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Amazing Baklava (Honey Nut Pastry) in 7 Easy Steps

Baklava (Honey Nut Pastry)
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Learn to make delicious Baklava (Honey Nut Pastry) from scratch. This recipe guides you through creating this classic Middle Eastern dessert with layers of crisp phyllo, nuts, and a sweet honey syrup.

Ingredients

Scale
  • 1 lb phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 2 cups chopped walnuts or pistachios
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup honey
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup chopped pistachios for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Brush a 9×13 inch baking pan with melted butter.
  3. Unroll the phyllo dough and keep it covered with a damp cloth to prevent drying.
  4. Lay one sheet of phyllo in the pan, brush with melted butter. Repeat with 7 more sheets, buttering each one.
  5. In a bowl, combine the chopped nuts, cinnamon, and cloves. Sprinkle half of this mixture evenly over the phyllo layers.
  6. Layer 5 sheets of phyllo on top, buttering each one.
  7. Spread the remaining nut mixture over these layers.
  8. Top with the remaining phyllo sheets, buttering each one as you go. Make sure the top layer is well-buttered.
  9. Score the top layers of phyllo with a sharp knife into diamond or square shapes. Do not cut all the way through to the bottom.
  10. Bake for 40-45 minutes, or until golden brown and crisp.
  11. While the baklava bakes, prepare the syrup. Combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes.
  12. Remove the baklava from the oven and immediately pour the hot syrup evenly over the hot pastry.
  13. Let the baklava cool completely in the pan. This allows the syrup to soak in.
  14. Garnish with chopped pistachios before serving.

Notes

  • Ensure your phyllo dough is completely thawed before starting.
  • Keep the phyllo dough covered with a damp cloth while you work to prevent it from drying out and becoming brittle.
  • Bake until the top is a deep golden brown for the best flavor and texture.
  • Pouring the hot syrup over hot baklava is crucial for proper syrup absorption.
  • Allowing the baklava to cool completely ensures it sets properly.

Nutrition

Find it online: https://sundayflavor.com/baklava-honey-nut-pastry-recipe/