Description
This version of baklava builds many thin sheets of phyllo around a spiced nut filling, bakes until golden, then soaks everything in a warm honey-sugar syrup. The result: crunchy, sticky, and utterly addictive.
Ingredients
Scale
- 1 (16 oz) package phyllo pastry, thawed (Athens or similar)
- 1 lb finely chopped walnuts or pecans (or a mix)
- 1 cup (2 sticks) unsalted butter, melted
- 1 tsp ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 Tbsp vanilla extract
- 1/2 cup honey
Instructions
- Heat the oven to 350°F (175°C). Lightly grease your 9×13 pan or brush the bottom and sides with melted butter.
- Combine the chopped nuts and ground cinnamon in a bowl; set this aromatic filling aside.
- Unroll the phyllo sheets on a clean surface and cover them with plastic wrap and a damp kitchen towel so they don’t dry out while you work.
- Place two phyllo sheets in the prepared pan and brush them thoroughly with melted butter. Repeat this layering (two sheets + butter) until you have eight buttered sheets forming the base.
- Sprinkle about 2–3 tablespoons of the nut mixture evenly over that stack. Cover with two more buttered phyllo sheets, then add another 2–3 tablespoons of nuts. Continue this pattern — two buttered phyllo sheets, then a nut layer — until you’ve used most of the nut mixture and left about eight sheets for the top. Finish by laying the remaining sheets on top, brushing each pair with butter.
- With a very sharp knife, score the assembled pastry into long strips and then cut across on the diagonal to create traditional diamond-shaped pieces (or cut into squares if you prefer). Cutting before baking makes serving much easier.
- Bake for 45–50 minutes, until the surface turns deep golden and crisp.
- While the baklava bakes, make the syrup. Combine the water and sugar in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat, add the honey and vanilla, and simmer gently for about 20 minutes. Remove from the heat and let the syrup cool slightly.
- When the baklava comes out of the oven, pour the cooled (or slightly warm) syrup evenly over the hot pastry. Let the pan sit uncovered at room temperature until everything cools and the syrup soaks in — several hours is best.
Notes
- Keep phyllo moist while you work by covering unused sheets with plastic and a damp towel; dry phyllo tears easily and becomes chewy when baked.
- Use toasted nuts for a deeper, nuttier flavor.
- Let the syrup rest a little before pouring; very hot syrup on very hot pastry runs off instead of soaking in.
- Baklava stores well at room temperature in an airtight container for up to two weeks. Refrigeration can soften the crisp layers, so avoid chilling if possible.
- If your phyllo package contains fewer sheets than expected, begin adding nut layers a bit earlier and distribute the nuts a little more generously between fewer layers.
- Substitute chopped pistachios for a traditional green-topped look and flavor.
- Baklava freezes nicely — wrap tightly and thaw at room temperature before serving.
Nutrition
- Calories: 169kcal
- Sugar: 9g
- Sodium: 1mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg