Baklava Recipe
Rich, golden pastry made with paper-thin layers of buttery phyllo dough, generously filled with a nutty blend of roasted almonds and walnuts.
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Ingredients
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Phyllo Dough
Nut Filling
Honey Syrup
Method
Preparing the Nut Filling
- 1
Chop the Nuts
In a food processor, combine the roasted almonds and walnuts. Pulse until the nuts are coarsely chopped, but not a fine meal. Transfer to a mixing bowl.
- 2
Mix the Filling
Add the granulated sugar and ground cinnamon to the chopped nuts. Stir until well combined. Set aside.
Preparing the Phyllo Dough
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly.
- 4
Prepare the Phyllo Sheets
Carefully unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out during assembly.
Assembling the Baklava
- 5
- 6
Add the Nut Filling
Spread half of the nut filling evenly over the phyllo layers. Add 4 more sheets of phyllo, brushing each with butter.
- 7
Repeat Layers
Spread the remaining nut filling over the phyllo. Layer another 8 sheets of phyllo on top, brushing each with butter.
- 8
Cut the Baklava
Using a sharp knife, cut the baklava into diamond or square shapes before baking. This will make it easier to serve later.
Baking and Preparing the Syrup
- 9
Bake the Baklava
Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown and crisp.
- 10
Make the Honey Syrup
In a saucepan, combine the granulated sugar, water, and honey. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and let simmer for about 10 minutes. Remove from heat and stir in the vanilla extract.
- 11
Pour Syrup Over Baklava
Once the baklava is done baking, remove it from the oven and immediately pour the hot honey syrup evenly over the hot baklava. Allow it to cool at room temperature for several hours or overnight.