Why I Love This Recipe
This Air Fryer Baklava is a delightful twist on a traditional treat, and it’s incredibly easy to make. The crisp, flaky layers of phyllo pastry, the sweet and savory nut filling, and the rich salted caramel syrup combine to create an indulgent dessert that’s surprisingly quick to prepare. What makes this recipe special is the use of the air fryer, which gives the baklava that perfect golden-brown crispiness without the hassle of deep frying or using a regular oven. Plus, the salted caramel syrup takes this dessert to the next level, making it irresistibly delicious.
Air Fryer Baklava
Sweet, flaky, and delicious, this Air Fryer Baklava features layers of buttered phyllo pastry, a mix of crunchy nuts, and a rich salted caramel syrup. It’s an easy-to-make treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 16 pieces
- Calories: 195 kcal per piece
Ingredients
For the Pastry
- 20 sheets phyllo pastry (also known as Filo pastry)
- 100 grams unsalted butter
- 40 ml vegetable oil (or sunflower oil)
- 1 cup mixed nuts (walnuts, pistachios, almonds, and cashews)
- ½ teaspoon salt
For the Salted Caramel Syrup
- 50 grams light brown sugar (or demerara sugar)
- 150 ml maple syrup
- ½ teaspoon sea salt
- 225 ml water
Instructions
1. Make the Syrup
In a saucepan, combine the following ingredients for the salted caramel syrup:
- 50 grams light brown sugar
- 150 ml maple syrup
- ½ teaspoon sea salt
- 225 ml water
Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, stirring constantly. Once done, remove from heat and set aside to cool.
2. Prepare the Nut Filling
In a food processor, add 1 cup of mixed nuts and a pinch of salt. Pulse until the nuts are coarsely chopped, then set aside.
3. Cut and Prepare the Phyllo Pastry
Carefully cut the 20 sheets of phyllo pastry to fit the size of your baking tray or pan. Simply place the tray over the phyllo sheets and use a sharp knife to trim them to size. Don’t discard the leftover edges of the pastry—these can be used in the middle layers of the baklava.
4. Make the Butter-Oil Mixture
In a microwave-safe bowl or over the stovetop, melt the 100 grams of unsalted butter. Once melted, stir in the 40 ml of vegetable oil. Mix well to combine.
5. Assemble the Baklava
- Grease the base of your baking tray by brushing it with a bit of the butter-oil mixture.
- Layer 2 sheets of phyllo pastry at a time, gently brushing each layer with the butter-oil mixture as you go. Repeat this process until you’ve laid down 10 sheets of phyllo.
- Sprinkle a layer of the coarse nut filling (about ¼ cup) evenly over the phyllo.
- Add another 2 buttered phyllo sheets on top, followed by another layer of nuts.
- Continue layering with 10 more buttered phyllo sheets and finish with a final layer of nut filling.
- Add the final 10 buttered phyllo sheets on top.
6. Slice and Air Fry
Using a very sharp knife, slice the assembled baklava into your preferred shapes (squares, diamonds, etc.). Pour the remaining butter-oil mixture over the cut pastry.
Preheat the air fryer to 190°C (375°F) for 5 minutes. Once preheated, cover the baking tray with kitchen foil but don’t press it down. To prevent the pastry from rising too much, place a few beans on top of the foil.
Air fry or bake the baklava for 20-25 minutes, or until it’s golden and crisp.
7. Add the Syrup
Once the baklava is baked and golden brown, pour the cooled salted caramel syrup evenly over the hot baklava. Let the syrup soak into the pastry for at least 3 hours at room temperature before serving.
8. Garnish and Serve
For a beautiful touch, garnish the baklava with chopped nuts and dried rose petals before serving. Enjoy your sweet, flaky treat!
Tips & Tricks
- Butter and Oil: Keep the butter-oil mixture runny while brushing. If it starts to solidify, simply reheat it in the microwave or on the stovetop to keep it smooth.
- Phyllo Pastry: When using phyllo dough, be sure to keep the sheets covered with a moist kitchen towel while you work to prevent them from drying out.
- Filling Variations: Feel free to experiment with different nuts such as pistachios, hazelnuts, or cashews for unique flavors.
- Frozen Phyllo Dough: If you’re using frozen phyllo dough, make sure to defrost it overnight in the refrigerator, and then let it come to room temperature before using.
- Syrup Soaking Time: Let the syrup soak into the baklava for at least 3 hours at room temperature. For best results, soak overnight if possible.
Notes
- Thickness of the Layers: The more layers of phyllo you add, the flakier and more indulgent the baklava will be. Feel free to add up to 40 sheets of phyllo pastry in total for extra crunch and layers.
- Air Fryer Tip: If your air fryer basket is too small, consider baking the baklava in smaller batches or using a smaller pan. You may need to adjust the baking time slightly depending on your air fryer model.
- Storage: Keep any leftover baklava in an airtight container at room temperature. It will stay fresh for up to 5 days. The syrup will continue to soak in, making the baklava even more flavorful as it sits.
FAQs
1. Can I use a traditional oven instead of an air fryer?
Yes, you can! Preheat your oven to 190°C (375°F) and bake the baklava for 30-35 minutes instead of air frying. The result will be just as crispy and delicious.
2. Can I make baklava without the salted caramel syrup?
While the salted caramel syrup adds a unique flavor, you can substitute it with traditional simple syrup or honey syrup for a more classic taste.
3. Can I freeze baklava?
Yes! After baking, let the baklava cool completely, then freeze it in an airtight container for up to 3 months. Reheat in the air fryer or oven for a few minutes to crisp it back up before serving.
This Air Fryer Baklava is an easy and indulgent dessert that combines crisp layers of pastry with a rich, nutty filling and a decadent syrup. With the air fryer doing the hard work, it’s the perfect sweet treat for any occasion
