How to Make Greek Dessert Baklava? A Step By Step Guide

How to make the Greek dessert baklava? This buttery, firm, syrupy, nutty baklava dessert is simple to make and twofold for a bigger clump. This custom baklava recipe is the best I've ever made or tried. It's based on a Delish recipe that simplifies the process and ensures the perfect amount.

This formula claims to be simple and enjoyable, and it truly is a great deal. It is a formula that can effectively be balanced to your taste from the nuts you utilize to the flavors and indeed what citrus you select to flavor it with. My mom’s recipe can feed a whole town! I've always wanted to recreate it. The best way is with this easy baklava. It's nutty, buttery, and syrupy in every bite! Is baklava a Greek dessert?

This formula is simple and twofold, as I mentioned earlier. You can use it to feed a swarm! I cherish how straightforward it is to make, and I am beyond any doubt you will as well. What's not to love about layers of phyllo dough filled with spiced, syrupy nuts? This is a “no checking calories or pieces you have eaten” kind of formula—fair, I appreciate it!

What Is Greek Dessert Baklava?

Baklava is a sweet treat. It has layers of thin phyllo dough brushed with butter. Inside, there’s a tasty mix of nuts. It’s prepared and at that point splashed in a nectar syrup. What is the contrast between Turkish baklava and Greek-style baklava? All baklava recipes share similarities. The biggest difference is the nuts you use.

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The Greek dessert baklava often uses nectar, walnuts, and cinnamon. We really love walnuts! Many Turkish recipes use pistachios, sugar syrup, and various flavors. They often skip honey in the syrup, unlike many Greek recipes. I used my favorite nut mix for baklava: pistachios, almonds, and walnuts. I love adding lemon juice instead of cinnamon, plus a squeeze of clove.

What Nuts to Use in Baklava?

Greek dessert baklava recipes differ by region. But, they commonly use these four nuts: walnuts, pistachios, hazelnuts, and almonds. You can make baklava with any nuts you like. Use what’s on sale when you decide to make it.

Ingredients For This Top Notch Baklava

I use store-bought phyllo dough for my baked goods. It comes frozen, so I thaw it in the fridge. you will be trimming the sheets to fit the pan.

Honey - all you require is 1-2 tablespoons with the max being 1/4 glass nectar. The sort of nectar you utilize will interpret its enhance into the baklava so select one you cherish.

Nuts - I use a mix of almonds, pistachios, and walnuts for my baklava. You can use one, two, or all three. For this recipe, you need 3 mugs of nuts.

Butter - I utilize unsalted and attempt to utilize a exceptionally great quality one since the enhance is very articulated.

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Lemon is optional for the syrup. I love using the peel and a bit of lemon juice for great flavor. You can also use orange instead.

Spices - I enjoy using ground cinnamon, a bit of ground clove, and some salt. You can flavor the nuts with any spices you prefer. Some recipes suggest adding cardamom, which is lovely. Use what you like and however much you want.

Additional Alternatives - For a more flavorful syrup, try adding up to ½ teaspoon of rose water or orange blossom water.

How to Make Baklava - Basic Step by Step?

Make Syrup - Boil water, sugar, and lemon together until the sugar dissolves and the mixture thickens. Then, remove it from heat and add honey and lemon juice. Permit to cool and evacuate lemon peel some time recently pouring over Greek dessert baklava.

Prepare Nuts - Place the almond, pistachio, and walnut mix into a food processor. Add the flavors, then pulse until finely chopped, but not ground.

Prepare Phyllo - Unwrap the defrosted phyllo. Trim 18 sheets to fit your dish. I use the base and a sharp knife to cut them all at once. Once the pieces are cut cover them with a scarcely soggy towel and expel sheet by sheet so they don’t dry out.

Assemble: Start by lining the skillet with material and oil. Add a layer of softened butter. Then, place 5 sheets of phyllo in the skillet, brushing each one lightly with butter. Next, add ⅓ of the nut mix and a sprinkle of butter.

