Baklava

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Baklava
Baklava looks elaborate, but the rhythm is simple once everything is ready: phyllo, butter, nuts, repeat. The magic happens after baking, when hot, crisp pastry drinks in a fragrant honey syrup and settles into glossy, flaky layers. Give it time to rest before serving so the syrup can soak all the way through.

Ingredients

  • 1 lb phyllo dough, thawed according to package directions
  • 1½ cups walnuts
  • 1½ cups pistachios, plus extra chopped pistachios for garnish
  • ½ cup almonds, optional
  • ½ cup granulated sugar
  • 1½ tsp ground cinnamon
  • ¼ tsp kosher salt
  • 1 cup unsalted butter, melted
  • 1 cup honey
  • ¾ cup water
  • ¾ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp orange zest, optional
  • 1 cinnamon stick, optional

Instructions

  1. Prepare the nut filling: Pulse walnuts, pistachios, and almonds if using in a food processor until finely chopped but not powdered. Stir with sugar, cinnamon, and salt.

  2. Make the syrup: Combine honey, water, sugar, lemon juice, orange zest if using, and cinnamon stick if using in a saucepan. Simmer for 8-10 minutes, then remove from heat and cool slightly.

  3. Set up the phyllo: Heat oven to 350°F. Brush a 9x13-inch baking dish with melted butter. Unroll phyllo and cover it with a lightly damp towel while you work so it does not dry out.

  4. Layer: Add 8 sheets of phyllo to the dish, brushing each sheet with butter. Sprinkle over a thin layer of nut filling. Continue with 4 buttered phyllo sheets between each nut layer, finishing with 8 buttered sheets on top.

  5. Cut before baking: Use a sharp knife to cut the baklava into diamonds or squares, cutting almost all the way through the layers.

  6. Bake: Bake for 45-55 minutes, until deeply golden and crisp. If the top browns too quickly, tent loosely with foil.

  7. Syrup and rest: Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven. Sprinkle with extra pistachios and let rest at least 4 hours before serving.

Phyllo Tips

Keep the phyllo covered while you work. It dries quickly, and dry phyllo cracks instead of layering neatly. A few tears are completely fine, especially in the middle layers, so do not worry about making every sheet perfect.

Syrup Timing

Hot baklava plus warm or room-temperature syrup works well because the pastry stays crisp while absorbing the syrup. Letting it rest is important; the texture is much better after a few hours.

Serving Ideas

Serve with strong coffee, black tea, mint tea, or a small scoop of vanilla ice cream. It is rich, so small diamond pieces are usually the perfect size.

Variations

Use all walnuts for a classic, earthy version, all pistachios for something more luxurious, or add a little cardamom to the nut mixture. A splash of rose water or orange blossom water can go into the syrup, but keep it light.

Make-Ahead and Storage

Baklava is an excellent make-ahead dessert. Store covered at room temperature for up to 5 days. Avoid refrigerating unless necessary, since the fridge can soften the crisp phyllo layers.