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Baklava Recipe

Middle Eastern · Dessert · 80 min total

A classic Middle Eastern pastry made with layers of phyllo dough, chopped nuts, and sweet syrup. This recipe yields a crispy, honey-soaked dessert perfect for special occasions.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 1/2 cups unsalted butter, melted
• 3 cups walnuts or pistachios, finely chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup water
• 1 cup granulated sugar
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a bowl, combine chopped nuts, 1/2 cup sugar, cinnamon, and cloves.
3. Unroll phyllo dough and cover with a damp towel to prevent drying. Place one sheet of phyllo in the dish, brush with melted butter. Repeat with 7 more sheets.
4. Sprinkle about 1/3 of the nut mixture over the buttered phyllo. Layer 4 more sheets of phyllo, brushing each with butter. Sprinkle another 1/3 of nuts. Repeat with 4 more sheets and remaining nuts.
5. Top with remaining phyllo sheets (about 8-10), brushing each with butter. Brush the top sheet generously.
6. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through.
7. Bake for 45-50 minutes until golden brown and crisp.
8. While baklava bakes, make the syrup: In a saucepan, combine water, 1 cup sugar, honey, vanilla, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
9. Remove baklava from oven and immediately pour the warm syrup evenly over the hot baklava. Let cool completely at room temperature for several hours or overnight to absorb syrup.
10. Store in an airtight container at room temperature for up to 2 weeks.

Tips

• For best results, let baklava sit overnight before serving to allow syrup to fully absorb.
• To keep phyllo from drying out, cover with a damp cloth while working.
• Serve at room temperature; do not refrigerate.

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