Baklava is a delectable pastry that hails from the Mediterranean region. With its layers of flaky filo dough, crunchy nuts, and sweet honey, baklava has become a beloved dessert around the world.
If you’re a fan of Joanna Gaines and her delightful recipes, you’re in for a treat.
In this article, we’ll take you through Joanna Gaines Baklava recipe, step by step, so you can recreate this mouthwatering dessert in your own kitchen.
Joanna Gaines Baklava Recipe
Recipe Details:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Course: Dessert
- Cuisine: Mediterranean
- Yield: 24 servings
- Calories: 219
Ingredients
- 1 package filo dough sheets
- 2 cups walnuts and pistachios, finely chopped (1 cup each)
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
For The Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
Step By Step Instructions:
1. Preparing The Filo Dough
Handling filo dough requires a gentle touch. Make sure to keep the dough covered with a damp cloth to prevent it from drying out.
Lay a sheet of filo dough in a baking dish, brushing it with melted butter. Repeat this process, layering multiple sheets until you have a solid base.
2.Creating The Nutty Filling
Joanna suggests using a mixture of walnuts and pistachios for a delightful contrast of flavors.
Combine the finely chopped nuts with a dash of ground cinnamon. Sprinkle this mixture evenly over the filo layers.
3. Layering And Baking
Continue layering filo sheets and nut filling until you’ve used up all your ingredients. Before baking, carefully score the top layer into diamond or square shapes.
This will make it easier to cut the baklava after baking. Pop the dish into the oven and let it bake until it turns golden brown and crispy.
4. Making The Honey Syrup
While the baklava is baking, it’s time to prepare the honey syrup. In a saucepan, combine sugar, water, honey, and a squeeze of lemon juice.
Bring the mixture to a gentle boil, then let it simmer until it thickens slightly. Once ready, remove it from the heat and let it cool.
5. Assembling The Baklava
Once the baklava is out of the oven and still hot, generously drizzle the honey syrup over the top. The heat of the baklava will help it absorb the syrup, infusing every layer with sweetness.
Joanna’s Serving Suggestions
Joanna Gaines recommends letting the baklava cool completely before serving. This allows the flavors to meld together perfectly.
You can cut the baklava along the scored lines you made earlier, creating beautifully uniform pieces.
Tips For The Perfect Baklava
- Use a sharp knife to cut the baklava for clean slices.
- Let the baklava cool before pouring the syrup to avoid sogginess.
- Experiment with different nut combinations for a personalized touch.
FAQs
Can I Use Store-Bought Filo Dough?
Absolutely! Store-bought filo dough works well and saves time.
How Long Does Baklava Stay Fresh?
When stored in an airtight container, baklava can stay fresh for up to two weeks.
Can I Use Other Types Of Nuts?
Certainly! Almonds and pecans are popular alternatives.
Is Baklava Very Sweet?
While it’s a sweet dessert, the nuts and layers of filo dough add a balanced contrast.
Can I Freeze Baklava?
Yes, you can freeze baklava for up to six months. Be sure to thaw it in the refrigerator before enjoying.
Conclusion
Joanna Gaines Baklava recipe brings a touch of the Mediterranean to your kitchen. With its flaky layers, nutty filling, and honeyed goodness, this dessert is sure to be a crowd-pleaser.
Whether you’re an experienced baker or a novice in the kitchen, follow these simple steps to create Joanna Gaines Baklava recipe that’s as delightful as it is impressive.
So, gather your ingredients, channel your inner Joanna, and embark on a culinary adventure that’s both sweet and satisfying.
Joanna Gaines Baklava Recipe
Ingredients
Ingredients
- 1 package filo dough sheets
- 2 cups walnuts and pistachios finely chopped (1 cup each)
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter melted
For The Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
Instructions
Preparing The Filo Dough
- Handling filo dough requires a gentle touch. Make sure to keep the dough covered with a damp cloth to prevent it from drying out. Lay a sheet of filo dough in a baking dish, brushing it with melted butter. Repeat this process, layering multiple sheets until you have a solid base.
Creating The Nutty Filling
- Joanna suggests using a mixture of walnuts and pistachios for a delightful contrast of flavors. Combine the finely chopped nuts with a dash of ground cinnamon. Sprinkle this mixture evenly over the filo layers.
Layering And Baking
- Continue layering filo sheets and nut filling until you’ve used up all your ingredients. Before baking, carefully score the top layer into diamond or square shapes. This will make it easier to cut the baklava after baking. Pop the dish into the oven and let it bake until it turns golden brown and crispy.
Making The Honey Syrup
- While the baklava is baking, it’s time to prepare the honey syrup. In a saucepan, combine sugar, water, honey, and a squeeze of lemon juice. Bring the mixture to a gentle boil, then let it simmer until it thickens slightly. Once ready, remove it from the heat and let it cool.
Assembling The Baklava
- Once the baklava is out of the oven and still hot, generously drizzle the honey syrup over the top. The heat of the baklava will help it absorb the syrup, infusing every layer with sweetness.
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