Mary Berry Baklava Recipe [Tips & Tricks]

If you’re looking for a truly mouthwatering dessert that combines flaky layers, sweet syrup, and a perfect balance of nuts, Mary Berry’s baklava recipe is a must-try. Not only is it surprisingly easy to follow, but it also brings together the timeless flavors of this classic Mediterranean treat with a bit of British flair.

Mary’s recipe ensures that each bite is just the right amount of crispy, sticky, and nutty, making it the perfect addition to any special occasion or just a delicious treat to enjoy with your afternoon tea. Whether you’re a baklava expert or a beginner, this recipe promises fantastic results every time!.

Mary Berry Baklava Recipe

Ingredients Needed

To create Mary Berry’s version of baklava, you’ll need a balanced mix of ingredients that combine to create the perfect texture, flavor, and sweetness. Here’s the list of key ingredients:

For The Baklava

• Filo pastry: This is the essential base of baklava. It’s thin, delicate, and flaky, creating the crispy texture that baklava is famous for. You’ll need about 12 sheets of filo pastry. It’s best to use fresh filo pastry, but if you’re working with frozen filo, ensure it is properly thawed before use.
• Mixed nuts: The most common combination of nuts in baklava includes walnuts, pistachios, and almonds. These nuts are finely chopped and layered within the filo to add flavor and texture. A good balance of walnuts and pistachios is key to achieving a rich yet fresh flavor profile.
• Butter: You’ll need melted butter to brush the filo pastry layers. It provides richness and helps create that perfect golden, crispy finish when baked.
• Ground cinnamon: A dash of ground cinnamon is a subtle but important spice in baklava. It complements the sweetness and adds warmth to the flavor.

For The Syrup

• Granulated sugar: The syrup is what gives baklava its signature sweetness. Sugar is dissolved in water to create the syrup base, which is then infused with aromatic flavors.
• Water: This combines with the sugar to create the syrup, which will soak into the filo layers and nuts, making the baklava wonderfully sweet and sticky.
• Honey: Honey adds depth to the syrup, contributing a rich floral sweetness and a slight gloss to the finished baklava.
• Lemon juice: A touch of lemon juice cuts through the sweetness, balancing the syrup and giving it a hint of tanginess that enhances the overall flavor.
• Rosewater or orange blossom water: These floral waters are optional but traditional. They add a distinctive, aromatic note to the syrup that makes baklava taste even more special. However, they should be used sparingly to avoid overpowering the other flavors.

Equipment Needed

To make baklava in Mary Berry’s style, you’ll need some basic kitchen equipment that will help you assemble and bake the pastry perfectly.

• Baking dish: A rectangular or square dish is perfect for baklava. A 9×13-inch baking dish is typically ideal for this recipe, but you can adjust depending on the number of layers you’re making. The dish should be deep enough to hold the many layers of filo and nuts.

• Pastry brush: A soft pastry brush is essential for evenly spreading the melted butter between each layer of filo pastry. This helps create the signature crisp texture that baklava is known for.

• Sharp knife: A sharp, serrated knife is important for cutting baklava before and after baking. The filo layers are delicate, so a clean, precise cut is needed to make sure the pieces are evenly sized and maintain their shape.

• Small saucepan: You’ll need a saucepan to make the syrup. This will be used to melt and combine the sugar, honey, lemon juice, and water. It’s best to use a small to medium-sized saucepan so that the syrup cooks down evenly.

• Cooling rack: After baking, it’s essential to let your baklava cool properly on a rack. This allows air to circulate around the pieces, preventing them from becoming soggy from excess syrup.

How To Make Mary Berry’s Baklava

Step 1: Preparing The Syrup

The first step in making Mary Berry’s baklava is preparing the syrup, which will need to cool while you assemble the pastry. In a small saucepan, combine the sugar and water and bring it to a simmer over medium heat.

Stir occasionally until the sugar dissolves completely. Add the honey, lemon juice, and your choice of rosewater or orange blossom water.

Allow the syrup to simmer for about 10 minutes until it thickens slightly. Once done, remove from heat and let it cool to room temperature.

Step 2: Preparing The Filo Pastry

While the syrup cools, prepare the filo pastry. Unroll the sheets of filo and cover them with a clean, damp tea towel to prevent them from drying out. Preheat your oven to 350°F (175°C).

