If you are longing to experience the true taste of a timeless Mediterranean treat, nothing warms the heart quite like an Old-Fashioned Baklava Recipe. This luscious dessert layers crisp, buttery phyllo dough with a fragrant blend of walnuts, pistachios, and warming spices, all drenched in a golden honey syrup that seeps into every bite. It’s more than just a dessert; it’s a celebration of textures and flavors that come together beautifully, creating a sweet treat that’s perfect for sharing and savoring any time you crave something special and homemade.
Ingredients You’ll Need
Getting your hands on simple yet essential ingredients is the first step to mastering this Old-Fashioned Baklava Recipe. Each component plays a vital role, from giving that flaky crunch to offering a rich, nutty aroma and, of course, that signature sweet syrup that finishes everything off perfectly.
- Phyllo dough (1 pound, thawed): The delicate layers that create baklava’s signature crisp, flaky texture.
- Unsalted butter (1 1/2 cups, melted): Coats each phyllo sheet to ensure golden, buttery layers and that irresistible crunch.
- Walnuts (3 cups, finely chopped): Provide a rich, earthy flavor and hearty crunch to the nut filling.
- Pistachios (1 cup, finely chopped): Add a vibrant color and subtly sweet, nutty complexity.
- Ground cinnamon (1 teaspoon): Infuses a warm, aromatic spice that complements the nuts.
- Ground cloves (1/4 teaspoon): Offers a hint of spice depth balancing the sweetness.
- Granulated sugar (1 cup): Sweetens the syrup to perfection.
- Water (1 cup): The base for your syrup to soak the baklava.
- Honey (1/2 cup): Adds natural, rich sweetness and that classic sticky finish.
- Lemon juice (1 tablespoon): Brings brightness to the syrup, cutting through the honey’s richness.
- Vanilla extract (1 teaspoon): Rounds out the syrup with a fragrant warmth.
How to Make Old-Fashioned Baklava Recipe
Step 1: Preparing Your Phyllo Layers
Begin by preheating your oven to 350 degrees F and generously buttering a 9×13-inch baking dish. Unroll your phyllo dough carefully, keeping it covered with a damp towel to prevent drying and cracking, which is key to maintaining those tender, flaky layers. Starting with a single sheet, brush it lightly with melted butter and line your dish with roughly eight sheets, each brushed buttered for that signature golden crunch.
Step 2: Assembling the Nut Filling
Combine your finely chopped walnuts, pistachios, cinnamon, and cloves in a bowl, mixing until the spices evenly coat the nuts. This aromatic mixture is what makes your Old-Fashioned Baklava Recipe irresistibly flavorful. Sprinkle a thin, even layer over your phyllo base to ensure every bite is packed with nutty goodness.
Step 3: Layering the Baklava
Continue layering your dessert with two sheets of phyllo brushed with butter followed by another layer of nut mixture. Repeat this process until all your nuts are incorporated. Finish off with a generous 6 to 8 sheets of phyllo on top, each brushed lovingly with melted butter to guarantee a perfect golden finish after baking.
Step 4: Cutting and Baking
Before sliding your baklava into the oven, use a sharp knife to cut the assembled layers into diamonds or squares—this helps the syrup soak through later. Bake for 45 to 50 minutes, or until your baklava turns a crisp, golden brown that signals it is ready.
Step 5: Preparing the Syrup
While your baklava is baking, mix together sugar and water in a saucepan and bring it to a boil. Reduce the heat and simmer for 10 minutes before stirring in the honey, lemon juice, and vanilla extract. Let it simmer for another five minutes, then take it off the heat and cool slightly.
Step 6: Finishing Touch
The moment your baklava is out of the oven and still piping hot, pour the warm syrup evenly over the top. This step is crucial for that perfect sticky sweetness to seep into every layer. Let your baklava rest uncovered for at least four hours or even overnight to fully absorb the syrup and reach its luscious peak.
How to Serve Old-Fashioned Baklava Recipe
Garnishes
Sprinkle a handful of extra chopped pistachios or walnuts on top just before serving to add a fresh crunch and a pop of color. A light dusting of powdered sugar or a drizzle of extra honey can make your baklava presentation truly shine and elevate the eating experience.
Side Dishes
Pair your baklava with a side of creamy Greek yogurt or a scoop of vanilla ice cream to balance its sweetness with creamy coolness. A hot cup of strong coffee or mint tea also complements the spices perfectly, rounding out each delightful bite.
Creative Ways to Present
For a festive touch, serve individual pieces on ornate plates with edible gold leaf or rose petals for visual appeal. You can also layer smaller baklava pieces in a glass jar for a charming gift or party treat that’s both elegant and homemade.
