A rich, flaky, restaurant-level dessert found in both Greek and Turkish cuisine.
While it’s hotly debated as to whether baklava came from Greece or Turkey (since both cultures have it in their cuisine), this decadent little dessert is well-loved all over the world. Today, it can even be found in the frozen dessert section of many American grocery stores.
The first time I ever tried baklava was at an authentic Greek restaurant with my mom. We had grape leaves and falafel for lunch, with a dessert of baklava and vanilla ice cream. Until recently, I had no idea how simple it would be to make in my own kitchen. Layers of flaky phyllo dough are stuffed with walnuts and soaked in a sweet syrup of sugar, water, honey, and lemon juice. While pouring the syrup might seem strange, it’s actually the perfect way to penetrate every layer of the pastry and candy-coat the nuts. The result is a rich dessert that melts in your mouth and leaves your taste buds singing with joy.
While this recipe is modeled after the traditional Greek style with walnuts and honey, there are some variants as well, including a Turkish version with pistachios. I’ve personally dubbed baklava as “dessert lasagna” because it’s layered in a similar way, and can be tweaked if desired. Want to use almonds instead of walnuts? Go ahead! Craving chocolate? Keep reading to learn the best way to incorporate that and try it out! The filling is fairly flexible, and can be changed to suit your tastes.
Is Baklava Healthy?
As a sugary and carb-rich dessert, baklava is not considered healthy. It’s a fun, delicious treat for special occasions that can be enjoyed safely in moderation. If needed, you can find gluten-free phyllo dough online or in grocery stores. To make it vegan, use maple syrup instead of honey and plant-based butter (just double-check the ingredients on your phyllo to ensure that’s dairy-free, too).
Change it Up With Chocolate
To make chocolate baklava, sprinkle each layer of phyllo with cocoa powder after you butter it. Add 1 cup of semisweet chocolate chips to the walnut mixture. When the pastry’s done baking, drizzle it in the syrup and then dust it with more cocoa powder. Ta-da! You’ve got yourself a triple-chocolate baklava fit for royalty. Serve with a small bowl of ice cream or vanilla Greek yogurt.
How to make ahead and store
Leftover baklava can be stored covered in the fridge for up to 2 weeks, or up to 5 days at room temperature when kept out of direct sunlight. Make sure there’s some parchment paper in the container so it doesn’t stick to the sides, and if needed, layer the pieces of baklava with parchment paper as well. For longer storage (up to 3 months), freeze in a freezer-safe container and then thaw in the fridge overnight before serving. You can either enjoy these cold or reheat in the oven at 350 degrees F for 10 minutes.
Serving Suggestions
Baklava is a great dessert to have after a Greek Bowl for lunch, or after Lamb Meatballs, Garlic Roasted Potatoes, and Green Beans with Almonds for dinner. Experiment with your favorite mains and sides to create a marvelous Mediterranean meal, but remember to save room for the beautiful baklava!
Aside from vanilla ice cream or Greek yogurt, this dessert also goes well with a cup of mint tea, ginger tea, Vegan Hot Chocolate, or milk.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 2/3 cup honey
- 1 tablespoon lemon juice
- 16 ounces phyllo dough thawed
- 1 cup unsalted butter melted
- 16 ounces walnuts finely chopped
- 3/4 teaspoon ground cinnamon
Instructions
- In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil, then simmer for about 10 minutes until slightly thickened. Set aside to cool.
- Preheat oven to 350°F. Brush a 9×13 inch baking pan with melted butter. Place a sheet of phyllo in the pan, brush with butter, and repeat for 8 layers.
- Mix chopped walnuts and cinnamon, and spread a layer over the phyllo. Continue layering phyllo and nuts, ending with 8 layers of phyllo on top.
- Cut the layered phyllo into diamond shapes. Bake for about 50 to 60 minutes until golden and crisp.
- Remove from oven and immediately pour the cooled syrup over the hot baklava. Allow to cool completely before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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