Baklava is a favourite dessert of many, the sweet flavours and melt-in-the-mouth texture are really hard to resist. For those who haven’t yet been lucky enough to try Baklava, this sweet dessert is made from layers of sweet phyllo pastry filled with chopped nuts, usually almonds, walnuts or pistachios, and topped with syrup or honey. These ingredients are a recipe for a dish so rich and delicious that it has actually been served to royalty in the past.
Making the perfect Baklava can be a tough task, but we are on hand to point you in the right direction. But first of all, let’s go back to basics and get to know more about this famous dessert.
History of Baklava
The sweet dessert takes both times preparation and also includes some high-value ingredients. In its countries of origin, this dish is reserved for very special occasions such as weddings, family gatherings, parties, and Christmas.
Due to the popularity of Baklava, there has been conflicting regarding which country claims it as its own regional dish. Greece and Turkey both countries are claiming the dish as their own. “Baklava conflict” has been ongoing for many years; these arguments still have not been completely laid to rest! In 2006 when Greek Cypriots decided to take ownership of the dessert, much anger came from Turkey. Finally, in 2013 the argument was taken to the EU, where Turkey was awarded a prize for “protected status” for their Baklava- much to the disappointment of the Greeks! Despite the controversy, both countries continue to enjoy the dessert and serve slightly different versions of the dish.
How to make Baklava
Whilst the restaurants are closed due to the Pandemic, why not satisfy your sweet tooth and attempt a Baklava at home? Follow this recipe for the perfect Baklava, and let us know how you got on with it.
Ingredients:
- 1 pound of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
- 1 pound of phyllo dough
- 1 cup of butter, melted
- 1/3 cup of sugar
- 1 teaspoon of ground cinnamon
- 1/3 teaspoon of ground cloves
For the syrup:
- 1 cup of water
- 1 cup of sugar
- 1/2 cup of honey
- 2 tablespoons of lemon juice
- 1 cinnamon stick
- Finely ground pistachios for garnish (optional)
How to Make
1. Lightly grease an average 9×13 pan and set the oven to 350°F.
2. Roll out the dough and separate it into two. Cover with a damp towel to keep the dough moist.
3. Chop the nuts into small even sized pieces, using a food processor if possible! Mix with sugar, cinnamon, and cloves.
4. In a separate bowl, melt the butter in the microwave.
5. Place the first sheet of phyllo dough into your pan, and using a pastry brush, brush the sheet with melted butter. Repeat seven times until you have eight layers of pastry.
6. Add a thin layer of the nut mixture to the sheets and cover finally with two more sheets of phyllo (again brushing with butter). Repeat this process until the nut mixture is all used up. The sheets may crinkle up, but this just adds to the texture!
7. Cut your dish into 24 equal squares and bake at 350 degrees for 30-35 mins or until lightly browned and golden and crispy.
8. Whilst waiting for the oven to bake, use this time to make your syrup. To do this, combine cinnamon, sugar, lemon juice and honey with water in a saucepan. Bring this to a boil and reduce the heat to medium-low and let simmer for seven minutes until slightly thickened. At this point, remove the cinnamon stick and allow it to cool.
9. Spoon the cooled syrup over the baklava whilst still hot and let the dish cool for at least four hours. Garnish with some finely crushed pistachios, and enjoy!
