How to Make Baklava in 15-Minutes, plus baking time 🙂
Some of the best Baklava recipes out there take almost an entire day to make. I have one question, “why?” Let’s make Baklava in 15 minutes instead. Sound good? I’ve had the pleasure of making Baklava many times over the years all while using a simple technique. I think most people see making Baklava as labor intensive and overall hard to make Baklava. After today, you’ll see it’s not really hard to make great Baklava.
Baklava is actually simple to make with my technique.
Quickly, What is Baklava?
Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/,or /bəˈklɑːvə/; [bɑːklɑvɑː]) is a rich, sweet dessert pastry made of layers of phyllo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia.
How to Make Baklava With Special Honey Syrup
Subscribe To Our YouTube Channel – Thank You
How To Make Baklava
Baklava is made from layers after layers of Phyllo dough with an assortment of nuts between each layer then finished with a honey syrup. ( We do not add refined white sugar). The key is the order in which you layer the Phyllo dough. You do not layer a piece or two then just add nuts and repeat. If you do that you’ll be missing out on the grand texture experience. There is a system. You should watch the video below to see for yourself how the layers come together to create some of the best Baklava of a lifetime.
Photo – Baked Baklava, waiting for the honey syrup 🙂 See how crispy it is? The technique we’ll be using allows us to build these layers only to turn around and pour warm syrup all over and, yes, KEEP all the crispy layers. Sounds almost impossible, a true culinary masterpiece…
NO SUGAR ADDED –
How to Make Baklava in 15-Minutes
Below you’ll find our full recipe card. and below that, you’ll find “Iron Chef” Michael Symon’s Food Network recipe for Baklava.
Super sorry sir, super awesome Iron Chef Michael Symon that I really like and respect a ton. In a taste test, if he had to make his exact recipe off Food Network he would get Chopped by the judges compared to Butter-n-Thyme’s Baklava recipe. Zero question. Zero 🙂 But I doubt that’s his personal recipe. Michael Symon is such an amazing Chef. Everything he makes is gold.
- How much sugar does Iron Chef Michael Symon add? – 3 cups –
- How much sugar does Butter-n-Thyme’s recipe add, zero
Boom, natural ingredients verse sugar. We Win!!!
Step by Step – How to Make (15-Minute) Baklava, Plus Cook Time
Watch Video For Full Technique
To start the Baklava process butter a 9 by 13 casserole dish. Try to cover every bit of the casserole dish.
Roll Out Phyllo Dough –
If you are not able to work quickly you’ll need to cover the Phyllo dough with a lightly damp towel. Reason: so the phyllo dough does not dry out. The drying encourages cracks in the phyllo dough. I did not cover mine this time and usually don’t. I was finished in about 10 minutes. Not long enough to cause drying out issues.
Lay out the first piece of phyllo dough on to a 9 by 13 buttered casserole dish
Cover phyllo dough with melted butter
No need to overdo it with butter. This is KEY to success. You’ll be adding enough over each layer that complete coverage of the phyllo dough equals a mistake. – Watch the video to see the full technique. Just cover enough of each sheet of phyllo dough. Enough being about 70% of each sheet.
Add a second layer of phyllo dough
Add the first layer of Pecans, Walnuts & Pistachios
As we create the layers of stacked Phyllo dough here’s the idea. We want the lowest layers of the Baklava to have the most nuts. Think of it as creating the base. And as we move higher in the phyllo dough layers we’ll use less and less nuts.
Repeat the process above until you have 4 sheets of phyllo dough left.
Lay the last 4 or 5 sheets on top of the other buttered phyllo layers. The last 4 or 5 sheets do NOT get a coating of butter. Yet
After adding the last 4 or 5 sheets of non-buttered phyllo dough it’s time to cut the baklava into serving pieces.
There are a few options with the way you decided to cut the baklava.
