Description
This homemade baklava recipe features layers of crisp, buttery phyllo dough combined with a spiced nut mixture and finished with a fragrant honey syrup. Baked to golden perfection, this classic Middle Eastern dessert is sweet, crunchy, and perfect for serving at special occasions or any time you crave a rich, nutty treat.
Ingredients
Scale
Baklava Layers
- 1 package (16 oz) phyllo dough, thawed
- 2 cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
Syrup
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 2 teaspoons fresh lemon juice
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the baklava from sticking during baking.
- Mix Nut Filling: In a bowl, combine the finely chopped mixed nuts with ground cinnamon to infuse warmth and flavor into the filling.
- Prepare Phyllo Dough: Unroll the thawed phyllo dough and cut it to fit the baking dish if needed. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
- Layer Phyllo and Butter: Place two sheets of phyllo dough in the bottom of the dish, brushing each sheet generously with melted butter. Repeat this layering process until you have 8 layers of buttered phyllo.
- Add Nut Mixture and Continue Layering: Spread a thin layer of the nut and cinnamon mixture evenly over the phyllo layers. Then add two more buttered phyllo sheets on top. Continue alternating layers, finishing with 8 buttered phyllo sheets on the top.
- Cut the Baklava: Using a sharp knife, cut the layered baklava dough into desired shapes such as diamonds or squares before baking to make serving easier later.
- Bake: Bake the baklava in the preheated oven for 50 to 60 minutes, or until the layers are golden brown and crisp.
- Prepare Syrup: While the baklava is baking, combine sugar, water, honey, the cinnamon stick, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the cinnamon stick and stir in the vanilla extract.
- Syrup Soak: Once the baklava comes out of the oven, immediately pour the hot syrup evenly over the entire dish. Allow the baklava to soak and absorb the syrup for at least 4 hours, preferably overnight, to maximize flavor and moisture.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent drying out.
- You can use any mix of nuts such as walnuts, pistachios, or almonds depending on your preference.
- Cutting the baklava before baking helps prevent the layers from breaking when serving.
- Letting the syrup soak overnight ensures the baklava is moist and fully flavored.
- Store baklava at room temperature covered with foil or plastic wrap for up to 3 days.
