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Baklava with Toffee recipe

Baklava with Toffee recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Filo pastry

This sweet and sticky dessert is a twist on the classic Greek baklava. Sweetened nuts are layered between buttered filo pastry, then drenched in a honey-toffee sauce.

2 people made this

IngredientsMakes: 45 - 50

  • For the Baklava
  • 200g unsalted pistachios
  • 200g unsalted walnuts
  • 60g caster sugar
  • 1 teaspoon ground cinnamon
  • 125-150g unsalted butter, melted
  • 8 sheets filo pastry
  • For the Toffee
  • 220g dark brown soft sugar
  • 175g honey
  • 1 tablespoon vinegar
  • 1 cinnamon stick

MethodPrep:1hr ›Cook:20min ›Extra time:4hr setting › Ready in:5hr20min

  1. Preheat oven to 220 C / Gas 7. Lightly grease a 30x20cm or similar sized roasting tin.
  2. Place walnuts, pistachios, caster sugar and ground cinnamon into food processor. Process until well combined and coarsely ground. Spoon mixture into a bowl. Set aside.
  3. Have the pastry ready with a damp towel covering the sheets between use. Using a pastry brush each layer of pastry with butter. Fold 1 sheet to form the first two layers.
  4. Form four layers of buttered filo then sprinkle with nut mix. Continue layering filo sheets, brushing with butter after each addition.
  5. Brush top filo layer with butter and tuck down edges. Using a sharp knife score pastry into 5cm squares. Bake in preheated oven for 10-15 minutes or until the top is golden.
  6. To make the toffee, place sugar, honey, vinegar and cinnamon stick in a small saucepan over low heat. Gently heat until sugar has dissolved. While stirring, gently raise heat until mixture foams. Remove from heat and allow to cool slightly. Remove cinnamon stick.
  7. To assemble, lightly grease enough muffin tins for 50 servings. Place one 5cm square of baklava into each muffin hole, then pour toffee mixture all over. Let set.
  8. Store any leftovers in an airtight container for a few weeks.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)


Joanna Gaines's Baklava Recipe Is a Lot of Work, but I Swear It's Worth Every Minute

I love to bake, and whether it's a viral chocolate-chip cookie recipe or a TikTok food hack, I love experimenting with new and unique recipes. So, when I discovered that Joanna Gaines had a recipe for homemade baklava, I knew I had to try it.

After checking out Gaines's recipe, I quickly realized why I'd never made baklava before — it's a lot of work! While the recipe only uses a handful of ingredients (which is my favorite kind of recipe), it calls for nearly 30 sheets of phyllo dough, and each gets individually brushed with melted butter. As I was making it, I wasn't sure if it was worth all the effort, but by the time it was done, I was singing a much different tune, so don't be afraid to try it yourself.

This baklava is different from any dessert I've had before: it's sweet, nutty, sticky, dense, delicious, and worth every second spent in the kitchen. I also got preshelled pistachios, which I highly recommend! While they cost a little extra, they'll save you time and some sore fingertips.


Even though it's time-consuming, this recipe is simple to follow. Gaines recommends trimming the phyllo sheets to fit your 9x13 pan I'll admit that I just folded the corners in, since phyllo is delicate to work with and I love an extraflaky pastry! And speaking of delicate, don't ignore her advice to cover the phyllo with plastic wrap and a damp towel when it's not in use. This is especially important toward the end of the roll of pastry dough, because it dries out more quickly and becomes more difficult to work with. And work quickly while brushing the sheets with butter if you can! I was brushing rather generously, as the recipe suggests, and ended up using three full sticks of butter, instead of two and a half. And lastly, for the sugar-honey syrup, about two orange slices will get you one tablespoon of fresh orange juice. Then, simply peel the flesh off one slice, and use the peel for the honey.

Cutting the baklava diagonally may seem like a lot of work, but I promise it's worth it, because it allows the honey syrup to fall into the cracks. Here's what mine looked like before baking, after baking, and after syrup.



Once the baklava cools, it's ready to eat! I let mine sit out overnight to cool and covered it the next morning. It's delicious cooled, and I also recommend popping it in the microwave for about 15 seconds. Enjoy!


Baklava

This is the perfect Christmas dessert to gift to others.

