🥮 Authentic Baklava

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🧾 Ingredients

For the Baklava:

  • 1 package phyllo dough (about 400–500g), thawed
  • 2 cups walnuts or pistachios (finely chopped)
  • 1 cup unsalted butter (melted)
  • 1 tsp cinnamon (optional)
  • Pinch of salt

For the Syrup:

  • 1 cup water
  • 1 cup sugar
  • ½ cup honey
  • 1 tbsp lemon juice
  • 1–2 strips lemon peel or 1 tsp vanilla (optional)

🔪 Preparation

1. Prepare the Nut Filling

  • Finely chop nuts (not powder—keep some texture).
  • Mix with cinnamon and a pinch of salt.
  • Set aside.

2. Prepare the Syrup (Do this first!)

  • In a saucepan, combine:
    • water + sugar → bring to boil
  • Add honey + lemon juice + peel
  • Simmer for 10 minutes
  • Let it cool completely

👉 Important: syrup must be cool, baklava must be hot later.

3. Prep the Phyllo

  • Preheat oven to 180°C (350°F)
  • Brush your baking dish with butter
  • Keep phyllo covered with a damp cloth (it dries fast)

4. Layering (This is the key part)

  1. Place 8–10 sheets of phyllo in the dish
    • Brush butter between each layer
  2. Add a thin layer of nuts
  3. Add 4–5 sheets, buttering each
  4. Repeat:
    • nuts → phyllo → butter
      until ingredients are used
  5. Finish with 8–10 top layers of phyllo

5. Cut Before Baking

  • Use a sharp knife to cut into:
    • diamonds, squares, or triangles

👉 Don’t skip this—cutting after baking will ruin layers.

6. Bake

  • Bake for 45–55 minutes
  • Until deep golden brown and crispy

7. Add Syrup

  • Immediately pour cool syrup over hot baklava
  • You’ll hear a sizzle—that’s perfect

8. Rest (VERY IMPORTANT)

  • Let it sit 4–6 hours (or overnight)
  • This allows full absorption and flavor

✨ Tips for Perfect Baklava

  • Use real butter, not margarine
  • Don’t rush layering—thin layers = better texture
  • Keep phyllo moist while working
  • Pistachios = more Turkish style
  • Walnuts = more Greek style

🍽️ Serving

  • Garnish with crushed pistachios
  • Serve with tea or coffee ☕

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