Bakllava (Kosovar Walnut Baklava)
In short: Crisp layers of buttered filo and chopped walnuts, baked golden, then soaked in a lemony sugar syrup and cut into diamonds. It takes about 1 h 30 min in total and makes 24 servings.
- Prep
- 40 min
- Cook
- 50 min
- Resting
- 4 h
- Total
- 1 h 30 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 255 kcal
Bakllava is the festive sweet of Kosovo, made for weddings, family visits and the Bajram holidays. Sheets of filo are brushed with butter and layered around a filling of ground walnuts, cut into diamonds before baking and soaked in cool syrup when they come out of the oven. The result is crisp on top, juicy inside and quite sweet, so it is cut into small pieces and served with strong coffee or tea.
Instructions
- Heat the oven to 170°C (340°F). Brush a 23 x 33 cm (9 x 13 in) baking dish with melted butter. Mix the walnuts, 2 tbsp sugar and the cinnamon in a bowl.
- Trim the filo to fit the dish and keep the sheets covered with a damp towel. Lay 1 sheet in the dish, brush it with butter and repeat until half the sheets, about 12, are layered.
- Spread the walnut filling evenly over the top. Cover with the remaining filo sheets one at a time, brushing each with butter, and brush the top generously.
- With a sharp knife, cut the baklava all the way through into 24 diamonds or squares. Cutting before baking keeps the layers from shattering later.
- Bake for 45 to 50 minutes, until deep golden and crisp on top.
- While it bakes, simmer the sugar, water, lemon juice and peel in a saucepan for 10 minutes, until lightly syrupy. Remove the peel and cool the syrup to room temperature.
- Spoon the cool syrup evenly over the hot baklava as soon as it leaves the oven. It will sizzle. Leave it uncovered for at least 4 hours before serving.
Tips
- Pour cool syrup over hot baklava, or hot syrup over cold baklava, but never both hot. The temperature difference keeps the layers crisp instead of soggy.
- Store the baklava loosely covered at room temperature for up to 5 days, since a tight lid softens the pastry. Keep unused filo under a damp towel while you work.
Questions and answers
Can I use other nuts in baklava?
Yes. Pistachios, almonds or hazelnuts all work, alone or in a mix. Chop them finely and use the same weight as the walnuts.
Why is my baklava soggy?
The syrup and pastry were both hot, the syrup was too thin, or the dish was covered while still warm. Cool the syrup, simmer it a few minutes longer and leave the baklava uncovered.
How long does baklava keep?
Up to 5 days at room temperature, loosely covered. It is best on the second day, once the syrup has soaked in evenly. Avoid the fridge, which makes the pastry chewy.
How long does it take to make Bakllava (Kosovar Walnut Baklava)?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Bakllava (Kosovar Walnut Baklava)?
About 255 kcal per serving, with 4 g of protein, 27 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 27 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 50 mg |
Estimated values, calculated from the ingredients.
