Baklava Recipe

Time2h

Serves8

Walnuts, pistachios, layered phyllo, vanilla ice cream

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Chop the Nuts
In a food processor, pulse the walnuts and pistachios until coarsely chopped. Set aside.

2
Prepare Phyllo Dough
Preheat the oven to 350°F (175°C). Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
3
Layer Phyllo and Nuts
Brush the bottom of a 9x13 inch baking dish with melted butter. Layer 8 sheets of phyllo dough, brushing each with melted butter. Spread a layer of the chopped nut mixture (about 1/4 of the mixture) evenly over the phyllo. Repeat the layers, adding 8 sheets of phyllo and more nuts until all nuts are used. Finish with 8 sheets of phyllo on top, brushing each with butter.

4
Cut the Baklava
Using a sharp knife, cut the baklava into diamond or square shapes before baking.
5
Bake
Bake in the preheated oven for about 50 minutes, or until the phyllo is golden brown and crisp.

6
Make the Syrup
While the baklava is baking, combine the sugar and water in a saucepan. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and stir in the vanilla extract.

7
Pour Syrup Over Baklava
Once the baklava is done baking, remove it from the oven and immediately pour the sugar syrup evenly over the hot baklava. Let it soak for a few hours or overnight.
8
Serve
Cut the baklava into pieces if not already done and serve warm with a scoop of vanilla ice cream.