Baklava
A rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with a fragrant honey syrup, popular throughout the Middle East and Mediterranean.
Ingredients
- 1 lb phyllo dough sheets, thawed
- 4 cups walnuts and pistachios (mixed), finely chopped
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground cloves
- 1 1/2 cups unsalted butter (or vegetable oil for dairy-free), melted
- 2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup honey
- 2 tbsp fresh lemon juice
- 2 tsp orange blossom water
- 1 tsp rose water (optional)
Instructions
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1
Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
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2
In a bowl, mix the finely chopped 4 cups finely chopped walnuts and pistachios (mixed) with 2 tsp ground cinnamon, 1 tsp ground cardamom, and 1/2 tsp ground cloves.
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3
Carefully unroll the 1 lb thawed phyllo dough sheets and cover with a slightly damp kitchen towel to prevent it from drying out while working.
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4
Place two sheets of phyllo in the bottom of the prepared pan and brush generously with 1 1/2 cups melted unsalted butter (or vegetable oil for dairy-free). Repeat this process until you have used about 1/3 of the phyllo sheets.
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5
Sprinkle about 1/3 of the nut mixture evenly over the layered phyllo.
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6
Continue layering phyllo sheets (two at a time), brushing each with butter, and add another 1/3 of the nut mixture. Repeat once more.
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7
Finish with a final layer of phyllo (about 6-8 sheets), each brushed with butter, with the top sheet being well-buttered.
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8
Using a sharp knife, carefully cut the baklava into diamond or square shapes, making sure to cut all the way to the bottom of the pan.
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9
Bake in the preheated oven for 45-50 minutes, until the baklava is golden and crisp.
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10
While the baklava is baking, make the syrup by combining the 2 cups granulated sugar, 1 1/2 cups water, 1/2 cup honey, and 2 tbsp fresh lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened.
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11
Remove from heat and stir in the 2 tsp orange blossom water and 1 tsp rose water (optional) if using.
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12
When the baklava is done baking, immediately pour the hot syrup evenly over the hot baklava, ensuring it seeps into all the cuts.
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13
Let the baklava cool completely at room temperature for several hours or overnight before serving to allow the syrup to be fully absorbed.