Baklava is a timeless dessert that captures the essence of Middle Eastern and Mediterranean cuisine. This recipe combines layers of crispy phyllo pastry, a rich nut filling, and a sweet honey syrup, creating a treat that’s both indulgent and surprisingly simple to make at home.
Phyllo pastry is the backbone of baklava, providing the flaky layers that make it so distinctive. Unsalted butter is used to layer the phyllo sheets, adding richness and helping them crisp up in the oven. The combination of walnuts and almonds brings a delightful nuttiness, with each nut contributing its unique flavor. Ground cinnamon adds warmth and depth to the nut filling. The granulated sugar, water, honey, lemon juice, and vanilla extract come together to form a syrup, balancing sweetness and acidity, enhancing the flavors of the baklava.
Baklava pairs beautifully with a cup of Turkish coffee or mint tea. For a more decadent experience, serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Start by preheating your oven to 350°F (175°C). While it heats up, grab a 9x13 inch baking dish and brush the bottom and sides with melted butter to prevent sticking and add flavor.
In a mixing bowl, combine the finely chopped walnuts and almonds with a teaspoon of cinnamon. This mixture will be layered between the sheets of phyllo pastry.
Unroll your phyllo dough carefully, keeping it covered with a damp cloth to prevent it from drying out. Begin layering 8 sheets in the baking dish, brushing each one with melted butter. It’s a bit of a labor of love, but each buttery layer contributes to the final flakiness.
Once your first stack of 8 sheets is ready, sprinkle a thin layer of the nut mixture over the top. Repeat this process, layering phyllo and nut mixture, ending with a final layer of 6-8 phyllo sheets, brushing each with butter.
Using a sharp knife, cut the assembled baklava into diamond shapes. This helps the syrup soak in later and makes serving easier.
Pop the baking dish into your preheated oven and bake for 45-50 minutes until the top is golden brown and crisp.
While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, honey, lemon juice, and vanilla extract. Bring this mixture to a boil over medium-high heat, then reduce to a simmer for about 10 minutes.
Once baked, let the baklava cool slightly. Pour the hot syrup evenly over the cooled baklava, ensuring it seeps into every cut and cranny. Let it absorb for at least 4 hours, though overnight is ideal for maximal flavor development.
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