Baklava Recipe

Time2h

Serves12

Layered pastry filled with nuts and honey

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
Thaw Phyllo Dough
Remove the phyllo dough from the freezer and allow it to thaw in the refrigerator for several hours or overnight.
2
Melt Butter
In a small saucepan, melt the unsalted butter over low heat, making sure not to brown it.
3
Prepare Baking Dish
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with some of the melted butter.

4
Chop Nuts
In a food processor, pulse the walnuts and pistachios until finely chopped, but not powdered.
5
Mix Filling
In a medium bowl, combine the chopped nuts, sugar, and cinnamon, mixing well.

6
Layer Phyllo
Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat this for 8-10 sheets.
7
Add Nut Filling
Spread a portion of the nut filling evenly over the phyllo layers. Continue layering phyllo and nuts, finishing with 8-10 layers of phyllo on top.
8
Cut Baklava
Using a sharp knife, cut the assembled baklava into diamond or square shapes.

9
Bake Baklava
Bake the baklava in the preheated oven for 45-50 minutes, or until golden brown.
10
Make Honey Syrup
While the baklava is baking, combine water and honey in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in vanilla extract and set aside.
11
Pour Syrup Over Baklava
Once the baklava is done baking, remove it from the oven and immediately pour the honey syrup over it, allowing it to soak in.

12
Cool and Serve
Allow the baklava to cool completely before serving. Cut along the pre-scored lines and serve at room temperature.