Baklava with honey

Name: Baklava with honey
Total time: 3 h 20 min
Yield: 20
Cuisine: Azerbaijani, Armenian, Tatar
Ingredients: Dry yeast - 10 g; Wheat flour for baking - 250 g; Butter - 25 g; Salt - 7 g; Chicken egg - 60 g; Sour cream - 75 g; Sugar - 25 g; Water - 100 g; Powdered sugar - 125 g; Ground cinnamon - 3 g; Walnuts - 250 g; Water - 70 g; Honey - 56 g; Vegetable oil - 20 g; Chicken egg - 60 g; Butter - 20 g

Cookinero 17 Mar 2025

5140

Honey baklava with walnuts is an incredibly delicious dessert that many people want to make themselves. We offer a step-by-step classic recipe for making baklava with honey at home. Be prepared for the fact that it will not be easy to prepare the delicacy, but if you follow all the instructions, you will get a fragrant and juicy sweetness. To prepare the dough, you will need fast yeast - give preference to the highest grade according to GOST. It is better to make baklava with liquid flower honey.

How to cook Baklava with honey

Step 1

Prepare the dough. Heat water and dissolve yeast and sugar in it, melt 25 g of butter. Beat an egg into the cooled mixture. Add a pinch of salt, sour cream and sifted flour. Mix. Roll the dough into a ball and leave it under a towel for 90 minutes in a warm place.

Step 2

Prepare the filling. Grind 150 grams of walnuts and add powdered sugar and cinnamon. Mix.

Step 3

Prepare the baklava for baking. Roll the finished dough into a sausage and divide it into 12 parts. Grease the baking pan with vegetable oil. Roll one of the dough parts into a thin layer and stretch it over the baking pan. Melt 1 tbsp. butter. Grease the bottom layer of dough with it. Then roll out the second layer. Grease it with butter and sprinkle 1/10 of the filling. Roll out the dough and lay it out, oiling and sprinkling with filling. Seal the edges of the bottom layer on top of the baklava. Beat the egg and grease the top layer with it. Make diamond-shaped cuts. Put half a walnut in the middle of each diamond. Bake the baklava in the oven for 15 minutes at 180 ℃.

Step 4

Make the syrup. Mix hot water with honey. Remove the baklava from the oven and pour the syrup over it so that it is completely soaked. Bake the baklava for another 10 minutes. Cool the baklava completely. Then cut it into diamonds and let it sit for 20 minutes.

Baklava with honey - FAQ About Ingredients, Baking Time and Storage

Can I substitute walnuts with other nuts in this baklava recipe?

Yes! You can use pistachios, almonds, or a mix of nuts for the filling. Just ensure they're finely ground for the best texture.

How should I store baklava to keep it fresh?

Store baklava in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for 3 months.

Is there a way to make this baklava recipe vegan?

Yes! Replace butter with vegan butter or coconut oil, use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the egg, and skip the sour cream or use a dairy-free alternative.

Can I reduce the sugar in this baklava?

You can slightly reduce the powdered sugar in the filling, but keep in mind it affects texture and sweetness. Alternatively, use a sugar-free sweetener.

How do I prevent the baklava from becoming too soggy when adding the syrup?

Ensure the baklava is hot from the oven when pouring the syrup so it absorbs evenly without becoming mushy. Also, don't over-saturate—just enough to coat.

Can I prepare baklava dough ahead of time?

Yes! The dough can be refrigerated overnight after the first rise. Let it come to room temperature before rolling and assembling.

What's the best way to serve baklava?

Serve baklava at room temperature, ideally with coffee or tea. Garnish with extra crushed nuts or a drizzle of honey for extra richness.

How can I make smaller or larger portions of this baklava?

For smaller portions, divide the dough into more pieces (e.g., 16 instead of 12). For larger, use a bigger pan but adjust baking time as needed.

Can I freeze baked baklava?

Absolutely! Freeze baked baklava in an airtight container for up to 3 months. Thaw at room temperature before serving.

Why is my baklava dough tough after baking?

Over-kneading or rolling the dough too thick can make it tough. Handle gently and roll layers as thin as possible for flaky results.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Apricot and gooseberry jam

Total Reviews:

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Cookinero

Ginger drinks, Drinks with honey, Tinctures with vodka, Drinks with lemon, Collection of recipes,

Ginger tincture

Total Reviews:

Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co

Cookinero

Rice with rice, Collection of recipes, Does not contain common allergens, Recipe with video, Expense,

Kharcho with chicken

Total Reviews:

Usually kharcho is cooked in beef broth. But we decided to break the rules to get a slightly different, but no less tasty dish. Kharcho based on chicken will be more dietary, but in taste it will be the same famous Georgian soup, which you can easily

Cookinero

Pear, Grappa, Pie, Pear pie,

Cake with pears and grappa

Total Reviews:

Cookinero

Soups with frozen forest mushrooms, Soups with forest mushrooms, Collection of recipes, Healthy eating, Season again,

Honey mushroom soup

Total Reviews:

Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole

Cookinero

Cottage cheese, Desserts, Baked pear,

Baked pears with cottage cheese

Total Reviews:

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Cookinero

Marshmallow with agar-agar, Desserts with agar-agar, Signature recipes, Marshmallow, Apple season,

Diet marshmallow

Total Reviews:

Diet marshmallow is a treat for those who watch their figure. Light and airy dessert from France. Unlike the classic dessert, PP marshmallow is prepared on the basis of a sugar substitute. According to the recipe, PP marshmallow at home is prepared f

Cookinero

Soups with tomatoes, Collection of recipes, Does not contain common allergens, Recipe with video, Sweet pepper season,

Beef shurpa

Total Reviews:

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Cookinero

Mulled wine with orange

Rice porridge

A hearty tuna roll

Chicken cutlets

Salad with pineapple and walnuts

Healthy baked pollock

Baklava with honey

How to cook Baklava with honey

Step 1

Step 2

Step 3

Step 4

Baklava with honey - FAQ About Ingredients, Baking Time and Storage

Reviews: 0

Write a review

Trending