Ingredients
Dough
- 1 cup (225 grams) cold unsalted butter
- 2.5 cups (320 grams) all-purpose flour
- 3 egg yolks
- 1 cup (240 grams) sour cream
Filling
- 3 egg whites
- 1 cup (200 grams) granulated sugar
- 4 tablespoons honey
- 1.5 cups (180 grams) mixed nuts, chopped
Topping
- 1 egg yolk
- 2 tablespoons chopped nuts
Equipment
- Mixing Bowls
Using different sizes will help you stay organized as you prepare the dough and filling.
- Whisk
A sturdy whisk is essential for getting those egg whites frothy and stiff.
- Rolling Pin
A good rolling pin makes it easy to roll the dough evenly.
- Baking Tray
A non-stick baking tray ensures your Baklava layers bake evenly and come out easily.
- Parchment Paper
Using parchment paper on your baking tray can prevent sticking and make cleanup easier.
- Sharp Knife
You’ll need this for making precise incisions in the assembled Baklava.
Instructions
Step 1
Prepare the Dough
Step 2
Prepare the Filling
Step 3
Assemble the Baklava
Step 4
Bake and Serve
Servings
Serving Suggestions & Ideas: 🍰
Serve this tantalizing Baklava warm with a scoop of vanilla ice cream for a delightful contrast between hot and cold. It’s an excellent finish to a dinner party, leaving your guests talking about dessert all evening!
🌙 Festive Occasions:
Decorate your Baklava with edible gold leaf or sprinkle a little powdered sugar before serving for an extra touch of elegance. It pairs wonderfully with mint tea or a strong espresso.
🌟 Casual Get-Togethers:
Cut the Baklava into smaller, bite-sized pieces to create the perfect finger food. It's an ideal addition to a potluck or picnic spread!
🎉 Kids’ Parties:
Add a dash of colorful sprinkles on top of the Baklava after brushing with egg yolk and before baking, making it a fun and appealing treat for the little ones.
Variations
Gluten-Free Variation: 🌾
Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your gluten-free flour contains xanthan gum or add 1 teaspoon yourself to ensure the dough binds well.
Vegan Variation: 🌱
Use vegan butter instead of traditional unsalted butter. For the egg yolks, replace with a mixture of 3 tablespoons plant-based yogurt. For the egg whites in the filling, utilize aquafaba (liquid from a can of chickpeas) equal to 6 tablespoons. These swaps will give you a perfect vegan Baklava with all its deliciousness intact!
Faq
- Why is my dough not coming together?
Ensure your butter is cold and not melted. If needed, slightly chill the dough mixture before kneading.
- How do I know when my egg whites are stiff enough?
When the whites hold firm peaks and don't slide when you tilt the bowl, they are ready.
- Can I use a food processor for preparing the dough?
Yes, using a food processor can speed up the process of mixing the cold butter into the flour.
- Should the assembled Baklava rest before baking?
It's not necessary, but letting it rest in the fridge for 15 minutes before baking can enhance layering.
- How can I store leftover Baklava?
Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze it.
- Can I use a different type of nuts for the filling?
Absolutely! Feel free to experiment with your favorite nuts like pecans, pistachios, or almonds.
