Baklawa

Baklawa Recipe from Lebanon with Walnuts, Cardamom, and Honey

Region / culture: Lebanon | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Baklawa, also known as Baklava, is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey. It is a celebrated dessert that has been savored in the Middle East, Eastern Europe, and the Mediterranean for centuries. This recipe offers a traditional take on the dessert, focusing on a walnut filling and a sweet honey syrup, promising a delightful blend of textures and flavors.

History

The origins of Baklawa are a tapestry of historical claims and culinary lore, with many Middle Eastern and Mediterranean cultures staking a claim to its invention. The dessert is believed to have ancient roots, possibly dating back to the Assyrian empire, where layers of bread dough were stretched thin, filled with nuts and honey, and baked in wood-burning ovens. However, it was during the Ottoman Empire that Baklawa truly flourished, becoming a sophisticated element of Ottoman cuisine, with chefs experimenting with layers of dough and the types of fillings.

Ingredients

1.5 lb (680 g) of chopped walnuts
0.5 cup of sugar
0.5 tsp of ground cardamom
1 lb (454 g) of melted sweet butter
2 lb (907 g) of thin sheet fillo, or shredded fillo dough
1 cup of honey

How to prepare

To make the stuffing, combine and mix walnuts, sugar, and cardamom.
Set aside.
Brush a baking dish measuring about 9x13x2 inches with some of the melted butter.
Spread one fillo sheet flat in the pan, brush with about 1 tsp of butter.
Stack about 15 fillo sheets using this method.
Spread one half of the stuffing mixture on the fillo sheets.
Spread and butter about five fillo sheets on top of the first layer of stuffing.
Spread the remaining half of the stuffing on top.
Spread and butter about 15 fillo sheets to make the top and final layer.
Use more butter if you run out, or use less for each fillo layer.
With a sharp knife, cut into diamond or square shapes.
Pour the remaining melted butter on top.
Bake in a 350°F (177°C) oven for about 30 minutes, or until the surface turns a light golden color.
Pour honey over the baklawa.
When at room temperature, transfer individual pieces onto a serving dish.
Serve at room temperature or chilled.

Variations

There are countless variations of Baklawa, with different nuts such as pistachios, almonds, or a mix being used for the filling. Some recipes incorporate spices like cinnamon or cloves, or even rose water or orange blossom water for a fragrant twist.

Cooking Tips & Tricks

Achieving the perfect Baklawa requires patience and attention to detail. Use a high-quality, unsalted butter for brushing the filo sheets, ensuring each layer is well-coated for a crisp finish. When cutting the Baklawa before baking, ensure your knife is sharp to avoid tearing the delicate filo. Additionally, pouring the honey over the Baklawa while it's hot creates a delightful contrast between the crispy layers and the sweet syrup.

Serving Suggestions

Baklawa is best served at room temperature or slightly chilled. It can be enjoyed on its own or with a cup of strong, black coffee or tea, which complements its sweetness and richness perfectly.

Cooking Techniques

The key technique in making Baklawa is the careful layering and buttering of the filo dough to achieve the characteristic flaky texture. Baking at the right temperature and for the correct duration is crucial to avoid soggy or overly dry pastry.

Ingredient Substitutions

For a lighter version, clarified butter or ghee can be used in place of regular butter. Honey can be substituted with a simple syrup for a vegan variant. For those with nut allergies, seeds like sunflower or pumpkin seeds can be a creative alternative.

Make Ahead Tips

Baklawa is an excellent make-ahead dessert, as its flavors meld and improve over a day or two. Store it covered at room temperature for the first day to maintain its texture, then refrigerate if keeping longer.

Presentation Ideas

Serve Baklawa pieces in cupcake liners or on a platter garnished with crushed nuts or a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Pair Baklawa with a dessert wine like Muscat or a fortified wine such as Port, which can complement its sweetness and richness beautifully.

Storage and Reheating Instructions

Baklawa can be stored at room temperature for up to a week or refrigerated for longer storage. It does not require reheating, but if desired, a brief warming in the oven can enhance its flavors and texture.

Nutrition Information

Calories per serving

Due to its rich content of nuts, butter, and sugar, Baklawa is a high-calorie dessert. A single piece can contain anywhere from 200 to 300 calories, depending on the size and specific ingredients used.

