Baklava Assortment Recipe

Chop the Nuts

In a food processor, add the walnuts and pistachios. Pulse until coarsely chopped. Be careful not to over-process into a paste.

Mix the Filling

In a large bowl, combine the chopped nuts, sugar, and ground cinnamon. Mix well until evenly distributed.

Melt the Butter

In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.

Layer the Phyllo

Preheat the oven to 350°F (175°C). On a clean surface, lay out one sheet of phyllo dough and brush with melted butter. Repeat this process, layering 8-10 sheets, brushing each with butter.

Add the Nut Filling

Evenly distribute a portion of the nut filling over the layered phyllo dough. Repeat the layering process (phyllo + butter) for another 5-6 sheets, then add more nut filling. Continue this process until all filling is used, finishing with 8-10 sheets of phyllo on top.

Cut the Baklava

Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut through all layers.

Bake

Place the baklava in the preheated oven and bake for about 45-50 minutes, or until golden brown and crisp.

Cook the Syrup

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

Soak the Baklava

Once the baklava is out of the oven, immediately pour the honey syrup over it, ensuring all pieces are well coated. Let it cool completely and absorb the syrup.

Serve

Once cooled, cut through the pre-scored pieces again if needed, and serve at room temperature.