Easy Authentic Baklava At Home (2 Ways)

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with lower fat content.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a lower glycemic index.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Make phyllo dough from scratch by mixing 6 cups of all-purpose flour with 1.5 cups of hot water, 2 teaspoons of white vinegar, the juice of 1 lemon, and 1 tablespoon of olive oil in a large bowl.

Knead the dough for about 5 minutes until smooth, then wrap in plastic wrap and let it rest for 15 minutes.

Divide the rested dough into 25 evenly sized pieces and roll each piece as thin as possible, ideally using a pasta roller.

Prepare the pistachio version by melting 2 cups of unsalted butter over medium heat, skimming off the milk solids, and pouring it through a mesh strainer lined with cheesecloth.

In a food processor, pulse 2.5 cups of shelled raw pistachios until they are medium small, finer than gravel but not powder.

Brush the bottom and sides of a 9x13 baking dish with ghee, then layer 14 sheets of phyllo dough, brushing each layer with ghee.

After the 14th layer, evenly disperse the pistachios on top, then add another 14 layers of ghee-brushed phyllo on top.

Cut the baklava into four even strips lengthwise, then cut diagonally to create diamond shapes.

Bake in a preheated oven at 400°F for 30 to 35 minutes.

While the baklava bakes, prepare the syrup by combining 2.5 cups of granulated sugar, 0.5 cup of muscovado sugar, 1.25 cups of water, a 1-inch piece of lemon peel, and the juice of 0.5 lemon in a saucepan over medium-high heat.

Boil the syrup for 8 to 10 minutes until it reaches a loose syrup consistency.

Once the baklava is done baking, pour the syrup over the entire pan and optionally sprinkle finely ground pistachios on top.

Let the baklava cool completely on a wire rack before serving.

For the walnut version, pulse 2.75 cups of walnuts with 1 tablespoon of cinnamon, 1 teaspoon of allspice, and a touch of grated nutmeg until finely mixed.

Layer the walnut mixture in the same way as the pistachio version, using 350 grams of melted butter instead of ghee for brushing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens