Baklava I
Make Baklava I once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 1 lb (454 g) phyllo dough
- 4 –5 cup walnuts, chopped coarsely
- ½ cup White granulated sugar
- ¼ tsp Cloves
- 1 tsp Ground Cinnamon
- ¾ lb (340 g) sweet butter
- 2 0.5 cups of water
- 3 cup White granulated sugar
- 3 tsp Lemon Juice
- 1 tsp Vanilla Extract
Method
- Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.
- Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter.
- Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
- Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
- Repeat 5 times, making 5 layers.
- On the 6th sheet, sprinkle evenly with nut mixture.
- Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust.
- Use a sharp knife to cut into diamond shapes.
- Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown.
- Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
- Pour cooled syrup over hot pastry. Enjoy!
Tips for the best Baklava I
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Baklava I ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is Baklava I halal?
Yes — this version is halal as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for (454 g) phyllo dough?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Baklava I recipe hard to make?
It is rated hard: 10 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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