Brush the bottom of your baking dish with melted butter to prevent the filo from sticking. Place the first sheet of filo in the dish, then brush it generously with butter.

Repeat this process, layering about 8-10 sheets of filo, brushing each layer with butter. Be sure to smooth the filo sheets down gently as you go to ensure an even foundation.

Step 3: Adding The Nut Filling

Once your filo layers are set, it’s time to add the nut mixture. In a bowl, combine the chopped mixed nuts with ground cinnamon.

Sprinkle a generous amount of this nut mixture over the layered filo. Spread it out evenly across the surface.

Step 4: Layering More Filo

After the nut layer is in place, continue layering the filo pastry, brushing each sheet with melted butter as you go. Aim for around 8-10 more layers of filo, just as you did for the first section. This helps form the characteristic crunchy, layered texture of baklava.

Step 5: Cutting The Baklava

Before baking, cut the assembled baklava into diamond or square shapes using a sharp knife. Be sure to cut through all the layers of filo and nut filling. This allows the syrup to soak into the layers during baking and ensures even portions once baked.

Step 6: Baking The Baklava

Place the dish in the preheated oven and bake for 30-40 minutes or until the baklava turns golden and crispy. Keep an eye on it towards the end to avoid over-baking, as you want the filo to be golden, not too dark.

Step 7: Soaking The Baklava

Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava. The syrup should seep into all the layers, making it sticky and sweet.

Allow the baklava to cool in the pan for several hours, or even overnight. This will help the syrup to fully soak in, and the flavors to meld.

Expert Tips

1. Layer Carefully: Filo pastry is delicate, and it’s easy for the sheets to tear. Handle each sheet with care, and be sure to keep the others covered while working to avoid them drying out. If a sheet tears, simply layer it over the torn part-no one will notice once it’s baked!

2. Use Quality Nuts: Since the nuts are the main flavor component of the baklava, use the freshest nuts you can find. Lightly toasting the nuts before chopping can bring out their flavor, but this is optional.

3. Syrup Timing: The syrup should always be poured over the baklava while it is still hot, and the baklava should be hot too. This ensures the syrup soaks in properly. Do not allow either the baklava or syrup to cool before combining them.

4. Cut Before Baking: Cutting the baklava before baking helps ensure it doesn’t crumble or lose its shape when served. It also makes it easier for the syrup to soak through.

5. Floral Essence: If you decide to use rosewater or orange blossom water, start with just a teaspoon. It’s a powerful ingredient, and a little goes a long way!

Mary Berry’s baklava recipe is a deliciously sweet and crisp treat that combines delicate filo pastry with a rich, nutty filling and a fragrant syrup. The result is a dessert that’s both indulgent and beautifully textured, with a subtle spice from the cinnamon and an aromatic undertone from the floral syrup.

While baklava may seem complex, the process of layering the filo and creating the perfect syrup is straightforward with the right equipment and a little patience. Whether you’re making this for a special occasion or simply indulging in a homemade dessert, following these steps will ensure that your baklava is a hit. Don’t forget to share it with friends and family-baklava has a way of bringing people together around the table!

Easy Recipe Variations For Mary Berry’s Baklava

Baklava is a timeless dessert known for its crispy, flaky layers of filo pastry, honey-sweetened syrup, and rich, nutty filling. Mary Berry, a beloved British culinary icon, has mastered the art of making this Middle Eastern treat approachable and delicious. However, if you’re looking to add your own twist to her baklava recipe, there are plenty of creative variations you can try.

1. Nut Varieties

The traditional filling for baklava often features a combination of walnuts, pistachios, and almonds. But you can easily swap these out based on your preferences.

For instance, hazelnuts lend a slightly earthy flavor that complements the sweetness of the syrup perfectly. Alternatively, if you’re a fan of chocolate, you can incorporate finely chopped dark chocolate or cocoa powder into the nut filling for a richer taste.

2. Flavored Syrups

The syrup that soaks into the baklava is a key ingredient that enhances its sweetness and stickiness. While classic baklava syrup is made with sugar, water, honey, and a dash of lemon juice, you can experiment with flavors to elevate the experience.

