Baklava Recipe

What is baklava?

Baklava is an exquisite dessert made with delicate layers of crispy filo pastry, interspersed with generous layers of chopped nuts such as pistachios, walnuts, or almonds. This traditional sweet is characterized by being soaked in aromatic syrup or honey that gives it its distinctive sweetness, creating a perfect combination between crispy and honeyed textures.

The preparation of this dessert requires precision and dedication, where each layer of filo dough is carefully brushed with clarified butter. The final result is a unique melt-in-your-mouth texture, enhanced by a bath of aromatic syrup that can be perfumed with rose or orange blossom water, creating an incomparable sensory experience.

The Importance of Filo Dough and Proper Handling Techniques

Filo dough is the fundamental element that defines the quality and texture of baklava. This delicate, extremely thin pastry requires precise and careful handling to achieve the desired result. Its proper manipulation will determine whether our baklava will be crispy and light or heavy and gummy.

Workspace Preparation

• Prepare a clean, dry surface, maintaining moderate room temperature, preventing excessive moisture or heat from affecting the delicate filo dough.
• Organize all necessary utensils within reach before starting to work with the dough, including brushes, knives, and containers.
• Always keep a clean, slightly dampened kitchen towel handy to cover the dough you're not currently using.

Proper Handling

• Remove the filo dough from the refrigerator 30 minutes in advance, allowing it to reach room temperature gradually and evenly.
• When unrolling the dough, use gentle and precise movements, holding the edges delicately to avoid tears or breaks.
• Always use clean, dry hands when handling each sheet, carefully lifting it from the corners to maintain its integrity.

Storage During Work

• Keep unused filo sheets completely covered with a damp cloth, ensuring the edges are well protected.
• Minimize the dough's exposure time to air, working efficiently to prevent it from drying out and becoming brittle.
• Protect the dough from drafts and sudden temperature changes that could affect its texture and malleability.

Handling Techniques

• Unfold each sheet with smooth, uniform movements, maintaining balanced tension to avoid excessive stretching or tearing.
• Make use of sheets that may tear by placing them in the middle layers of the baklava, where imperfections won't be visible.
• Maintain a steady but unhurried work pace, allowing each sheet to be handled with the care needed to preserve its quality.

Layer Assembly Techniques

Layering is a crucial process that requires precision and patience to achieve the perfect baklava texture. The correct stacking technique and brushing with clarified butter between each layer are essential to achieve that characteristic flaky effect. The traditional recipe requires between 30 and 40 layers of filo dough in total.

Initial Preparation

• Ensure the clarified butter is warm and ready with a silicone or pastry brush for uniform and consistent brushing.
• Prepare the pan by generously greasing it with clarified butter, covering the bottom and sides completely to prevent sticking.
• Organize your workspace for efficient flow between the filo sheets and the pan, keeping everything within reach.

Assembly Process

• Place the first sheet of filo dough in the pan, letting the edges hang slightly over for a professional finish.
• Generously brush each layer with clarified butter, making sure to reach the edges without leaving dry areas.
• Alternate layers of dough and brushing until completing 10-13 sheets for the baklava base.

Layer Distribution

• Divide the total 30-40 sheets of filo dough into three equal parts: 10-13 sheets for the base, 10-13 for the middle, and 10-13 for the top.
• Place the nut mixture between the layers after completing the first and second thirds of sheets, distributing it evenly.
• Ensure the top layer is especially well brushed with butter to achieve a perfect, crispy golden brown.

Final Touches

• Gently press the layers to eliminate air bubbles between them, ensuring a uniform texture.
• Carefully fold the overhanging edges inward for a clean, professional finish that contains the filling well.
• Make sure the final layer is well adhered and completely covered with clarified butter for perfect browning.

Tips for Cutting and Traditional Shapes

Once all the baklava layers are formed and assembled, we proceed with one of the most crucial steps: cutting, which must be done BEFORE baking to ensure a perfect result. The correct cutting technique will determine not only the final presentation but also the proper absorption of the syrup.

Preparation for Cutting

• Before starting, verify that the top layer is perfectly brushed with clarified butter and all layers are firm and well compacted.
• To achieve precise and professional cuts, use a very sharp long knife or a special pastry pizza cutter.
• Maintain constant pressure on the top layers while making the cuts to prevent the filo sheets from moving or shifting.

Traditional Shapes

• The diamond shape is the most classic and traditional baklava pattern, being the most recognized presentation in Middle Eastern pastry.
• If you prefer simpler shapes, you can opt for square or rectangular cuts, which are equally traditional and easier to make.
• To create perfect diamonds, start by making parallel diagonal lines and then complete with straight vertical cuts from top to bottom.

Cutting Technique

• Apply firm but controlled pressure when cutting, ensuring the knife reaches the bottom of the pan to completely separate the portions.
• Make each cut in one long, continuous motion, avoiding sawing movements that could damage the delicate layers of dough.
• Maintain uniform spacing between cuts so all portions are the same size, which is essential for a professional presentation.

Ingredients

To prepare a traditional baklava that yields approximately 24 portions, you'll need specific ingredients divided between the pastry, filling, and syrup. Each element plays a crucial role in the final texture and flavor.

1. Filo dough: 1 package (450g). Provides the characteristic crispy and delicate layers of the dessert.
2. Clarified butter: 2 cups (450g). Adds flavor and helps achieve the golden color and crispy texture.
3. Pistachios or walnuts: 3 cups (450g). Form the traditional filling and provide texture and flavor.
4. Granulated sugar: 2 cups (400g). Sweetens and helps preserve the dessert.
5. Honey: 1 cup (240ml). Gives shine and characteristic flavor to the syrup.
6. Water: 1 cup (240ml). Base for preparing the syrup.
7. Rose water: 2 tablespoons. Adds the traditional Middle Eastern aroma.
8. Ground cinnamon: 1 tablespoon. Enhances the flavor of the nuts.
9. Whole cloves: 2 units. Flavors the syrup.
10. Lemon juice: 1 tablespoon. Prevents syrup crystallization.

