Mediterranean Baklava

Ingredients

While the original Turkish Baklava is already a staple in Mediterranean cuisine, this adaptation focuses on incorporating ingredients commonly found in the broader Mediterranean region. The recipe maintains the essence of the Turkish Baklava but introduces slight variations in the choice of nuts and spices to align with the Mediterranean flavor profile. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets (450g / 1lb) 1 package of phyllo pastry sheets (450g / 1lb)
• 250g (1 cup) unsalted butter, melted 250g (1 cup) unsalted butter, melted
• 300g (2 cups) mixed nuts (such as almonds, pistachios, and walnuts), finely chopped 300g (2 cups) mixed nuts (such as almonds, pistachios, and walnuts), finely chopped
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 250ml (1 cup) honey 250ml (1 cup) honey
• 60ml (1/4 cup) water 60ml (1/4 cup) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 25g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the mixed nuts, granulated sugar, ground cinnamon, and ground cloves. Set aside.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Sprinkle half of the nut mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, again brushing each sheet with melted butter.
7. 7.
   Sprinkle the remaining nut mixture over the phyllo pastry.
8. 8.
   Using a sharp knife, cut the baklava into diamond or square shapes.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    While the baklava is baking, prepare the syrup by combining honey, water, lemon juice, and lemon zest in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
11. 11.
    Once the baklava is out of the oven, immediately pour the hot syrup over the hot baklava.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working to prevent them from drying out.
• Mixed nuts — Toast the nuts lightly before chopping them for a richer flavor and crunchier texture.
• Honey — Use high-quality honey for the best taste and aroma.
• Lemon — Choose fresh, juicy lemons for the zest and juice to add a refreshing citrus note to the baklava.
• Butter — Clarified butter can be used instead of regular butter for a more authentic flavor.

Tips & Tricks

• To achieve a crispier baklava, brush each phyllo pastry sheet with butter generously.
• Allow the baklava to cool completely before pouring the syrup to ensure it is absorbed evenly.
• For an extra touch of Mediterranean flavor, sprinkle some finely chopped pistachios on top of the baklava before baking.
• Serve the baklava at room temperature or slightly warmed for the best taste and texture.
• Store any leftover baklava in an airtight container at room temperature for up to 5 days.

Serving advice

Serve the Mediterranean Baklava as a delightful dessert after a Mediterranean-inspired meal. Accompany it with a cup of Turkish coffee or a glass of sweet Moroccan mint tea for an authentic experience.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Dust the top with a sprinkle of ground cinnamon or powdered sugar for an elegant touch. Garnish with a few whole nuts or a drizzle of honey for an inviting presentation.