Baklava

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5 from 8 votes

This party-sized round baklava is sure to satisfy every guest at your next gathering!

Prep Time3

Cook Time1

Additional Time1

Total Time5

Course: Dessert Recipes

Cuisine: GBBO Inspired

Servings: servings

Calories: 258kcal

Author: Laura

Ingredients

Filo Dough

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

Syrup

167 ml water
112 grams granulated sugar
250 grams honey
1 medium lemon
2 1/2 tsp vanilla extract

Filling

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

Instructions

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
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dust again
fold the top and bottom sides in[mv_schema_meta name="fold the top and bottom sides in"]
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fold the corners in[mv_schema_meta name="Fold in the corners"]
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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

Nutrition