Carbohydrates

A single serving of Baklawa is rich in carbohydrates, primarily from the filo dough and the sugar in the filling and syrup. The exact carbohydrate content can vary, but a typical piece may contain approximately 30-40 grams of carbohydrates.

Fats

The fats in Baklawa come from the nuts and the butter used in the layers of filo. Walnuts, the primary nut in this recipe, are a source of healthy, unsaturated fats. However, the butter contributes saturated fats, making this dessert relatively high in total fat content. A single serving may contain around 20-30 grams of fat.

Proteins

Baklawa contains a modest amount of protein, primarily from the nuts. Walnuts are not only rich in fats but also provide about 4-5 grams of protein per serving of Baklawa.

Vitamins and minerals

Walnuts are a good source of vitamins and minerals, including vitamin E, B vitamins, magnesium, and potassium. These contribute to the overall nutritional profile of Baklawa, making it not just a sweet treat but also a source of essential nutrients.

Alergens

Baklawa contains common allergens such as nuts (walnuts) and gluten (from the filo dough). It is also made with dairy (butter), making it unsuitable for those with nut allergies, gluten intolerance, or lactose intolerance.

Summary

Baklawa is a decadent dessert that is high in fats, carbohydrates, and calories, but it also offers nutritional benefits from the nuts, including proteins, vitamins, and minerals. Enjoying it in moderation can allow you to savor its rich flavors without overindulging.

Summary

This Baklawa recipe offers a traditional and indulgent dessert experience, rich in history and flavor. With its layers of crispy filo, sweet nut filling, and honey syrup, it's a testament to the culinary traditions of the regions it hails from. While rich in calories and fats, it also provides nutritional benefits and can be enjoyed as part of a balanced diet. Whether made for a special occasion or as a treat, Baklawa is a delightful dessert that is sure to impress.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Baklawa. It was a warm summer day, and I was visiting my friend Sophia in her quaint little kitchen. The sweet aroma of honey and almonds filled the air as she pulled a tray of golden, flaky pastry out of the oven. I had never tasted anything like it before, and I knew I had to learn how to make it.

Sophia smiled mischievously as she saw the look of wonder on my face. "Would you like to learn how to make Baklawa?" she asked, already knowing the answer.

I eagerly nodded, and Sophia began to teach me the intricacies of making this delicious dessert. She showed me how to layer the delicate phyllo dough, brushing each sheet with melted butter to ensure a crisp and flaky texture. She then taught me how to create the perfect balance of sweet and nutty flavors with a generous filling of ground almonds, walnuts, and fragrant spices.

As we worked together in the kitchen, Sophia shared with me the story behind the recipe. She explained that Baklawa had been passed down through generations in her family, originating from her grandmother who had learned it from a friend who had traveled to Turkey many years ago. Each time she made Baklawa, Sophia felt a connection to her heritage and the strong women who had come before her.

After several hours of baking and chatting, we finally pulled the golden tray of Baklawa out of the oven. The sweet scent filled the kitchen, and I couldn't wait to taste the fruits of our labor. Sophia cut the pastry into diamond-shaped pieces and drizzled them with a generous amount of honey syrup, allowing it to seep into every layer.

I took my first bite of Baklawa and was instantly transported to a world of sweetness and warmth. The flaky pastry melted in my mouth, and the nutty filling provided a satisfying crunch. The delicate balance of flavors danced on my tongue, and I felt a sense of pride knowing that I had helped create such a delicious treat.

From that day on, Baklawa became a staple in my own kitchen. I would often make it for family gatherings and special occasions, delighting in the joy it brought to everyone who tasted it. Over the years, I have tweaked the recipe to make it my own, adding a dash of cinnamon or a sprinkle of orange zest to enhance the flavors.

As I look back on that fateful day in Sophia's kitchen, I am grateful for the gift she gave me in sharing her family recipe for Baklawa. It has become more than just a dessert; it is a link to the past, a connection to my heritage, and a reminder of the power of food to bring people together.

And so, whenever I make Baklawa, I think of Sophia and her grandmother, and I am filled with gratitude for the knowledge and love they passed down to me. I hope that one day, I can pass on this recipe to my own grandchildren, sharing with them the story of how I learned to make Baklawa and the memories that it holds.