Baklava

Most Americans associate baklava with Greek cuisine since baklava is on the dessert menu at many Greek-American restaurants. Baklava, like marzipan, originated in the Middle East and eventually made its way to Europe.

There are hundreds of recipes for baklava, this recipe is my favorite and popular with my friends.

At it’s simplest, baklava is a sweet pastry made with layers of fillo (phyllo) filled with chopped nuts and other ingredients held together with a honey and sugar syrup. The most difficult part of making baklava is handling the paper thin sheets of fillo. Be prepared for torn sheets, and don’t panic. Making baklava requires 40 or more sheets of fillo in four layers like making a lasagna. A few torn sheets will go unnoticed.

Baklava must be made at least one day in advance. After baking, the warm honey & sugar syrup is poured over the baklava that is then covered and allowed to stand at room temperature for 24 hours to allow it to absorb the syrup.

Cover After Adding The Honey & Sugar Syrup

Ready To Serve After 24 hours

Cook’s Tip

• Baklava is traditionally cut into diamond or triangle shapes, but you can cut it into any shape including squares and rectangles for evenly shaped pieces.
• You can cut baklava into smaller or larger pieces. The photo shows about 28 servings.
• Fillo drys out quickly, cover with a damp paper towel or towel to prevent it from drying out.
• When using whole nuts, chop using a food processor. Add toasted coconut, brown sugar, and allspice. Pulse 4 to 6 times to thoroughly combine.
• Baklava can be stored in an airtight container and frozen for six months or more.

Substitutions

• Vegetable cooking spray is used to reduce saturated fat. You can substitute 4 oz. of butter for the cooking spray or use only cooking spray.
• A combination of cinnamon, cloves, and nutmeg may be substituted for all or part of the allspice.
• 1/3 cup (65 g) sugar for 1/4 cup of honey.

Ingredients

• 16 oz. (450 g) frozen fillo pastry, thawed (1 package)
• 4 oz. (113 g) butter, melted
• Vegetable cooking spray
• 1 1/4 cups (85 g) toasted flaked coconut
• 2 oz. (56 g) hazel or macadamia nuts, finely chopped
• 2 oz. (56 g) almonds, finely chopped
• 2 oz. (56 g) walnuts or pecans, finely chopped
• 1/2 cup (105 g) packed brown sugar
• 1 teaspoon (5 ml) allspice
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1/4 cup (60 ml) honey

Method of Preparation