Homemade Baklava Recipe from the Balkans– Sweet, Nutty, and Irresistible

Posted by Divna on

 Balkan Baklava is a beloved dessert that has been enjoyed for centuries in Bosnia and Herzegovina and throughout the Balkans. Known for its flaky layers of filo pastry, rich walnut filling, and sweet syrup, this dessert is often served during celebrations, holidays, and family gatherings. The combination of crunchy pastry, fragrant spices, and sticky syrup makes it an indulgent treat you’ll want to share with loved ones.

Ingredients

Baklava Layers:

  • 450 g filo pastry
  • 70 g oil
  • 70 g melted butter
  • 500 g walnuts, finely grated
  • 150 g sugar
  • 10 g (1 tbsp) cinnamon (optional)
  • 5 g (1 tsp) nutmeg (optional)

Simple Syrup:

  • 750 g sugar
  • 750 ml water
  • 3 lemon slices

Instructions

  1. Prepare the syrup: Combine sugar, water, and lemon slices in a saucepan. Bring to a boil, then simmer for 10 minutes. Allow the syrup to cool completely at room temperature. (Cold syrup prevents the baklava from becoming soggy.)
  2. Preheat oven: Set oven to 380°F (190°C). Grease a 13×9-inch baking pan with butter.
  3. Layer the filo pastry:
    • Cut filo sheets in half vertically.
    • Place 2 sheets into the pan, brush with butter-oil mixture.
    • Repeat until 5 sheets are layered.
  4. Add walnut filling: Sprinkle ¼ of the walnuts evenly, followed by sugar, cinnamon, and nutmeg (if using).
  5. Continue layering: Add 3 sheets, brush, then another layer of walnuts. Repeat until all ingredients are used (about 4 nut layers).
  6. Top layer: Place 5 sheets of filo on top, brushing each one, including the final sheet.
  7. Cut before baking: Slice vertically into 6 rows, then cut diagonally for diamond shapes.
  8. Bake: Bake for 40–50 minutes, until golden brown.
  9. Add syrup: Immediately after baking, carefully pour cold syrup over hot baklava.
  10. Cool & serve: Let the baklava cool completely and absorb the syrup fully. Slice, serve, and enjoy!

Serving Suggestions

  • Serve with strong coffee.
  • Add a scoop of vanilla ice cream for a modern twist.
  • Garnish with crushed pistachios or a drizzle of honey.

Storage Tips

  • Store at room temperature in an airtight container for up to 1 week.
  • For longer storage, refrigerate for up to 2 weeks.
  • Baklava also freezes well for up to 2 months—wrap tightly and thaw at room temperature before serving.

Variations & Substitutions

  • Nuts: Use pistachios, almonds, or hazelnuts instead of walnuts.
  • Spices: Add cardamom or cloves for a richer flavor.
  • Vegan Option: Replace butter with plant-based margarine or coconut oil.

FAQs

Q: Why is my baklava soggy?
A: Always pour cold syrup over hot baklava (or hot syrup over cooled baklava)—never both hot, or it will turn soggy.

Q: Can I make baklava ahead of time?
A: Yes, it tastes even better the next day as the syrup soaks in.

Q: How do I keep filo pastry from drying out?
A: Cover unused sheets with a damp towel while assembling.

Balkan Baklava is more than just a dessert—it’s a tradition, a centerpiece of gatherings, and a sweet treat that brings families together. Whether you enjoy it with coffee or as a festive indulgence, this recipe captures the essence of Balkan hospitality.

Tradicionalna Balkanska Baklava

 Baklava je jedan od najpoznatijih i najvoljenijih deserata na Balkanu, posebno u Bosni i Hercegovini. Priprema se od tankih kora, oraha i slatkog sirupa, a često se služi za praznike, svadbe i posebne prilike. Kombinacija hrskavih kora, aromatičnih začina i sirupa čini ovaj desert neodoljivim užitkom.

Sastojci

Za baklavu:

  • 450 g kora za pitu
  • 70 g ulja
  • 70 g rastopljenog putera
  • 500 g mlevenih oraha
  • 150 g šećera
  • 10 g (1 kašika) cimeta (po želji)
  • 5 g (1 kašičica) muskatnog oraščića (po želji)

Za sirup:

  • 750 g šećera
  • 750 ml vode
  • 3 kriške limuna

Priprema

  1. Sirup: U šerpu staviti šećer, vodu i limun. Kada proključa, kuvati 10 minuta. Ohladiti na sobnoj temperaturi.
  2. Rerna: Uključiti na 190°C (380°F). Podmazati pleh (33×23 cm).
  3. Slaganje kora:
    • Kore preseći na pola po dužini.
    • Redjati 2 kore u pleh, premazati uljem i puterom.
    • Ponavljati dok ne složite 5 kora.
  4. Fil: Posuti ¼ oraha, zatim šećer, cimet i muskat.
  5. Dalje slaganje: Dodati 3 kore, premazati, zatim ponovo orahe. Ponavljati dok se ne utroši sav materijal (oko 4-5 slojeva oraha).
  6. Završni sloj: Na kraju poređati 5 kora, svaku premazati, uključujući poslednju.
  7. Sečenje: Iseći prvo na pravougaonike, zatim dijagonalno da se dobiju rombovi.
  8. Pečenje: Peći 40–50 minuta, dok ne porumeni.
  9. Sirup: Odmah po vađenju iz rerne preliti hladnim sirupom.
  10. Hlađenje: Ostaviti da se potpuno ohladi i upije sirup. Uživajte!

Predlozi za serviranje

  • Poslužite uz domaću kafu.
  • Možete dodati kuglu sladoleda od vanile.
  • Posuti seckanim pistaćima ili preliti medom.

Čuvanje

  • U zatvorenoj posudi na sobnoj temperaturi do 7 dana.
  • U frižideru do 2 nedelje.
  • Može se zamrznuti do 2 meseca.

Varijacije

  • Umesto oraha koristite bademe, lešnike ili pistaće.
  • Dodajte kardamom ili karanfilić za bogatiju aromu.
  • Veganska verzija: puter zameniti margarinom ili kokosovim uljem.

Balkanska baklava je više od deserta – ona je simbol tradicije, gostoprimstva i porodičnih okupljanja. Slatka, sočna i neodoljiva, zauvek ostaje deo naših uspomena.

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