Baklava
Enjoy homemade Baklava, a delicious Middle Eastern dessert made with layers of crispy, buttery phyllo pastry filled with chopped walnuts, pistachios, and almonds. Baked until golden and finished with sweet honey-lemon syrup, this traditional treat is perfect for special occasions and dessert lovers.
Ingredients
For The Baklava
- 1 package about 450 g phyllo pastry sheets, thawed
- 2 cups 250 g chopped walnuts
- 1 cup 125 g chopped pistachios
- ½ cup 100 g chopped almonds
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves optional
- 1 cup 225 g unsalted butter, melted
For The Sugar Syrup
- 1 cup 200 g granulated sugar
- ¾ cup 180 ml water
- ½ cup 120 ml honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven: Preheat the oven to 175°C (350°F). Lightly grease a rectangular baking dish with melted butter.
- Prepare the Nut Filling: Combine the chopped walnuts, pistachios, almonds, cinnamon, and ground cloves in a bowl. Mix well.
- Prepare the Phyllo Pastry: Carefully unroll the phyllo sheets. Keep them covered with a slightly damp kitchen towel while working to prevent them from drying out.
- Layer the Pastry: Place one phyllo sheet into the prepared baking dish and brush lightly with melted butter. Repeat with approximately 8–10 sheets, brushing each layer with butter.
- Add the Nut Mixture: Spread an even layer of the nut mixture over the pastry.
- Continue Layering: Add another 4–5 buttered phyllo sheets, followed by more nut filling. Repeat until the nut mixture is used, finishing with approximately 8–10 buttered phyllo sheets on top.
- Cut the Baklava: Using a sharp knife, carefully cut the pastry into diamond or square shapes before baking.
- Bake: Bake for approximately 40–50 minutes, or until the top is beautifully golden brown and crisp.
- Prepare the Syrup: While the baklava bakes, combine sugar, water, honey, and lemon juice in a saucepan. Bring to a gentle boil, then simmer for 8–10 minutes. Remove from the heat and stir in the vanilla extract.
- Add the Syrup: Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry.
- Allow to Absorb: Let the baklava rest for at least 4–6 hours at room temperature so the syrup can soak into the layers.
- Serve: Serve the baklava at room temperature, optionally garnished with extra chopped pistachios.
- Enjoy your homemade Baklava with its crispy golden layers, crunchy nut filling, and delicious honey syrup! 🥮