Description
Old-Fashioned Baklava is a classic Middle Eastern dessert featuring layers of delicate, buttery phyllo dough filled with a fragrant mixture of walnuts, pistachios, and warm spices. It is baked to a golden crisp and soaked with a luscious honey-lemon syrup, creating a perfect balance of sweet, nutty, and aromatic flavors in every bite.
Ingredients
Scale
Nut Filling
- 2 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
Baklava Layers
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
Instructions
- Preheat and Mix Nuts: Preheat the oven to 350°F. In a bowl, combine the finely chopped walnuts, pistachios, ground cinnamon, and ground cloves for the spiced nut filling.
- Prepare Baking Dish: Brush a 9×13-inch baking dish with melted butter to ensure the baklava won’t stick and to add richness.
- Layer Phyllo and Nuts: Layer 8 sheets of phyllo dough at the bottom of the prepared dish, brushing each sheet generously with melted butter. Then, evenly sprinkle a thin layer of the nut mixture over the phyllo. Repeat layering two sheets of buttered phyllo followed by nuts until all the nut mixture is used.
- Top Phyllo Layers: Finish by placing 6 to 8 more layers of buttered phyllo sheets on top to seal the baklava.
- Score the Baklava: Using a sharp knife, cut the baklava into diamond or square shapes before baking. This helps with easy serving and even syrup absorption.
- Bake: Bake the baklava in the preheated oven for 45 to 50 minutes, or until the top is golden brown and crispy.
- Prepare Syrup: While the baklava is baking, combine sugar, water, honey, lemon juice, and the cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick.
- Poured Syrup: As soon as the baklava comes out of the oven, pour the hot syrup evenly over the entire pan to allow it to soak into the layers.
- Cool and Serve: Let the baklava cool completely at room temperature; this allows the syrup to set and the flavors to meld before serving.
Notes
- Keep unused phyllo sheets covered with a damp towel to prevent them from drying out while assembling.
- For enhanced flavor, lightly toast the nuts before mixing them.
- Baklava tastes even better the next day as the syrup fully soaks into the pastry.
- Store covered at room temperature, and it will keep well for up to 5 days.
