Joanna Gaines Baklava Recipe

Joanna Gaines Baklava Recipe is a masterclass in patient, layered baking. Known for her love of heritage desserts, Joanna Gaines simplifies this intimidating Middle Eastern classic into manageable steps. It features forty layers of paper-thin phyllo dough, generously brushed with melted butter and stacked with a spiced walnut filling. The magic happens when the hot pastry is drenched in a cool lemon-honey syrup, creating a sticky, flaky, and golden treat that is far superior to bakery versions and perfect for sharing.

Joanna Gaines Baklava Recipe Ingredients

• The Pastry:
  • 16 oz phyllo dough (thawed according to package)
  • 1 1/4 cups unsalted butter (2 1/2 sticks), melted
• The Nut Filling:
  • 1 lb walnuts (approx. 4 1/4 cups)
  • 1 teaspoon ground cinnamon
• The Honey Syrup:
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 2 tablespoons lemon juice (freshly squeezed)
  • 3/4 cup water
• Optional Garnish:
  • Melted chocolate chips
  • Chopped walnuts

How To Make Joanna Gaines Baklava Recipe

1. Prep the syrup: In a medium saucepan, combine the sugar, honey, lemon juice, and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium-low and boil for 4 minutes without stirring. Remove from heat and let it cool completely. (Cool syrup is key!)
2. Prep the nuts: Pulse the walnuts in a food processor about 10 times until finely chopped but not powdery. In a bowl, toss the chopped walnuts with the cinnamon.
3. Prep the dough: Trim the phyllo sheets to fit your 9×13 baking pan. Cover the stack of phyllo with a damp kitchen towel to prevent it from drying out and becoming brittle. Preheat oven to 325°F (165°C). Butter the bottom and sides of your pan.
4. The Base (10 Layers): Place one sheet of phyllo in the pan. Brush generously with melted butter. Repeat this process until you have a stack of 10 buttered sheets. Spread about 3/4 cup of the nut mixture evenly over this base.
5. The Middle (5 Layers x 4): Add 5 more buttered sheets of phyllo on top of the nuts. Spread another layer of nuts. Repeat this cycle (5 sheets + nuts) four times total. You should use up all the nuts.
6. The Top (10 Layers): Finish by layering the remaining 10 sheets of phyllo on top, buttering each one. Brush the very top sheet generously with butter.
7. Cut: Using a sharp knife, cut the pastry into 1 1/2-inch wide strips, then cut diagonally to form diamond shapes. Ensure you cut all the way through to the bottom.
8. Bake: Bake at 325°F for 1 hour and 15 minutes, or until the tops are deep golden brown and crisp.
9. Soak: Remove from the oven and immediately spoon the cooled syrup evenly over the hot baklava. You should hear it sizzle. Let it cool uncovered for at least 4-6 hours (or overnight) to absorb the syrup.

Recipe Tips

• The Sizzle Rule: The most critical rule of baklava is temperature contrast. You must pour cool syrup over hot baklava (or hot syrup over cold baklava). This ensures the pastry absorbs the liquid without turning into mush.
• Towel Technique: Phyllo dough dries out in seconds. Always keep the stack covered with a slightly damp towel while you work. If it dries, it shatters.
• Sharp Knife: Use your sharpest chef’s knife or a serrated knife to cut the diamonds before baking. If you try to cut it after baking, the flaky crust will shatter everywhere.
• Butter Brushing: Don’t drown the sheets, but don’t be stingy. Lightly brushing every single sheet ensures the layers separate and puff up (“laminate”) creating that signature crunch.

What To Serve With Joanna Gaines Baklava Recipe

This Joanna Gaines Baklava Recipe is intensely sweet and sticky, so it pairs best with beverages that have bitterness or acidity. A strong cup of Turkish Coffee or a double Espresso is the traditional choice to cut through the sugar. For a tea option, fresh Mint Tea or a black tea with lemon works wonders. If serving as a plated dessert, a dollop of unsweetened Greek Yogurt or a scoop of tart Lemon Sorbet provides a creamy, refreshing counterpoint to the rich nuts and honey.

How To Store Joanna Gaines Baklava Recipe

• Room Temp: Store the baklava lightly covered with a clean tea towel at room temperature for up to 1 week. This keeps it crispy.
• Refrigerate: You can store it in an airtight container in the fridge for up to 2 weeks, but the texture will become chewier and harder.
• Freeze: Freeze the baked, cooled baklava wrapped in foil for up to 4 months. Thaw at room temperature.

Joanna Gaines Baklava Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 5g

Nutrition information is estimated per diamond piece.

FAQs

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