Creamy Baklava Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9x9 inch (or similar) square baking pan. Have the melted butter and phyllo sheets at hand; cover phyllo with a lightly damp kitchen towel to prevent drying.

Make nut mixture

In a bowl, combine ground pistachios, ground walnuts, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon. Mix until evenly combined.

In a medium bowl, beat ricotta, mascarpone, and softened cream cheese until smooth and homogenous (use a hand mixer on low). Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest; beat until fully incorporated and the mixture is creamy but still spreadable. Taste and adjust sweetness if desired.

Chill the filling in the refrigerator while assembling the baklava so it firms slightly (about 10 minutes).

Brush the bottom of the prepared pan with about 1 tablespoon of melted butter. Lay one sheet of phyllo in the pan, letting excess hang over edges if needed, and brush the sheet lightly with melted butter. Repeat layering and brushing with 5 more phyllo sheets (total 6 sheets), brushing each sheet so there is a thin layer of butter between sheets.

Evenly sprinkle half of the nut mixture over the layered phyllo, pressing lightly to create an even layer.

Spread the chilled creamy filling over the nuts in an even layer, using an offset spatula or back of a spoon to smooth. The filling layer should be roughly 1/2 inch thick.

Sprinkle the remaining nut mixture evenly over the creamy filling.

Top with the remaining 6 phyllo sheets, brushing each sheet with melted butter as you layer. Make sure to brush the top sheet thoroughly so it browns nicely. Tuck any overhanging phyllo into the sides of the pan to seal.

Using a sharp knife, score the top phyllo into 12 squares or diamond shapes to make cutting easier after baking.

Bake in the preheated oven for 35–40 minutes, or until the phyllo is golden brown and crisp. Rotate the pan halfway through baking for even color.

While the baklava bakes, make the syrup: combine 1 cup granulated sugar, 1/2 cup water, and 1/4 cup honey in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer gently for 6–8 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon lemon juice and 1/2 teaspoon orange blossom water or rose water if using. Let the syrup cool slightly (it should be warm when poured over hot pastry).

When baklava is finished baking, remove from oven and immediately pour the warm syrup evenly over the hot baklava, making sure it seeps into the scored cuts. Allow the pastry to absorb the syrup and cool to room temperature — at least 2 hours (preferably longer) so the layers set.

After cooling and syrup absorption, sprinkle the top with finely chopped pistachios and an optional dusting of 1 tablespoon powdered sugar. Cut fully along the scored lines to separate pieces.

Serve at room temperature. Store any leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving to restore creaminess.