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BAKLAVA

BAKLAVA
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BAKLAVA is a masterpiece of Mediterranean pastry that transforms simple ingredients into layers of crispy, honey-soaked perfection.

Ingredients

Scale
  • 1 lb (450g) phyllo dough, thawed
  • 1 cup (225g) unsalted butter, melted
  • 2 cups (250g) walnuts, finely chopped
  • 1 cup (125g) pistachios, finely chopped
  • 1 tsp ground cinnamon
  • Syrup
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1/2 cup (170g) honey
  • 1 tbsp lemon juice
  • 1 cinnamon stick (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and butter a 9×13-inch baking pan.
  2. Mix chopped walnuts, pistachios, and cinnamon in a bowl.
  3. Layer 8–10 sheets of phyllo in the pan, brushing each sheet generously with melted butter.
  4. Sprinkle a thin layer of the nut mixture over the phyllo.
  5. Repeat layering phyllo (2–3 sheets at a time) and nuts until ingredients are used, finishing with 8–10 buttered phyllo sheets on top.
  6. Using a sharp knife, cut into diamond or square shapes before baking.
  7. Bake 45–50 minutes until deep golden and crisp.
  8. While baklava bakes, simmer sugar, water, honey, and lemon juice for 10 minutes to make the syrup.
  9. Pour the hot syrup evenly over the baklava the moment it comes out of the oven. Let it cool completely and absorb, uncovered, for several hours before serving.

Notes

  • Keep phyllo dough covered with a damp towel while working to prevent drying and cracking.
  • Work quickly but carefully when brushing butter between layers to ensure even coverage without tearing.
  • Score the pastry before baking to ensure clean cuts through all layers.
  • Brush butter all the way to the edges of the phyllo to avoid a soggy bottom.
  • Pour hot syrup over hot baklava immediately after removing from the oven for proper absorption.
  • Let baklava cool completely uncovered to maintain crispness.

Nutrition

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