Baklava, a decadent dessert revered for its flaky layers and sweet, nutty filling, is a staple in Middle Eastern and Mediterranean cuisines. Its origins may be debated, with claims stretching from the Ottoman Empire to the ancient kitchens of Byzantium, but its delightful taste remains undisputed. In this blog post, we’ll dive into crafting traditional Old Fashioned Baklava, guiding you step-by-step through this timeless recipe.
Ingredients You’ll Need
- Filo Pastry Dough: 1 16 oz. package, thawed
- Unsalted Butter: 13 tbsp., melted
- Finely Chopped Walnuts: 4 cups
- Cinnamon: 1 tsp.
- White Sugar: 1 cup
- Fresh Lemon Juice: 2 tbsp.
- Water: 3/4 cup
- Pure Honey: 1/2 cup
Cooking Instructions
Step 1: Prepare Your Workspace
Start by preheating your oven to 325°F (163°C). Since filo pastry is delicate and dries out quickly, trim it to fit your 13×9 inch baking dish and keep it covered with a damp towel when not in use. Grease your baking dish with 1 tbsp. of melted butter to prevent sticking.
Step 2: Create the Syrup
In a medium saucepan, combine the sugar, lemon juice, water, and honey. Bring this mixture to a boil over medium-high heat, ensuring the sugar dissolves completely. Then, reduce to a simmer for 4 minutes without stirring. Remove from heat and let cool—this syrup will add a beautiful, glossy finish and sweetness to the baklava.
Step 3: Prepare the Filling
Using a food processor, pulse the walnuts until finely chopped. Mix the walnuts with cinnamon in a bowl for a fragrant, nutty filling.
Step 4: Layer the Filo and Filling
Lay down your first 10 sheets of filo in the baking dish, brushing each with melted butter before placing the next. Spread about 3/4 cup of the walnut mixture over the top. Continue this process—5 sheets of buttered filo followed by 3/4 cup walnut mixture—until all the walnuts are used, finishing with 10 sheets of buttered filo on top.
Step 5: Bake
Brush the final layer with melted butter. Cut the layered pastry into 1 1/2 inch strips, then diagonally to form diamond shapes. This helps the syrup soak into every delicious corner. Bake for 85 minutes, or until the baklava is golden brown.
Step 6: Add the Finishing Touches
As soon as the baklava is done, drizzle the cooled syrup evenly over the hot pastry. The heat helps the pastry absorb the syrup, infusing it with sweetness and flavor.
Step 7: Cool and Serve
Allow the baklava to cool completely in the dish. This rest period helps the layers set and flavors meld beautifully.
Time to Indulge!
After about 1 hour and 55 minutes of prep and cooking, your Old Fashioned Baklava is ready to be enjoyed. Each bite combines the crunch of walnuts, the spice of cinnamon, and the sweet, sticky syrup, all held together by buttery, flaky filo layers.
This recipe not only delivers a delicious dessert but also invites you to connect with a rich culinary tradition. Whether you’re making baklava for a special occasion or a delightful treat, its storied history and sumptuous flavor are sure to impress. Enjoy your journey through the art of baklava making, and savor each decadent piece!
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Old Fashioned Baklava
- Total Time: 1 hour 55 minutes
Description
Embrace the sweetness of the holidays with our Old Fashioned Baklava, a dessert that’s as rich in tradition as it is in flavor. With its flaky, buttery layers of filo pastry, interspersed with finely chopped walnuts and cinnamon, all beautifully soaked in a lemony honey syrup, this baklava is a symphony of textures and tastes that dance on the palate.Perfect for holiday gatherings, this baklava not only impresses with its luscious, crispy layers but also serves as a festive centerpiece. Each piece glistens with honey and invites you to take a bite, promising a sweet escape that’s bound to make it a beloved dessert at any celebration. Serve it at your next event and watch as it becomes an instant favorite, cherished by all who taste its heavenly layers.
Ingredients
1 16 oz. package filo pastry dough, thawed
13 tbsp. melted unsalted butter, divided
4 cups walnuts, chopped finely
1 tsp. cinnamon
1 cup white sugar
2 tbsp. fresh lemon juice
3/4 cup water
1/2 cup pure honey
Instructions
Preheat the oven to 325°F (163°C). Trim filo pastry dough to fit a 13×9 inch baking dish. Keep it covered with a damp towel to prevent drying.
Grease the baking dish with 1 tbsp. of melted butter.
In a medium saucepan, combine sugar, lemon juice, water, and honey. Bring to a boil over medium-high heat, stirring until sugar dissolves. Simmer for 4 minutes on medium-low heat without stirring, then remove from heat and allow to cool.
Pulse walnuts in a food processor until finely chopped. Mix walnuts and cinnamon in a medium bowl.
Place 10 filo sheets in the baking dish, brushing each sheet with melted butter before adding the next. Evenly spread 3/4 cup of the walnut mixture over the top.
Layer 5 more filo sheets, each brushed with butter, and top with another 3/4 cup of the walnut mixture. Repeat layering until all walnut mixture is used, finishing with 10 sheets of buttered filo on top.
Brush the top with melted butter. Cut into 1 1/2 inch strips, then cut diagonally to form diamond shapes.
Bake for 85 minutes, or until golden brown.
Immediately after baking, evenly drizzle the cooled honey syrup over the hot pastry.
Allow to cool completely before serving.
- Prep Time: 30 minutes
- Cook Time: 85 minutes