If you love a traditional pastry filled with flavors and textures, then these best authentic baklava fingers are the perfect recipe for you! It tastes like the traditional diamond- shapes baklava, but why not make it with a little twist and roll them into fingers! It is the perfect dessert for every special occasion!
This mouth-watering delicious dessert is like a symphony for your taste buds; it is crispy and crunchy on every bite.
What is Baklava?
Baklava is a delicious and exotic dessert. It is a traditional pastry in Middle Eastern countries, made of thin layers of phyllo dough filled with chopped nuts and sweetened with honey or syrup. The filling and ingredients vary from region to region. Still, the basics remain the same: it’s made from phyllo dough, butter, nuts (usually pistachios or walnuts), syrup (or honey), and spices (cinnamon). Whether trying out a traditional family recipe or making your creative version, baklava will surely be delicious!
History of Baklava
Baklava is a sweet treat with roots in the Ottoman Empire that has since spread worldwide. The exact origin of baklava is still being determined, as many cultures have similar pastries or desserts. However, it is believed to have first appeared in the kitchens of Topkapı Palace as early as the 15th century.
Baklava dessert has since become a popular treat worldwide and is enjoyed for its sweet and crunchy texture.
If you’ve ever wanted to make your own baklava, and this is your first time fixing it, you only need a few key ingredients. Whether you’re following a traditional recipe or creating a modern twist, these essentials will get you started.
With just these few simple ingredients, your homemade baklava is ready to bake and enjoy!
- Phyllo dough: thin sheets of pastry that give your baklava its signature crispy texture. This dough must be thawed before use and is available in most groceries in the freezer section.
- Butter: or ghee; for the best results, use unsalted butter.
- Filling: Ground nuts; I used raw walnuts mixed with sugar and cinnamon (I love the taste of the cinnamon in the baklava). or use any kind of nuts.
- Simple syrup: Sugar, water, lemon juice, and cinnamon stick.
Steps of Making the Best Baklava Authentic Fingers Recipe:
- Heavy Simple Syrup. In a small saucepan, add the sugar and water over medium heat and bring it to a boil, then add the lemon juice and simmer over low heat for 15 minutes. Turn the heat off and leave it to cool down completely.
- Prepare the filling. Add the walnuts, sugar, and cinnamon to a food processor and pulse 7-9 times until the walnuts are chopped.
- Melt the butter.
- Make the baklava. Thaw the phyllo dough before use. Unroll the phyllo dough and take two sheets. Cover the remaining sheets with a damp towel to prevent drying. Brush each layer with melted butter (Don’t use too much butter; you don’t want the baklava to be soaked in butter) before adding the next one. Fold ¼ of the sheets, line a thin layer of the walnut mixture, roll it up tightly, and place it into a baking sheet brushed with butter.
- Bake. Continue the same steps for the sheets. Brush the top of the baklava with the rest of the melted butter. Using a very sharp knife, slice the baklava into 2 inches fingers and Bake in the preheated oven for 30 minutes until golden brown and crispy.
- Serve. Pour the cooled syrup over the hot baklava and garnish with crushed pistachios.
Tips and Tricks to Bake the Best Baklava Fingers:
Baklava is a delicious, indulgent dessert that requires patience and skill to make. However, you can bake the best baklava in your kitchen with a few tips and tricks.
- Use high-quality ingredients like fresh nuts and ghee for an authentic and rich flavor.
- Thaw the phyllo dough before use. Make sure to cover the remaining sheets with a damp towel or plastic wrap to prevent drying, and try to work fast!
- Using a spice in the filling, such as cinnamon or cardamom, will give your baklava an exceptional taste.
- Brushing the butter between each phyllo sheet gives a crispy, flaky texture. Don’t use too much butter in brushing between layers; you don’t want the baklava to be soaked in butter. For an extra crispy baklava, mix the butter with 1/4 cup oil.
- It’s also important to cut your baklava into small, bite-sized pieces before baking to ensure even cooking and to prevent your pastry from crumbling.
- The simple syrup must be completely cool. You can add rose water, orange blossom water, or vanilla extract to the sugar syrup, which gives an authentic middle eastern flavor.
FAQs about Baklava Fingers
Can Baklava be Vegan?
Baklava can be vegan by substituting butter or ghee with margarine and avoiding adding honey to the recipe.
Can the Baklava be soggy or dry?
Soggy baklava can occur when using too much butter between the phyllo sheets; adding a little brush of butter is all you need. Also, pouring hot simple syrup into the baklava will make it very soggy!
Also, To avoid dry baklava, coat the sheets with butter and cover the top with a good amount of butter.
How to Store it?
Store the baklava in an airtight container for up to 2 weeks at room temperature.
Can I Freeze it?
Yes, freeze the cooled baklava into several small containers (or freezer bags). Remove one container at a time from the freezer and thaw at room temperature before serving.
What fillings can be added to Baklava Fingers?
- Pistachio nuts are a popular filling in Turkish baklava. Also, you may add almonds, hazelnut, and peanuts. etc., or a nut mixture.
- You could also opt for more unusual fillings, such as dried fruit or pumpkin puree, for a unique spin on the classic baklava.
- Fill it with custard, cream, chocolate, lotus, or Nutella.
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