Bakllavë (Albanian Walnut Baklava)
In short: Layers of crisp phyllo and cinnamon walnuts, baked golden in butter and soaked in lemon syrup, a festive tray sweet at Albanian celebrations. It takes about 1 h 40 min in total and makes 24 servings.
- Prep
- 45 min
- Cook
- 55 min
- Resting
- 4 h
- Total
- 1 h 40 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 260 kcal
Baklava is the sweet Albanians bake when guests are expected: for Easter, Eid, weddings and name days. Albanian trays are usually filled with walnuts, with a little sugar and cinnamon, and finished with a lemony syrup rather than a very heavy one. The pastry is cut before baking so the syrup can soak all the way down. It takes patience more than skill, and it keeps well for days.
Instructions
- Heat the oven to 170°C (340°F). Brush a 23 x 33 cm (9 x 13 in) baking pan with butter. Mix the walnuts, 60 g sugar and cinnamon in a bowl.
- Lay a sheet of phyllo in the pan, trimmed to fit, and brush it with butter. Repeat with 9 more sheets, brushing each one. Keep the remaining sheets under a damp towel.
- Spread half of the nut mixture over the pastry. Add 4 more buttered sheets, then spread the rest of the nuts on top.
- Finish with the remaining 6 sheets, brushing each with butter and brushing the top generously.
- With a sharp knife, cut the baklava into diamonds or squares, right down to the bottom of the pan. Spoon any leftover butter into the cuts.
- Bake for 50 to 55 minutes, until deep golden and crisp.
- While it bakes, simmer the sugar, water, honey, lemon peel and lemon juice for 10 minutes. Remove the peel and let the syrup cool completely.
- Pour the cool syrup slowly over the hot baklava and let it absorb for at least 4 hours before serving.
Tips
- Pour cool syrup over hot baklava, or hot syrup over cold baklava. Never combine both hot, or the pastry turns soggy.
- Pistachios or almonds can replace a third of the walnuts if you want a different flavor.
Questions and answers
How long does baklava keep?
Covered at room temperature it stays crisp for 4 to 5 days and is often better on the second day. Do not refrigerate it, because the pastry goes soft.
Can I freeze baklava?
Yes. Wrap the finished pieces tightly and freeze for up to 2 months. Thaw them at room temperature in the wrapping.
Why is my baklava soggy?
Usually the syrup and the pastry were both hot, or there was too much syrup. Pour cool syrup over the hot baklava and leave it uncovered.
How long does it take to make Bakllavë (Albanian Walnut Baklava)?
About 1 h 40 min in total: 45 min of preparation and 55 min of cooking.
How many calories are in Bakllavë (Albanian Walnut Baklava)?
About 260 kcal per serving, with 3 g of protein, 24 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 24 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
