Description
An easy yet impressive dessert featuring layers of crispy phyllo pastry, nut filling, and sweet honey syrup.
Ingredients
Scale
- 1 package (16 oz / 450g) frozen phyllo dough, thawed
- 1 cup (2 sticks / 225g) unsalted butter, melted
- 1½ cups (180g) raw pistachios, unsalted
- 1½ cups (180g) walnuts
- ¼ cup (50g) granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 cup (200g) granulated sugar (for syrup)
- ½ cup (170g) honey
- ¾ cup (180ml) water
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon rose water (optional)
Instructions
- Make the syrup first. Combine sugar, honey, water, and lemon juice in a medium saucepan. Bring to a boil, then simmer for 4-5 minutes. Remove from heat and stir in vanilla and rose water. Cool completely.
- Make the nut filling by processing pistachios and walnuts until coarsely chopped. Mix in sugar, cinnamon, cloves, and salt.
- Prepare the pan. Preheat the oven to 325°F (165°C) and butter a 9×13-inch baking pan.
- Layer the bottom phyllo by placing one sheet in the pan and brushing with melted butter. Repeat with 8–10 sheets.
- Add the first layer of nuts, spreading one third of the nut mixture over the phyllo.
- Layer 5–6 more phyllo sheets over the nuts, brushing each with butter, then add another third of the nut mixture. Repeat.
- Add the final 8–10 sheets of phyllo, brushing each with butter, then spoon remaining butter over the top.
- Cut into diamonds or squares before baking.
- Bake for 1 hour to 1 hour 15 minutes until golden brown and crisp.
- Add the cold syrup to the hot baklava immediately after removing from the oven.
- Let cool completely for at least 4 hours before serving.
Notes
Baklava is better the next day after the syrup has absorbed evenly. Cover loosely with foil overnight at room temperature.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg