Sourdough Puff Pastry Baklava is a delicious greek dessert made with homemade buttery puff pastry for a base topped with walnuts, honey, and cinnamon. The perfect treat to surprise someone special. This recipe makes enough to share with a group of people or bring to any potluck.
I love the traditional baklava especially if it’s homemade. This recipe is a step up with single servings and comes together a lot faster with that same delicious taste.
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Tools needed:
Ingredients:
For Dough:
- Sourdough Starter: Active sourdough starter will be best. Fed within 4-6 hours of making this dough. Starter will add a delicious tangy flavor as well as help the dough rise.
- Flour: Organic all purpose flour is recommended but if you don’t have it, any flour on hands will work.
- Sugar: I used organic cane sugar. Sugar sweetens the dough as well as makes the dough soft.
- Salt: Brings all the flavors together.
- Egg: Adds moisture and richness to the dough. Makes the texture and flavor complete.
- Milk: Helps bring the batter into shape, along with making the dough rich and soft.
Lamination:
- Butter: The water in the butter will create steam in the oven which will result in the beautiful airy, layers of flakey dough. Use a high quality rich butter.
Filling:
- Walnuts: Add a crunchy texture and amazing flavor. You can also use pistachios, pecans, or a mixture of nuts of your choice.
- Honey: Sweetens the filling. I love raw organic local honey.
- Cinnamon: Adds flavor and the perfect combination to the filling.
How to make the sourdough puff pastry dough:
- Feed your sourdough starter 4-6 hours before making this dough.
- Make the dough by adding all of the ingredients (sourdough starter, flour, sugar, salt, whole milk, and egg) into a stand mixer bowl and mix on medium for about 5-10 mins until everything comes together.
Make the Butter Square:
- Cut the butter into 2-3 sections the long way.
- Place them into a ziplock bag and roll it out flat to create a square to fit the size of the ziplock.
- Place the ziplock bag with the butter into the freezer for about 30 mins.
- Cut the butter into 2-3 sections the long way.
Start Making Layers:
- After 30 minutes, take the dough out of the fridge and place into a ziplock bag. Flatten it out with your hands and then using your rolling pin, create a square of dough inside of the ziplock bag.
- Place into the fridge for another 30 minutes.
- After 30 minutes take out the dough and create a longer size rectangle (twice as long).
- Place the frozen butter in the middle of the dough and bring the top piece of the dough over the butter. Then bring the bottom piece over the butter to meet the other piece of dough in the middle. slightly press the dough together.
- Using your rolling pin create a longer rectangle and fold the dough into a 3 layers. (see video)
- Place the dough into the fridge for another 30 minutes.
- Continue doing this for a total of 6 times. Roll out the dough, fold into 3 and place in fridge.
Prepare the filling:
- Crush the walnuts, and mix with cinnamon in a small bowl.
Bake:
- Roll out the final dough into a rectangle.
- Cut the rectangle in half the long way and then into squares about 3 inches by 3 inches.
- Add the cinnamon, nuts, and a splash of honey.
- Close the dough together or shape how ever you would like to.
- Bake at 350 F for 15 minutes or until golden.
- Serve same day, just wait until they cool just a bit.
- Enjoy
- To store: place into an airtight container for up to 3 days.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Puff Pastry Baklava
Sourdough Puff Pastry Baklava is a delicious greek dessert made with homemade buttery puff pastry for a base topped with walnuts, honey, and cinnamon. The perfect treat to surprise someone special. This recipe makes enough to share with a group of people or bring to any potluck.
Equipment
- Kitchen Scale
- Large mixing bowl
- Rolling Pin
- Baking sheet
Ingredients
Dough:
- 100 g sourdough starter
- 200 g flour
- 25 g sugar
- 55 g whole milk
- 4 g salt
- 1 egg
Lamination:
- 150 g unsalted butter
Filling:
- 90 grams walnuts
- 1 tbsp honey per baklava square
- 3 tbsp cinnamon
Instructions
- Feed your sourdough starter 4-6 hours before making this dough.
- Make the dough by adding all of the ingredients (sourdough starter, flour, sugar, salt, whole milk, and egg) into a stand mixer bowl and mix on medium for about 5-10 mins until everything comes together.
Make the Butter Square:
- Cut the butter into 2-3 sections the long way.
- Place them into a ziplock bag and roll it out flat to create a square to fit the size of the ziplock.
- Place the ziplock bag with the butter into the freezer for about 30 mins.
Start Making Layers:
- After 30 minutes, take the dough out of the fridge and place into a ziplock bag. Flatten it out with your hands and then using your rolling pin, create a square of dough inside of the ziplock bag.
- Place into the fridge for another 30 minutes.
- After 30 minutes take out the dough and create a longer size rectangle (twice as long).
- Place the frozen butter in the middle of the dough and bring the top piece of the dough over the butter. Then bring the bottom piece over the butter to meet the other piece of dough in the middle. slightly press the dough together.
- Using your rolling pin create a longer rectangle and fold the dough into a 3 layers. (see video)
- Place the dough into the fridge for another 30 minutes.
- Continue doing this for a total of 6 times. Roll out the dough, fold into 3 and place in fridge.
Prepare the filling:
- Crush the walnuts, and mix with cinnamon in a small bowl.
Bake:
- Roll out the final dough into a rectangle.
- Cut the rectangle in half the long way and then into squares about 3 inches by 3 inches.
- Add the cinnamon, nuts, and a splash of honey.
- Close the dough together or shape how ever you would like to.
- Bake at 350 F for 15 minutes or until golden.
- Serve same day, just wait until they cool just a bit.
- Enjoy
Notes
To store: place into an airtight container for up to 3 days. If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
