- Yield : 1
- Servings : 30
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 25:00 h
This information is per serving.
Calories From Fat80
Serving Size1 piece (about 1.5 oz, 40 g)
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
- 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.
- 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.
- 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
Place rack in middle of your oven and preheat to 350°F (175°C).
Cut fillo into 13 x 9 inches to fit a 13 x 9 baking pan. Discard trimmings. Cover fillo with a damp towel or paper towels to prevent it from drying out. Lightly butter bottom of baking pan or coat with cooking spray.
Combine nuts, coconut, brown sugar and allspice. See cook's tips.
Layer the first sheet of fillo and lightly brush with melted butter. sprinkle with granulated sugar. Add the second sheet, lightly coat with cooking spray and sprinkle with sugar. Repeat five time until you have 10 layers of fillo. Sprinkle with one-third of the nut mixture. Repeat with 10 layers of fillo topped with one-third of the nut mixture ending with 10 layers of fillo.
Using a sharp knife, cut into diamond or other shape. Bake 35 to 45 minutes or until top is browned.
Meanwhile, combine the remaining granulated sugar, water, and honey in a small pan and bring to a boil over medium high heat. Reduce the heat to low and simmer about 5 minutes.
Pour the syrup over the baklava. Cover and let stand at room temperature 24 hours before serving.