Baklava is a delicious Middle Eastern dessert that has been around for centuries. It is believed to have originated from the Ottoman Empire, and it has since spread its popularity worldwide. The sweet treat comprises layers of thin pastry filled with chopped nuts and soaked in syrup or honey. Baklava has become a popular dessert for many cultures and countries.
Brief History and Origin
Baklava has been around since ancient times. Some sources claim it dates back to the 8th century B.C.E. The Assyrian people originally prepared it as an offering to their gods during religious ceremonies. The recipe was then passed down through generations and eventually adopted by other cultures such as Greeks, Turks, Armenians, Persians and Arabs.
The earliest known recipe for baklava can be found in an Arabic cookbook written in 1226 A.D., although it is likely that the dish had already been around much longer than that. The dish spread through the Middle East, North Africa, Central Asia and Europe over the years due to its popularity among different cultures.
The modern baklava consists of multiple layers of thin phyllo dough filled with chopped nuts such as walnuts or pistachios, then soaked in sugar syrup or honey before being baked in an oven until golden brown and crunchy on top. This version became popular during the Ottoman Empire (1299-1922). During this period, bakers began experimenting with different flavours and ingredients, such as rose water or orange blossom water which gave baklava the unique flavour profile we know today.
Baklava – The Recipe
- Preparation Time: 40 mins
- Cooking Time: 1 hr. 5 mins
- Total time: 1 hr 45 min
Ingredients
- 200g melted butter
- 200g pistachios, chopped
- 50g walnuts, chopped
- 3 tbsp. honey
- 2 x 270g package of phyllo dough
- Pinch of salt
For the syrup
- 250g caster sugar
- 50g honey
- 200ml. water
- ½ tsp cinnamon, ground
- 1 tsp. vanilla extract
Instructions
- Prepare the oven and preheat it to 160 degrees C. Also, prepare a 21 x 21 cm cake tin by lightly greasing it with butter.
- Add chopped nuts, salt and honey in a small bowl, mix well and set aside.
- Cut one of the phyllo pastries in half and place one sheet in the greased cake tin. Apply a thin layer of butter using a brush. Then layer another phyllo sheet on top and brush with butter. Repeat the process until all the phyllo sheets are used.
- Now spread the nut and honey mixture over the pastry and press gently using a spoon. Take another phyllo sheet pack and cut it in half. Repeat the same process of layering pastry sheets and buttering.
- Cut the pastry into a diamond shape using a sharp knife. Transfer to the preheated oven and bake for 20 minutes.
- Reduce the oven’s heat to 130 degrees C and continue baking for 45 minutes.
- Meanwhile, prepare the syrup by adding all the ingredients to a saucepan over medium heat. Cook until sugar dissolves, then boil and keep boiling for 8 to 10 minutes or until the syrup becomes runny like honey.
- When the baklava is ready, take it out of the oven, pour over the warm syrup and leave it for some time to soak in.
- Then transfer the diamond-shaped baklava slices to the serving plates and serve immediately.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Greek Baklava: Mixed nuts and cinnamon in phyllo dough are comforting and tasteful.
- Honey Walnut Baklava: The walnut and honey filling is very appetising.
- Chocolate baklava: Chocolate baklava is a modern and rich take on the traditional flavour.
- Ketmer: Cream, Pistachio and Rose Baklava are delicious, fragrant, and a perfect treat.
- Baklava Cheesecake: It is a unique blend of flavours and textures that is a hefty and show-stopper dessert.
