Hungarian Baklava

Ingredients

While the original Turkish baklava is typically made with pistachios or walnuts, Hungarian Baklava often incorporates a combination of walnuts, almonds, and hazelnuts. Additionally, the honey syrup used in Hungarian Baklava is infused with Hungarian flavors such as cinnamon and cloves, adding a unique twist to the traditional recipe. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo dough (400g) 1 package of phyllo dough (400g)
• 1 cup (240ml) unsalted butter, melted 1 cup (240ml) unsalted butter, melted
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 cup (120g) walnuts, finely chopped 1 cup (120g) walnuts, finely chopped
• 1 cup (120g) almonds, finely chopped 1 cup (120g) almonds, finely chopped
• 1 cup (120g) hazelnuts, finely chopped 1 cup (120g) hazelnuts, finely chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 5g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the sugar, water, honey, cinnamon, and cloves. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside to cool.
3. 3.
   Grease a baking dish with melted butter.
4. 4.
   Unroll the phyllo dough and cover it with a damp cloth to prevent drying out.
5. 5.
   Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process, layering the phyllo sheets and brushing each layer with butter, until you have used half of the phyllo dough.
6. 6.
   Sprinkle half of the nut mixture evenly over the layered phyllo dough.
7. 7.
   Continue layering the remaining phyllo sheets, brushing each layer with butter, and then sprinkle the remaining nut mixture on top.
8. 8.
   Finish with a final layer of phyllo dough, brushing the top generously with melted butter.
9. 9.
   Using a sharp knife, cut the baklava into diamond or square shapes.
10. 10.
    Bake in the preheated oven for 35-40 minutes, or until golden brown and crispy.
11. 11.
    Remove the baklava from the oven and immediately pour the cooled honey syrup over the hot pastry, allowing it to soak in.
12. 12.
    Let the baklava cool completely before serving.

Treat your ingredients with care...

• Phyllo dough — Handle the phyllo dough gently to prevent tearing. Keep it covered with a damp cloth to prevent drying out.
• Honey — Use high-quality honey for the best flavor and sweetness.
• Nuts — Make sure to finely chop the nuts for a consistent texture in the filling.

Tips & Tricks

• To achieve a crispy baklava, make sure to brush each layer of phyllo dough with melted butter generously.
• Allow the baklava to cool completely before pouring the honey syrup over it to ensure proper absorption.
• For an extra touch of Hungarian flavor, sprinkle some ground cinnamon on top of the baklava before baking.
• If you prefer a sweeter baklava, you can increase the amount of honey in the syrup.

Serving advice

Serve Hungarian Baklava at room temperature or slightly warmed. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, and drizzle any remaining honey syrup over the top. Garnish with a sprinkle of finely chopped nuts for an elegant touch.