How to Make a Half Sheet Pan of Baklava
Making a Half Sheet Pan of Baklava is a delicious make-ahead dessert you can have ready up to two days in advance to feed a crowd.
Ingredients
For the Syrup
- 2 cups sugar
- 2 cups water filtered
- 1 cup honey
- 3 slices orange round slices with rind, remove pits
- 1/4 teaspoon cinnamon
For the Filling
- 1 pound walnuts
- 1 cup sugar
- 1 orange zested
- 2 teaspoons cinnamon
To Assemble Baklava
- 1 pound filo dough 13 x 18 (18 individual sheets, or similar) thawed in refrigerator overnight
- 1 pound butter
Instructions
For the Syrup
- Measure out the sugar, water, cinnamon in prep bowls. Zest the orange, cut three round slices and reserve the rest of the orange for a snack.
- Mix the sugar, water, and honey in a medium size pot and stir until the sugar is melted. Bring to a low boil and skim the foam that will rise to the top.
- Periodically stir and let the syrup boil gently for 10 minutes.
- Reduce to a low simmer, stir in cinnamon, add orange slices, and let those steep for 20 minutes.
- Remove orange slices. Let the syrup cool. Place in a mason jar and store in the refrigerator until you are ready to use.
For the Filling
- Place walnuts, sugar, orange zest, and cinnamon in a food processor and pulse until walnuts look like the size of whole grains. Store in an airtight container in the refrigerator up to two days in advance. You can prep the syrup while the syrup is simmering.
To Assemble Baklava
- Unfold filo dough until its flat. IMPORTANT: keep damp towel over filo dough so that it doesn't dry out during the layering process.
- Place one sheet at a time in a buttered sheet tray and brush every layer with butter. Tilt the pan and try not to use the milk solids which fall to the bottom of the pot. Using the milk solids with prevent the layers from getting crispy.
- For 18 sheets use: 5 for the bottom layer topped with 1 cup of filling. Follow that by 2 layers of filo and another cup of filling. Then another 2 layers and another cup of filling. Repeat again with 2 more layers and a cup of filling. The final top layer has whatever is left. That will be 5 to 7 layers because one or two layers might get stuck together.
- The top layer should be brushed with butter.
- Score the baklava by making the first cut vertically down the middle (without cutting all the through to the bottom). Cut remaining vertical lines to make 1 to 1.5 inch slices.
- Next make diagonal cuts for a more restaurant style serving, or keep the servings square.
- Bake for 40 to 45 minutes at 325 degrees F or until golden and flaky. While Baklava is hot, pour cooled syrup evenly over the baked dessert. Pour enough for syrup to absorb and have some ooze, but not so much as to have it swimming.
- Cool completely before serving. Baklava can be stored at room temperature for 2 days before serving.
Notes
Key Takeaways:
- Make a plan for the amount of filo sheets you have.
- Use at least 5 layers for the bottom and save 5 to 7 for the top.
- Keep filo dough covered with a damp flour towel between layering process.
- Make a plan for how you will score the baklava before it bakes.
- Pour cool syrup on hot baklava to keep it crispy.
- Cool completely before serving and store at room temperature.