- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- Serves about 12 to 16 portions.
- Difficulty
- EASY
- Calories
- 150 kcal
Quick summary
“Baklava is an irresistible Arabic dessert, perfect for parties, that is worth making due to its crunchy texture and sweetly flavored filling.”
What you need to know
- Baseado em folhas de pastel e recheado com amêndoas torradas
- Calda de açúcar, mel e suco de limão dão o toque final
- Cozimento prolongado para uma textura perfeita
Ingredients
Main
- unit eggs
- box oil
- box honey
- box sugar
- unit lemon
- g chopped almonds
- g chopped nuts
- g sheets of phyllo dough
- tablespoons oat flour
Instructions
Principal
- While the baklava bakes, prepare the syrup. Boil the water, sugar, honey, and lemon juice for 10 minutes. After removing the baklava from the oven, pour the hot syrup over it and let it cool before serving.
Chef's tips
- Use folhas de pastel finas para uma textura crocante
- Leve a baklava ao forno até dourar bem para o melhor sabor
- Deixe a calda esfriar antes de despejá-la sobre a baklava
Variations
- Adicione nozes picadas no recheio
- Use folhas de menta no recheio para um sabor herbáceo
- Experimente com diferentes tipos de frutas secas no recheio
Substitutions
- Folhas de pastel por folhas de massa filo
- Amêndoas torradas por nozes picadas
- Calda de açúcar, mel e suco de limão por uma calda de canela
How to store
- Store the baklava in an airtight container in the refrigerator for up to 3 days.
- Baklava can last up to a week if well packed.
Can it be frozen?
- Baklava cannot be frozen directly. Pour the hot syrup and let it cool completely before freezing individually.
- Thaw the baklava at room temperature for about 2 hours before serving.
What to serve with
- Serve bem com café ou chá preto
- Pode ser acompanhada de iogurte grego com açúcar
- É ótimo com uma fatia de limão sobre cada porção
Frequently asked questions
Can baklava be frozen?
It is not recommended to freeze ready-made baklava, as the texture may change. However, you can freeze the pastry and almond layers separately and prepare it at the moment.
How long should I leave the baklava in the syrup?
Let the baklava sit in the syrup for a few minutes so the syrup is absorbed and the sweet becomes soft.
How can I vary the flavor of the syrup?
You can vary the syrup flavor by adding vanilla extract, cinnamon, or even coffee vanilla extract for a special touch.
Can I make the baklava without almonds?
Yes, you can replace the almonds with chopped walnuts or another type of nut, keeping the same preparation process.
