Description
This classic Baklava recipe features layers of buttery phyllo dough, finely ground walnuts and pistachios, cinnamon, and a sweet honey-orange syrup. Carefully baked to a golden crisp and soaked in syrup, this dessert is rich, flaky, and perfect for special occasions or holiday entertaining.
Ingredients
Scale
Syrup
- 3/4 cup (150 g) granulated sugar
- 3/4 cup water
- 2 tsp fresh orange juice
- 1 tsp honey
Nut Filling
- 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
Phyllo Layers
- 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
Instructions
- Prepare the syrup: In a small saucepan over medium heat, bring 3/4 cup sugar and 3/4 cup water to a simmer. Stir continuously until the sugar dissolves and the mixture slightly thickens, about 2 minutes. Remove from heat and allow to cool completely. Once cooled, stir in the fresh orange juice and honey until combined.
- Preheat oven and process nuts: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Place walnuts, pistachios, cinnamon, salt, and the remaining 3 tablespoons sugar in a food processor. Pulse until the nuts are very finely ground, which is crucial to help the layers bind well.
- Prepare the phyllo dough: Unroll the phyllo dough stack and trim to eight-inch squares. Immediately cover with plastic wrap and a kitchen towel to prevent drying out, lifting only to use one sheet at a time.
- Prepare baking dish: 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 paper with melted butter to prevent sticking.
- Layer phyllo and nuts: Place one sheet of phyllo in the dish and brush lightly with melted butter, then top with another sheet. Repeat until you have 5 buttered sheets. Spread one-third of the nut mixture evenly over the phyllo and drizzle with 1 tablespoon of melted butter. Add 4 more buttered phyllo sheets on top, then another third of the nut mixture, and drizzle with 1 tablespoon melted butter. Repeat layering with remaining nut mixture and butter. Finish by layering the last 5 buttered phyllo sheets on top.
- Cut the baklava: Using a sharp knife, carefully cut the assembled baklava into 24 pieces, making sure not to cut through the parchment paper at the bottom.
- Bake the baklava: Place the baklava in the preheated oven and bake until golden brown and crisp, about 35 to 40 minutes.
- Pour syrup and cool: Remove the baklava from the oven and transfer it to a wire rack. While still warm, pour the cooled syrup evenly all over the top. Allow to cool completely, then cover with plastic wrap and let sit overnight for the flavors to meld.
- Serve: Use the parchment overhang to lift the baklava from the dish and place it on a cutting board. Recut pieces along the scored lines before serving.
- Make ahead tips: Baklava can be made up to one week in advance. Tightly wrap and refrigerate until serving.
Notes
- Keep phyllo dough covered with plastic wrap and a towel at all times while working to prevent it from drying out and becoming brittle.
- Finely grinding the nuts is essential to ensure the layers bind well and the baklava holds together when cut.
- Do not skip the overnight resting time after adding syrup, as this allows the flavors to fully develop and the pastry to absorb the syrup.
- Use unsalted butter to control the salt level in the final dessert.
- Baklava improves in flavor and texture if made a day ahead.
- When cutting baklava, score gently and do not cut through the parchment paper to maintain the shape during baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: baklava, phyllo dough, pistachios, walnuts, honey syrup, cinnamon, Middle Eastern dessert
