May 04, 2021
As our head chef, Alida, explains it, if handmade baklava comes to you as a gift, it means the highest honor and respect. Making baklava from scratch is a laborious process, especially with the layers and layers of paper-thin phyllo dough. These days, most people make baklava from store-bought phyllo because of the convenience. It is still delicious and will surely impress your guests. It’s sweet, nutty, and flaky, and the tartness of the raisins helps balance out the sugary syrup.
Makes 24 pieces
1 cup (2 sticks/225 g) unsalted butter, melted, plus more for the pan
1 pound (455 g) walnuts
3 cups (600 g) plus ¼ cup (50 g) granulated cane sugar
Zest of ½ lemon
1 pound (455 g) phyllo dough (24 phyllo sheets), thawed (when buying store bought phyllo dough look for the one that is #4 thickness and 14x18 in like this one from the Fillo Factory)
½ cup (80 g) golden raisins
1 lemon, sliced
3 tablespoons honey
Keep uncovered until it cools to room temperature, then refrigerate until serving.
Tag us on Instagram @balkanbitesnyc and let us know what you think! Our balkava is the perfect dessert after our savory Burek. Head on over to our Shop to order some Burek for the perfect feast.
Balkan Bites is a female and family owned business that specializes in wholesome Southeast European comfort foods such as Burek, a flaky stuffed phyllo swirl. With our dedication to premium ingredients and authentic recipes, we aim to make our cuisine accessible to all.
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