How to store baklava (and how long it keeps)

Baklava is one of the easier pastries to keep. It is mostly butter-crisp phyllo, nuts and syrup, so the enemies are cold, damp and air, not time. Here is how to keep a box at its best, from the day it arrives to the last piece.

The short version

• Room temperature, box closed, away from the stove, the dishwasher and direct sun.
• Not in the fridge. Cold sets the syrup hard and the layers go chewy.
• Freeze what you will not eat in the next several days, wrapped well.

At room temperature

A closed box on the counter is the right place for baklava. The syrup is sugar-heavy, which is why it keeps several days without any special care. Keep the box closed so the top layers do not dry out, but do not seal the pieces in plastic while they are still in the box: trapped moisture softens the phyllo.

Pick a cool spot. Warmth makes the syrup run and the butter soften, so keep the box away from the oven, a sunny window sill or the top of the fridge.

Why the fridge is a bad idea

It feels like the safe choice, but cold works against baklava in two ways. The syrup thickens and sets, so each piece turns firm and sticky instead of crisp. And a fridge is damp, so the top sheets of phyllo pick up moisture and lose their crunch. If someone has already put the box in the fridge, take it out and let it sit at room temperature for an hour or two before serving. It will soften back a good part of the way.

Freezing baklava

Baklava freezes well, which makes it easy to keep a box for a later occasion.

1. Wrap the pieces tightly in plastic wrap or foil, in small groups, so air cannot reach them.
2. Put the wrapped pieces in a freezer bag or a closed container.
3. Write the date on it. For the best texture, eat it within a couple of months.

To thaw: leave the pieces wrapped at room temperature for a few hours. Unwrapping too early lets condensation form on the cold pastry and soften it. Once thawed, unwrap and serve.

Bringing back the crunch

If the top layers have gone a little soft, a few minutes in a low oven (around 300 °F) on a tray helps. Let the pieces cool fully before eating: warm syrup is runny and the phyllo crisps up again as it cools. Skip the microwave, which makes phyllo soggy.

When a box arrives

Open it, check it, and leave it at room temperature. Shipping can shake a piece or two loose, which does not change the taste. If you are serving it later the same week, just keep the box closed. If the occasion is further off, freeze part of it the day it arrives, when it is freshest. Our boxes come in two sizes: the 1 lb box with 16 pieces and the half box with 8 pieces.

FAQ

Does baklava need to be refrigerated?

No. Baklava keeps at room temperature for several days in a closed box. The fridge hardens the syrup and softens the phyllo.

How long does baklava last?

Several days at room temperature in a closed box. Frozen and well wrapped, much longer; eat it within a couple of months for the best texture.

Can you freeze baklava?

Yes. Wrap the pieces tightly, freeze them in a bag or container, and thaw them still wrapped at room temperature.

How do I make baklava crispy again?

A few minutes on a tray in a low oven, around 300 °F, then let it cool completely before eating.

Ingredients in our baklava: pistachios, clarified butter, pure cane sugar, phyllo dough (wheat), water, lemon juice, honey. Contains wheat (gluten), tree nuts (pistachios), milk, soy, honey. May contain traces of peanuts and other tree nuts.