There's baklava. and then there's baklava you make yourself. A yummy treat, and a great little Christmas goodie!

chopped walnuts or pecans

  1. Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.
  2. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
  3. Toss together the chopped walnuts and cinnamon. Set aside.
  4. Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.
  5. Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.
  6. Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.
  7. Bake for 45 minutes, or until the baklava is very golden brown.
  8. While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.
  9. When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
  10. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)

Baklava is yummy&hellipbut it&rsquos yummiest when it&rsquos homemade. And it doesn&rsquot have to be my home that makes it. It can be anyone&rsquos home. I just think homemade baklava tends to have a little more flavor&hellipa little more freshness&hellipa little more somethin&rsquo somethin&rsquo than a lot of the baklava you buy.

Not that I buy a lot of baklava in Pawhuska, Oklahoma. But still.

Baklava makes a great Christmas food gift: Give a whole pan to someone you love or split it up into portions and gift them in little boxes or bags. Your recipients will love you even more than they already do. Whether or not this is a desired outcome is something only you can decide. Just know it will happen.

First: Imagine a photo of a package of phyllo dough. Thank you for your cooperation.

Now, about the phyllo dough: It&rsquos sold in frozen packages, so you need to remove the package from the freezer and let it thaw in the fridge 24 hours before you want to make the baklava. Then, about an hour beforehand, remove the package from the fridge and let it sit on the counter.

When you&rsquore ready to make the baklava, throw chopped pecans or walnuts into a bowl or onto a baking sheet. Sprinkle on a teaspoon of cinnamon and toss them around to combine. Set these aside.

Preheat the oven to 350 degrees, then butter a rectangular baking pan.

Then melt plenty of butter &rsquocause you&rsquore gonna need it.

Unwrap the phyllo and lay the sheets flat. Size up how they compare to the size of the baking pan, and use a sharp knife to trim them if necessary in order for them to fit. Then set 2/3 of the package over to the side and cover it with a piece of plastic wrap, then a slightly damp towel on top of the plastic wrap. (The phyllo dries out very, very quickly, so work fast! Only retrieve a few sheets at a time as you need them.)

Brush the entire surface of the top sheet of phyllo with melted butter.

Then grab that sheet and the sheet underneath it (total: 2 sheets!) and place them in the bottom of the baking pan, butter side down, pressing lightly to fit into the pan.

Repeat this with two more sheets&hellipthen two MORE sheets. So now, you now six sheets of phyllo dough, three of them buttered, in the bottom of the pan.

Brush the top sheet with butter, then arrange the nuts in a single layer.

Next, repeat the butter-then-lay-on-two-sheets-of-phyllo step, butter side face down.

So the layers so far, starting at the bottom:

Buttered sheet of phyllo face down
Another sheet on top of that
Buttered sheet of phyllo face down
Another sheet on top of that
Butter the top
Layer of nuts
Buttered sheet of phyllo face down
Another sheet on top of that

Geez. And here&rsquos a note: If it&rsquos easier to remember, you can just butter every single layer of phyllo before laying it on the next piece. I do every other sheet like this because I&rsquom not sure buttering every sheet is absolutely necessary, and the syrup at the end makes everything nice and moist.

After that, repeat with another two or three layers of nuts, topping each layer of nuts with two sheets of phyllo.

End with a total of four to six sheets of phyllo, buttering the top layer (which I forgot to do before cutting, so I had to do it after.) Then, with a very sharp knife, make a cut from one corner to the next.

Then continue making a diagonal criss-cross pattern with the knife until you have a bunch of diamond-shaped pieces. (This is much easier if you butter the top sheet first! Don&rsquot be like me.)

Place the pan in the oven for 45 minutes or so, until it&rsquos nice and golden brown and crisp and beautiful.

While the baklava is baking, add some butter to a saucepan with plenty of honey.

A good amount of vanilla&hellipand a little water. Bring this to boil, then reduce the heat to low and let it simmer and thicken while the baklava continues to bake. Remove it from the heat and let it sit for 10 to 15 minutes.

Then, this is important: Please be like me and remove the baklava from the oven and immediately drizzle the honey mixture over the top, starting with about half the mixture and working your way up until you think the baklava has enough stickiness and moisture. But by all means, completely forget to photograph this process! But only if you want to be like me.

The most important thing, though, is to let the baklava sit, uncovered, on the counter for several hours before you dig in.

It needs to do that for the stickiness to really set in and for the flavors to meld and merge and for the whole thing to hold together.

Baklava
You&rsquoll love it with your coffee.
You&rsquoll love it with your Sprite.
You&rsquoll love it in the morning.
You&rsquoll love it in the night.

