Description
This Easy Baklava Recipe is a classic Middle Eastern dessert made with layers of buttery phyllo dough, a fragrant mixture of chopped walnuts and pistachios with cinnamon, and a sweet honey-lemon syrup. Perfectly flaky and sweet, this baklava is baked to a golden brown and soaked in a citrusy syrup for a melt-in-your-mouth treat.
Ingredients
Scale
Phyllo and Butter
- 1 (16-ounces) package phyllo dough, thawed according to package instructions
- 1 1/4 cups butter, melted
Nuts and Spice
- 8 ounces walnuts, finely chopped
- 8 ounces shelled pistachios, finely chopped
- 1 teaspoon ground cinnamon
Syrup
- 1 cup granulated sugar
- 3/4 cup water
- 1/2 cup honey
- 2 tablespoons lemon juice
- 1 2-inch piece fresh orange peel
Instructions
- Thaw Phyllo Dough: Thaw the phyllo dough according to the package instructions, ideally overnight in the refrigerator. Remove from the fridge about 10 minutes before use and keep it covered under a damp towel to prevent drying and breaking.
- Prepare Syrup: In a medium saucepan over medium-high heat, combine sugar, water, honey, lemon juice, and orange peel. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low and boil for 4 more minutes without stirring. Remove from heat and let cool completely.
- Chop Nuts: Pulse walnuts and pistachios in a food processor about 10-12 times or chop finely by hand. Mix the chopped nuts with cinnamon and set aside.
- Preheat Oven and Prepare Baking Dish: Preheat oven to 325°F (163°C). Brush a 9 x 13-inch baking dish with some melted butter to prevent sticking.
- Layer Phyllo and Nuts: Place 10 sheets of phyllo in the baking dish, brushing each sheet lightly with melted butter as you layer. Spread 3/4 cup of the nut mixture evenly over the top. Repeat layering with 5 sheets buttered individually, then 3/4 cup nut mixture, and continue this pattern 3 more times (5 sheets + nuts each time).
- Top Layer: Finish with 10 more sheets of phyllo, buttering each sheet, and brush the final top sheet generously with butter. This completes the layering.
- Slice Baklava: Using a sharp knife, slice the layered baklava into 1 1/2-inch wide strips lengthwise, then cut diagonally into diamond shapes or squares as you prefer.
- Bake: Bake for 1 hour and 15 minutes at 325°F until the baklava is golden brown and crisp.
- Add Syrup: Remove the hot baklava from the oven and immediately drizzle the cooled syrup evenly over the top, allowing it to soak in.
- Cool and Serve: Let baklava cool uncovered at room temperature for 4 to 6 hours so the syrup fully absorbs. Store covered with a clean tea towel at room temperature for up to 1 to 2 weeks.
Notes
- Keep phyllo dough covered under a damp towel to prevent it from drying out while working.
- If your phyllo sheets are large, trim them to fit the pan; smaller sheets only need slight trimming.
- Slicing before baking helps the syrup penetrate every piece evenly.
- The syrup can be prepared ahead of time and cooled while baking.
- Store baklava at room temperature covered with a towel; avoid refrigeration which can make phyllo soggy.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Baklava, Easy Baklava, Phyllo Dough Dessert, Nutty Baklava, Middle Eastern Dessert, Honey Syrup Baklava
