SAEDNEWS: Enjoy making a very tasty homemade baklava with a simple and fast method. This dessert can be served instead of Bamieh on the Suhoor and Iftar table during Ramadan, and it is also perfect for hosting guests during Eid celebrations.
According to Saednews, Baklava is a traditional dessert believed by some historians to date back to Ancient Rome or the Byzantine Empire. It later became highly popular during the Ottoman era, where it was served in royal courts and festive gatherings. Today, it is widely enjoyed across the Middle East, the Caucasus, and parts of Europe as a special celebratory sweet.
This version is a simplified bite-sized baklava-style pastry, which you can easily prepare at home for parties and special occasions.
Ingredient | Amount |
|---|---|
Sugar | 1 cup |
Water | 1 cup |
Lemon juice | 1 tablespoon |
Cardamom powder or cardamom water | As needed |
Saffron | A small amount |
Ingredient | Amount |
|---|---|
Egg | 1 |
Sugar | 1 tablespoon |
Orange zest or vanilla | 1 teaspoon |
Lukewarm milk | 1 cup |
Oil | 2 tablespoons |
Flour | 3–4 cups (as needed) |
Baking powder | 1 teaspoon |
Cocoa powder | 2 tablespoons |
Butter | 15 grams |
Combine all ingredients except flour and butter in a bowl. Mix until smooth.
Gradually add flour until a soft, cohesive dough forms. The exact amount depends on absorption, so add slowly.
Divide the dough into three parts:
Two parts remain plain (white dough)
One part becomes cocoa dough
Add 5 grams of butter to each portion and knead well.
For the cocoa dough:
Mix cocoa powder with a little milk and butter, then knead into the dough until uniform.
Cover all dough portions and let them rest for 30 minutes.
On a floured surface:
Roll out one white dough layer
Place the cocoa dough on top
Add the second white dough layer on top
Brush lightly with water between layers to help them stick.
Seal edges properly, then cut into small squares and shape as desired.
Heat oil in a pan and fry the pieces until golden.
Immediately transfer the hot pastries into cooled syrup.
Leave for 2–3 minutes, then remove.
Mix all syrup ingredients in a pot and heat until slightly thickened.
The consistency should be neither too runny nor too thick.
Let it cool completely before use.
Shape the pastries freely for variety and presentation.
This dessert has a short shelf life, best consumed within a few days.
Always use cold syrup and hot pastry (or vice versa), otherwise it may become soggy.
Use frying oil suitable for high temperatures.
