Baklava: how to make it perfect

What we do know is that baklava goes back many centuries, and today you get different variations from Lebanon, Turkey, and Greece. This recipe is similar to Turkish Baklava (cevizli baklava), which is layered with walnuts and drizzled with sugar syrup when it comes out of the oven. Instead of using store-bought phyllo dough, you’ll make the dough from scratch, and then layer it with butter and nuts. The result? Sweet, crunchy, and very delicious!

What is Baklava

Baklava is a dessert made with layers of pastry filled with nuts and honey or syrup. Baklava goes back a looooooong way, with the first written records dating back to the 13th century (even though some say it’s based on a recipe from 800 B.C.

Today, there are a few variations of baklava, depending on the region where you get it from. Lebanese baklava is usually made with a sugar syrup containing both orange blossom and rose water. Greek baklava is more well-known for the combination of honey and nuts. Turkish baklava is slightly simpler, with no additional flavoring: only walnuts, butter, and a simple sugar syrup.

Tips

Don’t add too much butter between the layers. A thin layer will be enough (you don’t want the dough to become too soggy.

If you don’t feel like making your own dough, you can use store-bought phyllo pastry. Make sure it’s thawed completely (but not warm) before using.

For a delicious—but not at all traditional —take, why not drizzle it with a bit of chocolate before serving? Make sure to use dark chocolate, as milk or white chocolate might make the dessert too sweet (unless, of course, you’re into super sweet desserts.

How to Store Baklava

Baklava is best eaten within the first 2 days after making it. Store leftovers in the fridge in an airtight container.

Instructions

Pour flour, eggs, salt, oil, vinegar and water into a mixing bowl.

Knead the dough and let it stand for 15 minutes.

Divide the dough into 12 parts. Leave to stand for 15 minutes.

Roll out the dough into small circles with a rolling pin. Place the dough layers on top of each other.

Roll out the stack of dough again into a large rectangle.

Straighten the dough by cutting off the uneven sides.

Arrange the layers of dough in a greased pan, coating each layer with melted butter.

When you’ve used half of the dough layers, sprinkle with walnuts.

Continue to arrange the layers to the end, then cut the cake into small squares.

Top with melted butter.

Bake at 360°F / 180°C for 60 minutes.

In the meanwhile, prepare the syrup. Heat the sugar, water and lemon juice in a pan over medium heat until the mixture is slightly thickened.

Pour the syrup over the cake, then serve.