Old-Fashioned Baklava




Introduction

Old-Fashioned Baklava is a delightful traditional dessert that consists of layers of flaky phyllo pastry filled with a sweet and nutty mixture, topped with a honey syrup. This classic Mediterranean treat is loved for its crunchy texture, rich flavors, and sweet fragrance.

Why Make This Recipe

Making Old-Fashioned Baklava at home allows you to enjoy a homemade version of this beloved dessert. With simple ingredients and steps, you can create a decadent treat that will impress your family and friends. The combination of crispy phyllo dough, fragrant nuts, and sweet syrup makes this dessert a favorite for special occasions or everyday indulgence.

How to Make Old-Fashioned Baklava

Ingredients:

  • 1 package of phyllo pastry sheets (16 ounces), thawed
  • 1 cup unsalted butter, melted
  • 1 1/2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

For the syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 1 cinnamon stick
  • 3 whole cloves

Directions:

  1. Trim filo pastry dough to 13 x 9 inches and cover with a damp towel.
  2. Grease a 13 x 9 inch baking dish with 1 tbsp. melted butter and set aside.
  3. Combine sugar, lemon juice, water, and honey in a saucepan, bring to a boil, then simmer for 4 minutes. Remove from heat and let cool.
  4. Preheat oven to 325 degrees F.
  5. Pulse walnuts in a food processor until finely chopped, then mix with cinnamon.
  6. Layer filo sheets in the baking dish, brushing each with butter in between. Add walnut mixture between layers.
  7. Continue layering filo and walnut mixture, finishing with filo on top. Slice into diamonds and bake for 85 minutes.
  8. Drizzle cooled syrup over the warm baklava.

How to Serve Old-Fashioned Baklava

Serve Old-Fashioned Baklava at room temperature for the best texture and flavor. Enjoy a piece as a sweet ending to a meal, with a cup of tea or coffee.

How to Store Old-Fashioned Baklava

Store baklava in an airtight container at room temperature for up to a week. You can also freeze it for longer storage. Allow it to thaw at room temperature before serving.

Tips to Make Old-Fashioned Baklava

  • Keep the phyllo pastry covered with a damp towel to prevent it from drying out.
  • Brush each layer of phyllo with butter generously for crispiness.
  • Let the baklava cool slightly before adding the syrup to prevent sogginess.

Variation

For a different twist, try adding a sprinkle of orange zest to the nut mixture for a citrusy flavor.

FAQs

  1. Can I use only one type of nut in the baklava? Yes, you can use your favorite nut or a combination of nuts.
  2. How do I prevent the phyllo dough from tearing? Handle it gently and work quickly, keeping it covered when not in use.
  3. Can I make the syrup ahead of time? Yes, you can make the syrup in advance and store it in the refrigerator until ready to use.

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