Nut Honey Baklava
A decadent, crispy Middle Eastern pastry layered with crunchy nuts and soaked in a fragrant honey-citrus syrup.
Ingredients
- •1 package (16 oz) phyllo dough, thawed
- •2 cups walnuts or pistachios, finely chopped
- •1 cup unsalted butter, melted
- •1 teaspoon ground cinnamon
- •1/2 cup granulated sugar
- •1/2 cup honey
- •1/2 cup water
- •1 teaspoon vanilla extract
- •1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
- 2
In a medium bowl, combine the chopped nuts, sugar, and cinnamon.
- 3
Place two sheets of phyllo dough in the pan and brush lightly with melted butter; repeat this process until you have used about one-third of the dough.
- 4
Sprinkle a generous layer of the nut mixture over the phyllo, then repeat the layering process with buttered phyllo and nuts until all ingredients are used, finishing with a top layer of phyllo.
- 5
Use a sharp knife to cut the baklava into diamond or square shapes before baking.
- 6
Bake for 40 to 45 minutes until the pastry is golden brown and crisp.
- 7
While baking, combine honey, water, vanilla, and lemon juice in a small saucepan, bring to a simmer, then remove from heat.
- 8
Pour the warm syrup evenly over the hot baklava immediately after removing it from the oven, allowing it to soak in completely before serving.
💡 Chef tips
- Keep the phyllo dough covered with a slightly damp kitchen towel while working to prevent it from drying out and cracking.
- Baklava tastes even better the next day after the syrup has fully permeated the layers; store it at room temperature in an airtight container.
- For a variation, add a teaspoon of orange blossom water to the syrup for a traditional floral aroma.
✅ How it should turn out
The finished baklava should be beautifully golden and shatteringly crisp on top, with a sweet, aromatic, and nutty interior that is perfectly moist from the honey syrup.