Basic Baklava

    Basic Baklava

    (30)
    13saves
    1hour20min


    28 people made this

    A simple Baklava recipe. Its straightforward to make but looks fabulous when you serve it. I use walnuts as I prefer the tatse.

    Ingredients
    Serves: 24 

    • 250g unsalted butter
    • 1 packet filo pastry
    • 2 cups chopped walnuts or pecans
    • 1 1/2 tablespoons whole cloves
    • 1 1/2 cups (375ml) water
    • 1/3 cup white sugar
    • 1 cinnamon stick
    • 1 cup honey

    Directions
    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 20x30cm baking dish. Layer 3 sheets of the filo pastry in the pan. Trim to fit the botom of the dish. Sprinkle 2 tablespoons of pecans over the filo. Layer 3 more sheets of filo, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue the filo-butter-pecan layers until dish is 3/4 full.
    3. With a sharp knife, score pastry to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
    4. Bake 45 to 50 minutes in the preheated oven, until golden brown.
    5. Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
    6. Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut all the way into diamonds.
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    Reviews and Ratings
    Global Ratings:
    (30)

    Reviews in English (29)

    by
    123

    USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better. Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup. Here is my syrup: purified water 1 3/4 cup, a small rectangular 2 inch cinnamon bark, 2 thin slice of ginger, 2 inches lemon peel (yellow part only), a touch (approx 1 tsp) of lemon juice. Let all those things boiled and simmer until the liquid reduce to 1 cup. Add 3/4 cup sugar and stir until dissolve, 1/2 tsp pure vanilla, 1 tbsp orange juice (no pulp)and turn the heat off. Add 1/2 cup of honey. The syrup should be a light touch of golden color, and if you like you can put a 1/2 tsp of rose water or jasmine water. Just make sure the temperature of the Baklava and the syrup is not the same, one have to be cooler than the other or you will get some very soggy baklava.  -  29 Dec 2003  (Review from Allrecipes USA and Canada)

    by
    53

    Some of the other reviews should definitely be consulted. I poured hot syrup on hot baklava and got a big moushy mess... I'll try it again with one or the other cold...  -  30 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    46

    THIS RECIPE IS THE BEST OF ALL THE BAKLAVA RECIPE'S I'VE TRIIED.  -  27 Apr 2001  (Review from Allrecipes USA and Canada)

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