Baklava with dried fruit, phyllo pastry, honey and cinnamon — a typical Turkish sweet widespread in Middle Eastern cuisine as well as in the Balkans and Central Asia. I discovered it in Greece. A cinnamon-scented dessert made with phyllo (I used ready-made sheets) and lots of dried fruit held together by a honey-and-orange syrup that makes the dessert truly special. I’ll be honest with you: the first time I tried it I didn’t like it because to my taste it was far too sweet and perhaps there was too much cinnamon, but when I tasted it a second time in another place I found it almost pleasant. So after years of holidays in Greece, here I am making baklava with my own hands — a homemade version I found less sweet and more enjoyable, definitely less sugary than the version I ate in Greece; for me much better. I apologize for them, but I prefer it a bit less sweet. Here is my version — I hope you like it too. I became addicted and used to have a little piece every morning; fortunately it keeps very well thanks to the amount of syrup.
- Cuisine: Italian
Baklava ingredients
- 11 oz phyllo pastry – 10 sheets – to cut in half (20 sheets total)
- 3 cups mixed dried nuts (walnuts, almonds, hazelnuts and pistachios)
- 5 tbsp wildflower honey
- juice of 1 orange
- 2/3 cup water
- 5 tbsp brown sugar
- 2 tsp ground cinnamon
- 1/2 cup butter
Tools to prepare the baklava
- 1 Baking pan 12×7 in
- 1 Food processor / chopper
- 1 Bowl
- 1 Saucepan
- 1 Pastry brush
Baklava preparation steps
Cut the phyllo sheets to the size of the baking pan. We need at least 8 sheets for the base, 4 for the middle layer and another 6 on top — you can vary a little depending on how many sheets you have.
Melt the butter in a small saucepan or in a microwave-safe bowl using the defrost/low power setting so it doesn’t splatter; set aside to cool slightly.
Prepare the nuts: I used hazelnuts, walnuts, almonds and pistachios, but you can use just one type or a combination — what’s important is to have at least the amount indicated above. Chop them fairly finely with a chopper.
Add 2 tablespoons of sugar and 1 teaspoon of cinnamon to the nuts and mix.
Butter the baking pan. Start layering the phyllo: place one sheet, then brush with butter (don’t overdo it). Cover with a second sheet and brush again, and continue for at least 8 layers (10 is fine too).
Pour half of the chopped nuts over the phyllo in the pan and spread evenly.
Cover with phyllo sheets, brushing each layer with butter; add at least two more layers of phyllo, always brushing between layers.
Now pour the remaining nuts into the pan and spread evenly.
Cover with the remaining phyllo sheets, remembering to brush every layer with butter. If necessary, melt a little more butter, but if you didn’t overdo it initially you should have enough. Many recipes use more butter; I kept it light.
Also brush the surface with butter. Before baking, cut the baklava into squares. Bake in a preheated oven at 392°F for about 30 minutes, then lower to 356°F for another 15 minutes.
Let cool.
Prepare a syrup with 5 tbsp honey, the juice of one orange, 3 tablespoons of sugar, 1 teaspoon cinnamon and 2/3 cup water. Let it boil for a few minutes. Turn off the heat and let it cool slightly.
Finally pour the syrup over the baklava in the pan and let cool completely. Usually it is left to cool overnight. If you like, you can decorate the top of the baklava with extra chopped nuts.
If you want to receive my recipes follow me on social media as well — on the FACEBOOK page, Pinterest, Telegram and Instagram. Remember you can leave a comment here or on social media, and if you try one of my recipes send me your photo. You can also find me on YouTube: Ornella Scofano Ricette che Passione.
Also try the apple strudel using my quick recipe with walnuts and raisins, scented with cinnamon.
