The very best baklava
- June 2019
- Makes 20-25 piece
- Hands-on time 30 min, oven time 1 hour 5 min, plus cooling
Versions of this crisp, nutty confection abound in Greece, Turkey, the Caucasus and the Middle East, but how do you reproduce it at home? Food writer and cookery expert Debbie Major tested many combinations to come up with the best, this failsafe recipe!
We’ve got a chocolate version of this recipe, too, take a look here.
- 18g (6.5g saturated)
- 36.2g (24.6g sugars)
Chop the nuts by hand so you’re left with small, even pieces.
Different brands of filo vary in size. Where you have to overlap pieces, do so only by a few millimetres, sticking them together with a little melted butter as you use them.
Each of the pastry sheets should touch the sides of the tin. If you only have a tin with sloping sides, use the (wider) top of the tin as your guide for trimming the pastry.
Re-warm the clarified butter just before using. This will allow you to brush on thinner layers, so you’re less likely to run out and the finished baklava will be less greasy.
If it’s difficult to cut the baklava before baking, cover it loosely with cling film or slide the tin into a plastic bag and freeze for 30 minutes. This will make it much easier to cut cleanly
Keep the completed baklava covered in a cool place for up to 3 days.
How to jazz up your baklava:
Vary the nuts. Finely chopped walnuts, pecans, hazelnuts and almonds all work well – or mix in some desiccated coconut.
Change your syrup flavour. Use orange juice instead of lemon, infuse the syrup with spices such as cinnamon or cardamom, or add a little espresso powder or a liqueur such as Cointreau, Frangelico or Kahlúa.
Sweeten the syrup with muscovado, maple syrup or honey. Add rosewater or orange blossom water for a floral hint.
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