Baklava Recipe
A rich sweet pastry, made from layers of filo, filled with shredded coconut and almonds, sweetened with our homemade blossom citrus syrup and sprinkled with crushed pistachios.
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Ingredients
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Filo pastry & assembly
Blossom citrus syrup
Method
Filo pastry & assembly
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch (or similar) baking pan.
- 2
Prepare filling
In a bowl combine shredded coconut, chopped blanched almonds, 1/4 cup granulated sugar, ground cinnamon, and 1/4 tsp sea salt. Mix until evenly distributed.
- 3
Work with filo
Unroll phyllo and keep covered with a slightly damp towel to prevent drying. Brush the bottom of the prepared pan with about 1 tablespoon melted butter. Layer 4 phyllo sheets into the pan, brushing each sheet lightly with melted butter before adding the next (use about 3-4 tablespoons butter total for the bottom layers).
- 4
Add filling layers
Evenly sprinkle about one-third of the coconut-almond filling over the layered phyllo. Top with 3 phyllo sheets, brushing each with butter. Repeat sprinkling another third of the filling, then 3 more phyllo sheets with butter. Finish by sprinkling the remaining filling and layer the final 4 phyllo sheets over the top, brushing each with butter. Reserve roughly 2 tablespoons of melted butter to brush the very top.
- 5
Score and bake
Using a sharp knife, gently score the assembled baklava into diamond or square shapes all the way through to the bottom of the pan (scoring helps syrup penetrate). Brush the very top with the remaining melted butter. Bake in the preheated oven for 35–45 minutes, or until phyllo is deeply golden and crisp. Rotate pan once halfway through baking for even color.
- 6
Cool slightly
Remove from oven and let the baklava cool for 10–15 minutes while you prepare the syrup. Cooling slightly before adding syrup helps prevent the syrup from being fully absorbed too quickly and becoming soggy.
Blossom citrus syrup
- 7
Make syrup
While the baklava bakes (or immediately after removing it), combine 1 1/2 cups granulated sugar and 1 cup water in a small saucepan. If using orange zest, add it now. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer uncovered for 8–10 minutes until slightly thickened (it should coat the back of a spoon). Remove from heat and stir in 2 tablespoons fresh lemon juice and 1 tablespoon orange blossom water. Let the syrup cool for 5 minutes — it should be warm but not hot when poured over the hot baklava.
- 8
Syrup the baklava
Slowly pour the warm syrup evenly over the warm baklava, allowing it to settle into the scored cuts. Pour gradually — you may not need all the syrup if you prefer a less-syrupy result, but plan to use it all for a traditional moist baklava. Let the baklava cool completely at room temperature, preferably for several hours or overnight, to allow syrup to be fully absorbed and flavors to meld.
- 9
Garnish and serve
Once cooled and syrup-absorbed, gently separate pieces along the pre-scored lines. Sprinkle crushed pistachios evenly over the top. Serve at room temperature. Store in an airtight container at room temperature for up to 5 days (syrupy texture is best within 1–3 days).