Baklava Recipe

Turkish/Middle Eastern · Dessert · 80 min total

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. This recipe yields a classic, crispy, and delicious baklava.

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. Set aside.
3. Unroll phyllo dough and cut sheets to fit the baking dish. Cover with a damp cloth to prevent drying.
4. Place 10 sheets of phyllo in the dish, brushing each sheet with melted butter.
5. Sprinkle a thin layer of the nut mixture (about 3-4 tablespoons) over the phyllo.
6. Add 5 more buttered phyllo sheets, then another nut layer. Repeat layering until all nuts are used, ending with about 8-10 buttered phyllo sheets on top.
7. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through the layers.
8. Bake for 45-50 minutes, until golden brown and crisp.
9. 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. Let cool slightly.
10. Remove baklava from oven and immediately pour the warm syrup evenly over the hot baklava. Let cool completely, at least 4 hours or overnight, before serving.

Tips

• For best results, let baklava sit overnight to absorb the syrup fully.
• Store in an airtight container at room temperature for up to 2 weeks.
• You can substitute walnuts with pistachios or a mix of both.
• To prevent phyllo from drying, keep it covered with a damp cloth while working.

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