Puff pastry baklava

Puff pastry baklava is a good alternative to the original baklava recipe if you don’t have any filo pastry to hand. The delicate pastry is very popular in the Levant and is made there with very thin sheets of filo pastry. And because the demand for baklava is growing, there are also more variations, such as baklava with filo pastry, which I wanted to try. If you would like to find out more about the origins of this crispy pastry, take a look at the article on the origins of baklava.

Baklava with puff pastry – ingredients for the nutty pastry

I know baklava from Lebanon, of course. The crispy pastry shaped my childhood and even today I still love licking my fingers after popping a sticky-sweet piece into my mouth.

The sugar syrup is essential to ensure that your homemade puff pastry baklava is nice and sticky. This is because sugar is neither added to the dough nor to the nut filling – it is poured generously over the finished pastry.

You can get creative with the nut filling. I like to use cashews and walnuts, but other nuts or seeds also taste good.

Here are the puff pastry baklava ingredients for this simple recipe:

• Sugar syrup: sugar, water and rose water. Orange water is also an option.
• Nut filling: cashew nuts and walnuts. Almonds, hazelnuts or pistachios also taste excellent.
• Baklava: Puff pastry and butter or ghee. You can also use plant-based alternatives. The puff pastry baklava also tastes good with vegan puff pastry and margarine.

Baklava recipe easy to make yourself with puff pastry

The recipe for baklava with puff pastry is a quick and easy version, as you don’t need to butter any filo pastry. Baklava is actually made with filo pastry, which means that you have to brush each sheet of pastry individually with butter or ghee.

You don’t need to do this with puff pastry because the butter is already incorporated. The individual layers of pastry then come into their own when baking. The puff pastry rises nicely and becomes fluffy and crispy.

You don’t need much time to prepare the baklava puff pastry and it’s ready in just a few steps:

1. Preparation of syrup: Boil sugar and water down to a syrup and mix with rose water.
2. Preparation of nut filling: Roast the nuts in a pan and chop finely.
3. Preparing the baklava is simple: place the puff pastry in the tin, spread with butter, sprinkle with nuts, cover with more puff pastry, cut into pieces, bake until crispy, pour sugar syrup over, leave to cool and enjoy.

So, that doesn’t sound too complicated, does it? Why don’t you try out this simple baklava recipe right away?

Fancy more baklava recipes? Then try baking baklava with walnuts or pistachios and if you want something extravagant, then definitely try the baklava cheesecake.

Your puff pastry baklava will be irresistible with these 3 tips

1. Roast the nuts! If you roast the nuts in a pan without fat beforehand, they will be even more aromatic.
2. Cut the baklava before baking! If you do it afterwards, the individual layers will break when you cut them and you’ll end up with a pile of crumbs.
3. Pour the cold syrup over the hot baklava! This allows the syrup to soak in better.

I hope you enjoy making it and, of course, have a good crunch. If you liked the puff pastry baklava recipe, please give it a rating and leave me a comment to let me know if everything went well.

Baklava recipe with puff pastry

How long does baklava with puff pastry keep?

It will keep for about two weeks in a lunch box or wrapped in cling film.

And how do I store it properly?

It will keep even longer in the fridge. However, you should bring it back to room temperature before eating because it tastes better then.

You can also freeze the puff pastry baklava. It will keep for about three months in the freezer.

If you’d rather try a few savory puff pastry recipes, try the crispy puff pastry cheese sticks or the spicy puff pastry filled with spinach and feta.

You can also follow me on Instagram for even more inspiration about Levante cuisine.