Infuse your syrup with a hint of rosewater, orange blossom, or even a splash of vanilla extract. These floral notes can add an aromatic depth that transports the baklava to another level of sophistication.

3. Spices For Depth

Spices are another wonderful way to personalize baklava. A sprinkle of cinnamon or ground cardamom in the nut mixture brings an extra layer of warmth and complexity.

Some recipes also include a pinch of cloves or nutmeg, creating an aromatic base that pairs beautifully with the sweetness of the syrup. The warmth of these spices gives the baklava a more exotic, comforting flavor, perfect for colder months or festive gatherings.

4. Vegan Baklava

For those who follow a plant-based diet or want a lighter version of this treat, vegan baklava is an easy modification. The filo pastry itself is typically dairy-free, so it’s simply a matter of swapping butter for a vegan alternative.

Coconut oil or vegetable oil are great options. For the syrup, instead of honey, you can substitute with agave syrup or maple syrup for a vegan-friendly option that still maintains that signature sweetness.

5. Fruit-Based Baklava

For a fresh, fruity twist, consider adding dried fruits like apricots, figs, or raisins to the nut filling. These dried fruits not only contribute a chewier texture but also offer a sweet contrast to the crisp pastry.

You can rehydrate the dried fruits slightly by soaking them in warm water before mixing them into the nut filling. This variation adds a natural sweetness that pairs beautifully with the sticky syrup.

Best Practices To Store Leftovers

Baklava is delicious right after it’s made, but sometimes, there’s just too much to finish in one sitting!

If you find yourself with leftovers, proper storage ensures that the flavors and textures remain intact. Here’s how to store your baklava to maintain its deliciousness:

1. Cooling Before Storing

It’s important to allow your baklava to cool completely at room temperature before storing it. If you store hot baklava, the condensation can cause the pastry to become soggy and lose its crispness. After cooling, the syrup will have properly soaked into the pastry, allowing the flavors to meld.

2. Use An Airtight Container

The key to keeping baklava fresh is to prevent air exposure, which can make the layers soften and lose their crunchy texture. Store the baklava in an airtight container, whether it’s a large Tupperware or a tight-sealing tin. This will help keep the moisture at bay while maintaining the integrity of the pastry.

3. Room Temperature Vs. Refrigeration

Baklava can be stored at room temperature for up to five days, thanks to the high sugar content in the syrup which helps preserve it. However, if you plan to keep it longer, you can refrigerate it.

Just make sure it’s in an airtight container to prevent it from absorbing any moisture or odors from other foods. In the fridge, baklava will last for about a week.

4. Freezing Baklava

If you’ve made a big batch or want to keep some for a special occasion, baklava freezes surprisingly well. To freeze, cut the baklava into individual pieces and arrange them on a baking tray in a single layer.

Place the tray in the freezer for about 2 hours until the baklava is firm, then transfer the pieces into a zip-top bag or airtight container. Frozen baklava will maintain its flavor and texture for about 1-2 months. To thaw, simply let it sit at room temperature for an hour or two, and you’ll enjoy it as though it were freshly made.

What Goes Well With Baklava

Baklava is a rich, indulgent dessert, so pairing it with complementary items can enhance its flavors and make for a delightful dining experience. Here are some suggestions to elevate your baklava pairing game:

1. Beverages

Baklava’s sweetness can be nicely balanced with a variety of drinks. Traditional Turkish tea, served hot, is a classic pairing.

The slight bitterness of the tea complements the sugary sweetness of the baklava, creating a perfect balance. For coffee lovers, a cup of black coffee or a strong espresso is an excellent choice. The depth and bitterness of the coffee contrast nicely with the syrupy baklava, enhancing its richness.

If you’re in the mood for something a little more adventurous, you could pair baklava with a sweet dessert wine, such as a rich, honeyed Muscat or a late-harvest Riesling. The fruity, floral notes of the wine will resonate with the nutty, spiced flavors of the baklava.

2. Fresh Fruits

Since baklava is dense and rich, pairing it with a light, refreshing fruit salad can provide a nice contrast. Fresh berries, pomegranate seeds, or slices of citrus like oranges or grapefruits can bring a touch of acidity and juiciness that cuts through the richness of the pastry. You could also try pairing it with a side of ripe figs or dates for a more Mediterranean vibe.

