Honey Baklava
A classic Middle Eastern dessert featuring layers of flaky phyllo dough, chopped nuts, and sweet honey syrup. This rich, sweet pastry is perfect for special occasions.
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Ingredients
- 2 cups walnuts, finely chopped
- 1 cup pistachios, shelled and finely chopped
- 1 cup almonds, blanched and finely chopped
- 1/4 cup granulated sugar (for nut mixture)
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 lb phyllo dough sheets, thawed according to package instructions
- 1 1/2 cups unsalted butter, melted
- 1 cup honey
- 1 cup granulated sugar (for syrup)
- 1 cup water
- 2 tbsp fresh lemon juice
- 1 tsp orange blossom water, optional
- 1 cinnamon stick
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2
In a large bowl, combine 2 cups finely chopped walnuts, 1 cup shelled and finely chopped pistachios, 1 cup blanched and finely chopped almonds, 1/4 cup granulated sugar (for nut mixture), 2 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1/4 tsp ground cloves. Mix well and set aside.
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3
In a medium saucepan, combine 1 cup honey, 1 cup granulated sugar (for syrup), 1 cup water, 2 tbsp fresh lemon juice, 1 tsp optional orange blossom water (if using), and 1 cinnamon stick.
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4
Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat, discard cinnamon stick, and let cool completely while preparing the baklava.
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5
Unroll the 1 lb thawed according to package instructions phyllo dough sheets and cover with a damp cloth to prevent it from drying out.
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6
Brush the bottom of the baking dish with 1 1/2 cups melted unsalted butter.
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7
Layer 10 sheets of phyllo in the baking dish, brushing each sheet with butter before adding the next.
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8
Sprinkle 1/3 of the nut mixture evenly over the phyllo layers.
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9
Layer 5 more sheets of phyllo, brushing each with butter, then add another 1/3 of the nut mixture.
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10
Repeat with 5 more buttered phyllo sheets and the remaining nut mixture.
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11
Top with the remaining phyllo sheets (about 10), brushing each with butter, including the top sheet.
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12
Using a sharp knife, cut the unbaked baklava into diamond or square shapes, cutting all the way to the bottom of the dish.
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13
Bake in the preheated oven for 45-50 minutes, until golden brown and crisp.
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14
Remove from oven and immediately pour the cooled syrup evenly over the hot baklava.
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15
Let the baklava cool completely, uncovered, at room temperature for at least 4-6 hours or overnight to allow it to absorb the syrup.
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16
Store at room temperature in an airtight container for up to 2 weeks.
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