Baklava

Name: Baklava
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: 10
Cuisine: Levantine
Ingredients: 500 grams Baklava dough (phyllo); 250 grams melted ghee or butter; 2 cups pistachios or walnuts; 2 tablespoons sugar; 2 cups sugar; 1 cup water; 1 teaspoon lemon juice

Paper dough sheets with ghee, stuffed with pistachios and walnuts, cut into diamond shapes and glazed with syrup.

Vegetarian

Cooking time: 2 hr 5 min
Hands-on time: 45 min
Free time: 1 hr
Difficulty: Medium
Cuisine: Levantine
Calories: 640
Contains: Nuts, Gluten, Dairy

The sultans' dessert, coveted by entire capitals: paper-thin layers separated by ghee, a filling of nuts, and syrup that seeps between the layers, crisping them without making them doughy. A tray of baklava, the undisputed Eid gift.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

For the baklava

500 grams Baklava dough (phyllo) — Ready-made sheets
250 grams melted ghee or butter — At room temperature
2 cups pistachios or walnuts — coarsely chopped
2 tablespoons sugar — Mix with nuts

For the syrup

2 cups sugar — fine white
1 cup water — Add gradually until the texture is right
1 teaspoon lemon juice — fresh

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Small pot for the syrup — It must be cold by the time the baklava leaves the oven.
Pastry brush — Every single filo sheet is buttered — that is the whole secret of the layers.
Sharp knife — Cut into diamonds right down to the base before baking, not after.

Method

Prepare the syrup and let it cool completely.
10 minYou can walk away
You’ll know it’s ready when
The syrup is made and completely cold.
Tip: Don't cut the resting time short; it is part of getting the final texture right.
Grease the tray, and spread out half of the sheets one by one, brushing each sheet with ghee.
5 min
You’ll know it’s ready when
The ingredients are spread in an even, tidy layer.
Tip: Cover the sheets you're not using with a damp towel — they dry out and crack within minutes.
Sprinkle the nuts with sugar, complete the remaining layers in the same way, and brush the top generously.
5 min
You’ll know it’s ready when
The ingredients are spread in an even, tidy layer.
Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.
Cut them into diamond shapes with a sharp knife before baking — all the way to the bottom.
10 min
You’ll know it’s ready when
The pieces are of similar size and ready to be mixed or cooked.
Tip: Cutting before baking is non-negotiable; afterwards it shatters.
Bake it at 170°.
35 minYou can walk away
You’ll know it’s ready when
Golden on top and underneath.
Tip: Preheat the oven and monitor the color in the last few minutes.
Pour the cold syrup over the baklava as soon as it comes out hot, and let it soak for an hour before serving.
1 hrYou can walk away
You’ll know it’s ready when
All the syrup is poured on and an hour has passed before serving.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.