Print

Baklava

Baklava
Print Recipe

Golden, flaky baklava layered with chopped pistachios and walnuts, sweetened with honey syrup and spiced with cinnamon for a rich, nutty indulgence.

Ingredients

  • 1 pound phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 1½ cups pistachios, finely chopped
  • 1½ cups walnuts, finely chopped
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • ½ cup honey
  • ¾ cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly butter a 9×13 inch baking dish.
  2. In a bowl, mix chopped pistachios, chopped walnuts, cinnamon, and ½ cup sugar.
  3. Place one sheet of phyllo in the dish and brush with melted butter. Repeat until you have 8 layers.
  4. Sprinkle a thin layer of the nut mixture. Add 4 more sheets of phyllo, buttering each. Repeat layers until nuts are used, ending with 8 buttered sheets on top.
  5. Cut the baklava into diamonds or squares before baking.
  6. Bake for 45-50 minutes until golden and crisp.
  7. While baking, make the syrup: combine water, remaining sugar, honey, lemon juice, and vanilla in a saucepan. Simmer for 10 minutes.
  8. Pour warm syrup over cooled baklava (or cooled syrup over hot baklava).
  9. Let rest at least 4 hours or overnight before serving.

Notes

  • Always cut baklava before baking to preserve the clean layers.
  • Use clarified butter for best results and even layers.
  • Let syrup and baklava be opposite in temperature when combining to avoid sogginess.
  • Store uncovered to maintain crisp texture.

Find it online: https://www.cookfulcorner.com/baklava/