Last updated on October 1st, 2023 at 05:31 am
Bosnian Baklava recipe, like that of their neighbors in the Middle East and the Mediterranean is their staple dessert. Each mouthful of this delicious dessert is infused with the flavor of the phyllo dough’s delicate layers, the filling’s sweet and crunchy nuts, and the syrup’s rich sweetness. Bosnian Baklava is quite similar to its Turkish and Greek cousins, however it typically has different spices and flavorings. In this article, we will walk you through every step of the oven-to-table preparation of traditional Bosnian Baklava recipe.
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Choose your favorite nuts to use as the filling. While walnuts, pistachios, and hazelnuts are the nuts of choice, you may also try almonds or pecans. Mix the nuts, sugar, spices, and any other flavorings you’d want to add, like as cinnamon, cloves, or orange zest, in a food processor or by hand until the nuts are finely chopped. If you’re using frozen phyllo dough, either store-bought or homemade, defrost it completely before proceeding. To prevent the dough from drying out, unroll it carefully and keep it covered with a moist towel as you work. You’ll need to either cut the phyllo sheets to suit your baking dish or have a dish that’s big enough to hold them.
Turn the oven temperature up to 180 degrees Celsius (350 degrees Fahrenheit). Layer the phyllo sheets, coating each one with melted butter or oil as you go, on a greased baking dish. After arranging the phyllo dough into many layers, cover it with a layer of the prepared nut filling. Repeat this technique, layering phyllo with nut filling in between, until the filling is gone. Apply the last phyllo dough layer and brush it liberally with the melted butter or oil. Cut the Bosnia Baklava recipe you created into squares or diamonds, or any other form you choose using a sharp knife, being careful to cut through all the layers. To get a golden brown and crisp top, bake the Baklava in a preheated oven for 45 to 55 minutes.
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Make the syrup by boiling together water, sugar, and lemon juice while the Baklava bakes. Simmer the ingredients together until the syrup thickens a little, after which they should be brought to a boil. Spices and extracts like cinnamon, cloves, vanilla, and rosewater may be added to the syrup to enhance its taste. The Bosnian Baklava recipe is done when it can be removed from the oven without sticking and the syrup can be poured over the top without cooling. The syrup needs time to soak into the layers of the Baklava, so leaving it out at room temperature for several hours or overnight is ideal. The Baklava should be served at room temperature, and it may be topped with ground cinnamon or chopped nuts.
Learn how to make Bosnian Baklava recipe from scratch and wow your friends and family with this complex and delicious delicacy. This outstanding dessert is the result of the ideal balance between the crisp, buttery phyllo layers, the sweet and crunchy nut filling, and the tenderizing syrup.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Bosnia Baklava Recipe
1. Rich and Sweet Flavor: The Bosnia Baklava recipe is a delicious, sweet pastry that is made with layers of phyllo dough, nuts, and honey syrup. The combination of the crispy layers of phyllo dough, the rich flavor of the nuts, and the sweet honey syrup makes for a truly mouthwatering dessert that people love. The flavors are well-balanced, and the sweetness is not overpowering, making it a perfect treat for those who enjoy sweet treats.
2. Easy to Make: While Baklava may look and taste like a complex dessert, it is actually quite easy to make. With just a few simple ingredients and some patience, anyone can create a delicious batch of this Bosnian Baklava recipe. This ease of preparation adds to its popularity, and makes it a great option for those who enjoy cooking and baking.
3. Shareable: Bosnian Baklava recipes are typically made in large batches, making it a perfect dessert for sharing with friends and family. It’s also easy to transport, making it a great option for potlucks and other social gatherings. The layers of phyllo dough and nuts make it easy to divide and share, ensuring that everyone can enjoy a taste of this delicious dessert.
How To Make Our Bosnian Baklava Recipe
Ingredients (8 Servings)
1 lb phyllo dough
1 cup unsalted butter, melted
2 cups ground walnuts
1 cup granulated sugar
1 cup water
1/2 cup honey
1 lemon, sliced
1 cinnamon stick
For the Baklava:
1. Preheat the oven to 350°F.
2. Brush a 9×13 inch baking dish with melted butter.
3. Take one sheet of phyllo dough and place it in the baking dish. Brush it with melted butter. Repeat with 7 more sheets of phyllo dough.
4. Sprinkle 1/2 cup of ground walnuts over the phyllo dough.
5. Layer another 8 sheets of phyllo dough, brushing each sheet with melted butter.
6. Sprinkle another 1/2 cup of ground walnuts over the phyllo dough.
7. Repeat steps 3-6 until all the ground walnuts are used up.
8. Layer the remaining sheets of phyllo dough on top, brushing each sheet with melted butter.
9. Use a sharp knife to cut the baklava into diamonds or squares.
10. Bake the baklava for 30-40 minutes, or until golden brown.
For the Syrup:
1. In a small saucepan, combine sugar, water, honey, lemon slices, and cinnamon stick.
2. Bring the mixture to a boil, stirring occasionally.
3. Reduce the heat and simmer for 10-15 minutes, until the syrup thickens slightly.
4. Remove the lemon slices and cinnamon stick.
1. Once the baklava is cooked, remove it from the oven.
2. Pour the hot syrup over the baklava.
3. Let it cool for at least 2 hours before serving.
Nutritional Information For the Bosnia Baklava Recipe
Saturated Fat: 11g
Prep Time: 30 minutes
Cooking Time: 30-40 minutes
Pots, Pans, and Cooking Equipment Needed for the Bosnian Baklava Recipe
9×13 inch baking dish
Best Way to Store Leftovers From the Bosnia Baklava Recipe
Leftovers from your own Bosnia Baklava recipe should be stored in an airtight container at room temperature for up to 5 days. To prevent the pastry from becoming soggy, avoid storing it in the refrigerator. If you need to store it for longer, wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 3 months.
