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baklava on sliver plates
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Baklava Recipe

Crispy, flaky layers of cinnamon-scented honey-soaked phyllo pastry stuffed with warm spiced walnuts and pistachios.
Prep Time45 mins
Cook Time40 mins
Course: Dessert
Cuisine: Greek, Turkish
Keyword: baklava, phyllo dough, pistachio, walnut
Servings: 30
Calories: 280kcal
Author: DSTR

Ingredients

Baklava and Nut Filling

  • 16 oz Phyllo dough thawed according to package instructions
  • 1 1/2 cups Unsalted butter up to 2 cups, melted
  • 8 oz Walnuts, raw finely chopped
  • 8 oz Pistachios, roasted and salted finely chopped
  • 1/4 cup Granulated sugar
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg

Honey Syrup

  • 1 cup Water
  • 3/4 cup Granulated sugar
  • 1 cup Honey 100% raw unfiltered is recommended
  • 2 slices Fresh Orange
  • 3 sticks Cinnamon
  • 1 tsp Whole cloves

Instructions

Prep

  • Thaw the phyllo dough according to package instructions. Overnight in the refrigerator is best. Then remove from the fridge one hour before starting to come to room temperature.

Honey Syrup

  • In a medium saucepan heat the sugar and water stirring occasionally until the sugar dissolves. Add the honey, orange slices, cinnamon sticks, and whole cloves. Bring to a boil, reduce heat and simmer for about 25 minutes.
  • Remove from the heat and let cool to lukewarm. Strain through a fine-mesh strainer into a measuring cup. Yields about 1 3/4 cups.

How to Assemble Baklava

  • Pulse the walnuts in a food processor until finely chopped or coarsely ground. Pour into a medium-size bowl.
  • Pulse the pistachios in the food processor until finely chopped or coarsely ground. Add to the bowl with the walnuts. Stir in the sugar, ground cinnamon, and ground nutmeg.
  • Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan by brushing some of the melted butter over the bottom.
  • Trim the phyllo dough to fit the baking pan as best as you can. I use Athenos brand and each package has 2 rolls of 40 sheets measuring 9×14 inches. So I trim them slightly, by about 1-inch.
  • Keep the phyllo dough covered with a damp towel while not in use. You don’t want it to dry out and start breaking.
  • First Layer – Lay 10 sheets of phyllo dough into the pan one at a time, brushing each sheet with the melted butter before placing the next sheet. Sprinkle about 3/4 cup of the nut mixture evenly over the layers of phyllo dough.
  • Second layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
  • Third layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
  • Fourth layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
  • Fifth layer – Place 5 sheets of phyllo dough brushing each one with butter. Sprinkle another 3/4 cup of nut mixture.
  • Final layer – Lay 10 sheets of dough buttering each one. Brush the very top layer with the butter again.
  • To cut the baklava into diamonds, using a sharp knife cut into about 1 1/2″ wide strips (three cuts). Then cut diagonally into diamond shapes.
  • Bake uncovered for 35 to 40 minutes, or until the top is golden brown.
  • Remove from the oven and immediately pour or spoon the cooled syrup over the hot baklava. Garnish with finely chopped pistachios or walnuts if desired.
  • Let the baklava cool completely on a wire rack, uncovered at room temperature. For the best results cover once it is completely cooled and let it sit overnight.

Nutrition

Calories: 280kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 76mg | Potassium: 135mg | Fiber: 2g | Sugar: 17g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg