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Perfectly layered and baked golden crispy baklava

Name: Baklava

Summary: Baklava is a traditional Middle Eastern and Mediterranean dessert made with layers of flaky phyllo dough, finely chopped nuts, and sweet honey syrup. This authentic homemade version is crispy, sweet, and perfect for any special occasion or holiday.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24
Course: Dessert
Cuisine: Middle Eastern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 package 16 oz phyllo dough, thawed
  • 2 cups walnuts finely chopped
  • 1 cup pistachios finely chopped
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 cup water
  • ½ cup honey
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Optional 1 teaspoon rose water or orange blossom water

Equipment

  • Equipment:
  • 9x13 inch baking dish
  • Pastry brush
  • Sharp knife
  • Large mixing bowl
  • Saucepan
  • Measuring cups and spoons
  • Kitchen towel (to keep phyllo dough moist)

Method
 

  1. Instructions:
  2. Preheat oven to 325°F (163°C).
  3. Combine walnuts, pistachios, and cinnamon in a bowl.
  4. Unroll phyllo dough and cover with a damp towel to prevent drying out.
  5. Brush baking dish with melted butter.
  6. Layer 10 sheets of phyllo, brushing each with butter.
  7. Add a layer of nut mixture.
  8. Continue layering 5 sheets of phyllo, brushing with butter, then add more nuts. Repeat until nuts are finished.
  9. Finish with 10 layers of buttered phyllo.
  10. Cut baklava into diamond or square shapes before baking.
  11. Bake for 50-60 minutes, until golden and crisp.
  12. While baking, prepare syrup: Combine sugar, water, honey, lemon juice, and vanilla in saucepan. Bring to boil, then simmer for 10 minutes. Let cool.
  13. Pour cooled syrup over hot baklava immediately after removing from oven.
  14. Let soak for at least 4-6 hours, preferably overnight.

Notes

Notes:
For extra crispiness, ensure syrup is completely cooled before pouring over hot baklava.
Keep phyllo dough covered at all times while assembling to prevent drying.
You can substitute any preferred combination of nuts.
Rose water or orange blossom water adds authentic Middle Eastern flavor.