Description
This traditional Baklava recipe offers a delightful blend of crispy, flaky phyllo dough layered with a rich walnut and cinnamon filling, all drenched in a sweet honey-lemon syrup. Perfectly crisp on top and sticky-sweet inside, this classic Middle Eastern dessert is an indulgent treat for special occasions or anytime you crave a decadent pastry.
Ingredients
Scale
Baklava Layers
- 16 oz phyllo dough (thawed by package instructions)
- 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
- 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
- 1 tsp ground cinnamon
Syrup
- 1 cup granulated sugar
- 2 Tbsp lemon juice (juice of 1/2 lemon)
- 3/4 cup water
- 1/2 cup honey
Optional Garnish
- Melted chocolate chips
- Chopped walnuts
Instructions
- Prepare the filling: In a bowl, combine the finely chopped walnuts with ground cinnamon and mix well. This mixture will add a warm spice and crunch to your baklava layers.
- Preheat and prepare phyllo: Preheat your oven to 350°F (175°C). Carefully unroll the thawed phyllo dough on a clean surface and cover it with a damp towel to keep it from drying out during assembly.
- Brush and layer phyllo sheets: Using a pastry brush, generously brush a 9×13 inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have about 8 layers.
- Add walnut filling: Evenly sprinkle a thin layer of the walnut and cinnamon mixture over the layered phyllo sheets.
- Continue layering: Add two more phyllo sheets, each brushed with butter. Then add another thin layer of the walnut filling. Repeat this layering process (two phyllo sheets, butter, walnut filling) until all the walnuts are used, finishing with a final 8 layers of buttered phyllo sheets on top.
- Cut the baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes all the way through to the bottom of the pan before baking to allow the syrup to soak in later.
- Bake: Bake in the preheated oven for 70 to 75 minutes, or until the baklava is golden brown and crisp on top.
- Prepare syrup: While the baklava bakes, combine sugar, water, lemon juice, and honey in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let cool slightly.
- Pour syrup: When baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava, allowing it to soak through the cuts and layers.
- Cool and garnish: Let the baklava cool completely at room temperature to absorb the syrup fully, ideally for several hours or overnight. If desired, drizzle melted chocolate and sprinkle chopped walnuts on top for an extra decadent finish before serving.
Notes
- Ensure the phyllo dough remains covered with a damp towel during assembly to prevent drying and tearing.
- Cutting baklava before baking allows the syrup to penetrate the layers thoroughly.
- Letting baklava sit overnight enhances flavor and syrup absorption.
- You can substitute walnuts with pistachios or almonds for a different nutty flavor.
- Store baklava at room temperature in an airtight container for up to 5 days.
