Description
This Homemade Baklava recipe delivers a traditional Middle Eastern dessert featuring flaky layers of buttery phyllo dough filled with a spiced mixture of mixed nuts. The baklava is baked to a golden crisp and soaked in a fragrant honey-syrup infused with cinnamon and lemon juice, creating a perfect balance of sweet, nutty, and aromatic flavors. Ideal for special occasions or indulgent treats, this classic pastry is easy to prepare and impresses with its rich texture and delightful taste.
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 Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the baklava doesn’t stick during baking.
- Prepare Nut Mixture: In a medium bowl, combine the finely chopped mixed nuts and ground cinnamon, mixing well to evenly distribute the spice throughout the nuts.
- Handle Phyllo Dough: Unroll the thawed phyllo dough and trim it as needed to fit the baking dish. Keep the unused sheets covered with a damp cloth to prevent drying out.
- Layer Phyllo and Butter: Place two sheets of phyllo dough in the dish and brush each sheet generously with melted butter. Repeat this layering process until you have 8 buttered phyllo sheets stacked.
- Add Nut Filling and Continue Layering: Spread a thin, even layer of the nut mixture over the buttered phyllo. Then add two more buttered phyllo sheets on top of the nuts. Continue layering by alternating nut mixture and phyllo sheets, finishing the top with 8 layers of buttered phyllo sheets.
- Cut and Bake: Using a sharp knife, cut the layered baklava into your desired shapes (traditionally diamonds or squares). Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and crisp.
- Prepare Syrup: While the baklava bakes, combine sugar, water, honey, cinnamon stick, and lemon juice in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and stir in vanilla extract once the cinnamon stick is removed.
- Syrup Application and Soaking: Once the baklava is baked, immediately pour the hot syrup evenly over it. Allow the baklava to soak in the syrup for at least 4 hours, preferably overnight, to absorb all the flavors and achieve the perfect texture.
Notes
- Keep phyllo dough covered with a damp cloth while working to prevent it from drying out and becoming brittle.
- Use a sharp knife to cut baklava before baking to avoid breaking the layers after baking.
- Allowing the baklava to soak overnight enhances flavor penetration and texture softness balanced with crisp top layers.
- Customize the nut filling by adjusting nut types or adding a small amount of sugar if desired for extra sweetness.
- Store leftover baklava at room temperature, covered, for up to 3 days or refrigerated for up to a week.
