How to make baklava

 I appreciate how this honey baklava isn't excessively sweet and that it's flaky, crunchy, and soft. In essence, it's a party in your mouth. This is the BEST baklava recipe I have ever tasted, and I am a huge fan of baklava. Simply put.

Store-bought baklava is nothing compared to this, and believe me, I've looked everywhere for baklava. Everywhere it travels, this baklava recipe is well-liked, and it is undoubtedly a reader and family favourite. 

Ingredients for a recipe for baklava:

You will need one (16 oz) packet of phyllo (fillo) dough, thawed in accordance with the directions on the package. * Fillo dough needs to be as thin as paper. There are two rolls in each container, totaling 40 sheets. Avoid using heavy sheets of For this recipe, use fillo dough.

Don't scrimp on the syrup (lemon juice, water, and honey), either; it's essential to the recipe's ability to wet and soften the sheets. Otherwise, the baklava layers risk drying out and becoming difficult to assemble.

Although it is optional, the chocolate dresses up a platter of baklava nicely.

Creating Baklava:

1. Thaw the phyllo dough in accordance with the directions on the package (it is best to do this overnight in the refrigerator, then leave it out on the counter for an hour before beginning your recipe to bring it to room temperature).

2. Cut the phyllo dough to size for your baking pan. I had to trim the 40 sheets of phyllo dough that came in my package because there were only two rolls that were each 9 by 14 inches long. Trim each stack individually, then cover with a damp towel to prevent drying out.

3. Butter a 13x9 nonstick baking pan on the bottom and the edges.

The honey sauce should come first (it needs time to chill while the baklava bakes).

1. Combine 1 cup sugar, 1/2 cup honey, 2 tablespoons lemon juice, and 3/4 cup water in a medium pot. Stirring while heating to a boil over medium-high heat, then lowering heat to medium-low and boiling for an additional four minutes without stirring. away from While making baklava, warm the syrup and allow it to cool.

How to Put Together Baklava:

Heat the oven to 325 °F.

1. In a food processor, pulse walnuts about 10 times, or until they are finely chopped or crushed. Stir these ingredients in a medium bowl: Walnuts, cut into 4 cups, with 1 teaspoon cinnamon.

2. Arrange 10 phyllo sheets in a baking pan one at a time, buttering the top of each sheet once it is in the pan before adding the next (i.e., place phyllo sheet in pan; butter top; add next phyllo sheet; etc.).

The remaining phyllo should always be kept covered with a wet towel.Over the phyllo dough, spread about 1/5 of the nut mixture (or about 3/4 cup).

3. Place another layer of nuts on top of 5 buttered phyllo sheets. 4. times. Add 10 layers of buttered phyllo to the top.Butter should be brushed over the top.

Here is the sequence:

5 buttered phyllo sheets, 3/4 cup of nut mixture, 5 buttered phyllo sheets, 3/4 cup of nut mixture, 5 buttered phyllo sheets, 3/4 cup of nut mixture, 10 buttered phyllo sheets, 3/4 cup of nut mixture

10 sheets of phyllo with the top butter-coated.

4. To create diamond shapes, cut the pastry into 1 1/2′′ wide strips and then diagonally. Bake for 1 hour and 15 minutes at 325°F, or until the tops are golden brown.

5. As soon as the baklava is taken out of the oven, drizzle the cooled syrup evenly over it (you'll hear it sizzle).This will make sure it doesn't go soggy and keeps it crisp. Allow baklava to cool completely at room temperature, uncovered.

The syrup should be allowed to permeate and soften the layers of the baklava for the best results, so let it out for 4–6 hours or overnight at room temperature.Add finely chopped nuts or a chocolate glaze as baklava's garnish.For one to two weeks, keep covered with a tea towel at room temperature.

So many deliciously juicy layers! This is without a doubt our preferred baklava. Consider adding the ingredients to your grocery list after reading the positive reviews below.

Ingredients

16 ounces of phyllo dough, thawed per the directions on the package

1 1/4 cups melted, unsalted butter, either 2 1/2 sticks or 10 oz.

1 pound of walnuts, almost 4 cups, finely chopped

1 teaspoon cinnamon powder

1 cup sugar, granulated

1/2 a lemon juice, 2 tablespoons of lemon juice

3/4 cup water

1/2 cup honey

optional garnish of melted chocolate chips and chopped walnuts

Instructions

Prepare: 1. Thaw the phyllo dough in accordance with the directions on the package (this is best done overnight in the refrigerator, then set it out on the counter for an hour before beginning your recipe to bring it to room temperature).

2. Cut the phyllo dough to the size of your baking dish. I had to slightly trim the 40 sheets on two rolls of 9x14 phyllo that came in my phyllo package. Trim each stack individually, then cover with a damp towel to prevent drying out.

3.Butter a 13x9 nonstick baking pan on the bottom and the edges.

One at a time, arrange ten phyllo sheets into a baking pan, buttering the top of each sheet as you go (i.e., drop a phyllo sheet into the pan, butter the top, add the next phyllo sheet, butter the top, etc.). The remaining phyllo should always be kept covered with a wet towel. Over the phyllo dough, spread about 1/5 of the nut mixture (or about 3/4 cup).

Next, add another layer of nuts and five phyllo sheets with butter. 4. times. Add 10 layers of buttered phyllo to the top. Butter should be brushed over the top.

As the baklava bakes, begin with your honey sauce, which needs time to cool.

1 cup sugar, 1/2 cup honey, 2 tablespoons lemon juice, and 3/4 cup water should all be combined in a medium saucepan. Stirring while heating to a boil over medium-high heat, lower heat to medium-low, and continue boiling for an additional four minutes. While making baklava, remove syrup from the heat and allow it to cool.

Pre-heat the oven to 325 degrees Fahrenheit.

In a food processor, pulse walnuts ten times, or until they are finely chopped or crushed. Combine 4 cups of finely chopped walnuts and 1 teaspoon of cinnamon in a medium bowl.

One at a time, arrange ten phyllo sheets into a baking pan, buttering the top of each sheet as you go (i.e., drop a phyllo sheet into the pan, butter the top, add the next phyllo sheet, butter the top, etc.). The remaining phyllo should always be kept covered with a wet towel. Over the phyllo dough, spread about 1/5 of the nut mixture (or about 3/4 cup).

Next, add another layer of nuts and five phyllo sheets with butter. 4. times. Add 10 layers of buttered phyllo to the top. Butter should be brushed over the top.

Make pastry strips that are 1 1/2" wide, then cut them diagonally to create diamond-shaped shapes. 325°F for 1 hour and 15 minutes, or until tops are golden.

As soon as the baklava is taken out of the oven, drizzle cooled syrup evenly over it (you'll hear it sizzle). This will make sure it doesn't go soggy and keeps it crisp. Allow baklava to cool completely at room temperature, uncovered.Baklava should be left out at room temperature for 4–6 hours, preferably overnight, to allow the syrup to soak through and soften the layers. Add finely chopped nuts or a chocolate glaze as baklava's garnish. For one to two weeks, keep covered with a tea towel at room temperature.