Ingredients

For the Baklava:

• 22 sheets of baklava phyllo dough (You can find phyllo dough at most grocery stores or specialty markets. Make sure the dough is thawed if it’s frozen.)
• 200 grams of butter, melted (Butter is the key to that golden, crispy texture in baklava. Use unsalted butter for the best flavor.)
• 1 teacup (100 ml) of oil (Vegetable oil or canola oil work best for this recipe, as they provide the necessary fat content without overwhelming the flavor.)

For the Syrup:

• 3.5 cups (630 grams) of sugar (This will give the baklava its signature sweetness.)
• 4 glasses (800 ml) of water (Water helps to dissolve the sugar and form the syrup base.)
• Juice of a quarter lemon (The lemon juice cuts through the sweetness of the syrup, adding a refreshing tartness that balances the baklava’s richness.)

Additional:

• Finely ground walnuts (amount as desired) (Walnuts are the classic nut used in baklava, but you can experiment with pistachios, almonds, or a mix of nuts for variation. Typically, about 1 to 1.5 cups of finely ground nuts are used, depending on how nutty you like your baklava.)

Step-by-Step Instructions

Step 1: Prepare the Syrup

1. Cook the Syrup:
   In a saucepan, combine the sugar, water, and lemon juice. Place it over medium heat and stir until the sugar dissolves completely.
2. Simmer:
   Once the sugar has dissolved, let the mixture come to a boil. Reduce the heat and let it simmer for about 10 minutes. This will thicken the syrup slightly, making it the perfect consistency to soak into the phyllo dough layers. Remove from heat and set it aside to cool. (It’s important that the syrup is cooled before you pour it onto the hot baklava later.)

Step 2: Prepare the Phyllo Dough and Nuts

1. Prepare the Phyllo Dough:
   Lay out your phyllo dough sheets on a clean surface, and cover them with a damp cloth to prevent them from drying out. Phyllo dough is very delicate, and it can crack if exposed to air for too long.
2. Prepare the Nuts:
   Finely grind the walnuts using a food processor or a mortar and pestle. The goal is to get a fine, consistent texture without making it too powdery. If you like a chunkier baklava, you can pulse the nuts a little less. Set the ground walnuts aside.

Step 3: Assemble the Baklava

1. Grease the Baking Dish:
   Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish with butter to prevent sticking and ensure the baklava crisps up nicely.
2. Layer the Phyllo Dough:
   Start by placing the first sheet of phyllo dough into the baking dish. Brush it generously with the melted butter. Continue layering 7 sheets of phyllo dough, brushing each sheet with butter as you go.
3. Add the Nut Filling:
   After the first 7 layers of phyllo dough, sprinkle a thin layer of finely ground walnuts on top of the dough. You can adjust the amount based on how nutty you want your baklava.
4. Continue Layering:
   Continue layering 7 more sheets of phyllo dough on top of the walnut layer, brushing each one with butter. Add another layer of walnuts, and repeat the process until all the dough and walnuts are used up. Finish with a final layer of 7 sheets of phyllo dough on top.

Step 4: Cut and Bake the Baklava

1. Cut the Baklava:
   Before baking, cut the baklava into diamond or square shapes using a sharp knife. Be careful not to cut all the way through the bottom layers. Cutting the baklava before baking ensures that it will be easy to serve and allows the syrup to soak in more effectively.
2. Bake the Baklava:
   Place the baklava in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and crispy. Keep an eye on it during the last 10 minutes to make sure it doesn’t burn.

Step 5: Pour the Syrup

1. Syrup Time:
   Once the baklava is baked to perfection, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. Make sure the syrup soaks into all the layers. Let the baklava cool completely at room temperature. The syrup will be absorbed, leaving the baklava soft, sticky, and flavorful.

Prep Time, Cooking Time, and Total Time

• Prep Time: 30 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 20 minutes

Servings

This recipe yields approximately 20-24 pieces of baklava, depending on how large you cut the pieces.

Nutritional Information (Per Serving)

• Calories: 250 kcal
• Fat: 14 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Sugar: 22 g
• Protein: 4 g
• Sodium: 15 mg

Why Baklava is Timeless

The allure of baklava lies in its simplicity, yet it’s full of complex textures and flavors. The combination of phyllo dough, butter, and syrup creates a perfect balance between crispy and gooey, rich and sweet. When you take a bite, the crispy layers break away, revealing the sweet nutty filling that is both crunchy and soft. The syrup soaks deep into the layers, providing just the right amount of sweetness to balance the richness of the dough and butter.

Baklava is timeless because it reflects the essence of classic pastry-making: layering ingredients to create something greater than the sum of its parts. It doesn’t require complex techniques or exotic ingredients, yet it’s undeniably special and indulgent. This dessert has been enjoyed for centuries in various cultures, whether as a luxurious treat for the elite or as a communal offering at festive gatherings.

Not only is baklava delicious, but it also carries with it a sense of tradition. The act of preparing baklava can be a social occasion itself, with friends or family gathering to help layer the dough, add the syrup, and savor the final product together. It’s a dessert that brings people together, and it holds cultural significance in many parts of the world, symbolizing hospitality and generosity.

FAQS

1. Can I use different nuts for the filling?
Yes, while walnuts are traditional, you can substitute with pistachios, almonds, or even hazelnuts depending on your preference.

2. How long can I store baklava?
Baklava can be stored in an airtight container at room temperature for up to a week. It’s best consumed fresh, but it will stay delicious for several days.

3. Can I make baklava ahead of time?
Absolutely! Baklava actually improves in flavor after sitting for a few hours or even a day, as the syrup soaks into the layers. You can make it the day before serving for maximum flavor.

4. Can I freeze baklava?
Yes, baklava freezes well. Simply wrap individual pieces tightly in plastic wrap and foil, and store in the freezer for up to 3 months. To reheat, place it in a 350°F (175°C) oven for about 10 minutes.

Tips for Making Perfect Baklava

• Keep the Phyllo Dough Moist: Always cover phyllo dough with a damp towel while working to prevent it from drying out and cracking.
• Be Generous with Butter: Don’t be stingy with the butter when layering the dough. It’s what gives the baklava its golden color and rich flavor.
• Let the Syrup Cool: It’s crucial to let the syrup cool before pouring it onto the hot baklava. This ensures the syrup soaks in properly and doesn’t make the dough soggy.

Conclusion

Baklava is more than just a dessert; it’s a tradition passed down through generations, a symbol of hospitality, and a treat that delights both the eyes and the taste buds. This simple yet sophisticated recipe will give you a taste of history with every bite, making it an excellent addition to any occasion. Whether you’re celebrating a special event or just indulging in a personal treat, this homemade baklava is sure to impress. With its crispy layers, rich nut filling, and sweet syrup, you’re in for a truly irresistible dessert experience.