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

6820

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.

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