Source: Tanchy25, AdobeStock Oriental desserts are always something special, a true fairy tale. Phyllo dough makes baklava lighter and crispier, and also gives it a multi-layered and very appetizing texture. Learn how to make it with our selection of simple recipes!
1. Honey Baklava with Phyllo Dough
Source: AdobeStock Keep in mind that phyllo dough dries out quickly, so keep it covered with a damp towel.
You will need: 250 g phyllo dough, 100 g butter, 250 g walnuts, 100 g sugar, 100 g honey, 75 ml water, 0.5 tbsp lemon juice, 1 cinnamon stick, 1 tsp lemon zest, ground cinnamon, cardamom, cloves, salt.
Preparation: Combine sugar, honey, and water in a saucepan, add lemon juice, lemon zest, cinnamon stick, cardamom, and cloves to taste. Simmer this syrup for 10 minutes over low heat, stirring occasionally, then remove from heat and let it cool.
Finely chop the walnuts, mix them with ground cinnamon and a pinch of salt. Set aside a handful of nuts for decorating the finished baklava and separately melt the butter.
Lay a sheet of phyllo dough on parchment paper, brush with butter – and repeat this 4 times. Sprinkle the fourth layer of dough with half of the nuts. Next – another 4 layers of buttered dough, nuts, and 4 more layers of dough.
Decorate the baklava with the reserved nuts and cut it into diamond shapes. Bake for 25 minutes in the oven at 180 degrees Celsius, pour the previously prepared sugar syrup over it, let it cool and soak for about 2 hours.
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2. Baklava with Phyllo Dough and Walnuts
Source: AdobeStock For a beautifully golden and crispy crust, brush it with egg yolk.
You will need: 500 g phyllo dough, 300 g walnuts, 200 g butter, 250 g honey, 100 g sugar, 80 ml water, 1 egg yolk.
Preparation: Set aside 50 g of walnuts, and finely chop the rest. Melt the butter in a double boiler. Layer the phyllo dough sheets, brushing each layer with butter. Sprinkle every third or fourth sheet with a layer of ground nuts.
Calculate the number of sheets so that the top layer is dough. Continue assembling until all ingredients are used, brush the top layer with egg yolk, and cut the baklava into diamond shapes with a sharp knife.
Place the remaining whole walnuts in the center of each diamond and bake the baklava for about 30 minutes in the oven at 180 degrees Celsius. Mix honey, sugar, and water, bring this syrup to a boil and simmer for 2-3 minutes, stirring. Pour it over the hot baklava and refrigerate for 8-12 hours.
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3. Rolled Baklava with Phyllo Dough
Source: AdobeStock This is a Greek variation of classic baklava!
You will need: 500 g phyllo dough, 200 g butter, 300 g walnuts, 300 g sugar, 300 ml water, 2 tbsp lemon juice, 2 tsp ground cinnamon.
Preparation: Finely chop the nuts and mix them with ground cinnamon. Melt the butter in a double boiler, brush a sheet of phyllo dough with it, and sprinkle with nuts. Using a thin stick, roll the dough into a cylinder.
Brush a second sheet with butter and wrap the roll in it. Gently squeeze it from both ends, forming an accordion, and place the prepared roll in a baking dish. Prepare the remaining rolls in the same way, arrange them side by side, and bake the baklava for 30-35 minutes in the oven at 180 degrees Celsius.
Meanwhile, prepare a syrup from water, sugar, and lemon juice. If desired, add zest or spices. Simmer the syrup for 10 minutes over low heat, let it cool slightly, and pour it over the hot baklava. Let the dessert soak for several hours, then cut into individual pieces.
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4. Baklava with Phyllo Dough and Nut Mix
Source: AdobeStock You can use any nut mix – pistachios, hazelnuts, almonds, peanuts.
You will need: 500 g phyllo dough, 400 g mixed nuts of your choice, 120 g butter, 50 ml vegetable oil, 600 ml water, 400 g sugar, 1/2 lemon, 2 tsp ground cinnamon.
Preparation: Finely chop the nuts and melt the butter. Place a sheet of phyllo dough in a baking dish, brush with butter, add a new sheet, and brush again. Repeat until half of the dough is used. Then sprinkle with the nut filling and cover with the remaining layers of phyllo dough in the same manner, brushing them with butter.
Do not brush the top layer; instead, immediately cut the baklava into diamond shapes. Pour boiling vegetable oil over everything and bake the dessert for about 25 minutes in the oven at 180 degrees Celsius.
Meanwhile, prepare a syrup from water, sugar, and lemon juice. Simmer for 5 minutes, stirring, then pour it over the finished baklava. Let it steep and soak for several hours.
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5. Triangular Baklava with Phyllo Dough
Source: AdobeStock Prepared like a pie in a round pan – very convenient.
You will need: 500 g phyllo dough, 150 g butter, 300 g nuts of your choice, 300 g sugar, 50 g honey, 1 egg white, 200 ml water, 1 pinch citric acid.
Preparation: Finely chop the nuts, then mix them with egg white and half of the sugar. Melt the butter in a double boiler. Place a sheet of phyllo dough in a baking dish so that the edges hang over the sides. Brush with butter, add a thin layer of filling, then another sheet of dough, more butter, more filling – and so on until all ingredients are used.
The last layer should be dough, along with all the overhanging edges, so that the baklava resembles a closed pie. With a sharp knife, cut it into triangles and bake for 35-40 minutes in the oven at 180 degrees Celsius. Prepare a syrup from the remaining sugar, water, and citric acid, pour it over the baklava, and let it soak until completely cooled.