Baklava II
Here is a straightforward way to make Baklava II at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It is naturally halal, so it suits mixed tables without any substitutions. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h 30m
- Total 1h 30m
- Serves 8
- Level Medium
Ingredients
- 1 lb 1 lb (450 g) nuts (any type, but preferrably pistachios or walnuts), 450 g) nuts (any type, but preferrably pistachios or walnuts
- 1 tsp (5 ml) ground cinnamon
- 1 lb (450 g) phyllo dough
- ½ cup (120 ml) butter
- 1 tsp (5 ml) vanilla extract
- ?
- ?
- ¾ cup (180 ml) water
Method
- Combine the nuts and cinnamon in a blender. Blend the nuts into a fine powder, being careful not to form a paste.
- Melt the butter in a saucepan over medium heat, then set aside.
- Line a baking pan with parchment paper.
- Count the number of sheets of phyllo dough and divide it by eight. Arrange one-eighth of the sheets in the bottom of the pan, on the parchment paper.
- Divide the chopped nuts into seven equally sized portions.
- Brush the phyllo dough with melted butter, and evenly distribute one portion of chopped nuts over the dough.
- Arrange another eighth of the phyllo sheets on top of the nut layer.
- Repeat the buttering and layering of nuts and phyllo until you have used up all the phyllo sheets and chopped nuts.
- Using a sharp knife, radially cut the baklava into eight equally sized portions shaped like the British flag.
- Bake the baklava for 25 minutes at 350°F (180°C). Remove from the oven, and let cool slightly.
- Mix the vanilla extract, honey, sugar, and water in a clean saucepan. Boil over medium heat until it becomes a very thick and viscous syrup of slightly over 1 cup (240 ml). Remove from the heat, and let cool slightly.
- Pour the syrup on top of the baked baklava, coating each portion of the baklava evenly with syrup.
- Let everything cool fully before serving.
Tips for the best Baklava II
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
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
What can I substitute for 1 lb (450 g) nuts (any type, but preferrably pistachios or walnuts)?
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.
Can I make Baklava II ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How long does Baklava II take to make?
About 1 hour 30 minutes in total — roughly under an hour of preparation and 1 hour 30 minutes of cooking.
Is this Baklava II recipe hard to make?
It is rated hard: 8 ingredients and 13 steps. Follow the order and the tips above and it is very forgiving.
Is Baklava II halal?
Yes — this version is halal as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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