Description
This homemade Baklava is a perfect balance of flaky phyllo dough, sweet syrup, and a crunchy mix of nuts. A traditional Middle Eastern dessert, Baklava is ideal for holidays, special occasions, or when you’re craving something indulgently sweet with a hint of cinnamon.
Ingredients
Scale
For the Baklava
- 1 package (16 oz) phyllo dough, thawed
- 2 cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
For the Syrup
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 2 teaspoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the Nut Mixture: In a bowl, combine the finely chopped mixed nuts and cinnamon. Set aside.
- Assemble the Baklava:
- Lay one sheet of phyllo dough into the prepared baking dish, brushing it with melted butter.
- Repeat this process, layering and buttering each sheet, until you have about 8-10 sheets layered.
- Sprinkle a thin layer of the nut mixture over the phyllo dough.
- Continue layering 8-10 more sheets of buttered phyllo dough, then add another layer of the nut mixture.
- Repeat these steps until all the nuts and phyllo dough are used, finishing with a top layer of about 8-10 sheets of phyllo dough.
- Cut the Baklava: Before baking, use a sharp knife to cut the Baklava into diamond or square shapes. This will make it easier to serve once it’s baked.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the Baklava is golden brown and crisp.
- Make the Syrup: While the Baklava is baking, combine the sugar, water, honey, vanilla extract, cinnamon stick, and lemon juice in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly. Remove the cinnamon stick and set aside.
- Pour the Syrup: Once the Baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot Baklava. Allow the syrup to soak in and cool for a few hours.
- Serve: Let the Baklava cool completely, allowing the syrup to absorb into the layers. Cut along the pre-scored lines and serve.
Notes
- Ensure you brush each sheet of phyllo dough with butter to prevent it from drying out.
- You can adjust the type of nuts used based on your preference (e.g., walnuts, pistachios, almonds).
- Allowing the Baklava to rest for a few hours (or even overnight) enhances the flavor as the syrup soaks into the layers.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean