Nut Honey Baklava
Crisp layers of phyllo pastry encasing a fragrant spiced nut filling, drenched in a sweet citrus-honey syrup.
Ingredients
- •1 lb (450g) phyllo dough, thawed according to package instructions
- •1 cup (226g) unsalted butter, melted (or pareve margarine for pareve version)
- •2 cups (200g) walnuts, finely chopped
- •1 cup (100g) almonds, finely chopped
- •1 tsp ground cinnamon
- •1/4 tsp ground cloves
- •1 cup granulated sugar
- •1 cup water
- •1/2 cup pure honey
- •1 tsp lemon juice
- •1 cinnamon stick
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously butter a 9x13-inch baking pan.
- 2
In a medium bowl, combine the chopped walnuts, chopped almonds, ground cinnamon, and ground cloves.
- 3
Unroll the phyllo dough and trim the sheets to fit your 9x13-inch baking pan. Keep the phyllo covered with a damp towel while working to prevent it from drying out.
- 4
Place two sheets of phyllo dough at the bottom of the prepared pan and brush them thoroughly with the melted butter. Repeat this process until you have used 8 sheets of phyllo.
- 5
Spread a generous thin layer of the nut mixture evenly over the stacked phyllo dough.
- 6
Layer two more sheets of phyllo on top of the nuts, brush with melted butter, and add another layer of nuts. Repeat this layering process until all the nuts are used, finishing with about 8 to 10 sheets of plain buttered phyllo on top.
- 7
Using a sharp knife, cut the baklava into diamond or square shapes all the way to the bottom of the pan before baking.
- 8
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and crisp.
- 9
While the baklava is baking, prepare the syrup by combining the sugar, water, honey, lemon juice, and cinnamon stick in a saucepan over medium heat, bringing it to a boil and simmering for 10 minutes until slightly thickened.
- 10
Remove the baklava from the oven and immediately pour the cooled or warm syrup evenly over the hot, freshly baked pastry, listening for it to sizzle.
- 11
Allow the baklava to cool completely at room temperature for at least 4 hours so the syrup absorbs fully before serving.
💡 Chef tips
- Keep your phyllo dough covered with a damp kitchen towel at all times while assembling to prevent it from drying out and cracking.
- For a pareve version, substitute the melted butter with an equal amount of high-quality pareve margarine or melted coconut oil.
- Baklava actually tastes better the next day, making it an ideal make-ahead dessert that can be stored loosely covered at room temperature for up to 5 days.
✅ How it should turn out
The finished baklava features shatteringly crisp, golden layers on top with a richly spiced, nutty center that is perfectly moist and fragrant from the sweet citrus-honey syrup.