Choose section to search
Type to search
Recipe Book
Recipe Category / Syrup Sweets

Baklava

Method

Baklava is a rich, buttery sweet pastry consisting of many layers of crunchy phyllo, filled with chopped nuts and sweetened with an aromatic syrup. It is absolutely delicious!

  • Preheat oven to 150* C (300* F) Fan.
  • To make the syrup, place a pot over high heat and add the sugar, water, corn syrup, cinnamon stick, cloves and orange.
  • Bring the mixture to a boil and stir. As soon as the sugar melts, remove from heat and set aside to cool completely.
  • The syrup needs to be cool when poured over the hot baklava. Discard orange halves before using.
  • To make the filling, beat the walnuts, breadcrumbs, ground cinnamon and ground cloves in a food processor, until they are broken down. Do not finely grind. Transfer filling to a bowl.
  • Generously brush a 35x25 cm baking pan with butter.
  • Position it in front of you so that the long side is directly in front of you.
  • Begin spreading the phyllo dough in to the pan to create the bottom crust.
  • Carefully spread the first sheet of phyllo dough in to the pan, making sure it covers 2/3 of the pan and letting the long ends hang over the edges of the pan. Gently press down on the phyllo with your hands to spread it out nicely all the way to the corners of the pan.
  • Repeat the same process with the second sheet of phyllo dough, only this time start spreading it on the other side of the pan, slightly covering the first sheet.
  • Drizzle the phyllo with butter, DO NOT brush butter directly onto it. This will make the phyllo turn out much crunchier.
  • Spread the third sheet of phyllo dough directly over the first two sheets, making it fit nicely in the pan all the way to the edges.
  • Sprinkle about a handful of filling over them.
  • Spread the fourth sheet of phyllo dough, directly in to the pan, just like the previous one, making sure it is covering the filling.
  • Drizzle with butter.
  • Sprinkle a handful of filling over it.
  • Add another sheet of phyllo dough, placing the two top corners of the phyllo at the top corners of the pan and letting the other end hang over the pan, directly in front of you.
  • Drizzle with butter.
  • Sprinkle a handful of filling over it.
  • Add another sheet of phyllo dough, this time placing the two top corners of the phyllo at the bottom corners of the pan, that are directly in front of you and letting the other end hang over the pan, which is away from you.
  • Drizzle with butter.
  • Sprinkle with another handful of filling over it.
  • Repeat the same process with all but 3 of the remaining sheets of phyllo dough, which will be used to make the top crust. Make sure you add all of the filling!
  • Fold the overhanging ends of the phyllo over and drizzle with butter.
  • Add 2 of the 3 remaining sheets of phyllo folded in half, to fit nicely and exactly in the pan without any ends hanging over. Drizzle each one with butter.
  • Spread the final sheet nicely over the top, covering the whole pan.
  • Carefully use your brush to tuck it in all around the sides of the baklava, creating a nice top layer.
  • Add all of the remaining butter over the top and you can now brush it over the phyllo dough.
  • Refrigerate for 20 minutes to chill.
  • When ready, remove and score the top with a sharp knife, creating diamond shaped pieces. Do not score all the way down.
  • Bake for 2-2 ½ hours until golden and super crunchy.
  • When the baklava is ready, remove from oven and immediately pour the cooled syrup over it.
  • Set it aside to soak up all of the syrup and cool.
  • When ready, cut into pieces and serve.
Rate this recipe You need to login
Rating
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(98)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(3)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(1)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(2)

Nutritional
Chart

Nutrition information per portion

275
Calories (kcal)
14 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

19.1
Total Fat (g)
27 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

7.4
Saturated Fat (g)
37 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

22.5
Total Carbs (g)
9 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

17.2
Sugars (g)
19 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

2.7
Protein (g)
5 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.1
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.08
Sodium (g)
1 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

comments powered by Disqus