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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • Baklava

    Should Nigella's Baklava be refrigerated? In the supermarket, some seems to be and some not. Online advice is also split. I can't see anything specific that should need refrigerating, except for the little bit of brushed on butter and I don't want the filo to go soft or chewy. I'd like it to keep as long as possible though. I thought I should ask. Thanks.

    From the nigella team:

    Nigella's Baklava (from Domestic Goddess) contains water, sugar, butter, nuts and filo/phyllo pastry. None of these ingredients are particularly perishable (the pastry should be stored in the fridge when raw but is fine to keep at room temperature once cooked) and you should be able to keep it in an airtight container (or tightly covered) in a cool, dry place for up to 5 days.

    There is a risk if the weather is very warm that the butter will start to turn rancid over time. So in hot temperatures we would suggest reducing the keeping time to 2 days.

    It is worth noting that the pastry will start to soften after a day or so, even if the Baklava is kept at room temperature, as the pastry absorbs the moisture from the syrup that it has been drenched in. So generally we would suggest that the Baklava is at its best if eaten within a day of being made.

    You can refrigerate or even freeze the Baklava. To freeze, wrap the tin of baklava tightly in a double layer of clingfilm (plastic wrap) and a double layer of foil. Freeze for up to 3 months and thaw at room temperature for 4-5 hours or overnight in the fridge. Always allow frozen or chilled baklava to come up to room temperature as the flavours and texture are better, even if the pastry is a little softer.

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