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Baklava is best served at room temperature and makes an excellent holiday gift or party treat.
Store the baklava in an airtight container at room temperature for up to a week. It can also be stored in the refrigerator for up to 2 weeks.
Variants:
Nut-Free: If you have a nut allergy, you can use sunflower seeds or pumpkin seeds as a substitute for the nuts.
Chocolate Baklava: Add a thin layer of melted chocolate between the nut layers for a chocolatey twist.
Spiced Baklava: For a more holiday-specific flavor, add a pinch of ground nutmeg or cardamom to the nut filling.
FAQ:
Can I use a different type of nut? Yes, you can use any nuts you prefer, such as hazelnuts, cashews, or pecans. Just make sure to chop them finely.
Can I make the baklava ahead of time? Yes, baklava can be made ahead of time and stored for several days. The longer it sits, the better the flavors meld together.
What if I don’t like cinnamon? If you’re not a fan of cinnamon, you can leave it out or substitute it with a more subtle spice like allspice or cardamom.
How can I make the baklava crunchier? To ensure extra crispiness, make sure each layer of phyllo dough is well-buttered and bake the baklava until it’s a deep golden brown.
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