📝 About This Recipe
Transport your senses to the bustling grand bazaars of Istanbul with this exquisite, multi-layered masterpiece. This authentic Halal dessert features forty layers of paper-thin phyllo pastry, cradling a spiced nut medley and drenched in a fragrant honey-lemon syrup. It is a harmonious balance of buttery crunch and floral sweetness that has defined Middle Eastern hospitality for centuries.
🥗 Ingredients
The Pastry Foundation
- 1 package Phyllo Dough (16 oz, thawed completely in the refrigerator overnight)
- 1.5 cups Clarified Butter (Ghee) (melted and unsalted)
The Nut Filling
- 2 cups Shelled Pistachios (raw, unsalted)
- 1 cup Walnuts (shelled)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cardamom (for an authentic floral aroma)
- 2 tablespoons Granulated Sugar
The Honey Syrup
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1/2 cup Honey (high quality wildflower or orange blossom)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Rose Water (optional, for traditional scent)
👨🍳 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, and lemon juice. Bring to a boil over medium-high heat, then reduce to low 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 brush the bottom and sides of a 9x13 inch baking pan with some of the melted clarified butter.
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3
Pulse the pistachios and walnuts in a food processor until they are 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 phyllo dough and trim it with a sharp knife to fit the dimensions of your baking pan. 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 pan and brush the top sheet thoroughly with melted butter. Repeat this process until you have about 10-12 sheets layered at the bottom.
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6
Evenly spread about 1 cup of the nut mixture over the buttered phyllo layers.
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7
Layer 5 more sheets of phyllo on top, brushing every other sheet with butter. Sprinkle another cup of the nut mixture over this layer.
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8
Repeat the layering process (5 sheets, then nuts) one more time, and finish by layering the remaining 10-12 sheets of phyllo on top, brushing each sheet (or every other sheet) with butter.
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9
Using a very sharp knife, cut the baklava into 4 long strips, then cut diagonally to create a diamond pattern. Ensure you cut all the way through to the bottom of the pan.
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10
Pour any remaining melted butter evenly over the top of the cut pastry, letting it seep into the crevices.
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11
Bake for 45-50 minutes, or until the pastry is a deep golden brown and the layers look crisp and puffed.
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12
Remove from the oven and immediately pour the cooled syrup over the hot baklava. It should sizzle—this is the secret to a perfect soak without sogginess.
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13
Allow the baklava to sit uncovered for at least 4-6 hours (or ideally overnight) to allow the syrup to penetrate all the layers and for the texture to set.
💡 Chef's Tips
Always pour cold syrup over hot baklava (or vice versa) to maintain crunch; never use both hot. Keep your phyllo dough covered with a damp (not soaking) cloth to prevent it from shattering like glass. Use clarified butter (ghee) for a cleaner flavor and to prevent the milk solids from burning in the oven. For the cleanest cuts, place the assembled baklava in the freezer for 10 minutes before slicing. Don't over-process the nuts; a bit of texture provides a much better mouthfeel than a fine meal.
🍽️ Serving Suggestions
Serve with a small cup of strong, unsweetened Turkish coffee to balance the sugar. A dollop of Kaymak (clotted cream) or a scoop of vanilla bean gelato on the side is divine. Garnish each diamond with a pinch of extra finely ground bright green pistachios. Pair with a glass of chilled mint tea for a refreshing contrast to the rich buttery pastry.