Classic Baklava

Elenor Craig

Baklava is a time-honored dessert hailing from the rich culinary traditions of the Middle East and Eastern Mediterranean. This decadent pastry, composed of delicate layers of phyllo dough, spiced nuts, and a fragrant honey syrup, is an extraordinary blend of textures and aromas. Whether served at celebrations or as a luxurious end to a meal, baklava is sure to captivate your palate with its flaky crispness and syrupy sweetness.

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Prep Time 1

Cook Time 1

Total Time 2

Course Dessert

Cuisine Middle Eastern

Servings squares

Calories 272 kcal

Equipment

9x13 inch baking dish
Pastry brush
Saucepan
Sharp Knife

Ingredients

For the Baklava Main:

1 pound phyllo dough thawed overnight in the refrigerator if frozen
2 cups walnuts finely chopped, fresh and untoasted
1 cup pistachios finely chopped, unsalted preferred
1 teaspoon ground cinnamon
1 cup unsalted butter melted

For the Syrup:

1 cup water
1 cup granulated sugar
½ cup honey high-quality clover or orange blossom preferred
1 tablespoon lemon juice freshly squeezed
1 piece cinnamon stick

Instructions

Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of a 9x13 inch baking dish.
In a mixing bowl, combine finely chopped walnuts, pistachios, and ground cinnamon. Set aside.
Unroll the phyllo dough and cover with a lightly damp towel to prevent drying. Place one sheet of phyllo in the prepared dish and brush lightly with melted butter. Repeat layering and buttering for 10 sheets to form the base.
Add a thin layer (about 3-4 tablespoons) of the nut mixture over the phyllo. Top with another sheet of phyllo, brush with butter, and repeat with 5 more layers, alternating nuts and phyllo. Continue until all nut mixture is used, finishing with 8-10 layers of buttered phyllo for the top.
Using a sharp knife, cut the baklava into diamond or square shapes before baking. Bake in the preheated oven for about 50-60 minutes, or until golden and crisp.
While the baklava is baking, prepare the syrup. Combine sugar, water, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly. Discard cinnamon stick.
Once the baklava is baked, immediately pour the warm syrup evenly over the hot pastry. It should sizzle slightly. Let it cool completely at room temperature for several hours to absorb the syrup fully.

Notes

Add a teaspoon of orange blossom water to the syrup for a floral dimension.
For crispier bites, allow baklava to cool uncovered.
If nuts are unavailable, substitute with pecans or almonds.

Nutrition

Calories: 272kcalCarbohydrates: 27gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 94mgPotassium: 116mgFiber: 2gSugar: 15gVitamin A: 252IUVitamin C: 1mgCalcium: 23mgIron: 1mg

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