Description
This traditional Baklava recipe features layers of delicate phyllo dough filled with a spiced walnut mixture, baked until golden and crispy, then drenched in a sweet honey-lemon syrup. Perfect for a festive dessert or special occasion, this Baklava offers a rich texture with a balanced sweetness, enhanced by optional garnishes of melted chocolate and extra walnuts.
Ingredients
Scale
Baklava Layers
- 16 oz phyllo dough (thawed by package instructions)
- 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
- 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
- 1 tsp ground cinnamon
Syrup
- 1 cup granulated sugar
- 2 Tbsp lemon juice (juice of 1/2 lemon)
- 3/4 cup water
- 1/2 cup honey
Garnish (Optional)
- Melted chocolate chips
- Chopped walnuts
Instructions
- Prepare the nut filling: In a bowl, combine the finely chopped walnuts and ground cinnamon thoroughly. Set aside to build the flavor.
- Assemble the Baklava: Preheat your oven to 350°F (175°C). Brush a baking dish with some of the melted butter. Carefully layer sheets of phyllo dough, brushing each sheet generously with melted butter before adding the next. After layering about 8 sheets, sprinkle evenly a layer of the nut and cinnamon mixture. Repeat layering phyllo and nuts until all the filling is used, ending with a top layer of about 8-10 phyllo sheets, each brushed with butter.
- Cut the Baklava: Using a sharp knife, cut the assembled pastry into diamond or square shapes before baking. This helps the syrup absorb later.
- Bake: Place the baklava in the preheated oven and bake for approximately 75 minutes or until the pastry is golden brown and crisp.
- Prepare the syrup: While the baklava is baking, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes. Remove from heat and stir in the honey. Let the syrup cool slightly.
- Syrup application: Once the baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava. Let it soak and cool completely to absorb the syrup fully.
- Garnish and serve: Optionally, drizzle melted chocolate over the cooled Baklava and sprinkle with chopped walnuts for extra flavor and decoration. Cut along the pre-sliced lines and serve.
Notes
- Thaw phyllo dough according to package instructions to avoid tearing during layering.
- Brush each sheet carefully with melted butter to ensure crispiness and prevent drying.
- Cutting the baklava before baking is important for proper syrup penetration after baking.
- The syrup should be poured warm over hot baklava to ensure proper absorption.
- Store baklava in an airtight container at room temperature for up to 5 days.
