It’s true, I have a problem and should be taken to the Betty Crocker Clinic so I can get help. Last year I bought a 30 serving pan of the stuff, intent on bringing it to work to share. Four hours later the entire pan was gone and I was a sticky mess. As such, it was only a matter of time before I learned to make my own.
The Origin of Baklava
Baklava is a delicious phyllo pastry popular in Middle Eastern countries. Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own. Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries.
What is Baklava?
In baklava, layers of crisp phyllo dough alternate with a sugary spiced nut mixture, and the whole thing is then soaked in fragrant sweet syrup made with honey, lemon and cinnamon. The recipe can be a bit time consuming, and isn’t really a first-time baker’s recipe, but if you can put together a cake well enough on your own then this is a good next step in your baking education.
Working With Phyllo Dough
The tissue paper-thin phyllo dough is fragile and breaks easily if not handled properly, but the end product is forgiving so don’t fret if it all falls apart. My first time I just made a mess of dried out phyllo and butter and the baklava tasted wonderful regardless. All families have their own recipe, and this is just one. If you have an interesting take on baklava, please tell us in the comments section! However, many cultures have some form of baklava in their culinary history, dating back hundreds and hundreds of years. What’s likely is that various cultures in Southeastern Europe, Central Asia, and the Middle East all had their own tradition of thin layers of bread/pastry filled with various sweets in between. Scholars seem divided on exactly where the treat originated, but many point to Turkey or Armenia because the earliest records of the dish exist in those cultures. The version we’re familiar with today—thin layers of phyllo filled with nuts, spices, and sugar topped with a honey-sweet syrup—is most likely an amalgamation of what’s been passed down from various cultures.
Flaky Fun With Phyllo and Puff Pastry
Cheesy Artichoke Pie Air Fryer Brie Canapés Spanakopita Broccoli Cheddar Hand Pies Peach Frangipane Puff Pastry Tarts
1 pound chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them) 1 pound phyllo dough, thawed 1 cup butter, melted 1/3 cup sugar 1 teaspoon ground cinnamon 1/3 teaspoon ground cloves
For the syrup:
1 cup water 1 cup sugar 1/2 cup honey 2 tablespoons lemon juice 1 cinnamon stick Finely ground pistachios for garnish, optional
In a separate bowl, melt the butter in the microwave. Roll out the phyllo sheets and cut in half so the sheets will fit in the pan. Garnish with some finely crushed pistachios of desired. Did you love the recipe? Leave us some stars below!
