Baklava Recipe
From freshly baked appetizers such as Pita Bread, sumptuous meat grills to sweets like Baklava.
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Ingredients
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Phyllo and Nuts
Syrup
Method
Phyllo and Nuts
- 1
Prepare nuts
Preheat oven to 350°F (175°C). On a baking sheet, toast the chopped walnuts and pistachios for 6–8 minutes, stirring once, until fragrant. Let cool, then combine in a bowl with 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground cardamom (if using), and 1/4 tsp salt. Stir to mix evenly.
- 2
Prepare phyllo and pan
Reduce oven temperature to 325°F (165°C). Lightly butter a 9x13-inch (or similar) baking pan. Unroll thawed phyllo; keep covered with a damp kitchen towel to prevent drying.
- 3
Layer phyllo and nuts
Brush the bottom of the pan with about 1–2 tablespoons melted butter. Place one sheet of phyllo in the pan and brush it lightly with melted butter. Repeat layering and brushing for a total of 8 phyllo sheets to form the base (brush each sheet). Spread an even thin layer (about 1 to 1 1/2 cups) of the nut mixture over the phyllo base. Continue layering: add 4 phyllo sheets, brushing each with butter, then another layer of nuts. Repeat until nuts are used, finishing with 8–10 sheets of phyllo on top, brushing each layer with butter (reserve about 2–3 tablespoons butter). Smooth the top with hands.
- 4
Score
Using a sharp knife, score the assembled baklava into diamond or square pieces all the way through to the bottom of the pan. This helps when cutting after baking.
- 5
Bake
Bake in the preheated 325°F (165°C) oven for 45–55 minutes, until the top is deep golden brown and crisp. If edges brown too quickly, tent loosely with foil for the last 10–15 minutes.
Syrup
- 6
Make syrup
While baklava bakes, combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup honey, 1 tablespoon lemon juice, 1 cinnamon stick and 2 cloves (if using) in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer gently for 8–10 minutes until slightly thickened. Remove from heat, discard cinnamon stick and cloves, and let cool to warm (not hot).
- 7
Syrup the baklava
When baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava, making sure to get syrup into the scored cuts and edges. Pour slowly so the syrup is absorbed; you should hear a gentle sizzle. Allow baklava to cool completely to room temperature for at least 4 hours (preferably overnight) so syrup fully soaks in and layers set.
- 8
Finish
Once cool and syrup-set, re-cut along the scored lines if needed to separate pieces. Optionally garnish with a sprinkle of finely chopped pistachios on top of each piece before serving.
