Chef’s tips: How to make the perfect baklava

It’s fair to say baklava is one of those classic recipes that’s hard to say no to when it comes to dessert time.

While the origins of this scrumptious dessert are debatable, traditional baklava is made up of layers of filo, chopped nuts and a sugar syrup. Melbourne-based Middle Eastern chef Joseph Abboud explains: “Sometimes recipes will have cinnamon and/or a pinch of salt.”

The result is a rich, flavour-packed sweet treat that will keep you coming back for more. 

“You’ll often find them cut into diamonds or rolled into cigars,” Joseph adds.

The origins of baklava

Turkey, Greece and the Middle East may claim baklava as their own, but who created this layered treat?

“Most historians believe that baklava is Turkish in origin hence its far reaching spread as [far] west as the Balkans and as [far] east as Azerbaijan,” Joseph explains. “That being said, it is the baklava around the Levant that is often considered the pinnacle.”

But, when we consider that all of these regions once belonged to the Ottoman Empire, it’s possible to think of baklava as an Ottoman dessert.

Today you’ll find variations of baklava in a great number of countries including Armenia, where it’s spiced with cinnamon and cloves, Greece, where a version is made with sesame seeds and in Iran, where pistachio-almond fillings are preferred.

What’s the secret to baklava success? 

Many cooks are intimidated by the process of constructing baklava, but it’s not as difficult as you think if you have few tricks on-hand. 

Joseph says the trick to success with this dessert is using a lot more filo than normal. Also, don’t skimp on the butter or sugar since the recipe needs it to moisten and soften the sheets.

Another hot tip is cutting the pastry before baking as it will cut more cleanly, leaving nice edges. And for best results, let the baklava sit for a few hours before serving so the pastry can absorb the syrup and soften the layers. 

Sound tasty? Here’s how to make it! 

Greek baklava

Ingredients

Filling

• 500g walnuts, coarsely ground
• 500g almonds, coarsely ground
• 1/2 cup sugar
• 1 tbsp ground cinnamon

Syrup

• 2 cups water
• 1 1/2 cups sugar
• 10 whole cloves
• Juice of half a lemon
• 500g phyllo (filo) pastry sheets
• 500g unsalted butter, melted

Method

1. Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.
2. Preheat the oven to 325°F (163°C).
3. Carefully remove the filo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
4. Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of filo making sure to brush each with melted butter.
5. Add half of the nut mixture on an even layer. Pat it down with a spatula to flatten.
6. Continue layering another 6 sheets of filo. Add the remaining nut mixture in an even layer. Top with the remaining filo sheets.
7. Before baking, score the top layer of filo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. Place the pan in the freezer to harden the top layers and then use a serrated knife.
8. Bake in a preheated 325°F (163°C) oven for about 45 minutes or until the filo turns a rich golden colour.
9. While the baklava is cooking, in a medium saucepan, combine the water and the sugar and mix well. Add the cloves and simmer over medium high heat for about 20 minutes so the syrup is slightly thickened. Remove from the heat and discard the cloves. Stir in the juice of half a lemon. Allow the syrup to cool slightly.
10. When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.

Have you tried baklava before?