Baklava, a rich and flaky pastry filled with nuts and sweetened with syrup, is a culinary gem that has graced tables for centuries. Its origins can be traced back to the ancient Middle East, where it was a favorite among royalty and nobility. Today, baklava remains a beloved dessert enjoyed worldwide, with variations reflecting the diverse cultures that have embraced it.
At its core, baklava is a symphony of simple yet exquisite ingredients. Phyllo dough, thin sheets of unleavened dough, forms the pastry’s base, providing a delicate and crispy structure. A generous filling of chopped nuts, typically pistachios, walnuts, or almonds, adds a delightful crunch and nutty flavor. The crowning glory is a sweet syrup, often infused with spices like cinnamon and cloves, which soaks into the pastry, creating a delightful contrast of textures and flavors.
Baklava is a rich and decadent dessert, but it also offers some nutritional benefits. Nuts, a key ingredient in baklava, are a good source of protein, healthy fats, fiber, and vitamins and minerals. Cinnamon and cloves, spices commonly used in baklava, have anti-inflammatory and antioxidant properties. However, it’s important to note that baklava is also high in sugar and calories, so it should be enjoyed in moderation as part of a balanced diet.
Baklava is more than just a dessert; it’s a cultural icon that embodies the rich culinary heritage of the Middle East. With its layers of delicate phyllo dough, fragrant nut filling, and sweet syrup, baklava is a symphony of flavors and textures that will tantalize your taste buds and transport you to a world of culinary delight.
Ingredients
For the filling
- 1 pound chopped nuts pistachios, walnuts, or almonds, or a combination
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For the pastry
- 1 pound phyllo dough thawed if frozen
- 1 cup melted butter
For the syrup
- 1 cup sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the filling: In a medium bowl, combine the chopped nuts, sugar, cinnamon, and cloves. Mix well to distribute the spices evenly.
- Assemble the baklava: Working with one sheet of phyllo dough at a time, brush the entire surface with melted butter. Lay the buttered sheet in a 9×13-inch baking pan, allowing the edges to overhang slightly. Repeat with 5 more sheets of phyllo dough, brushing each sheet with butter.
- Sprinkle half of the nut filling evenly over the phyllo dough.
- Continue layering phyllo dough and nut filling, ending with a layer of phyllo dough. Brush the top sheet with melted butter.
- Using a sharp knife, cut the baklava into a diamond pattern. Be sure to cut through all layers of phyllo dough.
- Bake for 45-50 minutes, or until the baklava is golden brown and crispy.
- While the baklava is baking, prepare the syrup: In a medium saucepan, combine the sugar, water, lemon juice, cinnamon, and cloves. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer for 10 minutes.
- Once the baklava is out of the oven, let it cool slightly before pouring the syrup over it. Allow the syrup to soak into the baklava for at least 30 minutes before serving.
Notes
For a richer flavor, use a combination of nuts, such as pistachios, walnuts, and almonds.
If you don’t have time to make your own syrup, you can use store-bought honey syrup.
Baklava can be stored at room temperature for up to 3 days.
