Mary Berry’s Baklava is made with filo pastry, unsalted butter, lemon, walnuts, and demerara sugar. This delicious baklava recipe creates a tasty dessert that takes about 40 minutes to prepare and can serve up to 16 people.
This Baklava Recipe Is From Fast Cake Cookbook by Mary Berry
Mary Berry Baklava Ingredients
- 9 oz (250g) filo pastry
- ½ cup (4 oz/114g) unsalted butter, melted
- Grated zest and juice of 1 lemon
- 1 cup (3½ oz/100g) walnuts, finely chopped
- 2 tbsp (1 oz/25g) demerara sugar
For the syrup:
- ½ cup (4 oz/120ml) water
- 1 cup (8 oz/225g) superfine sugar
How To Make Mary Berry Baklava
- Preheat the Oven: Preheat to 400°F (Convection 350°F). Lightly butter an 11 × 7 in (28 × 18 cm) baking tin.
- Prepare the Pastry: Cut the filo pastry sheets in half to fit the tin. Lay 1 sheet in the tin, brush with melted butter, and repeat until there are 8 layers.
- Add the Filling: Brush the top layer with butter, then sprinkle with lemon zest, chopped walnuts, and demerara sugar. Add another 8 layers of buttered pastry on top.
- Cut the Baklava: Brush the top layer with more melted butter and cut into 16 equal pieces using a sharp knife.
- Bake: Bake for about 30 minutes or until pale golden brown. Allow to cool in the tin.
- Make the Syrup: In a pan, combine water and sugar, bring to a boil, then simmer for 15 minutes to make a light syrup. Stir in lemon juice and remove from heat.
- Finish the Baklava: Pour the syrup evenly over the cooled baklava.
Recipe Tips
- Use Fresh Filo Pastry: Ensure the filo pastry is fresh and not dried out to avoid a tough texture. Store unused sheets in an airtight container.
- Brush Every Layer: Brush each layer of pastry with melted butter to achieve a crispy, golden result. Don’t skip this step as it helps create the flaky texture.
- Cut Before Baking: Cut the baklava into pieces before baking to make it easier to serve later. A sharp knife will give clean cuts and help maintain the shape.
- Cool Completely: Allow the baklava to cool completely in the tin before pouring the syrup over it. This ensures the syrup is absorbed properly.
- Simmer Syrup Gently: Simmer the syrup without a lid to prevent it from becoming too thick. Stir in lemon juice after removing from heat for a balanced flavor.
What To Serve With Baklava?
This crispy baklava pairs well with vanilla ice cream, Greek yogurt, fresh fruit, or a cup of coffee. It also can be served alongside sweet tea, hot chocolate, a dollop of whipped cream, or fresh berries for a delicious dessert.
How To Store Leftovers Baklava?
- Refrigerate: Let the leftover baklava cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 1 week.
- Freeze: To freeze, let the baklava cool completely, then place it in an airtight container or wrap it tightly in plastic wrap. Freeze for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftovers Baklava?
- In The Oven: Preheat your oven to 350°F (175°C). Place the baklava on a baking sheet and heat for about 10 minutes, or until it’s warmed through.
- In The Microwave: Place a piece of baklava on a microwave-safe plate and heat on medium power for 20-30 seconds, or until warm.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the baklava in the air fryer basket and heat for about 5 minutes, or until warmed.
Mary Berry Baklava Nutrition Facts
Serving Size: 1 piece (of 16)
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 60mg
- Potassium: 50mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Banbury Tart
- Mary Berry Chocolate Traybake
- Mary Berry Walnut and Coffee Sandwich Cake
- Mary Berry Lemon Drizzle Traybake
Mary Berry Baklava
Description
Mary Berry’s Baklava is made with filo pastry, unsalted butter, lemon, walnuts, and demerara sugar. This delicious baklava recipe creates a tasty dessert that takes about 40 minutes to prepare and can serve up to 16 people.
Ingredients
For the syrup:
Instructions
- Preheat the Oven: Preheat to 400°F (Convection 350°F). Lightly butter an 11 × 7 in (28 × 18 cm) baking tin.
- Prepare the Pastry: Cut the filo pastry sheets in half to fit the tin. Lay 1 sheet in the tin, brush with melted butter, and repeat until there are 8 layers.
- Add the Filling: Brush the top layer with butter, then sprinkle with lemon zest, chopped walnuts, and demerara sugar. Add another 8 layers of buttered pastry on top.
- Cut the Baklava: Brush the top layer with more melted butter and cut into 16 equal pieces using a sharp knife.
- Bake: Bake for about 30 minutes or until pale golden brown. Allow to cool in the tin.
- Make the Syrup: In a pan, combine water and sugar, bring to a boil, then simmer for 15 minutes to make a light syrup. Stir in lemon juice and remove from heat.
- Finish the Baklava: Pour the syrup evenly over the cooled baklava.
Notes
- Use Fresh Filo Pastry: Ensure the filo pastry is fresh and not dried out to avoid a tough texture. Store unused sheets in an airtight container.
- Brush Every Layer: Brush each layer of pastry with melted butter to achieve a crispy, golden result. Don’t skip this step as it helps create the flaky texture.
- Cut Before Baking: Cut the baklava into pieces before baking to make it easier to serve later. A sharp knife will give clean cuts and help maintain the shape.
- Cool Completely: Allow the baklava to cool completely in the tin before pouring the syrup over it. This ensures the syrup is absorbed properly.
- Simmer Syrup Gently: Simmer the syrup without a lid to prevent it from becoming too thick. Stir in lemon juice after removing from heat for a balanced flavor.
Mary Berry Baklava