It goes without saying that the best part is the eating part, but running a close second is the part when you pour the syrup over the Baklava while it’s still piping hot. It sizzles and crackles and it’s just an all round satisfying experience!
You’d think pouring syrup over Baklava would make the top layers soggy but it doesn’t at all, they stay super crisp – you’ll see in the video. Even the pastry on the bottom stays very crispy even though it ends up soaked in the syrup.
But the syrup’s main job is to soak into the walnuts and let me assure you, it does a very good job of that.
Pouring syrup over Baklava
Losing count of the layers…..
“Don’t talk to me!!” I say sternly when I’m assembling baklava. “I need to concentrate!!”
It is alarmingly easy to lose count of the layers. I do, practically every single time.
BUT DON’T WORRY!!! Firstly, running out of nuts is a good indicator that you’re on the last layer. 😂
Secondly, if you miss a sheet, or use one too many on a layer, or if you’re short for the top layer – it’s still going to be amazing! You’ll find variations of Baklava all over the internet, and the thickness of each layer of pastry is all over the place, some using as little as 2 sheets.
So honestly, don’t worry. There is a 90% chance that I’ve miscounted somewhere along the way in the baklava you see in these photos!
Baklava Layers
What to do with leftover phyllo pastry
If you’re in Australia, the number of sheets in the packets are such that you need 2 x 375g packets and it means you will end up with quite a few offcuts.
Here’s a couple of ideas of things to make with leftover Phyllo pastry scraps – a Spinach Feta Scrunch Pie (there is no better name for it!) which I made using this recipe by Scrummy Lane (I added extra scrunched up pastry on the top), or Spinach Ricotta Triangles made using the filling from my Spinach Ricotta Rolls.
Things to make with leftover Phyllo Pastry
THE FINAL WORD ON BAKLAVA!
If all that’s not enough to convince you that this is a must try recipe then the clincher might be this – it keeps 100% perfectly for a week (drops down to 98% after that…) so it’s ideal to make for gatherings. It’s great if you just wait the minimum 6 hours to let the syrup soak right through, but it’s even better the next day…. and the next day….
One of the things my friends liked the most about this homemade Baklava is that while you still get the same signature juicy syrupy experience, it is not sickeningly sweet like many store bought Baklava can be. Also, that tiny hint of fresh lemon is really lovely in this!
