Homemade Baklava

This is the most satisfying step! The dramatic sizzle is a sound of success. 

1. Remove: Immediately remove the hot, golden baklava from the oven. 

2. Pour: Slowly and evenly ladle the completely cold syrup all over the hot baklava, making sure to pour it over all the pre-cut lines so the syrup soaks down to the bottom. 

3. Sizzle: The contrast in temperature (hot baklava, cold syrup) is what creates that wonderful, signature “shattering” crispness. You will hear a loud sizzle! 

 Serving and Storage

1. Rest: Allow the baklava to cool completely and let the syrup fully absorb for at least 4-6 hours, or ideally overnight, at room temperature. The longer it rests, the better the flavor and texture become. 

2. Garnish: Once cooled, garnish each piece with a sprinkle of crushed pistachios, a cherry, or a sprinkle of cinnamon for a beautiful presentation! 

3. Enjoy: Serve at room temperature. Baklava keeps well at room temperature in an airtight container for up to 1-2 weeks. It should never be refrigerated, as this will make the phyllo tough. 

 Enjoy your incredible homemade Baklava! This recipe delivers the delicious, gooey, crunchy, and aromatic dessert you’ve been dreaming of!