Simply Healthy Family may collect a share of sales or other compensation from the links on this page.
Have you tasted the dessert called baklava? Then it is likely you have fallen in love with it. And why not— it is very mouthwatering, sticky and nutty. If you’ve been the recipient of this dessert, and you were unable to finish all of it, a question that would likely pop in your mind is: “how to store baklava?”
In this article, I will share with you the best way to store baklava and even teach you how to make one.
Baklava on the plate
A timeless dessert made of phyllo dough, chopped nuts and honey or syrup, baklava is believed to be older than Christianity. It is said to have been invented as early as 8th century B.C.
There are many theories on how the word baklava came about. Some say it came from the Mongolian word bayla meaning to wrap up. Others, however, say that its root word is the Persian word baglaba.
What’s not debatable is that baklava is has a rather long shelf life in comparison with other sweet treats.
What is the shelf life of baklava?
Baklava on the plate
Unlike most desserts such as cakes and even corn tortillas that can turn rancid after a few days when left in the pantry, baklava has a very long shelf life.
In fact, it can stay fresh for up to 2 weeks when kept at room temperature. However, you should store the baklava an airtight container for it to stay fresh for said period.
If you want to keep the baklava crispy, you can simply store it in the pantry. Refrigeration, on the other want, can retain the chewy texture.
When stored in a container in the freezer, baklava can be eaten up to 5 months after it was made. This dessert freezes well that it can retain its flavor and texture after thawing.
How to freeze baklava?
Baklava on the plate
You can store baklava before baking or serving—it’s really up to you.
If you want to freeze baklava before baking, simply follow these steps:
- Line a baking pan with parchment paper. Place this pan in the freezer for a couple of hours so that it will be completely frozen.
- Lift the parchment paper out of the baking pan. Then wrap the baklava in the parchment paper, making sure there are four sheets of the wrap.
- Bring the dessert back into the pan, then put the pan into the freezer.
Thawing the dessert is simple. Simply remove baklava from the wrap then place it in a covered pan. Place this in the refrigerator, or let it stand at room temperature for an hour or so before you cut or bake it.
You can also freeze baked baklava. Doing so can extend its shelf life for up to four months. I suggest you wrap it in very small batches consisting of around six pieces. This way, there is no need for you to thaw out the entire pan when you want to eat the dessert.
Wrap the baklava tightly in 3-4 layers then place it in a zip-top bag. Put the bag in the freezer. When it is time for you to enjoy the treat, thaw it in the ref for 4 to 6 hours.
How to make baklava?
Now I would like to share with you how you can make your own baklava. Many people think that this dessert is very complicated to do, especially since working with the phyllo dough can be very tricky.
But as you would realize after reading this recipe, baking baklava isn’t that complicated at all.
You’ll need the following ingredients:
filo dough, walnuts, unsalted, melted butter, sugar, water, juice, sugar and honey
- A box of filo dough (about 16 ounces)
- One pound of walnuts
- Two sticks of unsalted, melted butter
- A cup of brown sugar
- Two teaspoons of cinnamon
- 1/3 cup of water
- Lemon juice
- 1 cup of sugar
- Three-fourths cup of honey
Before you start, make sure that the phyllo dough was defrosted in the fridge for 2-3 hours. Then place it in room temperature for an hour before using it.
Step by step guide
Pulse the walnuts with the use of a food processor
- Preheat the oven to 350 degrees Fahrenheit.
- Pulse the walnuts with the use of a food processor.
- Stir together the walnuts, cinnamon and brown sugar in a large bowl.
Butter the bottom and sides of the pan using a pastry brush
- Cut the sheets of phyllo dough in half. Trim them so that they would fit a nine by 13-inch pan. You’ll have about 40 sheets after cutting. Cover the sheets with the kitchen towel to prevent it from drying out.
- Butter the bottom and sides of the pan using a pastry brush.
Spread the nut mixture over the stack
- Get 10 sheets first then lay a sheet into the pan. Graze butter over the top. Do this with the remaining sheets.
- Spread the nut mixture over the stack. Repeat the stacking and butter process with the other sheets until you have assembled all the layers.
Brush the top with butter
- Brush the top with butter and slice the baklava into your smaller sizes.
- Bake for an hour.
Let’s now prepare the syrup
- Let’s now prepare the syrup. Pour the lemon juice, water, and sugar in a saucepan placed over medium heat. Wait for this to simmer and particularly the sugar to melt. Add honey and let it simmer for 15 minutes. Remove from the saucepan and let it cool.
- Remove the baklava from the oven. Pour the syrup over it. Wait for another hour or so for before serving it.
What I love about baklava is that it can stay fresh for a long time. As you have learned, baklava can retain its freshness for up to 2 weeks when left at room temperature. Freezing it can extend the storage life for 4-5 months.