3. Ice Cream And Yogurt

Baklava pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The creaminess of the ice cream balances the crunch and sweetness of the baklava.

Alternatively, serve it with a spoonful of tangy Greek yogurt for a light contrast. The yogurt adds a refreshing tartness that pairs beautifully with the honey-sweetened dessert, offering a contrast of textures and flavors.

4. Cheese

If you’re looking for a savory contrast, consider pairing baklava with a mild cheese such as ricotta, mascarpone, or cream cheese. A small serving of cheese can help balance the sweetness of the baklava and add a smooth, creamy texture to the mix.

Conclusion

Mary Berry’s baklava recipe is a masterful take on a classic dessert, but it’s also wonderfully versatile. Whether you stick to the traditional nut filling or experiment with different syrups and spices, baklava can be customized to suit your tastes.

By following a few simple best practices for storage, you can ensure that your leftovers stay as delicious as when they were freshly made. And when it comes to pairing, the possibilities are endless-whether you prefer tea, coffee, fruit, or a creamy accompaniment, there’s a perfect match for every baklava lover. So, next time you’re craving this golden, flaky dessert, don’t hesitate to get creative with the variations and enjoy it alongside your favorite treats!.

FAQs

What Are The Key Ingredients In Mary Berry’s Baklava Recipe?

The main ingredients in Mary Berry’s baklava recipe include filo pastry, unsalted butter, mixed nuts (often pistachios, walnuts, and almonds), sugar, honey, lemon juice, and a dash of cinnamon. These ingredients come together to create the perfect balance of sweetness and crunch.

How Do I Prepare The Filo Pastry For Mary Berry’s Baklava?

To prepare the filo pastry, you need to carefully layer sheets of filo pastry, brushing each layer with melted butter. This ensures that the baklava comes out crisp and golden. It is important to keep the filo covered with a damp cloth to prevent it from drying out while you assemble the baklava.

Can I Use Different Nuts In Mary Berry’s Baklava Recipe?

Yes, you can experiment with different nuts in Mary Berry’s baklava recipe. While the traditional recipe calls for a mix of walnuts, almonds, and pistachios, you can substitute or add other nuts like hazelnuts or pecans, depending on your preference.

How Long Does It Take To Bake Mary Berry’s Baklava?

Mary Berry’s baklava typically requires 45-50 minutes of baking time in a preheated oven at around 180°C (350°F). You want to bake it until the pastry is golden and crispy, and the sugar syrup has soaked into the layers.

What Should I Do If My Baklava Layers Are Uneven Or Tear?

If your baklava layers are uneven or tear, you can patch them up with an additional sheet of filo pastry. Make sure to butter each layer well, and if the pastry tears, it’s best to place another sheet over the tear before continuing the layering process.

How Do I Make The Sugar Syrup For Mary Berry’s Baklava?

To make the sugar syrup, combine sugar, water, and lemon juice in a saucepan. Heat the mixture until the sugar dissolves, then bring it to a boil for about 5 minutes.

Once it thickens slightly, remove it from the heat and stir in honey. Let the syrup cool before pouring it over the freshly baked baklava.

Can I Make Mary Berry’s Baklava In Advance?

Yes, you can prepare Mary Berry’s baklava in advance. In fact, it’s best to let the baklava sit for a few hours or overnight to allow the syrup to soak into the pastry. This enhances the flavors and makes the baklava even more delicious.

How Do I Store Mary Berry’s Baklava?

To store Mary Berry’s baklava, keep it in an airtight container at room temperature. Baklava will stay fresh for up to a week. If you want to keep it for longer, you can refrigerate it, although it’s best served at room temperature for the best texture.

Is Mary Berry’s Baklava Recipe Suitable For Vegetarians?

Yes, Mary Berry’s baklava recipe is vegetarian-friendly. It uses filo pastry, nuts, and honey, all of which are suitable for vegetarians. Just make sure that the butter used is unsalted and doesn’t contain any animal-derived additives.

How Can I Make Mary Berry’s Baklava Recipe Less Sweet?

To make Mary Berry’s baklava less sweet, you can reduce the amount of sugar in the syrup or use a sugar substitute like stevia or agave syrup. You can also opt for a less sugary honey if you prefer a milder sweetness.