Can I make baklava ahead of time?
Yes, baklava is an excellent make-ahead dessert. It actually tastes better the next day once the syrup has fully absorbed.
DESSERT
Jordanian Layered Phyllo Pastry with Nuts and Honey (Baklava)
This traditional Jordanian baklava features delicate layers of phyllo pastry, generously filled with a spiced nut mixture, and drenched in a fragrant orange blossom honey syrup. It's a perfect dessert for special occasions or a sweet treat with coffee.
HOW TO MAKE IT
Let's cook.
01
Prepare the syrup: Combine 1 1/2 cups granulated sugar, 1 cup water, and 1 tablespoon lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes. Remove from heat and stir in 1 teaspoon orange blossom water. Let the syrup cool completely.
02
Prepare the nut filling: In a medium bowl, combine the chopped mixed nuts, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cardamom. Mix well.
03
Assemble the baklava: Lightly brush a 9x13 inch baking pan with melted butter. Lay 8-10 sheets of phyllo dough in the pan, brushing each sheet generously with melted butter before adding the next. Spread half of the nut mixture evenly over the phyllo layers.
04
Add more phyllo: Place another 8-10 sheets of phyllo dough on top of the nut mixture, brushing each sheet with melted butter. Spread the remaining nut mixture evenly over these layers.
05
Finish layering: Top with the remaining phyllo sheets, brushing each one with melted butter. Use a sharp knife to cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan.
06
Bake the baklava: Bake at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and crispy.
07
Pour syrup and cool: Immediately after removing from the oven, slowly pour the cooled orange blossom syrup evenly over the hot baklava. Allow the baklava to cool completely at room temperature for several hours, or preferably overnight, before serving. This allows the syrup to fully absorb.
About This Recipe
This traditional Jordanian baklava features delicate layers of phyllo pastry, generously filled with a spiced nut mixture, and drenched in a fragrant orange blossom honey syrup. It's a perfect dessert for special occasions or a sweet treat with coffee.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your phyllo dough is completely thawed but still cold when you start working with it. Keep unused phyllo covered with a damp cloth to prevent it from drying out and becoming brittle. For extra crispiness, you can toast the nuts lightly before chopping.
Easy Substitutions
If you don't have mixed nuts, you can use all walnuts or all pistachios. Rosewater can be used instead of orange blossom water for a different floral note in the syrup. Clarified butter (ghee) can be used instead of unsalted butter for a richer flavor.
Storage & Reheating
Store baklava in an airtight container at room temperature for up to 1 week. It does not need to be refrigerated. For longer storage, freeze individual pieces in an airtight container for up to 3 months; thaw at room temperature before serving.
Serving Suggestions
Serve individual pieces of baklava with a strong cup of Arabic coffee or black tea. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of clotted cream. Garnish with a sprinkle of finely chopped pistachios for an elegant touch.
Common Mistakes
1. Not keeping phyllo covered: This causes the dough to dry out and crack, making it difficult to work with. Always keep unused sheets covered with a damp cloth. 2. Not brushing enough butter: Insufficient butter between layers will result in a dry, less crispy baklava. Be generous with the melted butter. 3. Pouring hot syrup over cold baklava (or vice versa): For optimal absorption and crispness, the syrup should be cool and the baklava hot when combined. 4. Cutting before baking: While some recipes suggest cutting before baking, cutting after baking can sometimes lead to crumbling. Cutting before baking helps the syrup penetrate evenly.
Frequently Asked Questions
What kind of nuts are best for baklava?
A mix of pistachios, walnuts, and almonds is traditional and provides a balanced flavor and texture. However, you can use your favorite combination.
Why is my baklava soggy?
This usually happens if the syrup was too hot when poured over the baklava, or if the baklava wasn't baked long enough to become fully crispy. Ensure the syrup is cool and the baklava is golden brown and firm.
MORE TO KNOW
Working with phyllo dough can seem intimidating, but with a few tricks, it's quite manageable. The key is speed and keeping the unused sheets covered. If a sheet tears, don't worry; simply patch it with another piece and continue brushing with butter. The layers will meld together during baking. The generous amount of butter is crucial for achieving the signature crispness and golden-brown color. Don't skimp on it!
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