Bakllava Kosovare me Arra
A rich and sweet pastry made of layers of filo dough, filled with chopped walnuts, and sweetened with syrup. This Kosovar version emphasizes a generous amount of walnuts and a fragrant syrup.
🧂 Ingredients
- 1 package Filo dough(thawed according to package directions)
- 250 g Butter(melted)
- 500 g Walnuts(finely chopped)
- 200 g Sugar(for filling)
- 1 tsp Cinnamon(ground)
- 0.5 tsp Cloves(ground)
- 500 g Sugar(for syrup)
- 500 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 1 tsp Lemon zest(optional, for syrup)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 9x13 inch baking pan.
💡 Tip: Ensure the pan is evenly greased to prevent sticking. - 2
In a bowl, combine chopped walnuts, 200g sugar, cinnamon, and cloves. Mix well.
💡 Tip: Ensure the spices are evenly distributed throughout the nut mixture. - 3
Lay one sheet of filo dough in the prepared pan. Brush generously with melted butter. Repeat with 7-8 more sheets, buttering each layer.
💡 Tip: Work quickly to prevent filo from drying out. Cover unused filo with a damp cloth. - 4
Spread half of the walnut mixture evenly over the buttered filo layers.
- 5
Layer another 7-8 sheets of filo dough on top of the walnuts, buttering each sheet.
💡 Tip: Ensure the top layers are well-buttered for a crisp finish. - 6
Spread the remaining walnut mixture over the filo layers.
- 7
Top with the remaining filo dough sheets, buttering each layer thoroughly. Trim excess filo from the edges.
💡 Tip: The more butter, the crispier the baklava will be. - 8
Using a sharp knife, score the baklava into diamond or square shapes, cutting all the way through to the bottom layer.
💡 Tip: Scoring before baking ensures clean cuts later. - 9
Bake for 45-50 minutes, or until golden brown and crisp.
💡 Tip: Rotate the pan halfway through baking for even browning. - 10
While the baklava bakes, prepare the syrup: Combine 500g sugar, water, lemon juice, and lemon zest in a saucepan. Bring to a boil, then simmer for 10-15 minutes until slightly thickened.
💡 Tip: Do not over-boil the syrup, as it can become too hard. - 11
Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot baklava.
💡 Tip: Pouring hot syrup over hot baklava creates the characteristic crispness. - 12
Let the baklava cool completely for at least 4-6 hours, or preferably overnight, before serving.
💡 Tip: Allowing it to rest lets the syrup fully absorb.
💡 Pro Tips
- ✓Use good quality walnuts for the best flavor.
- ✓Ensure filo dough is completely thawed but not wet.
- ✓The syrup should be warm, not hot, when poured over the hot baklava for optimal texture.
- ✓For a more intense flavor, add a few drops of rosewater or orange blossom water to the syrup.
🔄 Variations
- Use a mix of walnuts and pistachios for the filling.
- Add a pinch of cardamom to the nut mixture.
- For a lighter syrup, use a 1:1 ratio of sugar to water.