If you love sweet, flaky dessert bars, also try these Dutch caramel apple pie bars, churro cheesecake bars, or sopapilla cheesecake bars. You’ll love them!
Where is Baklava From?
Baklava is one of the best desserts of all time! There is much debate about the origin of Baklava. Both Greece and Turkey claim to be the originators of the recipe. According to Wiki, the oldest known recipe that resembles baklava came from the Romans. You know that it’s a winning recipe if it’s remained popular for that many centuries! It’s made with flaky layers of buttered phyllo pastry stuffed with walnuts. Honey syrup is poured over the top so that every bite is deliciously sweet. It’s moist and flavorful, and if you’re anything like me, you won’t be able to resist reaching for another piece.
Ingredient List
I love this recipe because it doesn’t have a long list of ingredients. Only a handful that create the most amazing flavor and texture! Exact measurements are in the recipe card below.
Walnuts: Add a nutty flavor and crunch. Spices: Cinnamon and ground cloves are added for some warm, cozy flavor. Salted Butter: Helps bind the phyllo dough and also adds richness. Phyllo Dough: Thin, flaky pastry used to make baklava.
Honey Syrup:
Water: Dissolves the sugar. Granulated Sugar: Sweetens the syrup. Whole Cloves: Add a touch of sweetness and aroma. Cinnamon Stick: Infuses the syrup with warm, inviting spice. Honey: So the syrup is nice and sweet and has a wonderful sticky texture. Orange Extract: Adds a zesty citrusy flavor. Lemon Juice: Adds a touch of tartness, balancing the sweetness.
Baklava Recipe
I’ve broken up this recipe into 3 simple parts- preparing the phyllo pastry, assembling the baklava, and making the honey syrup to coat it with. It’s a lot easier to make than you’d think, and so worth it once you try a piece!
Assembly
Honey Syrup
At Room Temperature: This dessert will keep for up to 2 weeks in an airtight container. But if you prefer chewier baklava, then store it in your fridge.
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