Description
Indulge in the sweet, nutty goodness of homemade baklava with this easy-to-follow recipe that yields crispy, golden layers of phyllo dough filled with a spiced walnut and pistachio mixture, all soaked in a fragrant honey syrup.
Ingredients
For the Baklava:
- 1 package (16 oz) phyllo dough, thawed
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, melted
For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 1 strip of lemon zest
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C).
- Prepare the nut mixture: Combine walnuts, pistachios, cinnamon, and cloves in a bowl.
- Layer the phyllo: Brush a 9×13-inch baking dish with melted butter. Layer phyllo sheets, brushing each with butter and sprinkling nut mixture between layers.
- Cut and bake: Cut the baklava into diamonds or squares, then bake for 45–50 minutes until golden.
- Make the syrup: Simmer sugar, water, honey, lemon juice, cinnamon, and lemon zest in a saucepan.
- Soak the baklava: Pour warm syrup over hot baklava and let it soak for at least 4 hours.
- Serve: Allow the baklava to come to room temperature before serving.
Notes
- Baklava can be stored at room temperature for up to a week.
- For a crispier texture, avoid refrigerating.