- Cutting straight lines down the casserole dish running the cuts lengthwise. Then making cross cuts. A more traditional cut
- Second is making a crosscut starting from corner to corner, then making additional slices running parallel to the first cut. Then running cross cuts again the first cuts perpendicular. Crosshatch pattern.
Next, add butter to the tops of all the pieces of Phyllo dough. This will ensure beautiful golden brown baklava.
Optional: Add pistachios to the top before the oven.
Note: the pistachios will take on a bit of color and offer a nutty toasted favor. I suggest adding after the syrup is added and allowed to cool a bit.
Into the oven. I cooked mine @ 350 degrees for around 25-30 minutes. You’ll want to read the instructions on your package of phyllo dough and monitor the cooking process. Make sure to check on it after 10-12 minutes. Keep looking to make sure you do not burn the phyllo dough. Baklava can go from perfect to burnt in only a short few minutes or two. So do not trust the package fully. You must keep an eye on the baking process until you’re familiar with the cook times.
Making the Baklava Syrup Glaze
Add, high-quality butter, cinnamon, nutmeg, honey & salt
Once out of the oven, allow the baklava to cool for about 5 to 10 minutes. Then pour on as much or as little syrup as you like. While pouring be thinking about the syrup wanting to soak into the baklava and move to the bottom of the casserole dish. You’ll be surprised how the syrup doesn’t destroy the crispiness on top of the baklava. Be sure to pour enough to cover each piece. I like covering every piece once, then going over each piece a second time. Some people enjoy a thinner syrup. If so, just add a bit of water…
Baklava fresh from the oven. The whole house smells so divine. ( No Syrup added yet)
After 5 to 10 minutes – Add the syrup.
Chef's Easy Baklava Recipe
- 1 Package Phyllo Dough 1 roll/sleeve
- 3 sticks High Quality Butter
- 1 Cup Walnuts chopped
- 1 Cup Pecans chopped
- 1 Cup Pistachios chopped
- 12 oz Best Quality Honey | You can use less than 12oz
- 2 Sticks High Quality Butter / 8 oz
- 1/8 tsp Nutmeg
- 2 Tbsp Vietnamese Cinnamon
- 1 Tbsp Indonesian Cinnamon
- 1/2 tsp Kosher Salt
- Phyllo dough sheets need to come to room temperature to be manageable.
- Melt one stick of butter. Start with one stick, just melt more if needed.Using a 9 by 13 casserole dish ( or what fits the phyllo sheets), using a brush, cover the bottom and sides of the casserole dish.
- Next, lay out 3 or more pieces of phyllo dough and cover with melted butter. Tip: you do not need to use a lot of butter on each piece. Just make sure to cover most of the phyllo sheets. About 70%
- Next, add a layer of the nuts on top. The idea is to create a base, a thicker amount of nuts belong on the bottom, with the nut layers getting thinner each layer moving up to top layer.
- Repeat with additional phyllo dough sheets layer, brush on more melted butter.One each layer you can use 3 to 5 sheets. Phyllo dough is usually packaged with two rolls. If you run out of roll one you're covered.
- On the last layer, the top layer, use 10 sheets. Lay them out and do not add melted butter, yet. The reason for so many sheets on top is to create an amazing texture layer. This is traditional.
- Using a sharp knife make cross-hatch cut pattern.
- Now add the melted butter to the top presentation layer pieces. Be careful with each piece as the phyllo dough is fragile. Take your time. I usually spatter the butter around first without contact with the brush.
- Bake @ 350 for around 25 minutes. Read at your phyllo dough package instructions. Be sure to keep an eye on the baking process to make sure the Baklava does not burn. Start checking after 12-15 minutes.
- Once out of the oven allow to cool for 10 minutes. Then pour the syrup all over. The syrup will sink to the bottom. After a few minutes if it looks like it could handle more syrup, go for it. All personal choice. -Syrup: Place all syrup ingredients into a small pot and warm on stove top. Do not cook, only warm and incorporate the ingredients together. Enjoy