Baklava
Click here to learn about our image policy and how to submit your own!
Baklava is one of the ancient world's greatest achievements - layers of paper-thin phyllo pastry interleaved with chopped nuts and drenched in fragrant honey syrup that seeps through every layer as it cools. Its origins are contested across a dozen cultures from Turkey to the Levant to the Persian Empire / but Greece has made it entirely its own over centuries / perfuming it with cinnamon and cloves / soaking it in honey and lemon syrup / and serving it in diamond-shaped pieces that glisten on every pastry shop counter. One piece is never enough. This has been documented throughout recorded history.
Time & Quantities
Method & Ingredients
Required Equipment: 9x13 baking dish, pastry brush, sharp knife, small saucepan for syrup
Cooking Method: Baking
Ingredients
- 500g phyllo dough (thawed if frozen)
- 200g unsalted butter (clarified / melted)
- 400g walnuts (roughly chopped / or mixed with pistachios)
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- For syrup: 1.5 cups sugar / 1 cup water / 1/2 cup honey / juice of 1 lemon / 1 cinnamon stick / 3 cloves
Instructions
- Make the syrup first so it has time to cool: combine sugar / water / honey / lemon juice / cinnamon stick / and cloves in a saucepan. Bring to a boil / stir until sugar dissolves / simmer 10 minutes. Remove spices and cool completely. The syrup must be cold when it meets the hot baklava - or hot when it meets cold baklava. Same temperature on both leads to soggy pastry. This rule is absolute.
- Mix chopped walnuts with cinnamon and ground cloves. Set aside.
- Preheat oven to 350 degrees F (175 degrees C). Brush baking dish generously with clarified butter.
- Layer 8 sheets of phyllo in the dish / brushing each one with butter. Keep unused phyllo covered with a damp towel at all times - phyllo dries out in minutes and becomes impossible to work with.
- Spread one third of the nut mixture evenly over the phyllo base. Layer 4 more phyllo sheets on top / buttering each. Repeat with remaining nuts in two more layers / finishing with 8 buttered phyllo sheets on top.
- Before baking / cut through all layers with a sharp knife into diamond or square shapes. This step cannot be done after baking without destroying the top layers. Cut all the way through.
- Bake 35-40 minutes until deep golden brown and crisp. Remove from oven and immediately pour cold syrup evenly over the hot baklava. You will hear it sizzle and absorb - this sound means everything went right.
- Cool completely at room temperature - at least 4 hours / overnight is better. Do not refrigerate and do not rush this step. The syrup needs time to permeate every layer.
Storage & Make-Ahead
Storage Advice: Store at room temperature in an airtight container up to 2 weeks - it actually improves over the first 3 days as the syrup fully distributes. Never refrigerate - the butter solidifies and the texture suffers.
Make-Ahead & Freezing Tips: Freeze before adding syrup: bake / cool / wrap tightly and freeze up to 3 months. Thaw at room temperature / reheat briefly in a 300 degrees F (150 degrees C) oven / then pour fresh hot syrup over cold baklava.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 185
- Protein: 3g
- Fat: 12g (Saturated: 5g)
- Carbohydrates: 18g (Fiber: 1g / Sugar: 12g)
- Vitamin A: 4% DV
- Vitamin C: 0% DV
- Calcium: 2% DV
- Iron: 4% DV
Allergen Information: Contains gluten (phyllo) / dairy (butter) / tree nuts (walnuts / pistachios).
Dietary Information: Contains gluten / dairy / and tree nuts. Not suitable for gluten-free / dairy-free / nut-free / or vegan diets.
Serving & Variations
Serving Suggestions: Arrange diamond pieces on a serving platter and garnish with a whole pistachio or walnut pressed into the top of each piece. Serve with strong Greek coffee or a small glass of sweet Muscat de Samos.
Wine or Drink Pairing: A small glass of Muscat de Samos - Greece's famous amber dessert wine from the island of Samos - is one of the world's great dessert pairings / its honeyed apricot notes echoing the syrup perfectly. A cup of strong Greek coffee alongside is equally traditional and equally wonderful.
Possible Recipe Variations: Beestrot Signature: Add a tablespoon of orange blossom water to the syrup alongside the honey - it introduces a floral depth that elevates the baklava from very good to extraordinary and is the secret of the best pastry shops in Athens. Variations: Pistachio Baklava - use only pistachios for a greener / more elegant version popular in Aegean islands. Chocolate Baklava - add a thin layer of dark chocolate ganache over the first nut layer for a modern and indulgent twist. Individual Rolls - roll phyllo and nut filling into finger-sized cylinders for a portable party version.
Additional Notes: The hot-cold rule for syrup and baklava is absolute - never pour warm syrup on warm baklava or the pastry will turn soft and soggy instead of absorbing cleanly. Make the syrup first / let it cool completely / then pour immediately as the baklava comes out of the oven.
