Baklava is the ultimate treat for honey and nut lovers. This classic phyllo dough layered dessert filled with walnuts, pistachios, and a honey and cinnamon syrup will definitely satisfy your sweet tooth.
Baklava is great for holidays, dinner parties, road trips, or for any day of the year.
Tip: Baklava can be stored at room temperature up to 10 days if you use melted clarified butter rather than melted butter.
The Baklava recipe is listed below.
Do you prefer walnuts, pistachios, and/or almonds in your baklava? Share your thoughts with me in the comments section below.
- 1 cup granulated white sugar
- ¾ cup spring water
- ½ cup honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- 1½ cups walnuts
- 1½ cups shelled pistachio nuts
- 2 tablespoons granulated white sugar
- 1 teaspoon ground cinnamon
- 3 sticks salted butter, melted*
- 30 sheets phyllo dough, thawed
- Place all of the syrup ingredients in a small saucepan, and stir. Bring the mixture to a boil over medium-high heat, stirring occasionally. Transfer to a heat-proof bowl, or measuring cup to cool.
- Finely chop the walnuts and pistachios. Toss with 2 tablespoons of sugar and cinnamon.
- Preheat oven to 300 degrees Fahrenheit. Brush a 13x9x2-inch non-stick baking pan with butter.
- Place 1 sheet of phyllo dough in the bottom of the pan and brush with butter until completely coated. Layer 7 more phyllo sheets into the pan, brushing each sheet with more butter. Sprinkle 1 cup of the filling into the pan.
- Layer 7 more sheets of phyllo dough into the pan, brushing each layer with butter. Sprinkle 1 cup of the filling into the pan.
- Repeat step # 5.
- Layer the remaining sheets of phyllo dough into the pan, brushing each layer with butter. Brush the last layer with butter once again. With the palms of your hands, press down on the layers and push out any air pockets. Brush the remaining butter over the top layer.
- With a serrated knife, cut the baklava into diamonds.
- Bake the baklava for 1½ hours, rotating the pan halfway through baking.
- Remove the pan from the oven. Set aside 3 tablespoons of the cooled syrup, and pour the rest of the syrup over the cut lines. Drizzle the reserved 3 tablespoons of syrup over the surface of the baklava.
- Top the center of each piece of baklava with a pinch of the remaining nut mixture. Let the baklava cool for 3 hours in the pan. Cover with pan with aluminum foil, and set aside for 8 hours at room temperature.
- Store remaining baklava in an air-tight container at room temperature up to 4 days.
This recipe is an adaptation of the Baklava recipe from The America's Test Kitchen Family Baking Book (2008).
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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