Paklava is a delicious dessert made of layers of flaky dough filled with nuts and sweetened with syrup or honey. It is the perfect treat for any special occasion with its intricate layers and delightful flavor.
What is Paklava
Paklava is a sweet pastry made with layers of filo dough filled with chopped nuts and sweetened with syrup or honey. It is a traditional dessert in the Middle East, Central Asia, and the Balkans, and has been adapted by many other cultures around the world.
It is a rich and flavorful dessert that is often served at special occasions and celebrations. The layers of phyllo dough are typically brushed with melted butter or clarified butter, and the filling is made with a mixture of nuts such as pistachios, almonds, or walnuts. The paklava is then baked until the top is golden brown and the layers are crisp and flaky.
The paklava pastry is typically served in small squares or diamonds and it is enjoyed as a sweet treat often served with coffee or tea.
Ingredients with substitutes
- Filo dough or phyllo dough: This is a thin, unleavened dough made from flour and water that is used to make many traditional pastries, including baklava. It is available in most grocery stores, but if you cannot find it, you can try using puff pastry or wonton wrappers as a substitute.
- Nuts: The nuts used in baklava can vary, but common choices include pistachios, almonds, and hazelnuts. You can use a single type of nut or a mixture of different nuts, depending on your preference. If you cannot find the nuts you want, you can try using seeds such as sunflower seeds or pumpkin seeds as a substitute.
- Sugar: Sugar is used to sweeten the syrup or honey that is poured over the baklava. You can use any type of granulated sugar, such as white sugar, brown sugar, or raw sugar.
- Water: Water is used to make the syrup or honey that is poured over the baklava.
- Lemon juice: Lemon juice is often added to the syrup or honey to give it a slight tangy flavor. You can omit the lemon juice if you prefer, or use a different citrus juice such as orange juice or grapefruit juice as a substitute.
- Honey or syrup: Honey or syrup is used to sweeten the baklava and give it a glossy finish. You can use any type of honey or syrup that you prefer, such as agave nectar, maple syrup, or corn syrup.
- Spices: Some people like to add spices such as cinnamon or cardamom to the filling or the syrup for additional flavor. You can omit the spices if you prefer, or use a different spice such as allspice or nutmeg as a substitute.
- Butter: Butter is used to brush the layers of filo dough in order to give the baklava a rich, buttery flavor and help it brown evenly. If you cannot use butter, you can try using another type of fat such as vegetable oil or ghee as a substitute.
Ingredients to make paklava
- 1 pound phyllo dough
- 1 cup unsalted butter, melted
- 1 1/2 cups finely chopped nuts (such as pistachios, almonds, or walnuts)
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup honey
- 1 cinnamon stick
- 2 cloves
- 2 tablespoons lemon juice
How to make paklava
- Preheat the oven to 350°F (180°C).
- Brush a 9×13 inch baking dish with some of the melted butter.
- Place one sheet of phyllo dough in the dish and brush it with butter. Repeat with 5 more sheets of dough, brushing each one with butter.
- Sprinkle a layer of nuts over the dough.
- Place another sheet of phyllo dough on top of the nuts and brush it with butter. Repeat with 5 more sheets of dough, brushing each one with butter.
- Sprinkle another layer of nuts over the top.
- Repeat the process of layering dough and nuts until all of the ingredients are used up, ending with a layer of dough on top.
- Cut the paklava into diamond shapes or squares using a sharp knife.
- Bake for 45-50 minutes, until the top is golden brown.
- While the paklava is baking, make the syrup by combining the sugar, water, honey, cinnamon stick, and cloves in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in the lemon juice.
- When the paklava is finished baking, remove it from the oven and immediately pour the syrup over the top. Let the paklava cool to room temperature before serving. Enjoy!
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Recipe Tags: Paklava, Recipe
- Cut the baklava into small squares or diamonds using a sharp knife before serving.
- Serve the baklava on a platter or in a shallow bowl.
- Serve the baklava at room temperature or slightly warm. If you prefer, you can gently heat the baklava in the oven or microwave before serving.
- Serve the baklava with a side of syrup or honey, which can be drizzled over each piece just before serving.
- If you like, you can sprinkle the baklava with powdered sugar or ground nuts before serving.
- Thaw the phyllo dough completely before using it. If the dough is too cold, it will be difficult to work with and may break. If it is too warm, it will become sticky and difficult to handle.
- Keep the phyllo dough covered with a damp cloth while you work to prevent it from drying out.
- Use clarified butter or melted butter to brush the layers of phyllo dough. This will help the layers stick together and create a flaky texture.
- Use a sharp knife to cut the paklava into even-sized pieces before baking. This will make it easier to portion out servings after it is baked.
- Do not overcook the paklava. It should be golden brown on top, but not burnt.
- Pour the syrup over the paklava as soon as it comes out of the oven. This will help it absorb the syrup and become moist and flavorful.
- Allow the paklava to cool completely before serving. This will help the layers set and become more firm.
- Serve the paklava at room temperature. It can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
How to store paklava
Paklava can be stored at room temperature or in the refrigerator. To store paklava at room temperature, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh for up to 3 days at room temperature.
To store paklava in the refrigerator, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh for up to 1 week in the refrigerator.
Regardless of whether you store the paklava at room temperature, in the refrigerator, or in the freezer, it is important to keep it wrapped tightly to prevent it from drying out.
We hope that you have enjoyed this recipe for paklava and that you will give it a try in your own kitchen. Whether you serve it at a special occasion or simply as an indulgent treat, paklava is a delicious and impressive dessert that is sure to satisfy your sweet tooth.