This easy baklava recipe gives you a decadent dessert that delicately balances sweetness with spice. Simple to make with just 7 ingredients, each bite luxuriates in syrup with rich, buttery nuts wrapped in layers and layers of crispy pastry that shatters and melt-in-the-mouth.
Prep Time50 minutesmins
Cook Time45 minutesmins
Course: Dessert
Keyword: Baklava with pistachios, Homemade baklava, Honey baklava, How to make baklava
Servings: 40pieces
Calories:
Author: Natasha Minocha
Ingredients
16oz / 450 gmsPhyllo pastry package, thawed
1/2cup / 115 gmsButter, melted
1.5cups / 200 gmsPistachios
2cups / 200 gmsWalnuts
2tspCinnamon powder
Syrup
1cup / 240 gmsWater
3/4cup / 150 gmsSugar
1/2cup / 170 gmsHoney
2tbspLemon juice
1smallCinnamon stick
Garnish
Dried rose petals and Finely chopped pistachios
Instructions
Syrup
In a saucepan, heat water, sugar, honey, a cinnamon stick, and some lemon juice. Bring to a boil and reduce heat to medium-low. Continue simmering for 8 to 10 minutes. Remove from heat and cool.
Nuts
Finely chop the pistachios and walnuts in your food processor.
Combine both the nuts in a bowl and mix in the cinnamon powder.
Phyllo Pastry
Preheat your oven to 180 C. Butter your baking dish well with butter.
Trim your phyllo sheets to fit the size of your pan. I used 2 pans - 7"x10" and 5" x7".9"x 13" is a good size for making baklava, but you can use any size pans you want.
Keep the phyllo sheets covered with a damp kitchen towel to prevent them from drying out.
Assembly
Layer 8 leaves of phyllo pastry, brushing each sheet with melted butter before you add the next.
Spread 1/3rd of the nut mixture evenly on top.
Layer 6 phyllo sheets, again buttering each one.
Spread 1/3rd of the nuts mixture.
Stack 6 more buttered phyllo sheets. Spread the remaining 1/3rd of the nuts mixture on top.
Place the final 8 layers of buttered phyllo pastry sheets on top.
Brush the top with more butter and cut the baklava. Starting vertically, make long parallel lines. Then, cut diagonally to get diamond-shaped baklava.
Bake for 40 to 50 minutes or until the baklava is golden and crisp on top.
Pour the cooled syrup over the baklava the minute you take it out of the oven.
Let the baklava steep in syrup at room temperature (no need to refrigerate) for at least 4 to 6 hours. I like to keep it overnight so the syrup permeates every layer and the flavor is at its best.
Garnish with dried rose petals and finely chopped pistachios. Serve and enjoy!