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Baklava Recipe – How to Make Baklava Recipe

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4.2 from 82 reviews

A classic and irresistibly sweet Baklava recipe featuring layers of crisp phyllo pastry, a fragrant blend of pistachios, walnuts, and hazelnuts, all soaked in a luscious honey syrup with a hint of orange and lemon. This Middle Eastern dessert is perfectly spiced with cinnamon and cloves, baked to golden perfection, and delivers a delightful combination of crunchy textures and rich flavors.

  • Total Time: 1 hour 10 minutes
  • Yield: 24 servings

Ingredients

Nut Mixture

  • 6 oz shelled pistachios, coarsely chopped
  • 6 oz walnuts, coarsely chopped
  • 6 oz hazelnuts, coarsely chopped
  • 1/4 cup sugar
  • 1 to 2 tbsp ground cinnamon
  • Large pinch of ground cloves

Phyllo and Butter

  • 16-oz package phyllo dough, thawed
  • 1 1/2 to 2 sticks unsalted butter (12 to 16 tbsp), melted

Honey Syrup

  • 3/4 cup sugar
  • 1 cup cold water
  • 1 cup honey
  • 1 tbsp orange extract (optional)
  • 5 whole cloves
  • 1 lemon, juice of

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the baklava.
  2. Make the Honey Syrup: In a saucepan on the stovetop, combine sugar and water. Heat while stirring until the sugar dissolves. Add honey, orange extract if using, and whole cloves; stir well. Bring to a boil, then reduce heat and simmer for about 25 minutes. Remove from heat and let cool to lukewarm. Stir in lemon juice and remove the whole cloves before using.
  3. Prepare Nut Mixture: Using a food processor with a blade attachment, pulse the pistachios, walnuts, and hazelnuts a few times to roughly chop. Transfer the nuts to a large mixing bowl and stir in sugar, cinnamon, and ground cloves until well combined.
  4. Prepare the Phyllo: Unroll the thawed phyllo sheets and place them between two clean kitchen towels to keep them moist and prevent tearing as you work.
  5. Assemble Baklava – First Layer: Brush a 9”x13”x2” baking pan with melted butter. Place one sheet of phyllo (folded in half to fit) in the pan and brush the top with melted butter. Repeat layering and brushing with butter using about one third of the phyllo sheets.
  6. Add Nut Mixture: Evenly spread half of the nut mixture over the top of the last phyllo layer.
  7. Assemble Baklava – Second Nut Layer: Add another one third of the phyllo sheets one at a time, brushing each with melted butter, then evenly distribute the remaining half of the nut mixture over the last phyllo layer.
  8. Final Layer of Phyllo: Lay the remaining phyllo sheets one at a time, brushing each with melted butter. Brush the top sheet generously with butter.
  9. Cut into Pieces: Using a sharp knife, cut the baklava into 24 diamond-shaped pieces or up to 36 smaller pieces if preferred.
  10. Bake: Place the baklava on the middle oven rack and bake for 35 to 45 minutes until the top is golden brown and a skewer inserted comes out clean. Check halfway through to ensure even baking.
  11. Add Syrup: Immediately after removing from the oven, pour the cooled honey syrup evenly over the hot baklava, allowing it to soak in.
  12. Cool: Let the baklava rest for a few hours or at least one hour before serving to absorb the syrup completely. Optionally, garnish with additional chopped pistachios before serving.

Notes

  • Phyllo dough is delicate; keep sheets covered with a towel to prevent drying out while assembling.
  • Adjust cinnamon quantity based on your preferred level of spice; start with 1 tbsp if unsure.
  • Ensure the syrup is cooled but pour it while baklava is hot for optimal absorption.
  • Baking times may vary depending on your oven so monitor the baklava closely.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://allyumcooks.com/baklava-recipe-how-to-make-baklava-recipe/