Try baklava soon! It&rsquos fun to make, and you can alter the filling ingredients in so many interesting (if unconventional) ways: mini chocolate chips, raisins, different nuts&hellipyou can even add flavored syrups to the honey mixture. Such a treat!


Preparation

Melt the butter in a small pan. Coarsely chop the nuts by hand or in a blender and then mix in the grated zest of one lemon and the cinnamon. Now layer the dessert. Start by ensuring that each sheet of filo pastry is brushed with melted butter. Put 3 sheets of filo pastry on the bottom of a greased baking tin, then add a thin layer of chopped nuts, a layer of filo pastry, then a thick layer of chopped nuts, another layer of filo pastry, a thin layer of chopped nuts and 7 layers of filo pastry. Then cut into squares and then into triangles (see photos). Bake for 30 minutes at 180°C. While the cake is baking, prepare a syrup with water, sugar and honey. Bring it to the boil, and let it simmer for 10 minutes. When the pastry is cooked, take it from the oven and immediately pour all the syrup into the baking tray, flooding the cake while it is still boiling! Wait for it to cool completely and serve with a glass of water.


Recipe Summary

  • 1 pound chopped nuts
  • 1 teaspoon ground cinnamon
  • 1 (16 ounce) package phyllo dough
  • 1 cup butter, melted
  • 1 cup white sugar
  • 1 cup water
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

Bake in preheated oven until golden brown and crisp, about 50 minutes.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest reduce heat and simmer 20 minutes.

Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.


How to Make Baklava:

Prepare the Spiced Nut Filling

Place walnuts, cinnamon, cloves, and salt in a food processor:

Pulse about 10 times, until the walnuts are well chopped:

That’s the filling. It’s so easy!

Build the Baklava in Layers

Place layers of thawed phyllo dough down into your pan, brushing each one with melted butter:

You don’t need to brush each layer thoroughly. Just a quick swish across several times, to cover most of it.

Assembling the baklava, you want to move relatively quickly, to prevent the phyllo from drying out, so no need to be meticulous with the butter.

Once you have 8 layers of phyllo, add about 1/5 of the walnut mixture to the pan, spreading it evenly:

You’ll need about 2/3 cup of the walnuts for each nut layer.

How to Make the Baklava Perfectly Even:

If you’re keen on making the baklava really even, here’s how I did mine.

I bought a 1-lb box of phyllo, which stated on the box that there were 18 13后″ sheets.

Using a 9吉 pan, you should cut the sheets in half, which gives you 36 total sheets.

So for the phyllo dough, I did the layers like this: 8, 5, 5, 5, 5, 8, with walnuts in between each of those sets.

Once the baklava is layered, cut it into pieces using a sharp knife:

You can do squares, diamonds, triangles, or whatever shape you want.

Bake the baklava in the oven for 50 minutes, until it looks golden on the tops and edges:

Then let the baklava cool for at least 15 minutes.

Prepare the Syrup

In the meantime, start the syrup. Combine honey, water, sugar, cinnamon, orange peel, and lemon peel in a saucepan:

Bring to a boil, then cook for 5 minutes, to allow the cinnamon and citrus to flavor the syrup.

While the sugar syrup is still hot, pour it all over the baklava, which should soak it right up.

It is SO important that the syrup is hot when you pour it over, otherwise it won’t soak properly.

The Baklava Needs to Rest

Now here’s the hard part….leave the baklava at room temperature for 8 hours, uncovered, to let the syrup properly absorb, and allow the flavors and layers to meld together.

You want to leave it without a cover, to prevent sogginess.

Then the Baklava is ready to enjoy!

Baklava Tips and FAQ:

Can Baklava be frozen? Yes, it freezes beautifully. Store for up to 3 months in a sealed container.

Can Baklava be left out? Yes, but I wouldn’t keep it out at room temperature for more than a week. Store in the fridge for up to 3 weeks or in the freezer for up to 3 months.

Can it be made a day ahead? Yes. Since it needs 8 hours of standing time before serving, it’s the perfect make ahead dessert.

Can you use other nuts? Yes. Pistachios are also very popular, and you can do a blend of any nut you wish. However, I really think walnuts have the best taste and texture.


  • Do not thaw the phyllo pastry for too long before using or it will get sticky.
  • To make it more decadent, increase the quantity of walnuts and pistachios.
  • It’s essential that you cut the baklava into pieces before baking because if you try to do it after baking, it’ll simply crumble.
  • You can use only walnuts or pistachios if you prefer.
  • You can also use almonds in the filling.
  • Add some lemon juice to the honey-sugar syrup for more flavor.
  • There’ll be a sizzling sound when you pour the sugar syrup on the baklava. Don’t worry about it.
  • If you plan on serving baklava for a dinner or party, it’s always best to prepare it a day or two beforehand. This allows the baklava to completely soak up the honey syrup.


