📝 About This Recipe
Transport your senses to the bustling grand bazaars of the Mediterranean with this exquisite, multi-layered masterpiece. This classic Baklava features forty thin-as-air sheets of buttery phyllo pastry, cradling a fragrant heart of spiced walnuts and emerald pistachios. Drenched in a citrus-infused honey syrup while still oven-hot, it achieves that legendary balance of a shatteringly crisp top and a succulent, melt-in-your-mouth base.
🥗 Ingredients
The Pastry and Nut Filling
- 1 package Phyllo Pastry (16 oz size, thawed completely in the refrigerator)
- 1 cup Unsalted Butter (clarified or melted and skimmed)
- 2 cups Walnuts (finely chopped but not powdered)
- 1 cup Pistachios (shelled and finely chopped)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 2 tablespoons Granulated Sugar (to mix with nuts)
The Honey Citrus Syrup
- 1 cup Granulated Sugar
- 1 cup Water
- 1/2 cup Honey (high quality wildflower or clover honey)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Orange Blossom Water (optional for floral aroma)
- 1 piece Cinnamon Stick (whole)
For Garnish
- 2 tablespoons Pistachios (finely ground for dusting)
- 1 teaspoon Dried Rose Petals (culinary grade, optional)
👨🍳 Instructions
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1
Start by preparing the syrup so it has time to cool completely. In a medium saucepan, combine sugar, water, honey, lemon juice, and the cinnamon stick. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes until slightly thickened. Stir in the orange blossom 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 grease a 9x13 inch baking pan with some of the melted butter.
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3
In a food processor or by hand, pulse the walnuts and pistachios until finely chopped. Toss them in a bowl with the cinnamon, cloves, and 2 tablespoons of sugar until well combined.
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4
Unroll the thawed phyllo dough. Trim the stack with a sharp knife to fit the dimensions of your baking pan. Keep the dough covered with a damp (not soaking) kitchen towel at all times to prevent it from drying out and becoming brittle.
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5
Place two sheets of phyllo into the bottom of the pan and brush the top sheet generously with melted butter. Repeat this process until you have about 10 sheets layered at the bottom, buttering every 2 sheets.
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6
Spread about 3/4 cup of the nut mixture evenly over the phyllo layers.
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7
Add 5 more sheets of phyllo, brushing every 1-2 sheets with butter, followed by another layer of nuts. Repeat this until the nut mixture is used up (usually 3-4 nut layers).
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8
Finish by layering the remaining phyllo sheets on top (about 10-12 sheets), brushing each layer with butter this time to ensure the top is extra flaky and golden.
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9
Using a very sharp knife, cut the baklava into diamonds or squares. Cut all the way through to the bottom of the pan. This ensures the syrup can penetrate every layer later.
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10
Bake in the center of the oven for 50-60 minutes, or until the pastry is a deep golden brown and the layers look crisp and puffed.
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11
Immediately upon removing the baklava from the oven, pour the cooled syrup slowly and evenly over the hot pastry. It should sizzle—this is the sound of success!
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12
Garnish the center of each diamond with a sprinkle of ground pistachios and optional rose petals while the syrup is still tacky.
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13
Allow the baklava to sit uncovered at room temperature for at least 4-6 hours, or ideally overnight. This allows the syrup to fully hydrate the layers without making them soggy.
💡 Chef's Tips
Always pour cold syrup over hot baklava (or vice versa) to maintain crunch; never use both hot or both cold. Keep your phyllo dough covered with a damp cloth as you work; it dries out in seconds and will crack. Use clarified butter (ghee) if possible, as the removal of milk solids prevents the pastry from developing dark burnt spots. Don't skimp on the resting time; eating it too early results in a 'leaky' pastry rather than a unified dessert. Store leftovers at room temperature covered with a light cloth rather than plastic wrap to keep it crisp.
🍽️ Serving Suggestions
Serve alongside a small cup of strong, unsweetened Turkish coffee or espresso to balance the sweetness. A dollop of Kaymak (clotted cream) or a scoop of vanilla bean gelato makes for a decadent plated dessert. Pairs beautifully with a glass of chilled mint tea. Arrange on a silver platter with fresh figs and grapes for a stunning Mediterranean dessert spread.