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Celebrate National Baklava Day with Sweet Recipes & Albanian Owned Businesses!
Dardane Halimi
November 17, 2024
Today is National Baklava Day, the perfect excuse to enjoy a slice (or two!) of this sweet, flaky treat. Baklava is loved by many, and today, we want to celebrate it with you!
To make this day even sweeter, we’re sharing some easy baklava recipes and more, highlighting some fantastic Albanian food bloggers you can check out.
 Albana Shkupi | For Albana Miho Shkupi, cooking is more than a passion—it’s a creative expression of simplicity, elegance, and authenticity. As the owner of UncomplicatedChef LLC and the mind behind the blog UncomplicatedChef, Albana has turned her love for food into a thriving business that inspires others to embrace the art of approachable yet refined cooking. |
Easy Baklava
What are some of your favorite holiday traditions? Baklava always reminds me of New Year’s week in Albania. You will find this traditional confection in every home and bakery. Using the help of the grocery store this Easy Baklava will become a new tradition in your family.
Equipment
9×13 baking dish
Ingredients
Baklava
1 pkg phyllo dough, defrosted around 40 sheets of phyllo
4 cups ground walnuts
1/4 cup sugar
4 sticks butter, melted
Syrup
3 cups sugar
2 cups water
juice of 1/2 lemon
Instructions
Preheat oven to 350 degrees.
Combine the ground walnuts and sugar together and set aside.
Lay 2-3 sheets of phyllo dough into your baking dish.
Brush or drizzle melted butter onto the phyllo, making sure the entire length is covered.
Add another 2-3 sheets of phyllo dough and repeat the process.
Sprinkle evenly walnut sugar mixture usually after at 10-15 layers of phyllo.
Repeat the process for one or two more extra layers.
Cut your unbaked baklava. The traditional design is diagonal, diamond shapes.
Pour leftover melted butter over the baklava.
Bake for 1 hour, or until the top is golden brown.
Allow to cool at room temperature for 1 hour.
Pour the syrup all over the top. Allow the syrup to absorb into the baklava completely and refrigerate for at least a couple of hours.
Putting it all together
While the baklava is baking, combine the ingredients in a saucepan over medium heat.
Bring to a simmer. Occasionally stir, allowing the sugar to dissolve completely.
The syrup should cover the spoon, not too thin no too thick.
 Jonida Preka Morelli | Jonida Preka Morelli, the creator of Tricks in the Kitchen, is on a mission to make cooking effortless, healthy, and fun. Through her platform, she shares pantry-to-table recipes, minimal-ingredient creations, and time-saving techniques that empower home cooks to embrace simplicity and efficiency in the kitchen. |
Albanian Kadaif (Shredded Phyllo Dough Dessert)
Kadaif is shredded phyllo dough, and it’s a popular dessert across the Middle East and Eastern Europe. This is the Albanian version, and trust me, it’s as delicious as it sounds! You can find kadaif dough at your local Middle Eastern or international supermarket, usually in the refrigerated section.
For this recipe, you’ll need some sugar, water, melted butter, walnuts, and the kadaif (shredded phyllo dough).
Syrup Recipe:
• 4 cups granulated sugar
• 2 cups water
Start by making the syrup. In a medium pot, combine the sugar and water over medium heat. Stir it often to make sure the sugar dissolves. Let it simmer for about 10-15 minutes until it thickens a little. Once it’s done, take it off the heat and let it cool—set it aside for later.
Kadaif Recipe:
1. Preheat your oven to 350°F (175°C).
2. In a deep pan, pour 4 tablespoons of melted butter.
3. Take half of your kadaif dough and spread it evenly over the butter.
4. Add 2 cups of chopped walnuts on top of the first layer of dough.
5. Layer the rest of the kadaif dough over the walnuts, gently pressing it down to pack it in.
6. Drizzle 6 tablespoons of melted butter over the top.
7. Bake in the preheated oven for 45-50 minutes or until it’s golden brown. Keep checking it because it can burn pretty easily!
8. Once it’s golden and crispy, take it out of the oven.
Assembling: Now, here’s the key part: you want the kadaif and syrup to be at different temperatures when you combine them. Either the kadaif should be hot and the syrup cold, or vice versa. In my case, I poured the cold syrup over the hot kadaif right after it came out of the oven. Cover it, and let it sit for about 30 minutes so everything can soak in and come together. And there you have it—delicious, crunchy, syrupy Albanian Kadaif! Enjoy!
 Leona Nokaj | HoneyedSundays | For Leona Nokaj, food is more than nourishment—it’s a creative expression, a connection to her roots, and a way to inspire others. As the creator of @HoneyedSundays, Leona has built a vibrant platform that showcases her passion for seasonal ingredients, approachable recipes, and a sprinkle of Albanian tradition. |
Check Out These Albanian-owned businesses serving Baklava!
 | Sweets by Linda |
 | Ari’s Cafe |
 | Arberia Grill |
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