Baklava
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Instructions
For the syrup
Tips
Store baklava for 1–2 days at room temperature or in the fridge for up to 1 week. Once it has completely cooled and has had time to absorb the syrup, cover it tightly with cling film or aluminium foil. Otherwise, freeze it for up to 3 months. Wrap it well in cling film and then in foil to protect it from freezer burn. Thaw at room temperature for a few hours or overnight in the refrigerator before serving. If it is too soft, you can briefly reheat it in the oven at a low temperature (around 150 °C) for 10–15 minutes to crisp up the layers.
Ingredients
| 200 g | |
|
Sweet almonds
|
200 ml |
|
Walnuts
|
200 ml |
|
Cardamom seeds
|
1 tsp |
|
Filo pastry, about 20 sheets
|
About 500 g |
For the syrup
|
Sugar
|
300 ml |
|---|---|
|
Water
|
100 ml |
|
Lemon juice
|
1 tsp |
For garnishing
|
Chopped pistachios
|
100 ml |
|---|
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Indulge in the sweet taste of baklava
Our baklava recipe offers a dessert with an irresistible blend of crunchy nuts and deep, soothing syrup absorbed into delicate sheets of filo pastry. Baked to a golden hue, the flaky, buttery layers invite you to dig in and savour all its goodness. Serve this exquisite, sweet treat alongside a dark cup of coffee or tea, enhancing the complex flavours of the baklava. The crispy pastry and syrupy nuts provide a delightful contrast that makes each bite a luxurious indulgence.
Crunchy syrup-soaked filling with a hint of cardamom
The heart of this classic Middle Eastern dessert is the crunchy, syrup-soaked filling with a hint of cardamom. Finely chopped nuts offer a crisp texture that is perfectly balanced with the syrup’s lush, candied consistency. The cardamom’s subtle, aromatic touch complements the sweetness and adds a mild, spicy note. Each layer of nuts and spices is perfectly enveloped by the syrup, ensuring every bite is moist, flavourful, and satisfying with a perfect combination of sticky, soft, and crunchy.
Crispy layers of flaky pastry
Baklava’s crispy and flaky layers of filo pastry are carefully brushed with melted butter, stacked, filled, and baked until the edges curl up into golden, crispy waves. The combination of the pastry’s delicate crunch and the dense, sweet filling creates a delightful contrast that makes baklava endlessly enjoyable. These flaky layers capture and hold the syrup, balancing sweetness in every slice.
Do you need inspiration for other sweet desserts? Try our sweet custard apple crumble, moist banana cake, or tangy lemon drizzle cake.
What is baklava?
Baklava is a popular Middle Eastern and Mediterranean pastry. It is known for its sweet, rich layers consisting of thin sheets of filo pastry, each meticulously brushed with melted butter, enveloping generous handfuls of finely chopped nuts. Each layer is seasoned with aromatic spices such as cinnamon or cardamom and baked to golden perfection. The crispy layers are lavished with a sweet syrup, traditionally made from sugar and water, and often flavoured with honey, rose water, lemon juice, or other fragrant flavourings, infusing the pastry with moisture and a glossy sheen.
Baklava is a staple at festive celebrations, and whether enjoyed as a decadent snack or a grand, sweet finale to a savoury meal, baklava remains a timeless indulgence.
The ideal make-ahead dessert
Baklava is one of those delightful desserts that you can make in advance, and it also improves with a little time. You can easily let the baked, syrup-drizzled baklava sit for a day or two before serving, giving the syrup time to soak into the crispy filo layers thoroughly. This melds the flavours and softens the pastry slightly to give it the ideal texture, making it an excellent choice for gatherings and special occasions with many guests.
Give the recipe a personal touch
To suit your tastes, give your baklava a little something extra. Use nuts other than almonds and walnuts, such as hazelnuts and pistachios, which are already in the topping, or make a nut mixture of your favourites.
Add a fragrant touch with rose water or orange blossom water in the syrup, infusing the baklava with a delightful, fragrant, sweet syrup. Instead of a sugar-based syrup, you can use rich honey. Ensure it thoroughly soaks into the layers, guaranteeing every bite is perfectly moist.
For a spiced-up filling, sprinkle cinnamon or ground cloves directly into the nut mixture, infusing the dessert with warmth and spice. You can also mix dark chocolate chips into the nut layers for a delightful twist. It introduces a velvety contrast and an indulgent chocolate flavour that beautifully complements the traditional, sweet, mellow baklava flavours.
