Baklava Recipe
Layers of crisp, buttery phyllo filled with spiced nuts, delicately soaked in honey for a perfect balance of crunch and sweetness.
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Ingredients
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Phyllo Layers
Nut Filling
Honey Syrup
Method
Prepare Phyllo
- 1
Thaw Phyllo Dough
Remove the phyllo dough from the freezer and let it thaw in the refrigerator overnight, or at room temperature for about 2 hours before use.
- 2
Melt Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
Prepare Nut Filling
- 3
Chop Nuts
In a food processor, combine the walnuts and pistachios. Pulse until finely chopped but not ground. Transfer to a mixing bowl.
- 4
Mix Filling
Add ground cinnamon and granulated sugar to the chopped nuts. Mix well to combine.
Assemble Baklava
- 5
- 6
Add Nut Filling
Sprinkle a thin layer of the nut mixture over the phyllo. Continue to add 2 more layers of phyllo, brushing each with melted butter, followed by another layer of the nut mixture. Repeat this process until all the nuts are used up, finishing with about 8 layers of phyllo on top.
- 7
Cut Baklava
Using a sharp knife, cut the assembled baklava into diamond or square shapes, making sure to cut through all the layers.
- 8
Bake Baklava
Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.
Prepare Honey Syrup
- 9
Combine Ingredients
While the baklava is baking, combine granulated sugar, water, honey, and vanilla extract in a small saucepan.
- 10
Simmer Syrup
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and let it simmer for about 10 minutes. Remove from heat and let cool slightly.
Finish Baklava
- 11
Soak Baklava
Once the baklava is done baking, remove it from the oven and immediately pour the warm honey syrup over it, ensuring all pieces are soaked.
- 12
Cool and Serve
Allow the baklava to cool completely before serving. Cut again along the original lines if needed.
