with melted butter as you layer.
- Cut the assembled pastry into small diamond shapes.
- Bake at 250°F (120°C) for about 1.5 hours or until golden brown.
- Remove from oven and let cool.
- Pour warm syrup over the cooled pastry.
- Do not cover until completely cooled.
Tips & Substitutions
When handling phyllo dough, keep the sheets covered with a damp cloth to prevent them from drying out. For a nut-free version, consider using seeds like sunflower or pumpkin seeds instead of walnuts. If you want to add a hint of citrus, incorporate a bit of lemon zest into the syrup for a refreshing twist.
Serving Suggestions
Serve the baklava with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful contrast to its sweetness. It pairs beautifully with a cup of strong coffee or tea. For a Mediterranean-inspired meal, consider serving it alongside a refreshing Fresh Vegetable Basil Soup or A Hearty Eggplant Sandwich.
Storage & Reheating
Baklava can be stored at room temperature in an airtight container for up to a week. If you need to store it longer, refrigerate it for up to two weeks. To reheat, place it in a 300°F (150°C) oven for about 10 minutes until warmed through, ensuring it retains its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of K. C.'S Baklava contains roughly 2941 calories, with 21g protein, 174g carbohydrates, and 242g fat. It is an excellent source of vitamin C (91% of the Daily Value), dietary fiber (51% of the Daily Value), and iron (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1122mg per serving (49% 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 use different nuts in baklava?
Absolutely! While walnuts are traditional, you can experiment with pistachios, almonds, or hazelnuts for different flavors and textures. Just ensure that the nuts are finely chopped and mixed with the sugar and cinnamon for the best results.
How do I know when the baklava is done baking?
The baklava is done when it turns a lovely golden brown color on top. Baking it at a low temperature like 250°F helps cook it evenly without burning. Make sure to keep an eye on it during the last few minutes to achieve the perfect color.
Why do I need to pour syrup over cooled baklava?
Pouring warm syrup over cooled baklava allows it to absorb the sweetness without becoming soggy. This method helps maintain the layers' crispness while adding moisture and flavor, ensuring every bite is deliciously sweet and satisfying.
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).