Baklava Recipe
Make Baklava Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup
Filling
Phyllo and Assembly
Method
Syrup
- 1
Make syrup
Combine 1 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and bring to a gentle boil. Reduce heat and simmer for 8–10 minutes until slightly thickened. Remove from heat, stir in 1/2 cup honey and 1 tablespoon lemon juice. Let cool for 10 minutes, then stir in 1 teaspoon orange blossom water or rose water if using. Set aside to cool completely while you prepare the baklava (syrup must be cool when poured over hot pastry).
Filling
- 2
Prepare nuts
Toast 2 cups walnuts and 1 cup shelled pistachios in a dry skillet over medium heat for 4–5 minutes, stirring, until fragrant and lightly browned. Let cool. Pulse the cooled nuts in a food processor in short bursts until coarsely chopped (aim for a mix of small pieces and some finer bits; avoid making nut butter). Transfer to a bowl and stir in 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves (if using).
Phyllo and Assembly
- 3
Preheat and prepare pan
Preheat oven to 350°F (175°C). Lightly brush a 9x13-inch (or similar) baking pan with some of the melted butter. If using, sprinkle 2 tablespoons fine semolina or breadcrumbs evenly across the bottom to absorb excess butter and prevent sogginess.
- 4
- 5
Add filling and continue layering
Evenly spread about half of the nut mixture over the buttered phyllo layers. Then layer 4 phyllo sheets brushed with butter on top of the nuts. Add the remaining nut mixture and press down gently. Finish with 8–10 sheets of phyllo, brushing each sheet with butter as you layer. For a crisp top, brush the top layer generously with butter.
- 6
Score
Using a sharp knife, trim overhanging phyllo if needed and score the assembled baklava into diamonds or squares all the way through to the bottom of the pan. This makes serving easier and allows syrup to penetrate.
- 7
Bake
Bake in the preheated oven for 45–55 minutes, until the top is deep golden brown and crisp. Check at 40 minutes; if top is browning too quickly, tent loosely with foil for the remaining time.
- 8
Add syrup
As soon as the baklava comes out of the oven, immediately and evenly pour the cooled syrup over the hot baklava, making sure to get syrup into the scored lines. Pour slowly so syrup absorbs rather than pools. Let the pan sit uncovered at room temperature for at least 4 hours, preferably overnight, so the syrup soaks in and layers set.
- 9
Serve
Once fully absorbed and cooled, re-cut along scored lines to separate pieces. Garnish with a sprinkle of finely chopped pistachios if desired and serve at room temperature. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week (bring to room temperature before serving).