Make Ahead and Storage
Storing Leftovers
Baklava keeps beautifully at room temperature, covered loosely, for up to five days. This makes it a perfect make-ahead dessert that stays crisp on top with its luscious syrup soaked in, ensuring each piece remains as delightful as the first day.
Freezing
You can freeze baklava for longer storage; wrap it tightly in plastic wrap and aluminum foil to protect it from moisture and freezer burn. Thaw overnight in the refrigerator and then bring to room temperature before serving to enjoy its full flavor and texture.
Reheating
To refresh the crispiness, warm leftover baklava in a low oven (about 300 degrees F) for 10 minutes before serving. Avoid microwaving if possible, as it can make the layers soggy instead of delightfully crunchy.
FAQs
Can I use other nuts instead of walnuts and pistachios?
Absolutely! While walnuts and pistachios are traditional, you can try almonds, pecans, or hazelnuts depending on your preference. Just make sure to finely chop the nuts so they layer well and bake evenly.
How do I prevent the phyllo dough from drying out?
Keeping the phyllo covered with a damp towel throughout the assembly process is key to preventing cracking and drying. Work quickly but gently to maintain the dough’s delicate moisture.
What is the best way to cut baklava before baking?
Use a sharp knife to cut the baklava into diamond or square shapes before baking. This allows the syrup to penetrate evenly and makes serving easier once the baklava is ready.
Can I make the syrup ahead of time?
Yes, the syrup can be made a day ahead and stored in the refrigerator. Warm it gently before pouring it over the hot baklava for optimal absorption and flavor.
Why does my baklava sometimes turn out soggy?
If your baklava is soggy, it might be from adding syrup while the baklava is still too cool or using too much syrup. Always pour the syrup over hot baklava so it absorbs properly without losing crispness.
Final Thoughts
There’s something truly magical about making the Old-Fashioned Baklava Recipe from scratch. Every layer of crispy phyllo, every nutty bite, and every drop of sweet honey syrup brings a little joy and warmth to the table. So dive in, try this classic Greek dessert, and watch it become an instant favorite in your kitchen and in the hearts of everyone you share it with!
Print
Old-Fashioned Baklava Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes plus 4 hours or overnight cooling
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Old-Fashioned Baklava is a classic Mediterranean dessert featuring layers of flaky phyllo dough and a rich nut mixture of walnuts and pistachios spiced with cinnamon and cloves. It’s baked to a golden crisp and drenched in a fragrant honey-lemon syrup, resulting in a perfectly sweet and crunchy treat that’s ideal for special occasions or indulgent snacking.
Ingredients
Phyllo Layers
- 1 pound phyllo dough, thawed
- 1 1/2 cups unsalted butter, melted
Nut Filling
- 3 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and brush a 9×13-inch baking dish with melted butter evenly to prevent sticking.
- Layer the Phyllo Dough: Unroll the phyllo dough carefully and cover it with a damp towel to prevent it from drying out. Place one sheet of phyllo in the prepared dish and brush lightly with melted butter. Repeat this process with about 8 sheets, layering and buttering each sheet.
- Mix the Nut Filling: In a bowl, combine the finely chopped walnuts, pistachios, ground cinnamon, and ground cloves thoroughly to create the nut mixture.
- Add Nut Layers: Sprinkle a thin, even layer of the nut mixture over the phyllo layers in the baking dish. Then add 2 sheets of phyllo, brushing each with butter, followed by another layer of nuts. Continue layering 2 buttered sheets and nuts until all the nut mixture is used up.
- Finish Layering: Top the final nut layer with 6 to 8 sheets of phyllo dough, brushing each sheet with melted butter. Use a sharp knife to cut the baklava into diamond or square shapes before baking.
- Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the baklava is golden brown and crisp.
- Make the Syrup: While baking, combine sugar and water in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in honey, lemon juice, and vanilla extract, then continue simmering for an additional 5 minutes. Remove from heat and let the syrup cool slightly.
- Add Syrup to Baklava: Immediately after removing the baklava from the oven, pour the warm syrup evenly over the hot baklava, ensuring full coverage.
- Cool and Serve: Allow the baklava to cool completely and absorb the syrup for at least 4 hours or preferably overnight before serving to achieve the best texture and flavor.
Notes
- Keep the phyllo dough covered with a damp towel at all times during preparation to prevent it from drying out and cracking.
- For an added depth of flavor, mix a small amount of orange zest into the syrup.
- Store the finished baklava covered at room temperature for up to 5 days to maintain freshness and crispness.
