Can I make baklava ahead of time?

Yes! Baklava is an excellent make-ahead dessert because it actually tastes better after sitting for a day or two. The syrup fully soaks into the layers, making it even more flavorful. You can prepare and bake baklava up to five days in advance and store it at room temperature in an airtight container. If making it even earlier, consider freezing it to keep the texture fresh and crisp for longer.

Should baklava be stored in the fridge or at room temperature?

Baklava is best stored at room temperature in an airtight container to maintain its crispiness. Refrigerating it can make the phyllo layers soggy due to the moisture. However, if you live in a very humid climate or want to store it for an extended period, you can refrigerate it for up to two weeks. Just let it come to room temperature before serving to restore its best texture and flavor.

How do I prevent soggy baklava?

Baklava can become soggy if the syrup is too watery, if it's stored improperly, or if it was refrigerated. To keep it crispy, make sure the syrup has a slightly thick consistency before pouring it over the hot baklava. Also, allow it to cool uncovered for a few hours before covering it for storage. If already soggy, you can try crisping it up in the oven at 300°F (150°C) for a few minutes.

Can I reduce the sweetness?

Yes! Reduce the amount of sugar in the nut mixture and use less syrup if you prefer a less sweet version. You can also use a honey-based syrup for a more natural sweetness.

Persian Baklava

Name: Persian Baklava
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Persian
Ingredients: 1 (16 ounce) package phyllo pastry sheets, thawed overnight; 1 cup butter, melted; 6 ounces walnuts, coarsely chopped; 6 ounces almonds, coarsely chopped; 6 ounces pistachios, coarsely chopped; 1/4 cup granulated sugar; 2 tablespoons ground cardamom; 1 teaspoon ground cinnamon; 1 cup granulated sugar; 1 cup water; 1 tablespoon rose water; 1 tablespoon lemon juice; 1/2 cup honey; ½ teaspoon saffron threads (optional); pistachio, chopped; dried rose petals, chopped

Description

This Persian Baklava is a crispy and flaky pastry layered with finely ground nuts, infused with warm spices, and drenched in a fragrant rosewater and saffron honey syrup. This delicate dessert is a staple in most Middle Eastern cuisines, often served during special occasions and celebrations. The best part is that it is surprisingly easy to make! Whether you’re making it for Nowruz or simply indulging in a homemade treat, Persian bakhlava is sure to impress.

Ingredients

1 (16 ounce) package phyllo pastry sheets, thawed overnight
1 cup butter, melted

For the filling:

6 ounces walnuts, coarsely chopped
6 ounces almonds, coarsely chopped
6 ounces pistachios, coarsely chopped
1/4 cup granulated sugar
2 tablespoons ground cardamom
1 teaspoon ground cinnamon

For the syrup:

1 cup granulated sugar
1 cup water
1 tablespoon rose water
1 tablespoon lemon juice
1/2 cup honey
½ teaspoon saffron threads (optional)

For the garnishes:

pistachio, chopped
dried rose petals, chopped

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Instructions

Preheat oven to 350F.

Prep phyllo dough:

Unroll the thawed phyllo pastry and trim it to fit a 9x13-inch baking pan (Depending on the brand you use, you may need to just cut it in half for a perfect fit, or trim the edges). Cover the phyllo with a damp cloth, to keep it from drying out.
Use a silicone brush to brush some melted butter on the bottom and sides of a 9x13-inch baking pan. Set aside.

Make filling:

In a food processor or small blender, add the walnuts, almonds, and pistachios. Pulse mix for 1 minute until coarsely ground.
Transfer the crushed nuts to a medium mixing bowl. Add sugar, cardamon, and cinnamon, and stir until evenly combined.

Assemble the baklava:

Layer 1: Phyllo. Take one sheet of phyllo dough and place on the lightly greased pan. Generously apply the butter mixture on top until evenly covered. Repeat until you have placed about 1/3 of the phyllo sheets (about 12 sheets), applying the butter mixture in between each layer.
Layer 2: Filling. Add 1/3 of the nut mixture evenly over the dough layer.
Layer 3: Phyllo. Add a layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture).
Layer 4: Filling. Add a layer of 1/3 of the nut mixture.
Layer 5: Phyllo. Repeat one more time. Add another layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture).
Layer 6: Filling. Add remaining 1/3 of the nut mixture.
Layer 7: Phyllo. Top with remaining phyllo sheets (all coated in butter). Brush the top sheet with butter.

Bake the baklava:

Use a sharp knife and cut the baklava into 4 long rows about 1.5 inches thick, then cut diagonally 9 times to form 36 diamond shapes. Be sure to cut all the way through to the bottom layers.
Bake the baklava until golden brown on top, about 40-45 minutes.

Add syrup and serve:

While the baklava is baking, make the syrup mixture by adding sugar, water, rose water, and lemon juice to a saucepan. Bring it to a boil over high heat and stir until the sugar dissolves. Then, reduce heat to low and allow the mixture to simmer for 20 minutes. Remove from heat and stir in the honey and saffron. Let cool completely.
Remove baklava from the oven and immediately spoon the syrup over it. Let cool completely (uncovered at room temperature). Allow the baklava to sit at room temperature for a few hours before serving.
Cut through the same lines you made before. Garnish with finely chopped pistachio and serve. You can also garnish with dried rose petals, if desired.

Notes

How to store: Store baklava in an airtight container at room temperature for up to 5 days to maintain its crispy texture. You can also store it longer in the refrigerator for up to 2 weeks, but note that the texture can turn slightly soggy the longer it is stored.

How to freeze baked baklava: Allow the baklava to cool completely after baking and absorbing the syrup. Then, cut it into individual portions before freezing to make it easier to thaw and serve. Place the pieces in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Store in the freezer for up to 3 months. To serve, remove the desired number of pieces and let them thaw at room temperature for a few hours. You can also warm them slightly in the oven at 300°F (150°C) for 5-10 minutes to refresh their crispiness.

How to freeze unbaked baklava: Assemble the baklava as usual, but do not bake or add syrup. Then, cover the baking tray tightly with plastic wrap and then with aluminum foil to prevent freezer burn.vFreeze for up to 3 months. When ready to bake, remove from the freezer and let it sit at room temperature for about 30 minutes before baking as directed. Once baked, pour the syrup over the hot baklava and let it soak before serving.

Prep Time: 35 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Bake
Cuisine: Persian