Substitutions For the Bosnian Baklava Recipe
Instead of walnuts, you can use other nuts such as pistachios, almonds, or hazelnuts.
If you don’t have phyllo dough, you can use puff pastry or pie crust dough as a substitute.
Instead of honey, you can use maple syrup or agave nectar.
Substitutions For the Vegetarian Bosnia Baklava Recipe
The traditional Bosnian Baklava recipe contains butter, which is not suitable for a vegan diet. To make a vegetarian version, you can substitute butter with vegan butter or margarine. For a vegan version, you can use coconut oil or vegetable oil.
Tips and Tricks For Easier Creation
Make sure the phyllo dough is at room temperature before using it. Cold dough can be difficult to handle and can break easily.
Use a sharp knife to cut the baklava into diamonds or squares to prevent the phyllo dough from tearing.
Brush each sheet of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
Side Dishes and Desserts For the Bosnian Baklava Recipe
Bosnian Baklava is a sweet and rich dessert that can be served on its own or with a cup of coffee or tea. It pairs well with fresh fruits like berries, grapes, or sliced apples. For a more indulgent experience, you can serve it with a dollop of whipped cream or vanilla ice cream.
How To Serve the Bosnia Baklava Recipe
To serve Bosnian Baklava, use a sharp knife to cut it into individual portions. Drizzle some of the syrup on top of each piece and garnish with a sprinkle of ground nuts or cinnamon powder. Serve the baklava at room temperature or slightly warmed up in the microwave or oven. Enjoy!
FAQs About the Bosnian Baklava Recipe
Can I make the Bosnian Baklava recipe ahead of time?
Yes, you can make Bosnian Baklava ahead of time. It can be stored in an airtight container at room temperature for up to 5 days. Alternatively, you can wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 3 months.
Can I use a different type of nut for my Bosnia Baklava recipe?
Yes, you can use a different type of nut for Bosnian Baklava. Walnuts are the traditional choice, but other nuts like pistachios, almonds, or hazelnuts can be used instead.
Can I use a different type of sweetener for the syrup?
Yes, you can use a different type of sweetener for the syrup. Honey is the traditional choice, but you can use maple syrup, agave nectar, or sugar syrup as a substitute.
Can I use a different type of dough for my Bosnian Baklava recipe?
Yes, you can use a different type of dough for Bosnian Baklava. Phyllo dough is the traditional choice, but puff pastry or pie crust dough can be used as a substitute.
How do I prevent the phyllo dough from becoming dry and brittle?
To prevent the phyllo dough from becoming dry and brittle, brush each sheet with melted butter as you layer them. This will keep the dough moist and prevent it from tearing or breaking. Additionally, make sure the dough is at room temperature before using it, as cold dough can be difficult to handle.
Thanks to my job as a travel writer, I’ve sampled dishes from all around the globe. It was love at first taste when I had tried this Bosnian Baklava recipe during my recent trip there.
Layers of phyllo dough, almonds, and honey syrup come together to form baklava, a sweet and indulgent dessert. Many find this dish irresistible because it combines the crispiness of phyllo dough, the richness of almonds, and the sweetness of honey syrup.
This Bosnia Baklava recipe isn’t very challenging, but it does need for careful attention to detail and a little of time. Careful layering of phyllo dough with melted butter and finely crushed nuts are required for this recipe. The pastry is given a sweet and sticky coating from the syrup, which is produced from honey, sugar, lemon, and cinnamon.
I was really taken away by the subtle tastes and textures of Baklava the first time I encountered it. The nuts were tender and delicious, while the pastry was crisp and flaky. The acidic sweetness of the syrup made each and every mouthful taste like nirvana.
The adaptability of Baklava is what I like most about it. It’s sweet enough for dessert, but not too sugary to go with coffee or tea. It’s perfect for parties and gatherings since it can be prepared in bulk and served in small portions.
Bosnian Baklava recipes are a treat that you should taste if you want to broaden your dessert horizons. It’s a special dessert that will blow the minds of your guests. One word of caution, though: you could find yourself cooking our recipe on the regular basis.
Bosnian Baklava Recipe
- 9x13 inch baking dish
- Pastry brush
- Sharp knife
- Small saucepan
- Mixing bowl
- 1 lb phyllo dough
- 1 cup unsalted butter melted
- 2 cups ground walnuts
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 lemon sliced
- 1 cinnamon stick
For the Baklava:
- Preheat the oven to 350°F.
- Brush a 9x13 inch baking dish with melted butter.
- Take one sheet of phyllo dough and place it in the baking dish. Brush it with melted butter. Repeat with 7 more sheets of phyllo dough.
- Sprinkle 1/2 cup of ground walnuts over the phyllo dough.
- Layer another 8 sheets of phyllo dough, brushing each sheet with melted butter.
- Sprinkle another 1/2 cup of ground walnuts over the phyllo dough.
- Repeat steps 3-6 until all the ground walnuts are used up.
- Layer the remaining sheets of phyllo dough on top, brushing each sheet with melted butter.
- Use a sharp knife to cut the baklava into diamonds or squares.
- Bake the baklava for 30-40 minutes, or until golden brown.
For the Syrup:
- In a small saucepan, combine sugar, water, honey, lemon slices, and cinnamon stick.
- Bring the mixture to a boil, stirring occasionally.
- Reduce the heat and simmer for 10-15 minutes, until the syrup thickens slightly.
- Remove the lemon slices and cinnamon stick.
- Once the baklava is cooked, remove it from the oven.
- Pour the hot syrup over the baklava.
- Let it cool for at least 2 hours before serving.