Description
This traditional Greek Baklava recipe features layers of crisp phyllo dough, a fragrant nut mixture of walnuts and pistachios spiced with cinnamon, all generously brushed with melted butter. Baked until golden and crisp, it’s then drenched in a fragrant honey-sugar syrup flavored with vanilla and lemon for a perfectly sweet and sticky finish. Perfect for festive occasions or any time you crave a decadent, nutty dessert.
Ingredients
Scale
Baklava
- 1 package phyllo dough (16 oz), thawed
- 2 cups walnuts, chopped
- 1 cup pistachios, chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
Syrup
- 1 1/2 cups sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava.
- Prepare Nut Mixture: In a medium bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Stir well and set aside.
- Layer Phyllo Sheets: Brush a 9×13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush with more melted butter. Repeat this process layering and buttering each sheet until you have 8 sheets layered.
- Add Nuts: Sprinkle 2-3 tablespoons of the nut mixture evenly over the layered phyllo dough.
- Continue Layering: Add 4 more sheets of phyllo dough on top, brushing each with melted butter, then sprinkle with another layer of nuts.
- Repeat Layers: Continue layering nuts and phyllo sheets alternately until all the nut mixture is used. Finally, finish with about 8 more sheets of phyllo dough on top, buttering each sheet thoroughly.
- Cut the Baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes to allow the syrup to penetrate later.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes until the phyllo is golden brown and crisp.
- Make Syrup: While the baklava bakes, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil, then lower the heat and simmer for 10 minutes to thicken slightly.
- Pour Syrup: Once the baklava is baked, immediately pour the hot syrup evenly over the warm pastry to soak in.
- Cool and Serve: Allow the baklava to cool completely at room temperature before serving, so the syrup fully absorbs and sets.
Notes
- Be sure to thaw the phyllo dough completely in the refrigerator before using to prevent tearing.
- Brush each phyllo sheet generously with butter to achieve a flaky, golden crust.
- Cutting the baklava before baking ensures even syrup absorption and easy serving.
- Store leftovers covered at room temperature for up to 4 days; avoid refrigeration to prevent sogginess.
- You can substitute walnuts or pistachios with other nuts like almonds or pecans based on preference.
