Why You’ll Love This Recipe

Simple Ingredients: Uses readily available ingredients found in most kitchens.
Beginner-Friendly: Step-by-step instructions make it accessible for novice bakers.
Make-Ahead Dessert: Tastes even better the next day, making it ideal for planning ahead.
Versatile Presentation: Can be cut into various shapes to suit any event.
Crowd-Pleaser: A delightful combination of textures and flavors that everyone will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Phyllo dough
Unsalted butter
Pistachios
Walnuts
Granulated sugar
Ground cinnamon
Salt
Honey
Fresh lemon juice
Water

Directions

Prepare the Honey Syrup: In a saucepan, combine sugar, water, honey, lemon juice, and a pinch of salt. Bring to a boil, then simmer for 5 minutes. Remove from heat and let it cool completely.
Prepare the Nut Filling: Finely chop pistachios and walnuts. Mix with sugar, ground cinnamon, and a pinch of salt. Set aside.
Assemble the Baklava:
- Preheat the oven to 300°F (150°C).
- Brush a baking pan with melted butter.
- Layer 8 sheets of phyllo dough, brushing each with melted butter.
- Spread one-third of the nut mixture over the phyllo.
- Add 6 more layers of phyllo, each brushed with butter.
- Repeat the layering process until all ingredients are used, finishing with a top layer of phyllo.
Cut and Bake: Using a sharp knife, cut the assembled baklava into desired shapes (diamonds or squares). Bake for 1 hour and 30 minutes, or until golden brown and crisp.
Add the Syrup: Immediately after removing the baklava from the oven, pour the cooled honey syrup evenly over the hot pastry. Allow it to soak in and cool to room temperature.

Servings and Timing

Servings: Approximately 48 pieces
Preparation Time: 1 hour
Baking Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Variations

Nut Combinations: Experiment with almonds, hazelnuts, or a mix of your favorite nuts.
Spice It Up: Add ground cloves or cardamom to the nut mixture for a different flavor profile.
Citrus Zest: Incorporate orange or lemon zest into the syrup for a refreshing twist.
Chocolate Drizzle: After the baklava has cooled, drizzle melted chocolate over the top for added indulgence.

Storage/Reheating

Storage: Keep baklava in an airtight container at room temperature for up to 2 weeks.
Reheating: Baklava is best enjoyed at room temperature. If desired, warm slightly in the oven at a low temperature to restore crispness.

FAQs

What is baklava?

Baklava is a traditional dessert made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey.

Can I use different nuts?

Yes, you can use a variety of nuts such as almonds, hazelnuts, or a combination to suit your taste.

How do I prevent phyllo dough from drying out?

Keep the unused phyllo sheets covered with a damp towel while assembling to prevent them from drying out.

Can baklava be made ahead of time?

Absolutely. Baklava can be made in advance and stored at room temperature, where it often tastes better the next day.

Is it necessary to cut the baklava before baking?

Yes, cutting the baklava before baking allows the syrup to penetrate evenly and makes serving easier.

Can I freeze baklava?

Yes, baklava can be frozen. Wrap it tightly and store in the freezer for up to 3 months. Thaw at room temperature before serving.

Why is my baklava soggy?

Sogginess can result from pouring hot syrup over hot baklava. Ensure the syrup is cool and the baklava is hot when combining.

Can I reduce the sweetness?

Yes, adjust the amount of sugar or honey in the syrup to suit your preference.

What’s the best way to cut baklava?

Use a sharp knife to cut the baklava into desired shapes before baking, ensuring clean edges and even portions.

How long should baklava rest before serving?

Allow the baklava to rest for several hours after adding the syrup to ensure it fully absorbs and the flavors meld.

Conclusion

Creating Honey Baklava at home is a rewarding experience that yields a deliciously sweet and flaky dessert. With its rich layers and delightful crunch, it’s sure to become a favorite in your recipe collection. Enjoy the process and the delightful results!

Honey Baklava

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Author: Julia
Total Time: 2 hours 30 minutes
Yield: ~48 pieces
Diet: Vegetarian

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Description

This easy Honey Baklava recipe combines buttery phyllo layers, crunchy pistachios and walnuts, and a fragrant honey-lemon syrup. Perfect for beginners, this homemade baklava is a delicious, make-ahead Mediterranean dessert.

Instructions

Make Honey Syrup: Simmer honey, sugar, water, lemon juice, and salt for 5 minutes. Cool completely.
Nut Filling: Finely chop pistachios and walnuts. Mix with cinnamon, sugar, and a pinch of salt.
Assemble Layers: Butter baking pan. Layer 8 phyllo sheets with butter. Add ⅓ of nut mixture. Repeat with 6 phyllo layers and nuts until done, ending with a phyllo top.
Cut & Bake: Slice into diamonds or squares. Bake at 300°F (150°C) for 1 hour 30 minutes until crisp and golden.
Syrup Finish: Pour cooled syrup over hot baklava. Let soak and cool fully before serving.

Notes

Keep unused phyllo covered with a damp towel while assembling.

Use a mix of nuts to customize flavor.

Always cut before baking for even syrup absorption.

Baklava improves in flavor over time.

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern / Mediterranean