Baklava

I have made this dessert several times when I need something quick for the weekend or when I have last-minute guests. You only need phyllo dough, walnuts, and a little time in the oven. No complicated techniques are required, and rolling with a rolling pin is not an issue if you work carefully.

Quick info

Total time: about 1 hour and 30 minutes
Preparation time: 30-40 minutes
Baking time: 30 minutes, or until golden
Servings: 8-10, depending on how you cut it
Difficulty: easy
Recipe type: phyllo pastry dessert, suitable for any occasion

Ingredients

1 package of fresh phyllo dough (500 g)
250 g ground walnuts (not too fine)
80 g sugar
grated zest of half a lemon
100 g butter
For the syrup:
400 g sugar
300 ml water
1 slice of lemon
1 vial of vanilla essence

Preparation method

1. Start with the oven. Preheat it so it’s hot when you put in the tray with the rolls.

2. Melt the butter over low heat. Do not let it boil, just make it liquid. You will use it to grease the sheets, the tray, and on top at the end.

3. In a bowl, mix the ground walnuts with the 80 g of sugar and the grated lemon zest. The walnuts should not be ground too finely, so they retain some texture.

4. Unroll the phyllo sheets on your work surface. Take the first sheet, brush it lightly with melted butter using a brush.

5. Sprinkle a handful of the walnut, sugar, and lemon zest mixture over the sheet.

6. Roll the sheet onto a thin rolling pin. Once rolled, gently remove the rolling pin, then wrap the resulting roll in a second sheet of phyllo (this one remains ungreased).

7. Pinch both ends of the roll and gently squeeze them towards the middle so that the sheet crinkles slightly. You will get a crinkled roll that looks nice after baking.

8. Carefully remove the roll from the rolling pin and set it aside. Continue the same way with the remaining sheets, always two at a time: one greased, with walnuts and sugar, and one plain, just for wrapping.

9. Grease the tray with melted butter. Arrange the rolls in the tray, side by side. With the brush, grease the surface with the remaining butter.

10. Place the tray in the preheated oven. Bake for 30 minutes or until the rolls are golden.

11. Remove them and let them cool in the tray.

12. Meanwhile, boil 400 g of sugar with 300 ml of water, the slice of lemon, and the vanilla essence. Let the syrup simmer on low heat until it thickens and visibly reduces. Remove from heat and let it cool completely.

13. After the rolls have cooled, cut them to the desired size.

14. Pour the cooled syrup between the rolls to soak them well. Let them sit at room temperature for about 30 minutes to absorb. They can be served afterward.

Why I make this recipe often

It’s quick to make, with simple ingredients that I always have at home. It doesn’t require much effort, and the result is guaranteed – it always turns out well. It lasts a few days and is easy to transport or share.

Tips and variations

Tips

If you don’t have a thin rolling pin, a regular one will work, just make sure it’s not too heavy so it doesn’t tear the sheets.
It’s good to cover the phyllo sheets with a clean cloth while you work, otherwise, they dry out quickly.
Use just enough butter to soak the sheet, don’t overdo it, or it will become heavy in the end.
The syrup should be cold when you pour it over the cooled rolls, otherwise, they will become too soggy.

Substitutions

The walnuts can be replaced with ground almonds or hazelnuts, but the final taste will change noticeably.
If you don’t have vanilla essence, you can omit it or use a little vanilla extract without any problems.

Variations

You can add cinnamon to the walnut and sugar mixture if you want a more aromatic flavor.
If you want smaller rolls, use sheets cut in half and fill them less.

Serving ideas

You can serve them as a dessert with coffee or tea.
They are also good cold after being in the fridge, if you prefer a refreshing dessert in the summer.

Frequently asked questions

1. What do I do if the phyllo sheets tear while rolling?
Continue rolling if there are no large tears. If it tears too much, use the next sheet to wrap as the recipe indicates.

2. Can I use butter instead of oil to grease the sheets?
In this recipe, only butter is used for the final taste. You can try using oil, but the texture will be different.

3. Do I need to let the dessert soak overnight?
No, 30 minutes is enough. If you want it to be more soaked, you can leave it longer.

4. Can I put more walnuts than stated in the recipe?
Yes, if you prefer a richer layer, but don’t overdo it, as the roll will become difficult to roll and bake evenly.

5. Can I use frozen phyllo sheets?
Yes, but you need to completely thaw them and let them reach room temperature, otherwise, they will tear easily.

Nutritional values

The values are estimates, for one serving (out of 10): approximately 350-400 kcal, 20 g fat (mostly from walnuts and butter), 45 g carbohydrates (from sugar and sheets), 5-6 g protein. The dessert is high in sugar and fat but is served in small portions. Values may vary depending on how much syrup is left on each portion.

Storage and reheating

It can be stored in the fridge in a sealed container for up to 3-4 days. No reheating is needed; it can be served at room temperature or cold. If you want to heat it, a little time in the oven is enough, but the texture will become crunchier and the syrup will absorb more. If left too long, the sheets may become slightly soft, but it doesn’t affect the final taste.

Preheat the oven. Melt the butter until it becomes liquid. Coarsely ground walnuts are mixed with 80 g of sugar and lemon zest. The sheets are laid out on the work surface. The first sheet is brushed lightly with melted butter using a brush, then a handful of the walnut mixture with sugar and lemon zest is sprinkled on top. It is rolled on a rolling pin (it should be as thin as possible). It is wrapped in the second sheet, then both ends are pulled towards the center of the rolling pin, creating a roll. This way, the sheets will crinkle and have a nice appearance. Rolls are made with two sheets, one with walnuts and one plain and unbuttered until all sheets are used. They are placed in a baking dish greased with melted butter, and the remaining butter is brushed on top before baking for 30 minutes, or until golden brown. They are allowed to cool. The syrup is prepared from water, sugar, a slice of lemon, and essence. It is simmered until thickened and reduced. It is cooled. The cooled rolls are cut to the desired size, then the cooled syrup is poured among them. They are left to soak for about half an hour, after which the dessert can be served. Enjoy your meal!

 Ingredients: 1 package of fresh pastry sheets (500 g) 250 g ground walnuts 80 g sugar grated zest of half a lemon 100 g butter Syrup: 400 g sugar 300 ml water 1 slice of lemon 1 vial of vanilla essence

 Tags:  baklava