Classic Old Fashioned Baklava

Savor the rich flavors and delicate layers of Classic Old Fashioned Baklava, a timeless dessert that hails from the Middle East. This delectable treat features layers of crispy filo pastry filled with a sweet and nutty mixture, all soaked in a fragrant honey syrup. Perfect for special occasions or as a delightful indulgence any time, this baklava recipe is sure to impress your guests and satisfy your sweet cravings.

Why Make Classic Old Fashioned Baklava

Classic Old Fashioned Baklava is a beloved dessert known for its irresistible combination of textures and flavors. Making it from scratch allows you to enjoy the freshest ingredients and customize the sweetness level to your preference. Whether you’re celebrating a holiday or simply craving a decadent treat, this homemade baklava is sure to delight your taste buds.

How to Make Classic Old Fashioned Baklava

1. Prepare the Filo Pastry: Trim the filo pastry dough to fit a 13 x 9 inch baking dish and cover it with a damp towel to prevent drying out.
2. Grease the Baking Dish: Grease a 13 x 9 inch baking dish with melted butter and set it aside.
3. Make the Syrup: In a saucepan, combine sugar, lemon juice, water, and honey. Bring the mixture to a boil, then simmer for 4 minutes without stirring. Let the syrup cool.
4. Preheat the Oven: Preheat your oven to 325 degrees F (165 degrees C).
5. Prepare the Nut Mixture: Pulse walnuts in a food processor until finely chopped. Mix them with cinnamon in a bowl.
6. Layer the Filo Dough: Lay 10 sheets of filo pastry into the baking dish, brushing each sheet with melted butter. Spread 3/4 cup of the walnut mixture evenly over the filo dough. Repeat this layering process until all the walnut mixture is used, ending with 10 more sheets of buttered filo dough on top.
7. Brush with Butter and Cut: Brush the top layer of filo dough with butter. Using a sharp knife, slice the pastry into diamond shapes.
8. Bake the Baklava: Bake the pastry uncovered for 85 minutes, or until golden brown.
9. Drizzle with Syrup: Immediately after removing from the oven, drizzle the cooled honey syrup evenly over the pastry.
10. Cool and Serve: Allow the baklava to cool completely before serving, allowing the flavors to meld together.

Serving Suggestions

Serve slices of Classic Old Fashioned Baklava as a delightful dessert after a Middle Eastern-inspired meal or as a sweet treat alongside a cup of coffee or tea. Garnish with additional chopped nuts or a sprinkle of cinnamon for extra flair.

Storage Info

Store any leftover baklava in an airtight container at room temperature for up to a week. Enjoy it fresh or slightly warmed for the best taste and texture.

Some Techniques or Tips

• Be gentle when handling the filo pastry to prevent tearing.
• To achieve crispiness, ensure that each layer of filo pastry is generously brushed with melted butter.
• Allow the baklava to cool completely before adding the syrup to prevent it from becoming soggy.

Variation

Experiment with different nut combinations such as pistachios or almonds for a unique twist on this classic recipe. You can also add a hint of orange zest or rose water to the syrup for added fragrance and flavor. Adjust the sweetness level by reducing or increasing the amount of honey in the syrup according to your preference.

FAQs about Classic Old Fashioned Baklava

1. Can I use pre-ground nuts instead of chopping them myself? While pre-ground nuts may save time, chopping them yourself ensures a fresher flavor and better texture in the baklava.
2. Can I make baklava ahead of time? Yes, baklava can be made ahead of time and stored in an airtight container at room temperature. It may even improve in flavor as the syrup continues to soak into the pastry over time.
3. Can I freeze baklava? Yes, baklava freezes well. Once cooled completely, wrap individual pieces tightly in plastic wrap and store them in an airtight container in the freezer for up to several months. Thaw at room temperature before serving.

Classic Old Fashioned Baklava

INGREDIENTS:

• 1 package (16 oz) filo pastry dough, thawed
• 13 tablespoons melted unsalted butter, divided
• 4 cups finely chopped walnuts
• 1 teaspoon cinnamon
• 1 cup white sugar
• 2 tablespoons fresh lemon juice
• 3/4 cup water
• 1/2 cup pure honey

INSTRUCTIONS:

1. Trim the filo pastry dough to fit a 13 x 9 inch size and cover it with a damp towel.
2. Grease a 13 x 9 inch baking dish with 1 tablespoon of melted butter and set it aside.
3. In a medium saucepan over medium-high heat, combine sugar, lemon juice, water, and honey. Bring the mixture to a boil, stirring to dissolve the sugar.
4. Reduce the heat to medium-low and let it simmer for another 4 minutes without stirring. Remove the pan from the heat and let the syrup cool.
5. Preheat the oven to 325 degrees F (165 degrees C).
6. In a food processor, pulse the walnuts until finely chopped. Combine the chopped walnuts and cinnamon in a medium bowl and mix well.
7. Lay 10 sheets of filo pastry, one at a time, into the prepared baking dish, brushing each sheet with melted butter between layers. Spread 3/4 cup of the walnut mixture evenly over the filo dough.
8. Layer another 5 sheets of filo dough on top, brushing with butter between layers, and sprinkle with another 3/4 cup of the walnut mixture. Repeat this process until all the walnut mixture is used, then top with 10 more sheets of buttered filo dough.
9. Brush the top layer with butter. Using a sharp knife, slice the pastry into 1 1/2 inch strips, and then diagonally in both directions to create diamond shapes.
10. Bake the pastry uncovered for 85 minutes (1 hour 25 minutes), or until the pastry is golden brown in color.
11. Immediately after removing from the oven, drizzle the cooled honey syrup evenly over the pastry.
12. Let the pastry cool completely before serving.