The last year I have found myself with a little more time around the house and more specifically looking for more creative recipes to try.  I adapted recipe from a Greek Friend for my first time Homemade Baklava. 

This is a Greek dessert recipe that is now a favorite in our home, and while takes some effort, you make a lot and it lasts for a while (well if you don’t eat it too quickly that is)

This traditional baklava is flaky, crisp, tender and easy to make.This homemade baklava is better than any store bought variety.

Don’t be intimated by the long list of ingredients.   Most of these items you probably already have at home. 

What you need to make Homemade Baklava

• 1 pound chopped nuts (combination of almonds, pecans and walnuts)
•  ground cinnamon
• all-spice
• ground clove
• 1 (16 ounce) package phyllo dough, defrosted
•  butter
•  white sugar
•  water
•  honey
•  vanilla extract
• lemon
• orange
• 1 cinnamon stick
•  bourbon (optional)

THE DAY BEFORE YOU MAKE BAKLAVA

Make your syrup several hours or the day before you make the baklava. Syrup should be at room temperature when you put it on hot baklava.  

Bring water, citrus slices, cinnamon stick and  sugar to a  high boil.  Cover and cook slowly about 40 minutes then add l honey.Boil another 15-20 minutes. Should be at a soft boil stage, (234 degrees).

Remove from heat and add bourbon. Cool completely

Then remove lemon and orange rinds and stick cinnamon.

Why Is my Baklava Soggy? 

It is usually because you are adding hot syrup to the hot baklava or you put it in the fridge. 

Soggy baklava can also be the result of the butter brushing, not the sauce. Cool completely before serving and don’t store in the fridge, or covered. Leave it uncovered on the counter, or it will become soggy.

Steps to make Baklava

Toast nuts for about 10- 15 mins and cool.

Then grind nuts. I grind mine a medium fine consistency. Combine spices and sugar in a small bowl and mix with nuts. Set aside.

TIPS TO WORK WITH PHYLLO DOUGH

Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. 

I have also found some brands that fit a 9×13 dish perfectly and you do not have to cut it.  Check the size of the sheet on the box. 

LAYERING PHYLLO DOUGH 

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Homemade Baklava Recipe

Yield: 36 pieces

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

A traditional Greek Dessert that will last on the counter for a week or more. This also freezes well

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Ingredients

• 1 pound chopped nuts (combination of almonds, pecans and walnuts)
• 1 teaspoon ground cinnamon
• 1/2 tsp all-spice
• 1/4 tsp ground clove
• 1 (16 ounce) package phyllo dough, defrosted
• 1 cup butter
• 1 1/2 cups white sugar
• 1 1/2 cups water
• 3/4 cup honey
• 1 teaspoon vanilla extract
• 1 slice lemon
• 1 slice orange
• 1 cinnamon stick
• 2 tbs lemon juice
•  bourbon (optional)

Instructions

THE DAY BEFORE YOU MAKE BAKLAVA

Bring water, citrus slices, cinnamon stick, honey and sugar to a high boil.  Cover and cook slowly about 40 minutes then add lemon juice and honey.

Boil another 15-20 minutes. Should be at a soft boil stage, (234 degrees).

Remove from heat and add bourbon. Cool completely

Then remove lemon and orange rinds and stick cinnamon.

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.


Grind nuts. I grind mine a medium fine consistency. Combine spices and sugar in a small bowl and mix with nuts. Set aside.

Place 8 sheets of phyllo in the bottom of the buttered dish. Brush generously with butter every other sheet

 Sprinkle 1/2 cup of the nut mixture on top. Then 3 sheets buttered phyllo then nuts again. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.  Butter the top well. 

Put filled pan in freezer about 10 minutes, then cut as desired.

Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

Bake in preheated oven until golden brown and crisp, about 50 minutes.

Remove the baklava from the oven and immediately spoon the cooled syrup over it.

Let cool completely before serving. Store uncovered.

Nutrition Information

Yield 36 Serving Size 1
Amount Per Serving Calories 164Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 14mgSodium 80mgCarbohydrates 13gFiber 1gSugar 10gProtein 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.