This Baklava Recipe will leave your guests asking for more! And while it SEEMS intimidating it’s actually fairly straightforward and not hard to make. If you have the time, that is!
Layers of homemade filo, stuffed with ground pecans (use walnuts if you like), more layers of filo, laminated with melted butter, and baked to perfection. Drizzle on a lemon honey syrup, decorate as desired, and be ready to dazzle guests.
If you’re looking for a different kind of Baklava have you ever tried a Greek Baklava? This recipe for Greek Baklava Rolls is gorgeous and unique!
YES, this Baklava Recipe WAS the Technical for Pastry Week!
And it’s ALSO our bake for the Bake-Along this week!
The bakes for Pastry Week 20210 Were:
- Signature Bake: Choux Pastry Doughnuts or Chouxnuts
- Technical Bake: Baklava
- Showstopper: Terrine Pie
Since we’ve done raised doughnuts already, like these Lemon Raspberry Cream Filled. AND last year we learned How to Make Churros, which are almost a choux dough we chose the TECHNICAL BAKE for the Bake-Along.
This is an interesting take on laminating, and you have to take it on faith that it will work because it feels 100% wrong. But you get Lamination
Here are your directions to make Baklava fo the Technical Bake:
- make filo dough
- make syrup
- make filling
- roll out filo dough
- assemble in the pan
- add melted butter
- pour over with syrup
HA! Obviously, you can charge ahead with those directions OR you can choose to follow the recipe below which fits a 10-inch springform pan. OR you might want to go grab the recipe I adapted this recipe from over the Great British Bake Off Site.
Why I adapted this Baklava Recipe
To START with the pan called for was a drop bottom 30 cm sandwich tin. Don’t have one, not going to buy one, so I had to substitute some kind of pan.
I did some figuring and realized that the 30 cm was ALMOST a 12-inch pan. And also realized that my Springform Pan is 10 inches. So it made sense that I could reduce the recipe fairly easily. Dividing EACH ingredient amount by 6, then subtracting that from the original amount gave me a recipe reduced by 1/6.
I reduced the WHOLE recipe by 1/6 so it would work in my 10-inch springform pan. Actually, my husband did that math for me while I panicked about this technical bake!
PLUS it’s the ONLY round pan in MY house that the bottom comes out of so it HAD to work. And I think it came out JUST FINE!
thoughts on this baklava Recipe
I am not a fan of lemon and honey together. If I were to make it again I would 100% NOT use lemon in the syrup. Everyone else who tried it loved it, it’s a personal preference for me.
Maybe if I’d had rose water it would have changed the flavor for me? But I didn’t have it. And honey lemon just tasted like a melted cough drop.
The Star Pattern is a hard one to replicate especially on a smaller scale. I did a very basic snowflake style design, it looks like a quilt square and I think it looks nice.
My pistachios were not as green as the ones on the show. I think I should have warmed them and rubbed the husk off? I don’t know I don’t usually bake with them!
I also wish I’d had the dried edible rose petals. The baklava is decorated with dried mint leaves and some of the last of my calendula petals from the garden! I tried dried cherries, and I tried ONLY ground nuts but I like the look of the mint leaves and the pop of yellow best!
Decorate it how you like though!
One more thought, I don’t know how the bakers did this whole project in under 3 hours. I barely pulled it in under 4 hours! But to reiterate this isn’t a HARD bake it’s simply time-consuming.
What do you need to make This GBBO Baklava?
- 10 inch Springform pan
- corn starch
- rolling pin
- pastry brush
- food processor
- stand mixer
- foil to cover the bottom of the spring form to keep it from leaking
- large baking sheet
- 417 grams all-purpose flour
- 1 2/3 tsp baking powder
- 1/4 tsp salt
- 2 medium eggs
- 142 grams Full Fat Greek Yogurt
- 42 grams butter, melted
- 75 ml oil
- 2 1/2 tsp white vinegar
- 166 grams corn starch
- 167 ml water
- 112 grams granulated sugar
- 250 grams honey
- 1 medium lemon
- 2 1/2 tsp vanilla extract
- 292 gram pecans, finely chopped
- 292 grams pistachios, finely chopped
- 42 grams granulated sugar
- 2 1/2 tsp cinnamon
- 2 1/2 tsp ground cardamom
- 333 grams salted butter
- make the filo dough by mixing the dry ingredients together in the bowl of a stand mixer
- make a hole in the center
- mix the liquid ingredients together and pour in the hour, run with the dough hook on until the dough comes together
- knead on low for 5 minutes or until a soft dough is formed
- weigh the dough and divide into 6 parts
- roll each into a dough ball, set on a plate, cover lightly, and let them rest
- while the filo rests make the syrup
- combine the water, sugar, and honey in a small saucepan
- bring to a boil
- if you're using the lemon, see the blog post for more information on why you may NOT want to use the lemon, while it comes to a boil wash the lemon in hot water to get off any wax
- then slice the lemon and add it to the pan too
- once it boils reduce the heat and let it simmer for five minutes
- when it's done, remove it from the heat, add the vanilla, set aside to cool
- sprinkle the counter with corn starch
- take one dough ball and roll it out to be about the size of your springform pan, 10 inches
- dust the whole thing with corn starch
- dust again
- fold the top and bottom sides in
- dust again
- fold the corners in
- fold the corners in, when it's finished it's a small square
- set aside to rest and repeat with the remaining dough balls
- make the filling by mixing the finely nuts together with the sugar and spices
- make the baklava
- preheat the oven to 325˚
- roll out a dough ball to be slightly bigger than the springform pan
- pick up the dough and lay it back down to spring back a little bit, then roll it bigger than the pan, this helps ensure the dough is big enough to cover the pan, if you don't lift it up and just trim it chances are it won't be big enough
- trim the dough to fit the pan and then lay it in the bottom of the pan, lay any scraps on top of it OR use them to patch where the dough shrunk just a bit and doesn't quite fit
- repeat with two more layers, adding the trimmings to the top of the dough OR the edges where it doesn't fit
- spoon the filling over the 3 layers, spread it out evenly
- repeat with the dough layer EXCEPT on the final layer lay any trimmings on the fifth layer before laying it to cover the top
- cut a snowflake or star pattern, be sure to use a sharp knife, and cut all the way to the bottom, use a measure tape if you need to be sure your cuts are where you want them to be
- use foil to completely cover the bottom of your springform to keep anything from dripping out, AND place it on a large baking sheet
- melt the butter and pour it slowly over the baklava, allow it to sit for 10 minutes
- then bake it in the oven for an hour until the top is nicely browned
- remove it from the oven
- strain the syrup through a sieve
- and then pour it gently over the baked baklava
- allow it to soak up the syrup for 15 minutes, then take away the sides of the springform
- let it rest on the baking sheet until cool
- keep it ON the bottom of the springform and move it to a serving platter
- serve with a set of tings for people to choose their pieces
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Amount Per Serving Calories 256Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 29mgSodium 132mgCarbohydrates 24gFiber 2gSugar 10gProtein 4g
This nutrition information was calculated using a computer program, results may vary.
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