📝 About This Recipe
This exquisite dairy-free rendition of the classic Mediterranean pastry replaces traditional clarified butter with high-quality extra virgin olive oil, resulting in a lighter, fruitier flavor profile and an incredibly crisp texture. Layers of paper-thin phyllo dough are cradled by a spiced nut filling and finished with a shimmering honey-citrus syrup that soaks into every crevice. It is a sophisticated, heart-healthy twist on an ancient dessert that proves you don't need dairy to achieve pastry perfection.
🥗 Ingredients
The Pastry & Fat
- 1 package Phyllo dough (16 oz size, thawed completely in the refrigerator)
- 1 1/4 cups Extra virgin olive oil (use a mild, buttery variety for best results)
The Nut Filling
- 2 cups Shelled pistachios (raw and unsalted)
- 1 cup Walnuts (halves or pieces)
- 1 tablespoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1 pinch Sea salt (to balance the sweetness)
The Aromatic Syrup
- 1 1/2 cups Granulated sugar
- 1 cup Water
- 1/2 cup Honey (use a high-quality wildflower or orange blossom honey)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Orange blossom water (optional but highly recommended)
- 1 whole Cinnamon stick
- 2 strips Lemon peel (avoid the white pith)
👨🍳 Instructions
-
1
Begin by making the syrup so it has time to cool completely. In a medium saucepan, combine the sugar, water, honey, cinnamon stick, and lemon peel. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes until slightly thickened.
-
2
Remove the syrup from heat and stir in the lemon juice and orange blossom water. Transfer to a glass jar or bowl and let it cool to room temperature, then chill in the refrigerator while you prepare the baklava.
-
3
Preheat your oven to 325°F (165°C). Lightly brush the bottom and sides of a 9x13 inch baking pan with a bit of the olive oil.
-
4
Prepare the filling: Place the pistachios and walnuts in a food processor. Pulse until finely chopped but not a powder—you want some texture. Transfer to a bowl and stir in the ground cinnamon, cloves, and salt.
-
5
Unroll the thawed phyllo dough and cover it with a slightly damp clean kitchen towel to prevent it from drying out and becoming brittle while you work.
-
6
Place two sheets of phyllo into the prepared pan. Brush the top sheet lightly but thoroughly with olive oil. Repeat this process until you have about 10 sheets layered at the bottom, oiling every second sheet.
-
7
Spread about 1 cup of the nut mixture evenly over the phyllo layers.
-
8
Layer 5 more sheets of phyllo on top of the nuts, brushing every other sheet with olive oil, followed by another 1 cup of the nut mixture.
-
9
Repeat the layering one more time with 5 sheets of phyllo and the remaining nut mixture.
-
10
Finish by layering the remaining phyllo sheets on top (usually about 10 sheets), brushing every sheet this time with olive oil to ensure a golden, crispy finish.
-
11
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. This allows the syrup to penetrate later.
-
12
Bake for 50-60 minutes, or until the pastry is a deep golden brown and the layers have puffed up beautifully.
-
13
Immediately upon removing the baklava from the oven, pour the cold syrup slowly and evenly over the hot pastry. It will hiss and sizzle—this is exactly what you want.
-
14
Allow the baklava to sit uncovered at room temperature for at least 4-6 hours, or ideally overnight. This resting period is crucial for the syrup to be fully absorbed and for the flavors to meld.
💡 Chef's Tips
Always use a cold syrup on a hot baklava (or vice versa) to prevent the pastry from becoming soggy. Keep your phyllo dough covered with a damp towel at all times; it dries out in minutes. If the olive oil flavor is too strong for your palate, use a 'light' olive oil which has a neutral taste but the same fat properties. Don't skimp on the resting time; baklava actually tastes better the second day. Use a serrated knife or a very sharp chef's knife to cut the dough to avoid tearing the delicate layers.
🍽️ Serving Suggestions
Serve with a strong, unsweetened Greek or Turkish coffee to contrast the sweetness. Pair with a side of dairy-free vanilla bean coconut milk ice cream. Add a scattering of fresh pomegranate seeds on the plate for a pop of acidity and color. Enjoy alongside a hot cup of fresh mint tea. Serve as part of a dessert mezze platter with dried figs and apricots.