Description
Old-Fashioned Baklava is a classic Middle Eastern dessert featuring layers of delicate phyllo dough filled with a fragrant mix of walnuts, pistachios, cinnamon, and cloves. This rich, flaky pastry is baked to golden perfection and soaked in a luscious honey-sugar syrup with hints of lemon and vanilla, making it a perfect make-ahead treat that delivers indulgent sweetness and satisfying crunch.
Ingredients
Scale
Nut Filling
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Phyllo Layers
- 1 pound phyllo dough, thawed
- 1 cup unsalted butter, melted
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Nut Mixture: Preheat your oven to 350°F (175°C). In a medium bowl, combine finely chopped walnuts, pistachios, ground cinnamon, and ground cloves, mixing well to evenly distribute the spices throughout the nuts.
- Butter the Baking Dish: Lightly brush a 9×13-inch baking dish with melted butter to prevent sticking and add richness to the layers of phyllo.
- Layer the Phyllo Dough and Nuts: Carefully layer 8 sheets of phyllo dough in the prepared dish, brushing each sheet lightly with melted butter to create a crisp, flaky texture. Spread about one-quarter of the nut mixture evenly over the phyllo. Continue layering with 4 more phyllo sheets, each brushed with butter, then another layer of nuts. Repeat this alternating layering process until the nut mixture is fully used, finishing with a top layer of 8 butter-brushed phyllo sheets.
- Cut the Unbaked Baklava: Using a sharp knife, score the baklava into your preferred shapes such as diamonds or squares; this helps with serving after baking.
- Bake the Baklava: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the phyllo is golden brown and crisp.
- Make the Syrup: While the baklava is baking, combine sugar, water, honey, lemon juice, and the cinnamon stick in a saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer for 10 minutes, allowing the flavors to meld and the syrup to thicken slightly. Remove from heat, stir in vanilla extract, and discard the cinnamon stick.
- Combine and Cool: Once the baklava is out of the oven and still hot, immediately pour the warm syrup evenly over the top to soak into every layer. Allow the baklava to cool completely, uncovered, for several hours or overnight, which helps the syrup fully absorb and the flavors to develop.
- Serve: Cut through the pre-scored lines to serve individual pieces of this deliciously sticky and crisp baklava dessert.
Notes
- For best results, make the baklava at least one day ahead to allow the syrup to soak fully into the layers.
- Store the baklava uncovered at room temperature to maintain the crispness of the phyllo dough.
- You can customize the nut filling entirely with walnuts or pistachios according to your preference.
