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My review
Chef John's Baklava
56k
Chef John
"I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess."
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Ingredients
2 h 25 m servings 466Original recipe yields 12 servings (1 (9-inch) round)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
- Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
- Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
- Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
- Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut baklava into about 12 diamond-shaped pieces approximately the same size.
- Bake in preheated oven until browned and crisp, about an hour.
- Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
- After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
11/3/2017
I made exactly as the recipe stated. I did experience the syrup pooling at the bottom at first, but after leaving it to soak in overnight the syrup absorbed and it became sticky and delicious! W...
Most helpful critical review
10/9/2017
I don't like how this turned out for me. I didn't make any changes to the recipe. The taste is fine, very sweet, but what can you expect from baklava. I like the interesting taste the orange flo...
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11/3/2017
I made exactly as the recipe stated. I did experience the syrup pooling at the bottom at first, but after leaving it to soak in overnight the syrup absorbed and it became sticky and delicious! W...
10/9/2017
I don't like how this turned out for me. I didn't make any changes to the recipe. The taste is fine, very sweet, but what can you expect from baklava. I like the interesting taste the orange flo...
1/21/2018
I made this as stated with a bake time of 40 minutes. I used a bunch of orange zest instead of orange blossom water, and while the sauce did pool, it had completely absorbed by the time the bak...
6/24/2018
This was the best baklava that I have ever eaten, and surprisingly simple to make.
5/25/2018
yes, I will make it again but I would cut the sugar syrup down by 1/2. The baklava was literally floating in sugar syrup.
3/25/2018
I used the store bought dough which made it easy to put together. The syrup had great flavor but mine was a little thin. Will reduce the water next time. Used walnuts, pistachios and pecans.