Best Baklava Bites Recipe You’ll Ever Make at Home
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- 9×13-inch pan
INGREDIENTS
- 21 ounces/600 grams phyllo dough sheets
- 1 cup/200 grams unsalted butter, melted
- 10.5 ounces/300 grams roasted pistachios, ground
Syrup:
- 1 cup/240 milliliters water
- 1 cup/200 grams granulated sugar
- Juice of ½ lemon
INSTRUCTIONS
- Preheat the oven to 350°F (180°C) with a convection setting, if available. Grease a 9×13-inch baking dish with a bit of the melted butter.
- Lay one package of phyllo dough in the pan, trimming to fit if needed. Spread the ground pistachios evenly over the dough, pressing lightly to create a uniform layer.
- Place the second package of phyllo dough on top of the pistachios. Gently press down with your hands to compact the layers. Using a sharp knife, carefully score the baklava into small squares or diamonds.
- Slowly pour the melted butter over the baklava, making sure it seeps into the cuts. Use the back of a spoon to spread the butter, ensuring it coats the surface and drips between the layers.
- Transfer the pan to the oven and bake until the baklava is deeply golden and crisp, 25–30 minutes.
- While the baklava bakes, combine the water, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and simmer for 10 minutes, until slightly thickened.
- Assemble and serve:
- As soon as the baklava comes out of the oven, pour the hot syrup evenly over the top. Let the baklava sit at room temperature for at least 1 hour to absorb the syrup and cool.
- Garnish with more ground pistachios or crushed nuts, if desired. Serve at room temperature or slightly chilled.
RECIPE NOTES
MY NOTES
FAQ
How can I make baklava bites without pistachios?
If you prefer not to use pistachios, you can substitute them with other nuts. Walnuts, almonds, or hazelnuts are popular alternatives. You can use the same quantity, grinding the nuts to a similar texture as pistachios. If you want to create a unique flavor, try mixing different nuts together. Just ensure the nuts are finely ground so they adhere to the layers of phyllo dough. The syrup and the method for assembling and baking will remain the same, ensuring that your baklava bites retain that signature flaky texture and sweetness.
Can I use honey instead of sugar for the syrup?
Yes, you can use honey instead of sugar for the syrup in baklava. Honey will add a rich, floral sweetness to the baklava. However, it’s essential to adjust the syrup-making process slightly. Since honey is thicker than sugar syrup, you may need to dilute it with a bit of water to get the right consistency. Use about half the amount of honey (1/2 cup) and 1/2 cup of water for the syrup. Bring it to a boil, then simmer for 5-7 minutes, ensuring it has a slightly runny consistency before pouring it over the baked baklava.
Can I prepare baklava bites in advance?
Yes, baklava bites can be prepared in advance. In fact, they often taste even better the next day as the flavors have more time to meld. You can assemble the baklava up to the point of baking and refrigerate it for a few hours, or even overnight. When you’re ready to bake, just remove it from the fridge and allow it to come to room temperature before baking. Alternatively, you can bake the baklava and store it in an airtight container at room temperature for up to 5 days. The syrup will keep the bites moist and delicious.
How do I store leftover baklava bites?
Leftover baklava bites should be stored in an airtight container at room temperature to maintain their crisp texture. If kept properly, they’ll last for up to 5 days. Avoid refrigerating baklava, as the cold can affect its texture and make it soggy. If you need to store it for a longer period, you can freeze baklava bites. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag. When you’re ready to enjoy them, allow them to thaw at room temperature for a few hours before serving.
How do I know when the baklava is fully baked?
Baklava is fully baked when it’s a deep golden brown on top and crisp to the touch. This usually takes 25-30 minutes at 350°F (180°C). Keep a close eye on the baklava during the last few minutes of baking to ensure it doesn’t burn. If the top is golden but the layers still seem soft, give it a few more minutes in the oven. The syrup will help crisp the baklava as it cools, but the initial bake should result in a solidly golden exterior. Once done, allow it to cool and absorb the syrup for the perfect texture.
Can I substitute the butter with something else?
Yes, you can substitute the butter with other fats, although the flavor may differ. If you want a non-dairy option, you can use ghee, which is clarified butter, and it will provide a similar richness and flavor. For a vegan alternative, you can use melted coconut oil, though keep in mind that it will impart a slight coconut flavor. If you’re avoiding dairy but still want a similar texture, vegetable oil or canola oil are options, but they won’t have the same richness or flavor as butter. Each substitute will change the overall flavor of the baklava slightly.
How long will baklava bites stay fresh?
Baklava bites can stay fresh for up to 5 days when stored at room temperature in an airtight container. The syrup helps preserve the freshness, keeping the layers from drying out. After a few days, the phyllo layers might lose some of their crispness, but the flavor will still be delicious. If you want to extend the freshness, you can freeze the baklava for up to 2 months. To freeze, wrap it tightly in plastic wrap or foil, and store it in an airtight bag or container. Thaw at room temperature before serving for the best results.
Can I make this recipe in a smaller pan?
Yes, you can make baklava bites in a smaller pan, but keep in mind that the baking time will vary. If you use a smaller pan, such as an 8×8-inch square or 9×9-inch square pan, the layers of dough may be thicker, so the baklava will take a little longer to bake. Conversely, if the pan is much smaller, the baklava will bake more quickly. Always keep an eye on it and adjust the baking time as necessary, checking for a golden-brown color and crispy texture. You may also need to adjust the amount of ingredients based on the size of the pan.
