Date Baklava Recipe

Learn how to make the best homemade Date Baklava with this easy baking recipe. Layers of buttery phyllo pastry filled with a fragrant mixture of dates and walnuts, then soaked in aromatic honey syrup. This foolproof method creates perfectly crisp, sweet baklava that's better than any store-bought version.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

24 pieces

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g phyllo pastry sheets, thawed</li><li class="ingredients-single-item">350g unsalted butter, melted</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g pitted dates, chopped finely</li><li class="ingredients-single-item">200g walnuts, finely chopped</li><li class="ingredients-single-item">100g pistachios, roughly chopped (plus extra for garnish)</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">300g honey</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">200ml water</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cardamom pods, crushed</li><li class="ingredients-single-item">1 strip lemon zest</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp rose water (or orange blossom water)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33cm x 23cm (13" x 9") baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Unwrap the phyllo pastry and cover with a slightly damp kitchen towel to prevent it from drying out while you work. This is crucial for achieving those perfect crisp layers without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a food processor, pulse the walnuts until coarsely chopped (not too fine - you want some texture). Transfer to a large bowl. Process the dates separately until they form a sticky, coarse mixture. Combine the dates with the walnuts, pistachios, cinnamon, cardamom, and cloves. Mix thoroughly until well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Brush the bottom of your baking dish generously with melted butter. Layer 8 sheets of phyllo in the dish, brushing each sheet thoroughly with butter before adding the next. The butter between layers is what creates that beautiful flaky texture once baked, so don't be shy with it!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Spread half of the date-nut mixture evenly over the phyllo layers, pressing down gently to create an even surface. The warmth from your hands will help the sticky dates adhere to the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Layer another 4 sheets of phyllo on top of the filling, brushing each with butter. Spread the remaining date-nut mixture on top, then finish with 8 more sheets of buttered phyllo, ensuring the top layer is generously brushed with butter for a golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a sharp knife, carefully cut the baklava into diamond shapes by making parallel cuts diagonally across the dish, then crossing them in the opposite direction. Be sure to cut all the way to the bottom of the dish. This pre-cutting allows the syrup to penetrate evenly later.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 45-50 minutes, until the top is crisp and golden brown. The pastry should be richly colored but not burnt. If it's browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the baklava is baking, prepare the syrup. Combine honey, sugar, water, cinnamon stick, cardamom pods, and lemon zest in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened. It should coat the back of a spoon but still be pourable. Remove from heat, discard the spices and zest, then stir in the lemon juice and rose water. The acidity of the lemon helps balance the sweetness while the rose water adds a beautiful floral note.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the baklava comes out of the oven, immediately pour the hot syrup evenly over the hot pastry. You'll hear it sizzle – this is perfect! The contrast of temperatures helps the syrup penetrate the layers while keeping the top crisp. Sprinkle with additional chopped pistachios while still hot.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the baklava to cool completely in the pan, ideally for at least 4 hours or overnight. This resting time is essential as it allows the syrup to be fully absorbed and the flavors to meld together. The baklava will continue to set and develop its characteristic texture during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cool, follow your pre-cut lines to separate the pieces. Store in an airtight container at room temperature for up to 2 weeks. The flavor actually improves after 1-2 days as the syrup fully penetrates and the spices bloom.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Date Baklava Recipe?

Date Baklava requires phyllo pastry, butter, dates, walnuts, pistachios, spices (cinnamon, cardamom, cloves), and a honey syrup made with sugar, water, citrus, and rose water. These ingredients create the perfect balance of crisp layers, sweet filling, and aromatic flavours.

How to cook Date Baklava Recipe at home?

Learn how to cook Date Baklava Recipe by layering buttered phyllo sheets with a spiced date-nut mixture, cutting into diamonds before baking until golden (45-50 minutes at 175°C), then immediately pouring hot honey syrup over the hot pastry. The contrast in temperatures helps the syrup penetrate while maintaining crispness. Allow to rest for at least 4 hours before serving.

How do you prevent phyllo pastry from drying out when making baklava?

Keep phyllo pastry covered with a slightly damp kitchen towel while working. Only remove one sheet at a time, and work quickly but carefully. The dampness provides moisture without making the sheets soggy, while generous butter between layers also helps maintain flexibility and prevents tearing.

Why is my baklava soggy instead of crispy?

Soggy baklava typically results from pouring cold syrup over hot pastry (or vice versa). For perfect texture, both should be hot when combined. Also ensure you're using enough butter between layers, cutting all the way through before baking, and allowing proper cooling time for the syrup to be absorbed.

Can I freeze homemade baklava with dates?

Yes, date baklava freezes beautifully for up to 3 months. Allow it to cool completely after syrup absorption, then wrap individual portions or the entire tray tightly in cling film and foil. Thaw at room temperature for several hours before serving—many find the flavour even improves after freezing.

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