Homemade Nutty Baklava with Honey Syrup

Jane Crompton

This homemade nutty baklava is everything you want in a dessert —shatteringly crispy filo layers, a generous filling of mixed nuts, and a warm cinnamon honey syrup that soaks into every flaky bite. Easier than you think and far better than store-bought.

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Prep Time 40

Cook Time 1

Total Time 1 40

Course Dessert

Cuisine Middle Eastern

Servings pieces

Calories 313 kcal

Ingredients

Honey Syrup Ingredients

1 cup honey
1 cup white sugar
⅓ cup water
2 sticks cinnamon or 1 teaspoon (5g) of cinnamon

Baklava Ingredients

1 pound frozen filo/phyllo dough thawed in the refrigerator overnight
1 pound mixed nuts walnuts, almonds, and Brazil nuts — finely chopped
1 cup unsalted butter melted
1 tablespoon cinnamon

Instructions

Syrup Instructions

Combine all ingredients in a saucepan over medium heat.
Bring to boil, lower temperature and simmer for 15 minutes. Stir during the cooking process. After 15 minutes, turn off the heat and let cool.

Baklava Instructions

Brush the bottom and sides of a 13x9 inch (33x23cm) baking pan with melted butter. Lay one sheet of filo in the pan and brush it with melted butter. Repeat until you have 6 sheets of buttered filo on the bottom.
Sprinkle about ⅓ of the chopped nut and cinnamon mixture evenly over the filo. Add another 5–6 sheets of buttered filo on top. Repeat the nut layer and filo layer sequence two more times until all the nuts are used.
When you have used all the nuts and cinnamon, add 7 to 8 layers of the butter filo to finish off the top.
Put the pan into the freezer for 15 minutes.
Preheat oven to 325°F / 160°C (165°C fan-forced).
Pull the pan from the freezer, get a very sharp knife and cut long diagonal cuts through the dough. When you have completed the cuts, it will look like a pan of diamonds.
Bake for 50–60 minutes until the top is deep golden brown and the layers look crisp.
Take out of the oven. Pour syrup gently over the top of the baklava. I usually pour about half, wait for 5 to 10 minutes, and pour the remaining syrup over the top.
Let sit uncovered at room temperature for at least 4 hours, or ideally overnight, for the syrup to soak in completely and the baklava to cool and set.

Nutrition

Serving: 1servingCalories: 313kcalCarbohydrates: 35gProtein: 5gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 20mgSodium: 95mgPotassium: 139mgFiber: 2gSugar: 20gVitamin A: 241IUVitamin C: 0.2mgCalcium: 25mgIron: 1mg

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