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Baklava

Baklava is a layered pastry made with thin phyllo dough, chopped nuts, and a sweet honey syrup. It has a flaky, crisp texture with a sticky, fragrant exterior from the syrup, and a rich, nutty interior. The dish involves layering, baking, and pouring syrup to create a balanced blend of crunch and sweetness.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound phyllo dough thawed
  • 2 cups mixed nuts preferably walnuts, almonds, or pistachios, chopped
  • 1 teaspoon ground cardamom optional
  • 1 cup unsalted butter melted
  • 1 cup honey for the syrup
  • 0.5 cup water for syrup
  • 0.5 cup granulated sugar for syrup

Equipment

  • 7x11 inch baking dish
  • Pastry brush
  • Sharp Knife
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Place your baking dish nearby and set out all ingredients. Start by chopping the nuts finely and mixing them with ground cardamom in a bowl to evenly distribute the spice.
  2. Melt the unsalted butter gently in a saucepan until it's clear and fragrant, then set aside to cool slightly. Brush a thin layer of melted butter over the bottom of the baking dish to prevent sticking and add flavor.
  3. Lay the first sheet of phyllo dough in the dish, gently pressing it into the corners. Brush this layer lightly with more melted butter using your pastry brush. Repeat this process, layering and buttering each sheet, until you’ve stacked about 8 sheets which will form the base.
  4. Sprinkle a handful of the chopped nut mixture evenly over the layered dough, creating a generous filling layer that spreads easily and looks textured.
  5. Continue layering more sheets of phyllo, brushing each with butter, and adding nuts periodically. Repeat until all ingredients are used, finishing with a top layer of about 8 sheets. Be sure to brush the top layer thoroughly with butter for a crisp, golden crust.
  6. Using a sharp knife, carefully cut the assembled baklava into diamonds or rectangles. This helps it bake evenly and makes serving easier later.
  7. Bake in the preheated oven for about 40 minutes, or until the top is deeply golden and crisp, and the kitchen smells sweet and nutty.
  8. While it bakes, prepare the syrup by combining honey, water, and sugar in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves completely. Let it simmer for 5 minutes until slightly thickened, then remove from heat.
  9. Once the baklava is out of the oven, pour the warm honey syrup evenly over the hot pastry, ensuring all pieces are coated. The syrup will seep into the layers, making the baklava sticky and luscious.
  10. Allow the baklava to cool completely at room temperature—this helps the syrup set and the layers to firm up, resulting in a crisp, glossy finish.
  11. Serve the baklava at room temperature, ideally with a cup of tea or coffee, and enjoy the layered crunch and rich, fragrant sweetness.

Notes

Store leftovers in an airtight container at room temperature for up to a week. For a softer texture, reheat slightly before serving.