QiMeal
Baklava
Baklava · ready in 1 h 10 min · 8 servings · 749 kcal per serving · medium · 4 ingredients
Baklava turns paper thin phyllo, rich butter, pistachios, and honey syrup into a glossy Turkish pastry with crisp layers and a sweet nutty center.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Serves
- 8
- kcal
- 749
- Difficulty
- medium
Ingredients · 8 servings
- 450 gPhyllo, thawed
- 300 gPistachio, finely chopped
- 225 gButter, melted
- 450 gHoney syrup, warm
Equipment
stovetop, oven, baking dish, pastry brush, knife, saucepan, cutting board, kitchen towel, spoon, oven mitts, cooling rack, serving spatula
Instructions
- Gather ingredients
Gather measured phyllo, pistachio, butter, and honey syrup, then set out a baking dish, pastry brush, knife, saucepan, and oven. · 5 min
What to look for: All ingredients and tools are ready on the work surface.
- Prepare butter
Melt the butter gently in a saucepan, brush the baking dish, cover phyllo with a damp towel, and chop the pistachios. · 8 min
What to look for: Butter is fully liquid and the phyllo stays flexible under the towel.
- Layer bottom
Place 8 phyllo sheets in the dish, brushing each sheet lightly with butter before adding the next so the base bakes crisp. · 10 min
What to look for: The base is even, glossy with butter, and covers the dish neatly.
- Add nut layers
Sprinkle a thin pistachio layer over the base, add 4 buttered phyllo sheets, and repeat until all the nuts are used. · 10 min
What to look for: Pistachios are spread evenly between tidy buttered phyllo layers.
- Finish layers
Top with the remaining phyllo sheets, brushing each with butter, then brush the surface generously so it will turn glossy. · 8 min
What to look for: The top is smooth, well buttered, and ready for cutting.
- Cut pastry
Cut the layered pastry into diamond or square portions with a sharp knife, pressing down cleanly before baking. · 5 min
What to look for: Clear cuts reach through the layers without dragging the pastry apart.
- Bake baklava
Bake the pastry until the top is deep golden and the layers look puffed and crisp, about 40 minutes. · 40 min
What to look for: The surface is deep golden, crisp, and visibly layered.
- Warm syrup
Warm the honey syrup in a saucepan until fluid and steaming, then keep it ready to pour as soon as the baklava leaves the oven. · 5 min
What to look for: The syrup is loose, glossy, and lightly steaming.
- Syrup pastry
Pour the warm honey syrup evenly over the hot cut pastry, letting it hiss and sink between the crisp phyllo layers. · 3 min
What to look for: Syrup bubbles softly and disappears into the cut lines.
- Rest baklava
Rest the baklava uncovered until the syrup is absorbed and the top stays crisp, at least 2 hours before serving. · 2 h
What to look for: The pastry looks glossy but no loose syrup pools on top.
- Serve portions
Serve the cooled pieces from the cut lines, lifting gently so the nut layers stay stacked and glossy. · 3 min
What to look for: Each piece holds distinct layers with a shiny syrup finish.
Nutrition (per serving)
| kcal | 749 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 86 g |
| of which sugars | 50 g |
| Fat | 43 g |
| of which saturated | 17 g |
| Fibre | 5 g |
| Sodium | 276 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, tree nuts
Storage and reheating
- Fridge: up to 10 days
- Freezer: yes, up to 3 months
- Warm uncovered in an oven until the pastry is lightly crisp again.
Ingredient substitutions
Phyllo
- Fresh phyllo: Use the same weight and keep it covered so it does not dry out.
Pistachio
- Walnut: Walnut is a classic alternative with a deeper and slightly earthy taste.
Butter
- Clarified butter: Clarified butter gives a cleaner butter flavor and helps the layers stay crisp.
Honey syrup
- Sugar syrup: Boil sugar and water until syrupy for a simpler sweet finish.
