Description
This Easy Baklava Recipe is a delightful and authentic Middle Eastern dessert featuring layers of crispy phyllo dough, a spiced walnut filling, and a luscious honey-sugar syrup poured over warm pastry. Perfect for special occasions or an indulgent treat, this baklava is made with simple ingredients and baked to golden perfection, then soaked overnight for maximum flavor and sweetness.
Ingredients
Scale
Syrup
- 1 cup granulated sugar
- 3/4 cup water
- 1/2 cup pure honey
- 2 tablespoons fresh lemon juice
Baklava
- 16 ounce package phyllo dough (thawed)
- 1 cup unsalted butter (2 sticks, melted)
- 4 cups walnuts (finely chopped)
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Phyllo Dough: Open the phyllo pastry dough package and cover it with a damp towel to prevent drying out. Trim the dough if necessary to fit the glass baking dish.
- Grease the Baking Dish: Use 1 tablespoon of the melted butter to grease a 13 x 9-inch or larger glass baking dish and set aside.
- Make the Syrup: In a medium saucepan, combine sugar, water, honey, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring frequently until sugar is dissolved. Reduce heat to low and simmer without stirring for 4 minutes. Remove from heat and set aside to cool.
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Prepare the Walnut Mixture: In a medium bowl, combine finely chopped walnuts with ground cinnamon.
- Assemble the Bottom Layers: Lay one sheet of phyllo dough in the bottom of the buttered dish and brush with melted butter. Repeat layering and brushing with 9 more sheets of phyllo. Evenly spread ¾ cup of the walnut mixture over this phyllo layer.
- Build the Middle Layers: Lay another 5 sheets of phyllo over the walnuts, brushing each one with butter. Sprinkle another ¾ cup of the walnut mixture evenly on top.
- Repeat Layers: Continue layering walnut mixture and phyllo as before until all walnuts are used. Finish with 10 sheets of phyllo dough on top, brushing each with melted butter.
- Cut the Pastry: Brush the top layer with butter, then slice the assembled pastry into 1½-inch strips. Cut diagonally in both directions to create diamond shapes.
- Bake the Baklava: Place the baklava uncovered in the oven and bake for 1 hour and 25 minutes, or until the pastry is golden brown and crisp.
- Add Syrup: Immediately after removing from the oven, pour the cooled honey-sugar syrup evenly over the hot baklava to soak in.
- Cool and Serve: Allow the baklava to cool completely. For best results, cover and let it sit overnight to fully absorb the syrup before serving.
Notes
- Keep the phyllo dough covered with a damp towel at all times to prevent it from drying out and cracking.
- Chop walnuts finely but not to a powder; a bit of texture adds to the baklava.
- You can substitute walnuts with pistachios or a mix of nuts if desired.
- Be gentle when brushing butter on the phyllo sheets to avoid tearing.
- Cutting the baklava before baking helps the pastry bake evenly and makes serving easier.
- Allowing the baklava to soak overnight intensifies the flavor and softens the layers perfectly.
