📝 About This Recipe
This exquisite Baklava is a labor of love, featuring forty layers of buttery, paper-thin phyllo dough cradling a fragrant heart of crushed pistachios and warm spices. Drenched in a citrus-infused honey syrup, it offers a legendary crunch followed by a succulent, melt-in-your-mouth sweetness. It is the quintessential centerpiece for Eid al-Fitr celebrations, embodying the hospitality and rich culinary heritage of the Middle East.
🥗 Ingredients
The Nut Filling
- 3 cups Shelled Pistachios (raw, unsalted)
- 1 cup Walnuts (shelled)
- 1.5 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Cardamom (optional, for floral depth)
- 2 tablespoons Granulated Sugar
The Pastry Layers
- 1 package Phyllo Dough (16 oz, thawed overnight in the fridge)
- 1.5 cups Unsalted Butter (clarified/ghee is best, melted)
The Honey Syrup
- 1 cup Granulated Sugar
- 1 cup Water
- 1/2 cup Honey (high quality clover or wildflower)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Orange Blossom Water (or Rose Water)
- 2 pieces Whole Cloves (removed before pouring)
👨🍳 Instructions
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1
Prepare the syrup first by combining sugar, water, honey, lemon juice, and cloves in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in the orange blossom water, remove from heat, and let it cool completely to room temperature.
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2
Preheat your oven to 325°F (165°C). Lightly brush the bottom and sides of a 9x13 inch baking pan with some of the melted butter.
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3
Pulse the pistachios and walnuts in a food processor until finely chopped but not a powder. Transfer to a bowl and toss with the cinnamon, cardamom, and 2 tablespoons of sugar.
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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.
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5
Place two sheets of phyllo into the pan and brush the top sheet generously with melted butter. Repeat this process until you have about 10-12 sheets layered at the bottom.
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6
Spread about 1 cup of the nut mixture evenly over the buttered phyllo layers.
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7
Layer 5 more sheets of phyllo on top, brushing every two sheets with butter, then sprinkle another cup of the nut mixture.
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8
Repeat this layering (5 sheets/nuts) until you have used all the nuts, ending with a final top layer of 10-12 sheets of phyllo.
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9
Brush the very top layer with a thick coating of butter. Using a very sharp knife, cut the baklava into diamonds or squares all the way through to the bottom of the pan.
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10
Bake for 50-60 minutes until the pastry is a deep golden brown and the layers look crisp and puffed.
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11
Immediately upon removing the pan from the oven, pour the cooled syrup evenly over the hot baklava. It should sizzle—this ensures the syrup penetrates every layer.
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12
Allow the baklava to sit uncovered at room temperature for at least 6 hours, or preferably overnight, to allow the syrup to fully absorb and the textures to set.
💡 Chef's Tips
Use clarified butter or ghee to prevent the milk solids from burning and to achieve a cleaner, crispier finish. Never pour hot syrup onto hot baklava; it must be cold syrup on hot pastry or vice versa to prevent sogginess. Keep your phyllo dough covered with a damp towel while working, as it dries out and becomes brittle in seconds. For the cleanest cuts, chill the assembled but unbaked baklava in the fridge for 15 minutes before slicing. Store leftovers at room temperature covered with a light cloth; airtight containers can make the pastry lose its crunch.
🍽️ Serving Suggestions
Serve alongside a small cup of strong, unsweetened Arabic or Turkish coffee to balance the sweetness. A dollop of 'Ashta' (clotted cream) on the side adds a luxurious, creamy contrast. Pair with a glass of refreshing mint tea during Iftar or Eid gatherings. Garnish each piece with an extra pinch of bright green ground pistachios for a professional look. Serve at room temperature to ensure the honey syrup has the perfect viscous consistency.