Baklava, a sweet and flaky pastry layered with nuts and drenched in syrup, has a rich history that spans centuries and cultures. Originating in the ancient kitchens of the Levant, baklava’s roots can be traced back to the Assyrians, who were believed to have baked thin layers of dough with nuts and honey as early as the 8th century B.C. Over time, the recipe evolved and spread throughout the Middle East, the Balkans, and the Mediterranean, with each region adding its own unique twist. Today, baklava is celebrated worldwide as a symbol of indulgence and tradition, offering a layered, textured, sticky bite that can’t be beaten.
Here I’ll be sharing two different ways to make baklava that you can easily make in one batch so that you get the best of both worlds without too much extra effort. Across the Middle East baklava is typically made with a sugar syrup flavored with rose water and orange blossom and the most common nuts used are pistachios and walnuts. Meanwhile, in the Mediterranean the sugar syrup is usually flavored with cinnamon and cloves, making for warmer flavors and the nuts most commonly used are walnuts, but pecans and hazelnuts pair just as beautifully with the sweet cinnamon notes.
Baklava, two ways
Ingredients
Assembly
- 1 (approx. 500 grams) package of phyllo pastry
- 1 1/2 cups butter, melted
Middle Eastern Baklava:
for the nut layers
- 1 cup walnuts
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
for the sugar syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 large cinnamon stick
Mediterranean Baklava:
for the nut layers
- 1 cup pistachios
for the sugar syrup
- 1/2 cup sugar
- 1/3 cup water
- 1/4 cup honey
- 1 tablespoon rosewater
- 1 teaspoon orange blossom extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 175 °C (350 °F). Butter a parchment lined baking tray or a rectangular cake pan.
- Since you’ll be preparing two different versions of baklava, you’ll need to keep the ingredients separate while following the same instructions for each version. Chop nuts, or run through a food processor until finely ground (how fine you like it will be dependent on personal preference, I always like to grind it to a texture similar to rough almond meal with a couple of larger chunks between). Add ground cinnamon and cloves to the walnut mixture.
- Unroll phyllo dough. Cut the stack of sheets in half to fit pan. Place one sheet in pan or on parchment lined tray and butter thoroughly. Repeat until you have 15 sheets layered.
- Now, you’re going to be making the two different baklavas so mentally divide your phyllo pastry in two sides. Sprinkle 1/3 of each your nut mixtures over each side.
- Place 5 sheets over the nuts, buttering each one thoroughly.
- Repeat Step 4 and 5.
- Repeat Step 4, finishing up your nut mixtures.
- Layer 15 phyllo sheets on top of the nut mixture, buttering each one thoroughly before placing the next sheet.
- Using a sharp knife cut through the phyllo pastry into diamond or square shapes all the way to the bottom of the pan. I like to make one side square and the other diamond shaped so that I can tell them apart!
- Bake for about 40 minutes until golden. Every oven is different so I recommend checking up on it from the 35 minutes mark and potentially leaving it in for up to 50 minutes if it hasn’t crisped and browned enough.
- Meanwhile, make the sugar syrups. These will need to be made in two separate saucepans.
- Starting with the Middle Eastern one, boil sugar and water until sugar is melted. Add the cinnamon stick, vanilla, and honey. Simmer on low for about 20 minutes.
- For the Mediterranean one, Boil sugar and water until sugar is melted. Add honey. Simmer on low for about 15 minutes. Remove from heat and stir through the rosewater, orange blossom, and lemon juice.
- Once the baklava has come out of the oven, you’ll want to pour the sugar syrups over the pastry while it’s still hot. You’re looking for a loud sizzle while pouring! Pour each syrup over its matching side. And there you have it! Your baklava is complete. Now you can let it come down to room temperature and store in an airtight container for up to two weeks. If you like it crispy, keep it on your counter while if you like your baklava chewier, you can store it in the fridge. It will taste best at least one day after it was made.
