Baklava: Il Dolce Mediorientale Croccante e Goloso - Ricette - Zig Italia

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Baklava: The Crunchy and Delicious Middle Eastern Dessert

Difficoltà: Easy

Tempo: 30 minutes + 40 minutes cooking time and 1 night rest

Persone:

Ingredienti

Ingredients for a 20x25 cm baking tray

For the baklava:

  • 14 sheets of pasta filo;

  • 60 g of pine nuts;

  • 80 g of pistachios;

  • 80 g of walnuts pecan;

  • 60 g of butter melted;

  • 1 teaspoon of cinnamon.

For the syrup:

  • 200 g of water;

  • 150 g of sugar;

  • 200 g of honey.

Procedimento

If you love desserts with an intense and enveloping flavor, Baklava is the perfect choice for you! This traditional Middle Eastern and Balkan dessert combines the crunchiness of phyllo dough with the sweetness of honey and the irresistible aroma of dried fruit.

1. Preparing the Filling

Start by coarsely chopping the dried fruit and cinnamon in a blender. This combination will give your baklava a unique and aromatic flavor.

2. Preparing the Filo Pastry Melt the butter and cut sheets of filo pastry to the size of your baking pan (20x25 cm). Take a pastry brush and lightly butter the pan, then brush the first sheet of filo pastry with melted butter and place it inside. Repeat the same process with a second sheet.

3. Creating the Layers

  • After layering the first two buttered sheets, cover with some of the dried fruit.
  • Add another two sheets of filo pastry, buttering each one individually.
  • Repeat the process, alternating layers of dried fruit and buttered filo pastry.
  • The last layer of dried fruit should be covered with eight sheets of filo pastry, each brushed with melted butter.

4. Cutting and Cooking

Using a smooth knife, score the surface to form diamonds. This step is essential for obtaining the classic baklava shape. Bake at 170°C for about 40 minutes, until the surface is golden and crispy.

5. Preparing the Syrup

While the baklava is baking, prepare the syrup:
  • In a small saucepan, combine water, honey, and sugar.
  • Cook over low heat, stirring until a thick syrup is obtained.
As soon as the baklava is baked, immediately pour the hot syrup over the surface, distributing it evenly and allowing it to penetrate the cuts.

6. Resting and Decoration

For best results, let the baklava rest at room temperature and then refrigerate it for at least overnight. Before serving, garnish with crushed pistachios.

Tips for Perfect Baklava

  • Philo Dough: Handle phyllo dough with care, as it tends to dry out quickly. You can cover it with a damp cloth while working to keep it soft.
  • Syrup: It should be hot and poured over freshly baked baklava to ensure perfect absorption.
  • Variation: If you want to try an alternative version, replace the dried fruit with almonds or hazelnuts.
If you love traditional desserts, discover other irresistible recipes on zigitalia.it and be inspired by authentic flavors and quality ingredients!