Injy Baklava

The Art of Perfect Baklava

For over fifty years, our family has been perfecting the art of baklava-making. What appears to be a simple dessert is actually a delicate balance of technique, timing, and the finest ingredients. Today, we're sharing some of the secrets that have been passed down through generations.

It All Starts with Quality

The foundation of exceptional baklava is quality ingredients. We source our pistachios from Kerman, known worldwide for producing the finest pistachios with their vibrant green color and rich, buttery flavor. Our rosewater comes from the legendary rose gardens of Kashan, and our saffron—the world's most expensive spice—is carefully selected from Mashhad.

The Five Pillars of Perfect Baklava

Premium Phyllo Dough The phyllo must be paper-thin yet strong enough to hold the filling. We work with phyllo at room temperature, handling each sheet with care to prevent tearing.
The Right Butter We use clarified butter (ghee) exclusively. Regular butter contains water and milk solids that can make the layers soggy. Clarified butter ensures each layer remains crisp and golden.
Nut Preparation Pistachios, walnuts, or almonds must be freshly ground to the perfect consistency—not too fine (which makes them paste-like) and not too coarse (which makes the layers uneven).
The Syrup Our honey syrup is infused with cardamom and a touch of rosewater. The key is temperature: the syrup must be cool when poured over hot baklava, or vice versa. Never pour hot syrup on hot baklava—this is the secret to avoiding sogginess.
Patience After baking, baklava needs at least 4-6 hours to absorb the syrup properly. Rushing this step means missing out on the perfect texture and flavor development.

The Technique

Layering Like a Master

Our method involves precise layering: 8-10 sheets of buttered phyllo, a generous layer of spiced nuts, another 2-3 sheets of phyllo, more nuts, and finally 8-10 top layers. Each layer of phyllo is brushed with clarified butter using a natural bristle brush.

The Perfect Cut

Before baking, we score the baklava into diamond or square shapes using a sharp knife. This allows the syrup to penetrate every layer and makes serving easier later.

Baking to Golden Perfection

Baklava bakes at 325°F (165°C) for about 45-60 minutes. The key is even, moderate heat. Too hot, and the phyllo burns before the inside cooks; too cool, and the layers won't crisp properly.

The Magic of Saffron

When we make saffron baklava, we steep precious saffron threads in warm water for 30 minutes before adding them to the syrup. This releases the compound that gives saffron its distinctive golden hue and earthy-floral aroma.

A Note on Tradition

While modern shortcuts exist, traditional methods yield superior results. Hand-layering phyllo, grinding nuts fresh, and infusing syrups with whole spices rather than extracts—these practices take time, but they honor the generations of bakers who came before us.

Your Turn

Making baklava at home can be intimidating, but remember: every master baker started as a beginner. Start with a simple recipe, use quality ingredients, and don't rush the process. Most importantly, make it with love—because that's the secret ingredient no recipe can quantify.

Pro Tip: Store baklava at room temperature, loosely covered with a cloth. Refrigeration makes the phyllo layers tough and chewy. Properly made baklava stays fresh for up to two weeks.

Visit us at Injy Baklava in Ottawa to taste authentic Persian baklava made using these time-honored techniques.