Hazelnut Baklava

Ingredients

• 100 g Shelled hazelnuts (Roasted in the oven, skin removed, then ground into powder)
• 300 g Whole hazelnuts (Roasted, then coarsely chopped for the filling)
• 200 g Good quality unsalted butter (At room temperature, for buttering each pastry sheet)
• 14 sheets Phyllo pastry (sheets) (Approximately 470 g, kept in the refrigerator until use)
• 300 g White sugar (For the syrup)
• 500 ml Water (For the syrup)
• 1 unit Lemon (1 to 2 slices, juice added to the syrup)
• 1 c. à soupe Honey (To set the final decoration)

Instructions

1. Toast and prepare hazelnut powder

   Preheat the oven to 180 °C. Spread 100 g of hazelnuts on a baking sheet, toast for 12‑15 min until golden. Let cool, remove the skin by rubbing between your hands, then grind into a fine powder using a food processor or mortar.

   Time: PT20M

   Temperature: 180°C

2. Prepare the lemon syrup

   In a saucepan, combine 300 g sugar, 500 ml water and the juice of one lemon slice. Bring to a boil, then simmer for 15 min until slightly thickened. Remove from heat and keep warm.

   Time: PT15M

   Temperature: 100°C

3. Preheat the oven

   Set the oven to 180 °C (conventional or fan heat).

   Time: PT10M

   Temperature: 180°C

4. Butter the pan

   Generously butter the baking sheet with 20 g melted butter. No parchment paper is needed.

   Time: PT5M

5. Layer the phyllo pastry sheets

   Place the first phyllo sheet on the pan, lightly brush with butter. Repeat, alternating sheet and butter until all 14 sheets are used (or 12‑14 depending on pan size).

   Time: PT10M

6. Distribute the hazelnut powder

   Evenly sprinkle the hazelnut powder (prepared in step 1) over the top phyllo sheet.

   Time: PT5M

7. Add the chopped hazelnut filling

   Scatter the 300 g chopped whole hazelnuts over the powder. Cover with a new phyllo sheet, butter, and repeat until the final sheet.

   Time: PT10M

8. Cut the baklava

   Using a very sharp knife, cut the rectangle into equal-sized diamonds or squares before baking.

   Time: PT10M

9. Brush the cuts with butter

   Apply the remaining butter (about 30 g) between the cuts using a brush.

   Time: PT5M

10. Bake in the oven

    Bake the baklava for 20‑30 min, until golden and crisp.

    Time: PT30M

    Temperature: 180°C

11. Drizzle with hot syrup

    Immediately after removing from the oven, pour the hot syrup (prepared in step 2) evenly over the still‑warm baklava.

    Time: PT5M

12. Finishing and cooling

    Allow to cool completely at room temperature. Once cooled, drizzle with a stream of honey and sprinkle the remaining hazelnut powder for decoration.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shelled hazelnuts: Almonds, Pistachios
• Instead of Whole hazelnuts: Almonds, Pistachios
• Instead of Good quality unsalted butter: Vegetable margarine
• Instead of Phyllo pastry (sheets): Brick pastry sheets
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Lemon: Orange zest
• Instead of Honey: Agave syrup

Equipment Needed

• Oven
• Baking sheet (type sheet pan)
• Kitchen brush
• Sharp knife
• Cutting board
• Food processor or mortar (optional)
• Mixing bowl
• Saucepan
• Measuring cups or jug
• Silicone spatula (optional)
• Clean kitchen towel or plastic wrap (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Toast and peel the hazelnuts before grinding them into powder.
• Layer the phyllo sheets, buttering each layer.
• Cut the baklava before baking to prevent deformation.
• Pour the hot syrup over the hot baklava to ensure proper absorption.

Chef Tips from the Video

• Use high-quality unsalted butter for a richer flavor.
• Toast the hazelnuts until they have a light roasted aroma; this intensifies the flavor.
• If you prefer pistachios, replace the hazelnuts with the same amount of roasted, chopped pistachios.
• For a shinier finish, add a drizzle of honey just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container at 4 °C, consume within 2‑3 days.

Freezer: Wrap well and freeze up to 10 days. Thaw in the refrigerator before serving.

Room temperature: At room temperature, baklava deteriorates quickly after 24 h.

Make-Ahead Tips

• The syrup can be prepared the day before and stored in the refrigerator, then reheated before use.
• The baklava assembly can be done 1 hour ahead and kept in the refrigerator, covered with plastic wrap.
• The honey and decorative hazelnut powder can be added just before serving.