Description
This traditional Baklava recipe features layers of flaky filo pastry filled with a rich walnut and cinnamon mixture, all soaked in a fragrant honey syrup. Perfectly crisp and sweet, this dessert is an indulgent treat for special occasions or whenever you crave a taste of Middle Eastern and Mediterranean cuisine.
Ingredients
Scale
Pastry and Filling
- 40 sheets filo/phyllo pastry (2 x 375g or 1 x 1lb pack)
- 500g / 1 lb walnuts, finely chopped (other nuts can be substituted, such as pistachios or almonds)
- 1 tsp cinnamon powder
- 285 g / 10 oz unsalted butter, melted and slightly cooled
Syrup
- 1 cup / 200g white sugar
- 2 tbsp lemon juice
- 3/4 cup / 185 ml water
- 1/2 cup / 170 g honey
Instructions
- Prepare the baking pan: Preheat your oven and grease a 23 x 33 cm (9 x 13 inch) baking pan with some of the melted butter to prevent sticking and to help the bottom filo layers crisp up beautifully.
- Layer the filo sheets: Place one sheet of filo pastry in the pan and brush generously with melted butter. Repeat layering and brushing until you have around 20 sheets layered, ensuring each is well buttered for crispness and richness.
- Add the walnut filling: Combine the finely chopped walnuts with cinnamon powder. Spread this mixture evenly over the layered filo sheets in the pan, making sure it covers the entire surface uniformly.
- Finish layering the filo: Continue layering the remaining 20 sheets of filo on top of the nut mixture, brushing each sheet with melted butter as before. Be gentle to avoid tearing the delicate pastry.
- Cut and bake: Using a sharp knife, cut the assembled baklava into diamond or square shapes all the way through to the bottom of the pan. Bake in the preheated oven for approximately 70 minutes or until the pastry is golden and crisp.
- Prepare the syrup: While baklava bakes, combine sugar, lemon juice, and water in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in honey, allowing the syrup to cool slightly.
- Soak the baklava: Once the baklava is hot from the oven, immediately pour the cooled syrup evenly over the top, allowing it to seep into every cut piece. Let the baklava cool completely and absorb the syrup before serving.
Notes
- Use fresh filo pastry and keep unused sheets covered with a damp towel to prevent drying out.
- You can substitute walnuts with pistachios, almonds, or a mix of your favorite nuts for variation.
- Ensure the butter is melted and cooled to avoid steaming the filo pastry.
- Cutting the baklava before baking allows the syrup to penetrate better and makes serving easier.
- Let the baklava rest for several hours or overnight after adding syrup for best flavor and texture.
