Baklava, with its delicate layers of filo pastry, rich nut filling, and sweet honey syrup, is a dessert that speaks of celebration and indulgence. This Middle Eastern and Mediterranean treat is a testament to the magic that happens when simple ingredients come together with a bit of patience and care.
While the prospect of making baklava might seem daunting, the process is surprisingly straightforward. Let’s break down the steps to creating this golden, crispy delight.
Ingredients:
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For the Filling:
- 1 lb mixed nuts (walnuts, pistachios, almonds)
- 1 cup sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
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For the Pastry:
- 1 package (16 oz) filo dough, thawed
- 1 cup (2 sticks) unsalted butter, melted
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For the Honey Syrup:
- 1 cup honey
- 1/2 cup sugar
- 3/4 cup water
- 2 tbsp lemon juice
Instructions:
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Prepare the Honey Syrup: In a saucepan, combine honey, sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until slightly thickened. Set aside to cool completely.
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Make the Nut Filling: In a food processor, finely chop the nuts. Combine with sugar, cinnamon, and cloves in a bowl.
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Assemble the Baklava: Preheat oven to 350°F (175°C). Brush a 9×13 inch baking pan with melted butter.
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Layer the Filo and Filling: Place two sheets of filo in the pan, brushing each with butter. Sprinkle with a layer of nut filling. Repeat layers of filo and filling, using about 8 sheets of filo for the bottom and 8 for the top.
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Score and Bake: Using a sharp knife, carefully cut the baklava into diamond or square shapes, making sure to cut through all the layers. Bake for 50-60 minutes, or until golden brown and crisp.
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Syrup and Serve: Immediately after removing the baklava from the oven, pour the cooled honey syrup evenly over the hot pastry. Let the baklava cool completely before serving.
Tips for Baklava Success:
- Work quickly with filo: Filo dough dries out quickly. Keep it covered with a damp towel while working to prevent it from becoming brittle.
- Butter is key: Don’t skimp on the butter! It’s essential for creating those flaky, golden layers.
- Cool completely: Allow the baklava to cool completely before serving to let the syrup soak in and the flavors meld.
- Get creative with the filling: While the classic nut filling is delicious, feel free to experiment with other ingredients like dried fruits or spices.
Making baklava with honey is a labor of love, but the reward is a truly exquisite dessert that will impress your family and friends. Enjoy the process and savor the sweet, nutty, and crispy goodness of your homemade baklava!
Hi I’m Susan Stewart, owner of Local Nashville Honey, the source for local honey here in Donelson, Hermitage and Nashville Metro Area
Local Nashville Honey brings you pure, delicious honey made right here in Music City. Our bees buzz around local gardens and wildflowers, creating a unique flavor you won’t find anywhere else.
it’s the perfect way to sweeten up your morning tea, or add a little somethin’ somethin’ to your barbecue glaze.
And let me tell you, folks, honey from localnashvillehoney.com ain’t just tasty, it’s good for you too! Full of natural antioxidants and vitamins, it’s a healthy way to satisfy your sweet tooth.
So ditch the store-bought stuff and support local beekeepers! Head over to Mill Creek Mercantile or Troll House Cottage and get your jar of sunshine today.
Local Nashville Honey – A taste of home, made in Music City. Local Nashville Honey.com
Disclaimer: This blog and podcast were generated using Gemini AI, a language model designed to provide informative and engaging content. However, AI models are not perfect, and there may be instances where the information presented is incorrect or incomplete. Please use your own judgment and discretion when evaluating the content.The Sweet Symphony of Layers: Crafting Baklava with Honey
