Bosnian baklava is a classic Eastern European pastry with whisper-thin layers of phyllo, a generous walnut filling, and a velvety honey-lemon syrup. The pleasure lies in the contrast: crisp, golden shards on the outside, tender, fragrant layers within, and a finish that glows with spice and citrus.
Ingredients
- Phyllo dough — 400g (14 oz)
- Walnuts, finely chopped — 300g (10.5 oz)
- Unsalted butter, melted — 200g (7 oz)
- Sugar for the filling — 80g (1/3 cup + 1 tbsp)
- Ground cinnamon — 1 tsp
- Ground cloves — a pinch
- Salt — a pinch
- Sugar for the syrup — 250g (1 1/4 cups)
- Water — 300ml (1 1/4 cups)
- Honey — 2 tbsp
- Lemon juice — 1 tbsp
- Lemon zest — 1 tsp (optional)
Step-by-Step Recipe
- Prepare a baking pan about 12×8 inches: brush the bottom and sides with some of the melted butter. Preheat the oven to 180°C (356°F).
- Mix the walnuts, sugar for the filling, cinnamon, a pinch of cloves, and salt.
- Work quickly: keep the phyllo sheets under a barely damp towel so they do not dry out.
- Lay 5-6 sheets of phyllo in the pan, brushing each layer lightly with butter.
- Spread one-third of the walnut mixture evenly over the pastry. Cover with 3-4 more phyllo sheets, buttering each one. Repeat two more times to build the layers.
- Finish with 6-8 sheets of phyllo, brushing the top generously with butter.
- Using a sharp knife, cut the pastry into diamonds or squares, slicing all the way to the bottom.
- Bake for 35-45 minutes, until the surface is a deep golden amber.
- While the baklava bakes, make the syrup: combine the water and sugar, bring to a boil, and simmer for 5-7 minutes over medium heat. Remove from the heat, then stir in the honey, lemon juice, and lemon zest; let cool until warm.
- As soon as the baklava comes out of the oven, pour the warm syrup over the hot pastry, letting it run through the cuts evenly. Leave to cool completely and soak for at least 2-3 hours, preferably overnight.
- Serve at room temperature, finished with a scattering of chopped walnuts if you like.
Nutritional Value per Serving
| Calories | 380 kcal |
|---|---|
| Protein | 6 g |
| Fat | 23 g |
| Carbohydrates | 38 g |
| Sugar | 25 g |
| Fiber | 2 g |
| Sodium | 50 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Syrup temperature: pour warm syrup over hot baklava for crisp layers and even absorption.
- Nuts: swap part of the walnuts for pistachios or almonds; toast them lightly in a dry skillet for a fuller aroma.
- Fats for brushing: clarified butter or a mix of butter with a little neutral oil helps the pastry stay shatteringly crisp.
- Flavorings: replace some of the lemon juice with a few drops of orange extract or rose water.
- Sweetness: reduce the sugar in the syrup to 200g (1 cup) if you prefer a less sweet pastry.
- Neat diamonds: use a ruler and a sharp knife; make the first cut down the center, then divide each half.
How to Store
- Room temperature: up to 3 days at 18-20°C (64-68°F), loosely covered so the layers stay crisp longer.
- Refrigerator: up to 7 days in a sealed container; let come to room temperature before serving.
- Freezer: up to 2 months, tightly wrapped in portions; thaw in the refrigerator and warm for 5-7 minutes at 150°C (302°F).
FAQ
Why did the baklava turn soft instead of crisp?
The usual culprit is syrup that is too hot on pastry that has cooled, or simply too much syrup. Pour warm syrup over hot baklava and let it cool uncovered or only loosely covered.
Can I use puff pastry instead of phyllo?
Puff pastry gives a very different texture and flavor. For an authentic result, use phyllo; in a pinch, roll homemade water-and-oil dough very thin.
How can I make the filling more aromatic?
Lightly toasting the nuts, adding a pinch of cinnamon and cloves, and finishing with citrus zest or a drop of rose water will deepen the aroma beautifully.