How Long Is Baklava Good For? How To Make It Last 2 Weeks!
How long is baklava good for? Today, we answer this age-old question in depth. And, we've even developed a delicious Greek baklava recipe too!
Because baklava is such a laborsome dessert to make, most people first want to know how long is baklava good for. If it only lasts a day, it isn't really worth the effort.
So, we have done some digging and experimenting. Finally, we've developed the best way to store baklava and make it last a couple of weeks! So, keep reading to learn our expert secrets for making and storing baklava.
Equipment
- 9x13-inch baking pan
- Knife
- Measuring cups and spoons
- Mixing bowls
- Damp towel
- Pastry brush
- Medium saucepan
Ingredients
- 1 package (16 ounces) of phyllo pastry
- 3/4 pounds walnuts, chopped
- 1 1/2 teaspoon ground cinnamon
- 1 cup salted butter, melted
- 3/4 cup granulated white sugar
- 3/4 cup water, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup pure or raw honey
Instructions
- Roll and shape phyllo pastryPreheat your oven to 360ºF (180ºC). Then, brush your baking pan with butter, including the sides.Then, roll out the phyllo pastry onto a flat surface. Cut the entire stack in half so that it fits into the pan. Cover it with a damp cloth to prevent the sheets from drying out.1 package (16 ounces) of phyllo pastry
- Make the cinnamon nut mixtureChop your walnuts very finely and mix them with cinnamon. Make sure that all the nuts are covered well.3/4 pounds walnuts, chopped, 1 1/2 teaspoon ground cinnamon
- Assemble the baklavaTo start, add 2 layers of phyllo into your pan. Brush it with the melted butter and sprinkle some cinnamon nuts over it. Add another 2 layers of phyllo, brush with butter again, and top with cinnamon nuts.Keep repeating this process until you have 4 stacks of phyllo pastry (used 8 layers in total).1 package (16 ounces) of phyllo pastry, 3/4 pounds walnuts, chopped, 1 cup salted butter, melted, 1 1/2 teaspoon ground cinnamon
- Bake the baklavaNext, cut the baklava sheet into diamonds or squares. Make sure to cut them all the way through inside the pan.Then, bake your Greek baklava for about 50 minutes, or until it's golden brown and crispy.
- Make the sugar syrupWhile the baklava is baking, combine the sugar and water in a saucepan. Bring them to a simmer and allow the sugar to dissolve. Then, add the honey and vanilla and continue simmering the mixture for another 20 minutes.3/4 cup water, room temperature, 2 teaspoons vanilla extract, 1/2 cup pure or raw honey, 3/4 cup granulated white sugar
- Finish the baklavaOnce your baklava is baked, remove it from the oven and gently pour over the sugar syrup. Then, allow the baklava to rest for at least 1 hour before serving.
Notes
You can substitute the walnuts and cinnamon with pistachios. Make sure they are unsalted and unflavored. It will save you a ton of time to buy pre-shelled pistachios. But, these are a little more expensive.
Ultimately, the baklava should only have 8 sheets of phyllo pastry (which makes about 4 layers in total). If you do more, you should adjust the baking times.
Baklava should always rest. This helps the flavors develop as well as the unique sticky syrupy texture. It also gives the phyllo dough time to absorb the sweet sugar syrup. If you serve it too soon, you will just have a soggy mess on your hands.
Always rest the baklava uncovered. If you wrap or close it up, the steam will cause the phyllo pastry to become soggy.