This exquisite Mediterranean pastry features delicate layers of crispy phyllo dough encasing a rich mixture of roasted nuts, all bound together with aromatic spices and drowned in a fragrant honey syrup. Each bite delivers the perfect contrast between the shatteringly crisp exterior and the sweet, nutty interior that melts on your tongue. A show-stopping dessert that looks far more complicated than it actually is to make.
⏱️80 min
📊Medium
👥24 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
1 package (about 20 sheets)phyllo dough sheets
400 gwalnuts, finely chopped
200 gpistachios, finely chopped
2 teaspoonsground cinnamon
250 gunsalted butter, melted
300 mlhoney
200 mlwater
200 ggranulated sugar
2 tablespoonslemon juice
4 pieceswhole cloves
Instructions
1PREPARE THE HONEY SYRUP: In a medium saucepan, combine water, sugar, honey, lemon juice, and whole cloves over medium heat. Bring to a gentle simmer and let it cook for 10 minutes, stirring occasionally until the sugar dissolves completely. The syrup should be light amber in color and slightly thickened. Remove from heat and set aside to cool completely, as this will be poured over the hot baklava later to create that signature sticky coating.
2PREPARE THE NUT FILLING: In a large bowl, combine the finely chopped walnuts, pistachios, and ground cinnamon, mixing thoroughly with a fork until the cinnamon is evenly distributed throughout. This mixture should have a uniform color and aroma. Set aside at room temperature, as this prevents the nuts from becoming too moist before assembly.
3PREHEAT AND PREPARE THE PAN: Preheat your oven to 175°C (350°F). Brush a 9x13 inch baking pan generously with melted butter, coating the bottom and all sides to prevent sticking and ensure even browning. Have your melted butter ready in a separate bowl so you can easily access it throughout the layering process.
4LAYER THE PHYLLO AND NUTS: Begin by placing one phyllo sheet in the bottom of the prepared pan and immediately brush it lightly but thoroughly with melted butter using a pastry brush, working from the center outward to avoid tearing. Continue layering 5-6 more sheets, brushing each with butter. Once you have this base layer of 6-7 sheets, sprinkle about one-third of the nut mixture evenly across the surface. Repeat this process—adding 5-6 buttered phyllo sheets, then a layer of nuts—until all filling is used, ending with a final 6-8 phyllo sheets layered and buttered on top.
5CUT THE BAKLAVA: Using a sharp knife, carefully cut the baklava into a diamond or square pattern, cutting all the way through to the bottom of the pan. Make lengthwise cuts about 1.5 inches apart, then make diagonal cuts to create diamond shapes. This is important to do before baking so the syrup can soak into all the pieces, and so they don't stick together during cooking.
6BAKE UNTIL GOLDEN: Place the pan in the preheated oven and bake for 45-50 minutes, until the top layers are deep golden brown and the edges begin to pull slightly away from the sides of the pan. The phyllo should be crispy and make a slight rustling sound when you gently move the pan. You'll know it's done when the butter is bubbling gently around the edges and the top is evenly colored.
7ADD THE SYRUP IMMEDIATELY: Remove the baklava from the oven and immediately pour the cooled honey syrup evenly over the entire hot baklava, allowing it to soak into all the cut pieces. The contrast between hot pastry and cool syrup is crucial—it allows the phyllo to absorb the sweetness while remaining crispy. You should hear a slight hissing sound as the syrup hits the hot surface, which is exactly what you want.
8COOL AND SET: Allow the baklava to cool completely at room temperature for at least 2-3 hours before serving, or preferably overnight. This resting period allows the honey syrup to fully penetrate all layers and for the flavors to meld together beautifully. The baklava will continue to become crispier as it cools. Store in an airtight container at room temperature for up to one week.