CategoryDesserts
Baklava is a crispy, sweet, and nutty pastry made with layers of flaky phyllo dough, filled with a spiced walnut and pistachio mixture, and drenched in a rich honey syrup. This iconic Greek and Middle Eastern dessert is buttery, fragrant, and perfect for special occasions or as an everyday indulgence.
For the Nut Filling
1 ½ cups (200g) walnuts, finely chopped
1 ½ cups (200g) pistachios, finely chopped
¼ cup (50g) granulated sugar
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
For the Baklava Layers
1 package (16 oz/450g) phyllo dough, thawed
1 cup (226g) unsalted butter, melted
1 tsp vanilla extract (optional)
For the Honey Syrup
1 cup (240ml) water
1 cup (200g) granulated sugar
½ cup (170g) honey
1 tbsp lemon juice
1 stick cinnamon
3 whole cloves
1 tsp orange zest (optional for extra flavor)
For Garnish
Chopped pistachios
Extra honey drizzle
Prepare the Nut Filling
1
- Chop the Nuts:
- Finely chop walnuts and pistachios or pulse them in a food processor.
- Mix the Filling:
- In a bowl, combine chopped nuts with sugar, cinnamon, cloves, and salt.
- Set aside.
Prepare the Phyllo Dough
2
- Preheat the Oven:
- Set to 350°F (175°C).
- Butter the Baking Dish:
- Brush a 9x13-inch baking dish with melted butter.
- Prepare the Phyllo:
- Carefully unroll the phyllo dough, keeping a damp towel over it to prevent drying.
Assemble the Baklava
3
- Layer the Phyllo Sheets:
- Place one sheet of phyllo in the dish and brush lightly with melted butter.
- Repeat for 8-10 layers.
- Add the Nut Mixture:
- Sprinkle ⅓ of the nut filling evenly over the layered phyllo.
- Repeat Layers:
- Add 6 more phyllo layers, buttering each.
- Sprinkle another ⅓ of the nut mixture.
- Add 6 more phyllo layers and spread the final ⅓ of the nuts.
- Top with More Phyllo:
- Layer the remaining 8-10 sheets, buttering each.
- Cut Before Baking:
- Using a sharp knife, cut the baklava into diamond or square pieces.
- Be sure to cut all the way through.
Bake the Baklava
4
Bake Until Golden:
- Bake at 350°F (175°C) for 40-50 minutes until golden and crispy.
Prepare the Honey Syrup
5
- Simmer the Syrup:
- In a saucepan, combine water, sugar, honey, lemon juice, cinnamon stick, and cloves.
- Bring to a boil, then simmer for 10 minutes until slightly thickened.
- Cool Slightly:
- Remove cinnamon and cloves.
- Let the syrup cool slightly but not completely.
Pour Syrup Over Baklava
6
Immediately Pour Warm Syrup:
- Once the baklava is out of the oven, slowly pour the warm syrup over it.
- Let it soak for at least 4 hours, preferably overnight.
Serve and Garnish
7
- Garnish with Pistachios:
- Sprinkle with extra chopped pistachios.
- Serve with a Honey Drizzle:
- Enjoy with Turkish coffee or Greek tea.
Pro Tips
8
- For Crispiest Baklava: Pour warm syrup over hot baklava (never cold syrup).
- For Easy Cutting: Cut before baking, as phyllo gets too crispy afterward.
- For Best Flavor: Let it sit overnight to fully absorb the syrup.
Ingredients
For the Nut Filling
1 ½ cups (200g) walnuts, finely chopped
1 ½ cups (200g) pistachios, finely chopped
¼ cup (50g) granulated sugar
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
For the Baklava Layers
1 package (16 oz/450g) phyllo dough, thawed
1 cup (226g) unsalted butter, melted
1 tsp vanilla extract (optional)
For the Honey Syrup
1 cup (240ml) water
1 cup (200g) granulated sugar
½ cup (170g) honey
1 tbsp lemon juice
1 stick cinnamon
3 whole cloves
1 tsp orange zest (optional for extra flavor)
For Garnish
Chopped pistachios
Extra honey drizzle
Directions
Prepare the Nut Filling
1
- Chop the Nuts:
- Finely chop walnuts and pistachios or pulse them in a food processor.
- Mix the Filling:
- In a bowl, combine chopped nuts with sugar, cinnamon, cloves, and salt.
- Set aside.
Prepare the Phyllo Dough
2
- Preheat the Oven:
- Set to 350°F (175°C).
- Butter the Baking Dish:
- Brush a 9x13-inch baking dish with melted butter.
- Prepare the Phyllo:
- Carefully unroll the phyllo dough, keeping a damp towel over it to prevent drying.
Assemble the Baklava
3
- Layer the Phyllo Sheets:
- Place one sheet of phyllo in the dish and brush lightly with melted butter.
- Repeat for 8-10 layers.
- Add the Nut Mixture:
- Sprinkle ⅓ of the nut filling evenly over the layered phyllo.
- Repeat Layers:
- Add 6 more phyllo layers, buttering each.
- Sprinkle another ⅓ of the nut mixture.
- Add 6 more phyllo layers and spread the final ⅓ of the nuts.
- Top with More Phyllo:
- Layer the remaining 8-10 sheets, buttering each.
- Cut Before Baking:
- Using a sharp knife, cut the baklava into diamond or square pieces.
- Be sure to cut all the way through.
Bake the Baklava
4
Bake Until Golden:
- Bake at 350°F (175°C) for 40-50 minutes until golden and crispy.
Prepare the Honey Syrup
5
- Simmer the Syrup:
- In a saucepan, combine water, sugar, honey, lemon juice, cinnamon stick, and cloves.
- Bring to a boil, then simmer for 10 minutes until slightly thickened.
- Cool Slightly:
- Remove cinnamon and cloves.
- Let the syrup cool slightly but not completely.
Pour Syrup Over Baklava
6
Immediately Pour Warm Syrup:
- Once the baklava is out of the oven, slowly pour the warm syrup over it.
- Let it soak for at least 4 hours, preferably overnight.
Serve and Garnish
7
- Garnish with Pistachios:
- Sprinkle with extra chopped pistachios.
- Serve with a Honey Drizzle:
- Enjoy with Turkish coffee or Greek tea.
Pro Tips
8
- For Crispiest Baklava: Pour warm syrup over hot baklava (never cold syrup).
- For Easy Cutting: Cut before baking, as phyllo gets too crispy afterward.
- For Best Flavor: Let it sit overnight to fully absorb the syrup.
Notes
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