Can we all just take a moment to give thanks for Egyptian food and my Egyptian momma who teaches me how to make it? c(= From Okra Soup to Eggplant dishes to Butter Cookies, my mom does it all! So of course, my Recipes from Mom category wouldn’t be complete without my mom’s famous Egyptian Baklava recipe! This is a regular delicacy in my family that I have been so blessed to grow up with. I’m glad to finally know how to make it myself, and now, you guys can too!
MAKING THE HOMEMADE SYRUP
The best part about this recipe is that it’s paired with its own homemade syrup made specifically for Egyptian Baklava. When made correctly (which could take a couple tries, don’t get discouraged!) it has a loose, “honey-like” consistency and the perfect amount of sweetness. The trick is to boil the mixture of sugar, water and lemon juice just enough to get a thick texture. To prevent burning, keep the heat at a medium-high temperature.
LOTS OF NUTS!
If you’re a nut freak, you’re going to love this dessert because it’s filled with all the nuts you can imagine! Okay, maybe just four of the nuts you can imagine: Walnuts, pecans, almonds and pistachios (with some shredded coconut in the mix). It’s best to use a food processor to grind the nuts. They will be the heart of the baklava, adding to the crunch and amazing flavor. Just remember, as the directions will specify, the pistachios will be kept separate! Those are just for sprinkling on top for a little bit of color and décor.
BUTTERING THE FILLO DOUGH LAYERS
The baklava itself has a main ingredient of fillo dough. The fillo dough is dressed with butter to give it a crunchy and rich flavor in every bite. The most time-consuming part of this recipe will be brushing the fillo dough with butter every 2-3 layers. But this is a necessary step in giving the baklava its “body” and tasty essence. Some people even go as far as dressing EVERY SINGLE layer with butter ONE BY ONE. It’s a nice thought, but really, who has the time for that? Especially with a baby hanging on my leg every moment. I’ll stick with every 2-3 layers. 😉
Well, that’s enough talk for today. Preheat that oven of yours and let’s get started on this Egyptian Baklava recipe! Leave me a comment if you have any questions!
MORE EGYPTIAN RECIPES YOU MIGHT LIKE TO TRY NEXT!
EGYPTIAN BAKLAVA WITH HOMEMADE SYRUPCourse: Dessert, Recipes From MomDifficulty: Medium
A famous middle eastern delicacy filled with butter, nuts, and coconut. Top it off with a homemade syrup made specifically for Baklava and sprinkle with crushed pistachios for an irresistible treat.
- FOR THE BAKLAVA
16 oz package of Fillo Dough
2 sticks butter (about 1 cup)
½ cup shredded coconut
¼ cup walnuts
¼ cup pecans
1/3 cup almonds
½ cup pistachios
- FOR THE SYRUP
3 cups sugar
3 cups water
½ lemon, squeezed for juice
- TO MAKE THE SYRUP
- Place the sugar, water and lemon juice in a pot on the stovetop. Mix well
- Turn heat to medium-high and allow the mixture to boil
- Boil until the mixture has a thick, “honey-like” consistency
- Remove from heat and set aside until ready to use
- TO MAKE THE BAKLAVA
- Preheat oven to 350 degrees
- Grind the pistachios in a food processor. Set aside until ready to use
- Next, grind the almonds, pecans, walnuts and coconut together in the food processor. Set aside for now
- Melt the butter completely in the microwave (should take about 1-2 minutes)
- Spread about three tablespoons of butter on the bottom of a 17 x 11 inch pan
- Roll out the fillo dough on a flat surface
- Take about 2-3 sheets of the fillo dough and place them flat in the pan. Using a brush (or your hands) spread butter evenly over the top fillo sheet
- Grab 2-3 more sheets of fillo dough and place them over the layer you just buttered. Repeat the buttering of the top layer again using a brush or your hands
- Repeat this step until you’ve gone through slightly more than half of the fillo dough package. This will be the bottom layer of your baklava. Save the rest of the fillo dough for later
- Next, cover the fillo dough you last buttered with the crushed nut mixture you processed earlier (the walnut, almond, coconut, pecan mixture only – NOT the pistachio mixture)
- Make sure the nut mixture is spread evenly
- Now, you’ll repeat steps 7-8 again to complete the top layers of your baklava. Again, just place 2-3 sheets of fillo dough over the crushed nut mixture and brush with butter, repeating until you have finished all the remaining fillo dough
- Cover the topmost layer of the baklava generously with butter
- Using a serrated knife, cut the baklava into even 2 x 2 squares
- Pour any remaining butter over the top so that it seeps through the cracks of the cuts you made
- Place in the oven and bake for about 25 minutes (bake time may vary depending on oven, Baklava should be a light golden brown when done)
- Once done baking, remove from oven and immediately pour the syrup you prepared earlier all over the baklava. Make sure to cover generously and evenly
- Lastly, sprinkle the crushed pistachios on each individual Baklava square
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
60 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 2.3g 12%
- Cholesterol 8mg 3%
- Sodium 56mg 3%
- Amount Per Serving% Daily Value *
- Potassium 20mg 1%
- Total Carbohydrate
- Dietary Fiber 0.4g 2%
- Sugars 10.3g
- Protein 1.2g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.