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Baklava

Shruthi
combines crisp phyllo pastry with a rich nut filling.Walnuts and pistachios provide satisfying texture and flavor.Cinnamon adds gentle warmth to the nut mixture.Butter creates beautifully golden and crisp pastry layers.Honey and lemon syrup provides sweetness and aromatic depth.Resting allows the syrup to soak evenly throughout the pastry.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Mediterranean, Middle Eastern
Servings 25
Calories 250 kcal

Ingredients
  

For the Baklava

  • 1 package phyllo pastry, approximately 16 ounces
  • 2 cups walnuts, finely chopped
  • 1 cup pistachios, finely chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom, optional
  • 1 cup unsalted butter, melted

For the Syrup

  • 1 cup granulated sugar
  • ¾ cup water
  • ½ cup honey
  • 1 tablespoon fresh lemon juice
  • 1 strip lemon zest
  • 1 teaspoon vanilla extract, optional

For Garnishing

  • ¼ cup finely chopped pistachios
  • Lemon zest, optional

Instructions
 

  • Combine sugar and water in a saucepan.Bring the mixture to a gentle boil over medium heat.
    Reduce the heat and simmer for approximately 5 minutes.Add honey, lemon juice, and lemon zest.
  • Remove from the heat and stir in vanilla if desired.
    Allow the syrup to cool completely.
  • Combine chopped walnuts and pistachios in a bowl.Add cinnamon and optional cardamom.
    Mix thoroughly and set the filling aside.
  • Preheat the oven to 350°F (175°C).Grease a 9-by-13-inch baking dish with melted butter.
    Carefully unroll the phyllo sheets.Keep them covered with a slightly damp kitchen towel.
    This prevents the pastry from drying while you assemble the baklava.
  • Place one phyllo sheet inside the baking dish.Brush it gently with melted butter.
    Add another sheet and butter it again.Continue until you have approximately 8 layered sheets.
  • Spread a thin layer of the nut mixture over the phyllo.Cover it with another buttered phyllo sheet.
    Continue alternating nuts and phyllo.Finish with approximately 6–8 phyllo sheets on top.
    Brush the final layer generously with butter.
  • Using a sharp knife, cut the baklava into squares or diamonds.Cut through all layers before baking.
    This makes serving much easier after the pastry becomes crisp.
  • Place the baking dish in the preheated oven.Bake for approximately 50–60 minutes.
    The baklava should become deeply golden and crisp.Watch carefully during the final minutes to prevent burning.
  • Remove the hot baklava from the oven.Immediately pour the cooled syrup evenly over the pastry.
    Allow the baklava to rest for several hours.This gives the syrup enough time to absorb into the layers.
    Garnish with chopped pistachios before serving.

Notes

  • Keep phyllo covered while assembling the dessert.
  • Thaw frozen phyllo completely before using it.
  • Brush each layer lightly and evenly with butter.
  • Finely chopped nuts create a better filling texture.
  • Cut the baklava before baking.
  • Bake until deeply golden for maximum crispness.
  • Use cooled syrup over hot baklava.
  • Allow several hours of resting time before serving.

 

Keyword baklava recipe, Greek baklava, homemade baklav, phyllo pastry dessert, pistachio baklava, Turkish baklava