Description
This classic Baklava recipe features layers of delicate phyllo dough filled with a finely ground mixture of walnuts and pistachios, scented with cinnamon and sweetened with a honey-orange syrup. Baked until golden and crisp, then soaked in a fragrant syrup, this traditional Middle Eastern dessert is perfect for special occasions or a sweet indulgence any time.
Ingredients
Scale
Syrup
- 3/4 cup (150 g) granulated sugar
- 3/4 cup water
- 2 tsp fresh orange juice
- 1 tsp honey
Baklava Filling
- 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)
Baklava Assembly
- 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
Instructions
- Prepare the Syrup: In a small saucepan over medium heat, combine 3/4 cup sugar and 3/4 cup water. Bring to a simmer, stirring frequently until the sugar dissolves and the mixture slightly thickens, about 2 minutes. Remove from heat and let cool completely. Once cooled, stir in fresh orange juice and honey to impart a citrusy sweetness.
- Preheat the Oven and Prepare Nut Mixture: Position a rack in the center of your oven and preheat to 350°F (175°C). Using a food processor, pulse walnuts, pistachios, ground cinnamon, kosher salt, and the remaining 3 tablespoons of sugar until the nuts are very finely ground, ensuring the layers bind well together during baking.
- Prepare the Phyllo Dough: Unroll the stack of phyllo dough and trim it to an 8-inch square. To prevent drying, immediately cover the phyllo stack with plastic wrap followed by a kitchen towel, lifting only to retrieve one sheet at a time as you assemble the baklava layers.
- Butter and Line the Baking Dish: Butter an 8-inch square baking dish thoroughly. Line it with parchment paper, leaving a two-inch overhang on two opposite sides for easy removal later. Lightly brush the parchment paper with additional butter to keep the bottom crust tender and crisp.
- Layer the Phyllo and Nuts: Place one sheet of phyllo dough in the baking dish, brush lightly with melted butter, then layer another sheet on top. Repeat to create 5 layers total. Spread one-third of the nut mixture evenly over these layers and drizzle with 1 tablespoon of melted butter. Repeat this layering process twice more: 4 sheets phyllo plus nuts and butter, then 4 more sheets. Finally, finish with the remaining 5 sheets of phyllo, each brushed with butter for a rich, flaky texture.
- Cut Before Baking: Use a sharp knife to carefully cut the assembled baklava into 24 pieces, taking care not to cut through the parchment paper which lines the dish. This makes slicing easier after baking.
- Bake the Baklava: Bake the baklava in the preheated oven for 35 to 40 minutes, until the top is golden brown and crisp. Once baked, transfer the dish to a wire rack and immediately pour the cooled syrup evenly over the warm baklava to allow full absorption.
- Cool and Rest: Let the baklava cool completely, then cover with plastic wrap and allow it to sit overnight at room temperature to develop rich flavors and perfect syrup absorption.
- Serve: Use the parchment paper overhang to lift the completed baklava out of the pan onto a cutting board. Re-cut any pieces if necessary before serving. The baklava is best enjoyed at least a day after baking to allow flavors to meld.
Notes
- Keep phyllo dough tightly covered with plastic wrap and a towel while working to prevent it from drying out and tearing.
- Ensure nuts are finely ground for proper layering and texture; coarse nuts can cause the layers to separate.
- You can make baklava up to one week in advance; wrap tightly and refrigerate until ready to serve.
- Use unsalted butter to control the saltiness of the dessert.
- For easier slicing, use a very sharp knife and cut through top layers before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Baklava, phyllo dough, pistachios, walnuts, honey syrup, Middle Eastern dessert
