Traditional Baklava – A Sweet and Nutty Delight
Baklava is a rich, sweet dessert made from layers of crispy phyllo dough, filled with a spiced nut mixture, and drenched in a honey-sugar syrup. This Middle Eastern and Mediterranean classic is perfect for special occasions and will impress guests with its flaky texture and indulgent flavors. While it might seem complex, with some patience, you can easily prepare this delightful treat at home.
Ingredients
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For the Baklava
- 1 package phyllo dough (16 oz), thawed
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 cup unsalted butter, melted
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For the Syrup
- 1 cup honey
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 1 tsp lemon juice
- 1 tsp vanilla extract
Directions
Preheat the Oven. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Prepare the Nut Filling. In a bowl, combine the chopped walnuts, pistachios, cinnamon, and ground cloves. Set aside.
Layer the Phyllo Dough. Unroll the phyllo dough, covering it with a damp cloth to prevent it from drying out. Place a sheet of dough in the greased baking pan and brush with melted butter. Repeat this process with about 10 sheets, brushing each layer with butter.
Add the Nut Mixture. Sprinkle a thin layer of the nut mixture over the buttered phyllo layers.
Continue Layering. Add 5 more layers of phyllo dough, again brushing each layer with butter, followed by another sprinkling of the nut mixture. Repeat this process, ending with a final layer of 10 phyllo sheets.
Cut Before Baking. Using a sharp knife, cut the baklava into diamond or square shapes before baking.
Bake. Place the baklava in the oven and bake for 45-50 minutes until golden and crispy.
Prepare the Syrup. While the baklava bakes, make the syrup. In a saucepan, combine the honey, sugar, water, cinnamon stick, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in the vanilla extract. Allow the syrup to cool slightly.
Pour Syrup Over the Baklava. Once the baklava is finished baking, remove it from the oven and immediately pour the syrup over the hot baklava, ensuring it seeps into every cut.
Cool and Serve. Let the baklava cool completely before serving to allow the syrup to absorb. This can take a few hours, but it’s worth the wait!
Recipe tips
Work quickly with phyllo dough and always keep it covered with a damp cloth to avoid it drying out. Toast the nuts lightly before chopping to enhance their flavor. For added flavor, you can sprinkle orange blossom water or rose water into the syrup. Let the baklava sit overnight for the flavors to meld together even better.
Nutrition Facts (per serving)
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