Baklava is one of the most iconic desserts from the Middle East and Southeast Europe, known for its crispy texture, rich nut filling, and syrupy sweetness. This rolled version of Baklava brings a modern twist to a beloved traditional treat, and it’s perfect for any special occasion or family gathering. The preparation involves layers of delicate phyllo dough, filled with a delicious mixture of nuts and spices, then drenched in a fragrant syrup made from sugar and lemon juice. Follow this detailed recipe to prepare a mouthwatering, flaky Baklava that will surely impress your guests.
Ingredients:
For the dough:
- 500g Baklava phyllo dough sheets
- 250g butter, melted
For the filling:
- 500g ground nuts (such as walnuts or hazelnuts)
- 100g sugar
- 1 tsp baking powder
- 1 tsp vanilla sugar
For the syrup:
- 500ml water
- 500g sugar
- 1 tsp lemon juice
Instructions:
1. Prepare the nut filling: Start by preparing the filling for the Baklava. In a large mixing bowl, combine the ground nuts, sugar, baking powder, and vanilla sugar. Mix everything thoroughly, ensuring the ingredients are evenly distributed. The mixture of nuts and sugar is what gives Baklava its signature sweetness and rich texture. You can experiment with different types of nuts based on your preference. While walnuts are the most common choice, hazelnuts, pistachios, or even almonds can be used to give the Baklava a unique twist. Ground the nuts finely to ensure that they create a smooth and even filling.
2. Prepare the dough and butter: Melt the butter in a pot or microwave, and set it aside. Grease a baking dish with some of the melted butter to ensure the Baklava doesn’t stick and comes out crispy. Use a rectangular or square dish based on your preferred shape. If you’re making individual portions, smaller square pans work best.
3. Layer the Baklava dough: Lay the first phyllo sheet flat on your work surface. Use a pastry brush to lightly coat it with the melted butter. Carefully place another sheet of dough on top and repeat the buttering process. Continue layering and buttering the phyllo dough sheets until you’ve used half of them. The key to a perfect Baklava is creating thin, buttery layers that will become crispy when baked.
4. Add the nut filling: Once you’ve layered half of the dough sheets, evenly distribute the prepared nut mixture over the dough in the pan. The filling should be spread out evenly to ensure every piece of Baklava has the same rich nutty flavor. Press the nuts down lightly to ensure they don’t move when you continue layering. If you prefer a thicker filling, feel free to add a little extra, but be sure not to overload the layers, as that can make the Baklava uneven.
5. Finish layering the dough: After the nut mixture is added, continue layering the remaining phyllo sheets on top, brushing each sheet with melted butter as you go. Once you’ve used all the dough sheets, you should have a thick stack of dough and filling. With a sharp knife, cut the Baklava into smaller pieces—either squares, diamonds, or even thin rolls, depending on your desired shape.
6. Bake the Baklava: Preheat your oven to 180°C (350°F). Place the prepared Baklava in the oven and bake it for 25-30 minutes or until the pastry turns golden brown and crispy. Keep a close eye on it as it bakes because the phyllo dough can brown quickly. The goal is to achieve a flaky, golden exterior that’s slightly caramelized while the nut filling remains rich and fragrant.
7. Prepare the syrup: While the Baklava is baking, prepare the syrup. In a medium-sized saucepan, combine water, sugar, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once the sugar has fully dissolved, reduce the heat and let the syrup simmer for about 10 minutes. It should become slightly thicker, but don’t let it get too sticky or viscous. The lemon juice will help balance the sweetness of the syrup, ensuring it isn’t overpowering.
8. Pour the syrup over the Baklava: When the Baklava is done baking and has turned golden brown, remove it from the oven. Immediately pour the warm syrup over the hot Baklava, making sure to cover it completely. You’ll hear a sizzling sound as the syrup soaks into the layers of phyllo dough. This step is crucial, as it gives the Baklava its signature syrupy texture on the inside while maintaining the crispiness on the outside.
9. Let it cool: Allow the Baklava to cool completely. The syrup will continue to soak into the dough, making the Baklava sweet and sticky. Once cooled, it’s ready to serve. As it cools, the flavors will intensify, and the layers will absorb the syrup, making each bite a perfect balance of crispy, nutty, and sweet.
10. Serve and enjoy: Once the Baklava has cooled down and absorbed all the syrup, serve it on a platter. The result is a beautiful, golden-brown dessert with crispy layers, a sweet nutty filling, and a fragrant syrup that ties it all together. You can garnish the Baklava with chopped pistachios or a dusting of cinnamon for an extra decorative touch. This dessert is perfect for serving at family gatherings, parties, or special occasions. Enjoy the rich, nutty flavors and the satisfying texture of this rolled Baklava!
Storage Tips:
- Baklava keeps well at room temperature for several days in an airtight container. However, if you prefer a softer texture, you can refrigerate it. Just note that refrigerating may cause the Baklava to lose some of its crispiness.
