Baklawa – The Sweetheart Middle Eastern Dessert
Baklawa is a signature middle-eastern dessert and is a favorite favorie favorite sweet of mine. I used to pester my hubby often to get this from a middle-eastern restaurant in town. It is even our make-up dessert after our little fights. That’s how much I like it.
Even though I have tried my hand at baking a little, Baklawa seemed very intimidating to make it in my kitchen. And just the other day, I was talking to an old time school friend of mine, Subash. He is now a chef and when we started talking about food, he mentioned he had a simple to make yet an authentic recipe for Baklawa from a Labanese chef. He was kind enough to share it with me and a huge THANKS to you, Subash.
Ingredients:
- Phillo pastry : 1 pack
- Sugar : 1/2 cup
- Almonds flakes : 2 cups
- Baklawa Fillings : 2 cups
- Butter : 2 sticks or 2 cups
- Sugar syrup : 1 cup
Baklawa Filling:
- Cream : 2 cup
- Custard powder: 1/2 cup
- Hazelnut Meal: 1 cup (or) Almonds flakes: 1 cup
- Eggs: 2 (optional)
- Sugar: 1/2 cup
Sugar syrup:
- Sugar: 3.5 cups
- Water: 2 cups
- Lime juice: 1/2 tbsp
Method of Preparation:
- Bring the phillo pastry sheets into room temperature ( you can buy this phillo sheets at most grocery stores in frozen sections).
- For baklawa filling mix all the ingredients together, blend it well and keep them aside.
- Now unwrap the roll out the dough and cover the phillo pastry sheets with a damp cloth to keep the sheets from drying out.
- Butter a 12×16 inch baking pan and layer with phillo sheets, spread the butter in the phillo sheet by using a pastry brush or some cloth dipped in butter .
- Sprinkle some almonds on it and place another phillo sheet and do repeat this for three more times.
- Now pour the filling and layer with phillo sheet and almonds flakes as before.
- Finally pour the remaining butter on top of the phillo sheets .
- cut them into diamonds , if the knife stick with sheets dip the knife in hot water then it’ll be easy for cutting.
- Preheat the oven for 350 F and bake the above tray for 45 minutes to 50 minutes or until it becomes golden brown on top. (watch them carefully at the last 5 to 10 minutes otherwise it will burn quickly)
- Boil 2 cups of water in a sauce pan when its come to full boil add the sugar and let them boil for about 20 to 25 minutes. After that remove the syrup from heat and squeeze the lime and mix it well .
- Now after the baklawa done at the oven remove it from there let it cool for few minutes and pour the prepared hot sugar syrup from one side of the tray and let it run on to other side.
- And garnish them with pistachios and serve them.
In between that prepare the sugar syrup,
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That looks gorgeous! Perfect dessert for make-ups 😉
Cream used in filling is heavy whipping cream?
I made this and found it was more like custard filling rather than a nutty baklava which is what I am familiar with. My husband loved it all the same.
I was introducd this dessert thru my friend and ever since I started liking them. Yours looks too tempting. Will try this one.
This is also one of my favorite desserts! Yours looks like it turned out delicious, and it is really pretty, too! I made this at home a long time ago, I should try again with your recipe.
that looks amazing Shriya! and so authentic, great job girl!:)
Looks SO good! I have a terrible sweet tooth. and this is VERY inviting!!
Looks SO good! I have a terrible sweet tooth. and this is VERY inviting!!
ohhhh thats a great job look like that a perfect chef has made it very tempting photos and a good presentation
Wow, ur pics are too perfect, and i just cant resist. just a few doubts, is there any other name for the sheets or any specific area in which i should be looking for it? should it cool completely before pouring the sugar syrup.How long does it stay if i put it in the fridge?
Looks gorgeous and tempting…
Wonderful! I love baklawa a lot. Made it only once though.I liked that you have pictures of the whole process in baking a baklawa.
ooh, baklawa looks so scrumptious! So detailed instructions.
Looks great shriya!! mail me some of this da.good job
That looks gorgeous and perfect…
This looks so delicious! One of my favorite desserts too :0).
Baklawa is my absolute favorite! Thanks for sharing this recipe…going to try it out this weekend.
I have to give this a try!
I’ve been intimidated by phyllo in the past too. So many times it’s stuck together and ripped but I just recently went back and gave it another shot and finally succeeded! I’ve been making apple strudel with phyllo and I can’t wait to give baklawa a try.
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Wow….lovely recipe.Thanks for sharing. Baklava seems so difficult to make. Thankfully this inspires me 🙂
hi spicy tasty authors….
well baklawa looks oomph! but the ingredients not so…
there is no custard filling in the authentic baklawa.guys baklawa
is the spirit of the middle east. the main nuts to your baklawas are missing-pistachios and walnuts…Being from middle east
you know how your favourites sweets are! your recipe is good
except these few tips ,correct them.. Baklawa are truly precious to your taste buds! instead of the sugar in the filling mix in honey which is th true binding factor for the nuts. lesser calories!
cheers….
keep up your food logs!
Thanks, Shriya. It looks awesome. Detailed description, so I can attempt to make one of my fav. dessert.
Aartee, phyllo or filo pastry is available in the frozen section. this is the longer version of the ones used to make samosas…probably a bit diff. in composition…
yummm…the recipe looks mouth watering…goin to try it soon..
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Thanks for the recipe shriya.. I was trying for this recipe from many days and wanted it to be simple…you really made it simple….great job
This is new to me .. looks so yummy must try
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Ohh looks good and like those layers of goodness in the last pic!
Excellent site. Lots of helpful information here. I am sending it to some buddies ans additionally sharing in delicious. And of course, thank you on your sweat!