Albanian Walnut Baklava (Bakllava)
Bakllava Say it: bahk-lah-VAH
This festive pastry appears on tables for Bajram, Christmas, and New Year, when it is sliced into diamonds and served with strong coffee. The layers shatter under the fork, then give way to a syrupy walnut center perfumed with lemon and vanilla. Make it at home using a classic egg-and-milk dough and plenty of cornstarch for rolling; the work is worth it for a celebration-worthy tray.
Albanian Walnut Baklava (Bakllava)
Bakllava
Pronounced bahk-lah-VAH
- Serves
- 16
- Prep
- 1 hr 20 min
- Cook
- 1 hr
- Total
- 2 hr 20 min
- Level
- Advanced
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Rolling and filling
Syrup
Method
Start with the syrup so it can cool. in a medium saucepan, stir the sugar and water over medium heat until the sugar dissolves and the liquid comes to a boil. Stir in the lemon juice, then lower the heat and simmer gently for 10 minutes without stirring. Take the pan off the heat, add the vanilla extract or vanilla sugar, and leave the syrup to cool completely while you work on the pastry.
For the dough, whisk the whole egg and egg yolk together in a large bowl. Pour in the oil and milk and mix well. Sift the flour with the baking powder and gradually knead it into the wet mixture until a soft, smooth dough comes together, about 5 minutes. Cover and let it rest for 20–30 minutes.
Generously brush a 9x13-inch (23x33 cm) baking pan with some of the melted butter. Chop the walnuts by hand or pulse them in a food processor until they are coarsely ground. Set them aside.
Divide the rested dough into 24 equal balls and keep them covered with a damp cloth so they stay soft. Scatter a generous amount of cornstarch over the work surface.
Roll each ball into a very thin sheet about the size of the pan, dusting with more cornstarch as needed to keep it from sticking. Lay one sheet in the pan and brush it lightly with melted butter. After 12 sheets are stacked, spread the chopped walnuts evenly over them. Continue rolling and layering the remaining 12 sheets, brushing each with butter.
Gently press the layers down with your palms. With a sharp knife, cut through all the layers into diamond or square pieces. Drizzle the rest of the melted butter over the top, paying special attention to the cut lines.
Heat the oven to 325°F (160°C). Bake the baklava for 50–60 minutes, until the surface is deep golden and the edges look crisp. If it starts to darken too quickly, cover loosely with foil and finish baking.
Remove the pan from the oven and let the baklava cool in the pan for 10–15 minutes. Warm the cooled syrup gently until it is hot but not boiling. Pour the hot syrup evenly over the cooled pastry. Let the baklava sit at room temperature for at least 2 hours, or preferably overnight, before serving.
Regional variant: Cherry Baklava (Bakllava me vishnje)
Use about 2 cups (400 g) pitted sour cherries in place of the walnuts; sweeten them lightly and drain well. You can also add 1/2 cup (50 g) ground walnuts to soak up some of the cherry liquid. Assemble and bake exactly as for the walnut version.
Cook's notes
- Be liberal with cornstarch while rolling; it keeps the sheets from sticking and contributes to the crisp, flaky layers.
- When you need a faster version, swap the dough for 1 lb (450 g) of prepared filo: place 10 sheets beneath the walnuts and 10 sheets above them.
- To add a warm spice note, stir 1 teaspoon of ground cinnamon into the chopped walnuts before spreading them.
Serve with
Pair with strong Albanian coffee or mountain tea.
Make ahead and storage
Keep the baklava covered at room temperature for up to 1 week; it tastes even better after a day. Avoid the refrigerator, which can make the layers tough.
