It’s best to store baklava in an air tight container, or cover the baking dish with wrap. It lasts for 1 week in an airtight container.
Baklava is traditionally cut in the diamond pattern. You can see each piece and how the syrup soaks and makes the layers of flaky phyllo pastry crunchy, sweet, and nutty all in one. Occasionally it’s served as baklava triangles. This easy baklava recipe uses diamond shapes.
Baklava can have pistachios, walnuts, or both. Baklava can vary by country or culture, and the biggest change in baklava recipes is the use of nuts.
What is Baklava?Baklava is a dessert that many believe dates back to the 8th century. It’s made up of layers of crispy phyllo dough, butter, crushed nuts, and sweet honey syrup. It comes with variations, too. Different regions tend to use different mixtures of nuts ranging from pistachios to almonds, walnuts to peanuts. You’ll even find some recipes that add rosewater to the syrup, or cinnamon sprinkled onto the dough. So. Many. Options. But regardless of where it’s made or whenever it originated, there’s one mutual understanding everywhere: it is good for the soul. When there’s good news, we gather around the table with friends and family. Being together is good for your health, heart, and soul. Making delicious food together that’s good for your body completes the circle. This traditional recipe was passed down to me from my mom, and I’ll pass it on to my daughter someday, too.
What’s the secret behind the crunch in this honey baklava recipe?My favorite part of biting into Baklava is the texture. With this great make-ahead dessert, you’re hit with this out-of-the-world nutty crunchiness followed by melt-in-your-mouth flakiness that comes from the top of the baklava. Then deeper in the layers of buttered phyllo dough, the crunch continues. How do you get that crisp, that crunch? It’s all in the simple syrup, my friend.
This warm honey syrup is a huge deal in this Turkish dessert.You see, the rich honey syrup serves more than one purpose. It’s amazingly delicious, yes. But once poured onto the prepared, hot Baklava, it begins to work its magic. As the pastry absorbs the cooled syrup, its texture changes. It becomes waits for it, crunchy. So amazingly crunchy. This recipe is a sure-fire way to wow your family and friends. And the best part is, you can make this a day ahead. In fact, Baklava tastes even better the next day. All that yummy goodness gets to soak together and form a beautiful, delicious harmony that’ll send your taste buds into a whole different world.
This is the best baklava recipe! It’s the perfect make-ahead dessert.I must warn you though, this recipe is a bit dangerous. You’ll find yourself reaching for plenty of extra servings and craving it once it’s gone. Sorry, not sorry. You need some of this easy Turkish baklava, like yesterday. I promise you’ll devour every bite of this delicious dessert! P.S. If you’re looking to make your own Baklava pastry from scratch, I’ve got a tried and tested recipe for you here.
What do I need to make this sweet dessert?A package of phyllo dough for the crunch. The phyllo layers of dough makes up most of this dessert. Water for the simple syrup. It serves as the liquid base. Honey also for the syrup! Sugar to add sweetness to the walnuts in this traditional baklava. Vanilla to flavor the walnuts! Walnuts to add the nutty flavor in this crunchy baklava. You can buy ground walnuts or grind your own. Unsalted butter for the phyllo sheets. You’ll need to butter phyllo sheets to make them flaky. [block_content]
How to make Simple Crunchy Baklava
- 1 package phyllo dough
- 2 cups water
- 1 Tbsp honey
- 2 cups sugar, plus ½ cup suagr
- ¼ tsp vanilla
- 2 cups walnuts, chopped
- ½ cup unsalted butter
- Preheat oven to 300F.
- Syrup: In a small pan add 2 cups of water, 2 cups of sugar, and 1 Tablespoon of honey. On medium/low heat and stirring occasionally, boil for 20 minutes. Take off heat. Let the syrup completely cool down before pouring on the baklava.
- Melt ½ cup of unsalted butter on the stove or microwave, set aside.
- Grind 2 cups of walnuts. Add together with a 1/2 cup of sugar and 1/4 teaspoon of vanilla.
- On a baking pan lay out 8 layers of phyllo dough. Brush each layer with melted unsalted butter.
- Spread half of the walnut mixture.
- Add 8 more layers, brushing with butter between each layer.
- Spread the rest of the walnut mix and add the rest of the layers, again brushing with butter.
- Cut into diamond shapes.
- Bake into the oven for 1 hour 25 minutes, or until tops are golden brown.
- Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava. This will ensure that it stays crisp. Let baklava cool completely, uncovered and at room temperature.