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The Best Baklava 

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Baklava is a rich, layered dessert made with flaky phyllo dough, spiced chopped nuts, and a sweet honey syrup. Crisp, buttery, and soaked with fragrant syrup, this Middle Eastern and Mediterranean classic is an elegant treat perfect for holidays and special occasions.

Ingredients

  • 2 cups walnuts, pistachios, or a mix (finely chopped)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves or nutmeg (optional)
  • 1 package phyllo dough (16 oz), thawed if frozen
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup honey
  • 1 tbsp lemon juice
  • 1 cinnamon stick or 2 strips orange peel (optional)
  • 1 tsp rose water or orange blossom water (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a bowl, combine chopped nuts, cinnamon, and optional spices. Set aside.
  3. Layer 8 sheets of phyllo in the dish, brushing each with melted butter.
  4. Sprinkle a thin, even layer of the nut mixture over the phyllo.
  5. Repeat layering: 5–7 buttered phyllo sheets, nuts, then phyllo, until nuts are used up. Finish with 8–10 buttered phyllo sheets on top.
  6. Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through.
  7. Bake for 45–50 minutes, or until golden brown and crisp on top.
  8. While baking, make the syrup: combine sugar, water, honey, lemon juice, and cinnamon stick or orange peel in a saucepan. Bring to a boil, then simmer 10–15 minutes. Remove from heat and stir in rose/orange blossom water if using. Let cool.
  9. Once baklava is out of the oven, immediately pour cooled syrup evenly over the hot pastry. Let it soak in completely.
  10. Cool to room temperature before serving to allow the syrup to absorb fully.

Notes

Cover unused phyllo with a damp towel while assembling to prevent drying out.Use cooled syrup over hot baklava, or vice versa, to maintain crispness.Let baklava rest for several hours or overnight for best flavor and texture.Try a combination of nuts like pistachios, walnuts, or almonds for varied flavor.Cut before baking to avoid cracking the top layers after baking.

Nutrition

Find it online: https://cookibly.com/the-best-baklava/