📝 About This Recipe
This exquisite Mediterranean masterpiece features forty layers of paper-thin phyllo pastry, each brushed with clarified butter and cradling a spiced heart of premium tree nuts. Originating from the royal kitchens of the Ottoman Empire, this dessert strikes a sublime balance between the crunch of toasted nuts and the silken floral notes of a honey-infused syrup. It is a labor of love that rewards the baker with a symphony of textures and a shimmering, golden finish that is truly celebratory.
🥗 Ingredients
The Nut Filling
- 2 cups Shelled Pistachios (raw, unsalted)
- 1 cup Walnuts (halves or pieces)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 2 tablespoons Granulated Sugar
The Pastry
- 1 package Phyllo Dough (16 oz, thawed completely)
- 1 cup Unsalted Butter (clarified and melted)
The Honey Syrup
- 1 cup Granulated Sugar
- 1 cup Water
- 1/2 cup Honey (clover or wildflower)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Rose Water (optional but authentic)
- 1 piece Cinnamon Stick
👨🍳 Instructions
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1
Prepare the syrup first so it can cool completely. In a medium saucepan, combine sugar, water, honey, lemon juice, and the cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in the rose water, remove from heat, and let it cool to room temperature.
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2
Preheat your oven to 325°F (165°C). Lightly butter the bottom and sides of a 9x13 inch baking pan.
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3
Pulse the pistachios and walnuts in a food processor until finely chopped but not powdery. Transfer to a bowl and toss with the ground cinnamon, cloves, and 2 tablespoons of sugar.
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4
Unroll the thawed phyllo dough and trim the sheets to fit your baking pan if necessary. Keep the dough covered with a damp kitchen towel at all times to prevent it from drying out and cracking.
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5
Place two sheets of phyllo into the bottom of the pan and brush the top sheet lightly with melted butter. Repeat this process until you have about 10 sheets layered at the bottom.
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6
Spread about 1/4 of the nut mixture evenly over the phyllo layers.
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7
Add 5 more sheets of phyllo, brushing every two sheets with butter, then top with another 1/4 of the nut mixture. Repeat this twice more until the nuts are used up.
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8
Layer the remaining phyllo sheets on top (about 10 sheets), brushing every sheet or every other sheet with butter. Brush the very top layer generously with butter.
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9
Using a very sharp knife, cut the baklava into diamonds or squares. Ensure you cut all the way through to the bottom of the pan to allow the syrup to penetrate later.
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10
Bake for 45-50 minutes, or until the pastry is a deep golden brown and the layers look crisp.
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11
Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry. It will hiss—this is a good sign!
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12
Allow the baklava to sit uncovered at room temperature for at least 4-6 hours (or overnight) to allow the syrup to fully soak into the layers before serving.
💡 Chef's Tips
Always pour cold syrup over hot baklava (or hot syrup over cold baklava) to ensure the pastry stays crisp rather than becoming soggy. Keep your phyllo dough covered with a damp towel; even 60 seconds of exposure to air can make it brittle and impossible to work with. Clarifying your butter (removing the milk solids) prevents the top of the baklava from having small burnt specks. Use a serrated knife or a very sharp chef's knife and a sawing motion to cut the dough without tearing the delicate layers. Store leftovers at room temperature uncovered or loosely covered with a paper towel to maintain the crunch.
🍽️ Serving Suggestions
Serve with a small cup of strong, unsweetened Turkish coffee or espresso to balance the sweetness. A dollop of thick clotted cream (Kaymak) or a side of vanilla bean gelato provides a creamy contrast. Garnish each piece with an extra pinch of bright green ground pistachios just before serving. Pairs beautifully with a glass of chilled dessert wine or a floral black tea. Arrange on a silver platter for a stunning centerpiece at any holiday gathering.