How to Make Baklava Step by Step

Making baklava requires patience and precision, but following these detailed steps will ensure a professional result. Remember to keep the filo dough covered while working and have all ingredients prepared before starting.

Step 1: Initial Preparation

• Preheat the oven to 175°C (350°F) and prepare a rectangular pan approximately 23x33 cm, generously greasing it with clarified butter.
• Leave the filo dough at room temperature for 30 minutes before using, keeping it covered with a damp cloth to prevent drying.
• Clarify the butter (450g) and keep it warm; finely chop the pistachios or walnuts (450g) and mix them with a tablespoon of cinnamon.

Step 2: Base Layer Preparation

• Lay the first sheet of filo dough in the pan, letting the edges hang slightly over, and brush generously with clarified butter.
• Repeat the process with another 9-12 sheets of filo dough, brushing each with clarified butter, until the base is complete.
• Gently press the layers to remove air bubbles, ensuring a uniform base.

Step 3: Adding the Filling

• Spread half of the nut mixture over the base layers, ensuring even distribution.
• Place 10-13 more layers of filo dough, brushing each with clarified butter.
• Add the remaining nuts and complete with the final 10-13 layers of filo dough.

Step 4: Finishing and Cutting

• Carefully fold the overhanging edges inward and generously brush the top layer with butter.
• Make deep cuts in diamond or square shapes, ensuring to reach the bottom of the pan.
• Sprinkle the surface with a little cold water to prevent the top layers from rising during baking.

Step 5: Baking and Syrup Preparation

• Bake for 45-50 minutes until the baklava is golden and crispy.
• Meanwhile, prepare the syrup by combining water (240ml), sugar (400g), honey (240ml), 2 whole cloves, and lemon juice.
• Boil the mixture for 5 minutes, remove the cloves, and add the rose water at the end.

Step 6: Final Steps

• Remove the baklava from the oven and immediately pour the hot syrup over the cold baklava.
• Make sure to pour the syrup especially into the cuts for even distribution.
• Let rest for at least 4 hours before serving to allow proper syrup absorption.

A well-prepared baklava should have a uniform golden color and crispy texture in the top layers, while the bottom layers will be delicately soaked in syrup. Store at room temperature for up to a week.

Serving Ideas

Baklava is a dessert that requires special presentation and serving to enhance its culinary experience. Tradition and protocol are important when enjoying this Middle Eastern sweet.

Serving Temperature

• Serve baklava at room temperature after letting it rest for at least 4-8 hours to properly absorb the syrup.
• Some prefer to serve it slightly chilled, keeping it refrigerated for a couple of hours before serving.

Presentation

• Sprinkle a small handful of ground pistachios over each portion for decoration and visual appeal.
• Serve individual portions on small dessert plates, maintaining the geometric shape intact.
• Don't use utensils to serve it; traditionally, it's eaten with hands, and it's perfectly acceptable to lick the syrup-coated fingers.

Accompanying Beverages

• Turkish coffee or black tea are the traditional beverages to accompany baklava.
• For special occasions, it can be served with sweet wine or champagne, ensuring the drink is sweeter than the dessert.
• Aromatic infusions are also an excellent option to balance the sweetness of the dessert.

Serving Time

• It's ideal as a dessert after the main meal or during afternoon tea.
• For special celebrations, it can be served in small portions as part of a dessert table.

How to Properly Store Baklava to Maintain its Freshness

Proper storage of baklava is crucial to maintain its crispy texture and characteristic flavor. Here are the best ways to preserve it:

Room Temperature Storage

• Store baklava in an airtight container to protect it from moisture and keep it fresh for 3-4 days.
• Avoid covering it while it's hot to prevent moisture from softening the surface.
• Keep the container in a cool, dry place, away from direct sunlight.

Refrigerator Storage

• Store baklava in an airtight container in the refrigerator to extend its shelf life up to 2 weeks.
• If you notice it losing its crispy texture, you can restore it by heating it in the oven for 8 minutes at 180°C.
• Make sure the container is well sealed to prevent it from absorbing refrigerator odors.

Freezing

• Baklava can be frozen for up to 3 months if properly wrapped.
• Use aluminum foil or freezer-safe airtight containers.
• To thaw, place it in the refrigerator and let it reach room temperature before consuming.

Additional Tips

• Don't store baklava in the refrigerator without an airtight seal.
• Avoid humid environments that can affect its texture.
• For special events, you can prepare it in advance and keep it frozen until serving time.

Frequently Asked Questions

Q: Can I substitute pistachios with other nuts?

A: Yes, baklava is very versatile and can be made with different nuts such as walnuts, almonds, hazelnuts, or a combination of them. The important thing is that they are finely chopped and that the total amount remains the same as specified in the recipe.

Q: Why did my baklava turn out too dry?

A: The key lies in the temperature of the syrup and baklava when combining them - the syrup should be cold and the baklava hot straight from the oven. It's also essential to let the dessert rest for at least 4 hours to properly absorb the syrup.

Q: How long can baklava be stored?

A: Baklava can be stored at room temperature, covered with a kitchen cloth, for 1-2 weeks. It can also be frozen for up to 3 months in an airtight container.

Q: Why does my filo dough break when handling it?

A: Filo dough is very delicate and dries quickly. It's essential to keep it covered with a damp cloth while working and handle it with clean, dry hands to prevent it from breaking.