The baklava is an exquisite dessert made up of layers of phyllo dough And dried fruit drenched in one honey syrup. A wonder that can be enjoyed in Turkey, Greece and most of the middle eastern countries and Balkans.
- 300 g of phyllo dough
- 200 g of peeled almonds
- 150 g of shelled pistachios
- 150 g of shelled walnuts
- 180 g of melted butter
for the baklava
- 1 tsp ground cinnamon
- 200 g of honey
- 150 g of granulated sugar
- 200 ml of water
for the syrup:
The baklava – which some prefer to call the feminine, baklava – is a dessert that many of us have certainly tasted in Turkey (or in Gregia) where it is a real institution. A delight based on phyllo dough, dried fruit and a dense honey syrup which is very sweet but absolutely irresistible, especially if enjoyed with black tea or coffee.
There recipe, very ancient, has origins that are lost in the wide area between Asia Minor, Eastern Europe and the Balkans: all places where this dessert is still widespread in many variations that differ in the combination of dried fruit, the shape or the percentage of honey and sugar used.
And if once baklava was prepared by the women of the house only in festive and special occasions, due to the long work it required, it now becomes one simpler recipe, also to be done at home, thanks to the use of the phyllo dough already ready. However, if you want to try your hand at making the latter, you can follow our recipe.
If you love the desserts based on dried fruit do not miss the exquisite Rose cake with honey and dried fruit or the glazed biscuits with walnuts.
OTHER DELICIOUS RECIPES: Basbousa, Rugelach, Crunchy almonds, Pine nut bars
How to prepare: Baklava
- Preparation time
- 30 min
- Cooking time
- Resting place
- in the fridge
- Rest time
How to prepare: Baklava
Making baklava isn’t complicated. First, chop the dried fruit coarsely: you can do it with a knife or using a mixer with the Pulse function. You will need to get a grain that is not too fine. Place it in a bowl and mix it with the cinnamon powder.
Grease a 25×19 cm pan and line it with parchment paper. Shape the filo pastry back to this size: you will need to get a total of 14 sheets. Place the first on the bottom of the pan and brush it with melted butter. Place a second sheet of phyllo dough and brush again. Now add a third of the filling, distributing it evenly to the edges.
Continue with two more layers of phyllo dough (always brushed one at a time with melted butter) and then with another third of filling. Place two more layers of phyllo dough and the last one of filling. Cover with 8 layers of dough, buttering them one by one. With a sharp knife cut the cake into rhombuses measuring about 4 cm. Bake it in a preheated oven at 160 ° for about 45 minutes or until the pasta is lightly browned.
Meanwhile, prepare the syrup: in a saucepan collect the sugar, honey and water. Heat over low heat and cook until you get a thick, amber and syrupy sauce. Distribute it hot on the surface of the cake, taking care to make it penetrate even between the cuts.
Let the baklava rest at room temperature and then refrigerate for 1 night (if possible) before serving.