Then, add 4 buttered phyllo sheets. Repeat this two more times with the remaining nuts. Layer 4 sheets of phyllo in between. Finish with 5 sheets on top. (5-4-4-5 + 1/3 glass nuts in between). Is baklava a Greek dessert?

Bake, then pour syrup over. Cut the unbaked baklava with a very sharp knife, cutting almost to the bottom. Next, transfer it to the oven and bake until golden. Remove from the stove when finished. Then, gently pour cool syrup over the hot baklava. Let it cool completely. After that, cut all the way through and enjoy!

Storage, Make Ahead & Freezing

Storage

Can baklava be put away at room temperature? It can but for no longer than a day at that point exchanging it to the cooler is unequivocally prescribed.

Extra baklava can be put away in the ice chest for up to 1 week or more if it keeps going that long. It can last up to two weeks in a good holder in the cooler. But in our family, it doesn’t last more than a couple of days—especially this amount.

Make Ahead

You can make the syrup for the baklava and store it in a fixed holder in the ice chest up to 1 day ahead. You can get ready the nuts and store in a fixed holder up to 1-2 days ahead. Make beyond any doubt to defrost your phyllo batter in the cooler - I ordinarily do that overnight.

I don’t like defrosting it out on the countertop cause I discover some of the time the edges get a bit delicate and gummy from the dampness. You can make everything ahead of time. Just store it in the fridge for up to a day. If you want to freeze it, you can keep it unbaked for 3-4 months. See below for details on how to do this.

Freezing

Can Greek dessert baklava be solidified? It beyond any doubt can. It can be solidified some time recently its prepared after its gathered or after its prepared and cooled.

Before you start, line your baking pan with parchment paper or foil. This step is important for making baklava. Once your have amassed the baklava, put the container in the cooler for a few hours to solidify it totally.

Lift it out of the skillet utilizing the thwart or material lining. At that point, wrap the whole dessert in a few layers of plastic wrap. Put back into the skillet and into the cooler for up to 3-4 months.

To defrost, remove the plastic wrap. Place the baklava back in the container. Then, cover the skillet with foil. Refrigerate for one day. Then, let it sit at room temperature for an hour before cutting and baking. At that point make syrup and prepare as coordinated pouring syrup over it after its baked.

After heating, ensure it cools completely. Then, you can either portion it out or freeze the whole container. Wrap firmly wth a couple layers of plastic wrap at that point thwart and I like to put the pieces or the entirety thing in a cooler sack. It will keep solidified for up to 4 months. To defrost, just move the baklava to the fridge. Let it sit there overnight to thaw.

Tips for Making The Best Baklava

Use high-quality ingredients for your Greek dessert baklava. You can definitely smell and taste the butter in great baklava. So, be sure to use delicious, high-quality butter. Use fresh nuts, not stale ones. Check their taste to ensure they are fresh. This will affect the final flavor of your dessert.

Use less butter when brushing the phyllo cuts. A light touch is best. This will ensure crispy, flaky phyllo without making it soggy. Defrost phyllo in the fridge overnight. Don’t leave it on the counter.

This way, the phyllo won’t get too much moisture. Too much moisture makes it sticky and gummy. Keep phyllo secured and evacuate sheet by sheet so that the sheets do not dry out.

Get all your fixings prepared some time recently you drag out the filo. Chop, blend, and mix. Get everything ready. Then, unroll the fillo you need. Keep the rest covered with a wet towel.

What to Serve Baklava With?

I love baklava with hot coffee or tea. A little water helps balance the sweetness. It may sound boring, but baklava is rich and sweet. That's all I need. Honestly, I don't have a big sweet tooth. How to make Greek dessert baklava?

Many people love to enjoy baklava with ice cream, honey, and nuts. You can do this for an even richer and tastier dessert. Some places serve their baklava with kaymak, which is like clotted cream. It sounds delicious, too. Enjoy this treat as a snack or as a dessert with a hot drink and ice cream.