Description
This Old-Fashioned Baklava is a classic Mediterranean dessert featuring layers of flaky phyllo dough and a rich nut mixture of walnuts and pistachios spiced with cinnamon and cloves. It’s baked to a golden crisp and drenched in a fragrant honey-lemon syrup, resulting in a perfectly sweet and crunchy treat that’s ideal for special occasions or indulgent snacking.
Ingredients
Scale
Phyllo Layers
- 1 pound phyllo dough, thawed
- 1 1/2 cups unsalted butter, melted
Nut Filling
- 3 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and brush a 9×13-inch baking dish with melted butter evenly to prevent sticking.
- Layer the Phyllo Dough: Unroll the phyllo dough carefully and cover it with a damp towel to prevent it from drying out. Place one sheet of phyllo in the prepared dish and brush lightly with melted butter. Repeat this process with about 8 sheets, layering and buttering each sheet.
- Mix the Nut Filling: In a bowl, combine the finely chopped walnuts, pistachios, ground cinnamon, and ground cloves thoroughly to create the nut mixture.
- Add Nut Layers: Sprinkle a thin, even layer of the nut mixture over the phyllo layers in the baking dish. Then add 2 sheets of phyllo, brushing each with butter, followed by another layer of nuts. Continue layering 2 buttered sheets and nuts until all the nut mixture is used up.
- Finish Layering: Top the final nut layer with 6 to 8 sheets of phyllo dough, brushing each sheet with melted butter. Use a sharp knife to cut the baklava into diamond or square shapes before baking.
- Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the baklava is golden brown and crisp.
- Make the Syrup: While baking, combine sugar and water in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in honey, lemon juice, and vanilla extract, then continue simmering for an additional 5 minutes. Remove from heat and let the syrup cool slightly.
- Add Syrup to Baklava: Immediately after removing the baklava from the oven, pour the warm syrup evenly over the hot baklava, ensuring full coverage.
- Cool and Serve: Allow the baklava to cool completely and absorb the syrup for at least 4 hours or preferably overnight before serving to achieve the best texture and flavor.
Notes
- Keep the phyllo dough covered with a damp towel at all times during preparation to prevent it from drying out and cracking.
- For an added depth of flavor, mix a small amount of orange zest into the syrup.
- Store the finished baklava covered at room temperature for up to 5 days to maintain freshness and crispness.
