Baklava Recipe

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Baklava is a rich, sweet pastry made with layers of flaky phyllo dough, chopped nuts, and a fragrant honey syrup. This traditional Middle Eastern dessert is perfect for special occasions or as an indulgent treat.

Ingredients

For the Baklava:

  • 1 package (16 oz / 450g) phyllo dough, thawed
  • 1 1/2 cups (200g) walnuts, finely chopped
  • 1 1/2 cups (200g) pistachios, finely chopped (or almonds)
  • 1 tsp cinnamon powder
  • 1/2 cup (100g) granulated sugar (optional, for extra sweetness in nuts)
  • 1 cup (225g) unsalted butter, melted

For the Syrup:

  • 1 cup (240ml) water
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) honey
  • 1 tbsp lemon juice
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions

1. Prepare the Nut Filling:

  1. In a mixing bowl, combine the chopped walnuts, pistachios, cinnamon, and optional sugar. Set aside.

2. Preheat and Prep:

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch (23×33 cm) baking dish with melted butter.

3. Layer the Phyllo Dough:

  1. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
  2. Place one sheet of phyllo dough into the baking dish and brush it lightly with melted butter. Repeat until you’ve layered 8–10 sheets.
  3. Sprinkle a thin, even layer of the nut mixture over the phyllo.
  4. Add another layer of 6–8 buttered phyllo sheets, followed by more nuts. Repeat this process until the nuts are used up, ending with 8–10 layers of phyllo on top.

4. Cut the Baklava:

  1. Using a sharp knife, cut the baklava into diamond or square shapes before baking. Be sure to cut all the way through the layers.

5. Bake:

  1. Bake the baklava for 40–45 minutes, or until the top is golden and crisp.

6. Make the Syrup:

  1. While the baklava bakes, combine the water, sugar, honey, lemon juice, and cinnamon stick in a saucepan.
  2. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
  3. Remove from heat and stir in the vanilla extract. Let the syrup cool slightly.

7. Combine:

  1. Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry. Be sure to coat every piece.
  2. Allow the baklava to soak up the syrup for at least 4 hours or overnight for the best flavor.

Serving Suggestions:

  • Garnish with chopped pistachios before serving.
  • Serve with a cup of hot tea or Turkish coffee.

Tips for Success:

  • Work Quickly: Phyllo dough dries out fast, so keep unused sheets covered with a damp towel.
  • Use Fresh Nuts: Fresh, high-quality nuts make all the difference in flavor.
  • Let it Rest: Baklava tastes even better after sitting for a day as the flavors meld together.

Enjoy your homemade baklava—crispy, nutty, and soaked in delicious syrup! 🥮✨

Read more: Baklava Recipe

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