Baklava is a sticky, flaky masterpiece. Dozens of butter-brushed phyllo layers sandwiching spiced nuts, then flooded with honey syrup. It sounds fancy. It’s actually simple. Just patience and butter. So much butter.
Ingredients
Makes one 9×13 pan (about 24 pieces).
For the Baklava:
- 1 box (16 oz / 450g) phyllo dough, thawed
- 2 cups (240g) walnuts, finely chopped
- 1 cup (120g) pistachios, finely chopped
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 cup (230g) unsalted butter, melted
For the Syrup:
- 1 cup (240ml) honey
- 1 cup (200g) sugar
- 1 cup (240ml) water
- 1 cinnamon stick
- 1 strip lemon peel
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prep Nuts & Syrup
- Mix walnuts, pistachios, cinnamon, and cloves in a bowl.
- For syrup: Combine honey, sugar, water, cinnamon stick, and lemon peel. Simmer 10 minutes. Remove cinnamon and lemon. Stir in vanilla. Cool completely.
Step 2: Layer Phyllo
- Preheat oven to 325°F (160°C). Brush a 9×13 pan with butter.
- Lay one phyllo sheet in pan. Brush with butter. Repeat 8 times (8 sheets).
- Sprinkle ⅓ of the nut mixture over phyllo.
- Add 4 more buttered phyllo sheets. Sprinkle another ⅓ nuts.
- Add 4 more buttered phyllo sheets. Sprinkle remaining nuts.
- Top with 8–10 more buttered phyllo sheets. Brush top generously with butter.
Step 3: Cut & Bake
- Using a sharp knife, cut baklava into diamonds or squares (cut all the way through).
- Bake 45–50 minutes until deep golden brown.
Step 4: Syrup & Cool
- Remove baklava from oven. Immediately pour cold syrup evenly over hot baklava.
- Let it absorb for at least 4 hours (overnight is better).
Step 5: Serve
- Serve at room temperature. Sticky, flaky, dangerous.
Summary
Prep Time: 30 min | Bake Time: 50 min | Rest: 4+ hours | Total: 5½ hours
Yield: 24 pieces | Difficulty: Medium (phyllo handling)
Storage Notes
Counter (airtight): 2 weeks. Fridge: 1 month. Freezer: 3 months. Baklava actually improves after a day or two — flavors meld. Serve at room temperature.
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