Name: Classic Nut and Honey Baklava Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 24 h 5 min
Cuisine: Middle Eastern
Ingredients: 3/4 cup (150 g) granulated sugar; 3/4 cup water; 2 tsp fresh orange juice; 1 tsp honey; 1 1/2 cups raw walnut halves; 1 1/2 cups shelled, raw pistachios; 1 tsp ground cinnamon; 1/2 tsp kosher salt; 3 Tbsp granulated sugar (divided from total); 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for buttering pan; 18 sheets (14″ x 9″) phyllo dough, trimmed to 8″ square; Parchment paper, for lining baking dish

Ingredients

3/4 cup (150 g) plus 3 tablespoons granulated sugar, divided

2 teaspoons fresh orange juice

1 teaspoon honey

1 1/2 cups raw walnut halves

1 1/2 cups shelled, raw pistachios

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan

18 sheets phyllo dough (14″ x 9″)

Instructions

Step 1: In a small saucepan over medium heat, combine 3/4 cup sugar and 3/4 cup water. Bring to a simmer and cook, stirring, until the sugar dissolves and the mixture slightly thickens, about 2 minutes. Let it cool completely, then stir in the orange juice and honey.

Step 2: Preheat your oven to 350°F and place a rack in the center. In a food processor, pulse the walnuts, pistachios, cinnamon, salt, and remaining 3 tablespoons sugar until the nuts are very finely ground. This fine texture helps the layers stay together.

Step 3: Unroll the phyllo sheets and trim them to an 8-inch square. Keep the stack covered with plastic wrap and a kitchen towel to prevent drying, exposing only one sheet at a time as you work.

Step 4: Butter an 8-inch square baking dish and line it with parchment paper, allowing a 2-inch overhang on two opposite sides. Brush the parchment with butter as well.

Step 5: Place one phyllo sheet in the dish and brush lightly with melted butter. Repeat layering and buttering for a total of 5 sheets. Spread one-third of the nut mixture evenly over the top and drizzle with 1 tablespoon butter. Add 4 more sheets of phyllo, each brushed with butter, then add another third of the nuts and 1 tablespoon butter. Repeat once more with 4 sheets, remaining nuts, and butter. Finish by layering the last 5 sheets, buttering each.

Step 6: Using a sharp knife, cut the layered phyllo into 24 pieces, being careful not to cut the parchment lining underneath.

Step 7: Bake the baklava for 35 to 40 minutes, until it turns golden brown and crisp. Transfer to a wire rack and pour the cooled syrup evenly over the warm baklava. Let it cool before covering with plastic wrap and allowing it to sit overnight for flavors to meld.

Step 8: Lift the baklava out of the dish using the parchment overhang and place it onto a cutting board. Recut pieces along the original lines before serving.

Step 9: Make Ahead: You can prepare baklava up to one week in advance. Wrap it tightly and refrigerate until ready to serve.

Tips & Variations

Use finely ground nuts to ensure the layers hold together well without falling apart.

Keep the phyllo dough covered with plastic wrap and a damp towel at all times to prevent it from drying out.

For added flavor, try mixing almonds or pecans with walnuts and pistachios in the filling.

Brush each phyllo sheet lightly with melted butter to achieve crisp, golden layers without heaviness.

FAQs

Can I use store-bought syrup instead of making my own?

While store-bought syrup can be used in a pinch, making your own syrup with fresh orange juice and honey enhances the flavor and adds a bright, fragrant note that complements the nuts and phyllo beautifully.