Name: Classic Nut Baklava Recipe
Prep time: 25 min
Cook time: 40 min
Total time: PT-496267H44M55S
Cuisine: Middle Eastern
Ingredients: 3/4 cup (150 g) granulated sugar; 3/4 cup water; 2 tsp fresh orange juice; 1 tsp honey; 1 1/2 cups raw walnut halves; 1 1/2 cups shelled, raw pistachios; 1 tsp ground cinnamon; 1/2 tsp kosher salt; 3 tbsp granulated sugar; 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan; 18 sheets (14″ x 9″) phyllo dough (trimmed to 8″ squares); Butter and parchment paper for lining pan

Introduction

Baklava is a rich, sweet pastry made with layers of crispy phyllo dough, finely ground nuts, and a fragrant honey-orange syrup. This classic Middle Eastern dessert offers a delightful combination of textures and flavors that’s perfect for special occasions or anytime you crave something indulgent.

A close-up top view of several triangularly cut pieces of baklava arranged closely on a white marbled surface. Each piece shows multiple thin, golden-brown flaky layers of crispy phyllo dough on top and bottom, with a textured, nutty filling layer in the middle that has a slightly grainy look with small nut bits visible. The baklava pieces have a shiny, glazed surface that reflects light, emphasizing the crinkled and crispy texture of the dough. Some crumbs and small nut bits are scattered around the pieces on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (150 g) plus 3 tablespoons granulated sugar, divided

2 teaspoons fresh orange juice

1 teaspoon honey

1 1/2 cups raw walnut halves

1 1/2 cups shelled, raw pistachios

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan

18 sheets (14″ x 9″) phyllo dough

Instructions

Step 1: In a small saucepan over medium heat, combine 3/4 cup sugar and 3/4 cup water. Bring to a simmer, stirring until the sugar dissolves and the mixture slightly thickens, about 2 minutes. Remove from heat and let cool completely. Stir in the orange juice and honey once cooled.

Step 2: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a food processor, pulse walnuts, pistachios, cinnamon, salt, and the remaining 3 tablespoons sugar until the nuts are very finely ground—this ensures the layers stick properly.

Step 3: Unroll the stack of phyllo sheets and trim them to an 8-inch square. Cover the stack immediately with plastic wrap and a kitchen towel to prevent drying out, lifting only to grab one sheet at a time.

Step 4: Butter an 8-inch square baking dish and line it with parchment paper, leaving a 2-inch overhang on two opposite sides. Brush the parchment with butter.

Step 5: Lay one sheet of phyllo in the baking dish and lightly brush with butter. Repeat layering with four more sheets, brushing each with butter. Spread one-third of the nut mixture evenly over the phyllo and drizzle with 1 tablespoon butter. Repeat this layering process two more times with four sheets, nut mixture, and butter each time. Finish with the last five sheets of phyllo, each brushed with butter.

Step 6: Using a sharp knife, cut the assembled baklava into 24 pieces. Be careful not to cut through the parchment on the bottom.

Step 7: Bake until the pastry is golden brown and crisp, about 35 to 40 minutes. Remove from oven and transfer to a wire rack. Pour the cooled syrup evenly over the warm baklava. Let cool, then cover with plastic wrap and let it sit overnight for the flavors to meld.

Step 8: Use the parchment overhang to lift the baklava from the pan and transfer to a cutting board. Recut it into pieces along the previous cut lines before serving.

Step 9: Make Ahead: Baklava can be made up to one week in advance. Wrap tightly and refrigerate until ready to enjoy.

Tips & Variations

For a different nut flavor, substitute pistachios or walnuts with almonds or pecans.

Keep phyllo sheets covered with a damp towel to prevent drying out while assembling.

Adding a splash of rose water or orange blossom water to the syrup can enhance the fragrance.

Use a sharp serrated knife for cutting baklava to avoid tearing the delicate layers.

Make sure the syrup is completely cool before pouring over hot baklava to maintain crispness.

FAQs

Can I use pre-ground nuts instead of grinding my own?

It is best to grind the nuts fresh to a very fine texture to help the layers bind together properly. Pre-ground nuts often contain oils or larger pieces that may affect texture and layering.

Why should the syrup be poured over cooled before baking?

The syrup should be fully cooled and poured over warm baklava after baking to ensure the pastry stays crisp and absorbs the syrup evenly without becoming soggy.