My Grandmother's Baklava Recipe
The other night I spent my evening baking my all time favorite dessert, Baklava. I posted bits and pieces of the making process on my Instagram stories and a few readers asked for the recipe. Since it’s been a hot minute since I’ve shared a deliciously unhealthy treat on here, I thought why not.
My family has Middle Eastern roots and we’ve passed down this Arabian baklava recipe for generations. So consider yourselves lucky because you’re getting the real deal here. No Food Network interpretations over here. Pure Arabian goodness straight from my grandmother’s kitchen. I mean look at this! Isn’t it glorious?
- 1 box of Phyllo dough
- 3 sticks of pure unsalted butter (olive oil works too)
- 1 cup of honey
- 2 cups of chopped walnuts
- 2 cups of chopped pistachios
- 1 cup of sugar
- 2 tbsp ground cinnamon (about one stick)
- 4-6 whole cloves grounded
- 1 tsp ground nutmeg
- 1 cup water
- ½ cup sugar
- ½ cup honey
- Juice of ½ a lemon
- 1 stick of cinnamon
- Thaw your phyllo dough bringing it to room temperature and carefully cut it to fit the size of your pan.
- Take all your filling ingredients mix them together in a bowl and set aside. I like to put everything in a food processer and blend, until they reach my desired consistency.
- Melt your butter and honey. I melt one stick and 1/3 cup of honey at a time as needed.
- Using a brush grease the bottom of your pan with the honey butter mixture.
- Carefully place one sheet on top of your pan and apply a layer of the honey butter mixture on top. Repeat this step for seven sheets.
- Once you’re seven sheets are completely layered with a layer of honey butter in between you’re ready for the filling
- Pour half of your filling mixture on top of the seven layered sheets as evenly as you can.
- Drizzle some honey on top of the filling mixture. This is optional but I like to add the extra sweetness and it makes the dough stick better.
- Add another seven layers of phyllo dough to the dish, applying a layer of honey butter in between each again. At this time you will probably need to melt another stick of butter with 1/3 cup of honey.
- Once that is complete add the rest of your filling mixture on top evenly layering it on.
- Drizzle some more honey on top.
- Add seven more layers of dough and honey butter on top.
- At this time you’re finished making your baklava.
- Carefully cut the dough into squares or diamonds.
- Sprinkle a dash of water on the top of the dish, this will make the top layer pop and be extra flaky.
- Put it in the oven for about 20 min or until golden brown at 350 F.
- Let it sit and cool for about 10min
- Garnish the top with chopping pistachios. Some people add chocolate but, I think that’s disgraceful. So don’t do it.
- Add all the ingredients to the pot
- Stir often dissolving the sugar and bringing the water to a boil
- Mix until it thickens into a syrup (might need to add some cornstarch)
- Let the syrup cool completely. This is KEY otherwise the baklava won’t be crispy and will be soggy.
- Once it is cooled pour over entire baklava dish
And there you have it! How to make the yummiest baklava in all the land. The most time consuming part is adding each very thin layer of phyllo dough to the pan and layering it in butter. But, after a while you’ll get the hang of it. Don’t worry if you rip any sheets, everything will blend together in the end and become unnoticeable.
If you plan on making this, please let me know and send me some pictures! I’d love to see!