How to Make Baklava

There’s no mixer involved, and unless you try to make your own phyllo dough, it’s really just a layering process. Mix the nuts, cinnamon and sugar, which you sprinkle in between 5 layers of buttered phyllo dough. Then mark the slices with a knife, bake and pour on the hot honey! See, I told you it was an easy recipe for baklava.

I used to make this easy baklava recipe frequently before I had children. After my daughter was born, I continued making baklava until I found out that she was severely allergic to tree nuts. Since she’s now studying at St Andrews, she’s far enough away from home for me to make it again!

It turned out as wonderful as I remember. Just be sure to use good quality, fresh nuts. If you would like, you can mix up the nuts a bit, too. I was 4 ounces short of a pound of walnuts, so I added pecans. If you think working with phyllo dough (filo dough) is a daunting task, it really isn’t. Just trim the dough to the size of the pan and keep it covered with a damp cloth.



  • Use a food processor to chop your walnuts and save yourself a battle with a knife. You will need to pull them about 10 times to get them to the correct coarseness.
  • Work with your phyllo dough as quickly as possible to prevent it from drying out.
  • Roll your rolls are tightly as possible to ensure that you have even and smooth layers on the inside.
  • Pour your honey and sugar and honey mixture on your baklava rolls while they are still hot. This will allow them to soak up the mixture better.
  • Cut your baklava pieces at an angle with a sharp knife. I like to use a bread knife in a light, sawing motion to make sure all the pretty layers stay intact.
  • Biggest tip of all: You must let your baklava rest at room temperature for at least 3 hours. Overnight works best. Make sure to keep baklava uncovered while it’s resting.

There are so many different types of baklava out there. Some chefs use pistachios instead of walnuts, while others use almonds. Some people also like to bake their baklava like cakes! For this recipe, you will use my rolling method to skip some of the manual labor. When I created this easier version, I didn’t realize how dangerous it was going to be to have baklava on the table so fast!


  • 2 Cups sugar
  • 1 3/4 Cup water
  • 1 Teaspoon lemon juice
  • 1 Teaspoon baking powder
  • 4 Cups plus 2 1/2 tablespoons (17.64 ounces) flour
  • 2 eggs
  • 1/2 Cup cooking oil
  • 1/2 Cup plain yogurt
  • Cornstarch, for flouring
  • Scant 4 cups (1 pound, 2 ounces) walnuts, coarsely ground
  • 1 Cup (2 sticks) butter, melted

Step 1: Heat the oven to 325F. In a medium saucepan, combine 2 cups sugar sugar, 1 3/4 cups water and 1 teaspoon lemon juice. Bring to a boil over medium-high heat, stirring frequently, then remove from heat and set aside to cool.

Step 2: In a large bowl, sift together 1 teaspoon baking powder with 4 cups plus 2 1/2 tablespoons flour. In a separate medium bowl, beat together 2 eggs, 1/2 cup cooking oil and 1/2 cup yogurt. Gently stir the liquid ingredients into the dry. Knead to a fairly soft but not sticky dough, adding a little water if necessary.

Step 3: Divide the dough into 40 equal pieces (each will weigh about three-fourths of an ounce and will be about the size of a walnut in its shell). Roll out each one to the size of a small breakfast plate (about 5 inches in diameter), sprinkling with starch to stop the dough from sticking to the counter or pastry board. Stack 20 of the pastry sheets, sprinkling starch in between each layer. Roll out the stacked sheets at once until the dough is about 15½ inches in diameter. (You will need to place it on a large rimmed baking sheet if you do not have one that's big enough, divide the dough into 80 equal pieces and prepare 2 smaller trays of baklava).

Step 4: Lay the combined rolled sheets of dough on the baking sheet. Sprinkle 4 cups walnuts, coarsely ground, evenly over. Roll out the next 20 sheets of dough in the same way as the first batch and place on top of the walnuts. Using a sharp knife, cut the baklava into parallel slices about 2 inches apart, then rotate the baking sheet by 45 degrees and cut again into parallel slices.

Step 5: Spoon 1 cup melted butter over the baklava. Bake until the top of the baklava is golden and crisp, 30—45 minutes. Remove and pour over the cooled syrup. Serve hot or cold.


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