Description
This Sweet Honey Walnut Baklava is a classic Middle Eastern treat that’s surprisingly approachable for home bakers and utterly irresistible. It’s the perfect grand finale for any special meal or a delightful indulgence on a cozy afternoon. This glorious baklava, adorned with a sprinkle of chopped nuts and a glistening honey glaze, promises pure bliss with every bite.
Ingredients
For the Baklava and Nut Filling
6 oz shelled pistachios, coarsely chopped
6 oz walnuts, coarsely chopped
6 oz hazelnuts, coarsely chopped
1/4 cup sugar
1 to 2 tbsp ground cinnamon (start with less if you’re not sure)
large pinch of ground cloves
16-oz package phyllo dough, thawed
1 1/2 to 2 sticks of unsalted butter (up to 16 tbsp), melted
For the Honey Syrup
3/4 cup sugar
1 cup cold water
1 cup honey
1 tbsp orange extract (optional)
5 whole cloves
1 lemon, juice of
Instructions
1. Preheat your oven to 350 degrees F.
2. Prepare the Honey Syrup: Dissolve sugar in water in a saucepan over medium heat, stirring until smooth. Stir in honey, orange extract (if using), and whole cloves. Bring to a boil, then reduce heat and simmer for about 25 minutes. Remove from heat, let it cool to lukewarm, and stir in lemon juice. Remove the whole cloves.
3. Make the Nut Mixture: Pulse pistachios, walnuts, and hazelnuts in a food processor until coarsely chopped. Transfer to a bowl, add sugar, cinnamon, and ground cloves, and mix well.
4. Prepare the Phyllo Pastry: Unroll the thawed phyllo dough and keep it covered with clean kitchen towels to prevent drying.
5. Assemble the Baklava: Lightly butter a 9″x13″ baking dish. Place one sheet of phyllo in the pan, folding or trimming as needed to fit. Brush the top with melted butter. Repeat this layering and buttering process for about 1/3 of the phyllo sheets.
6. Spread about half of the nut mixture evenly over the phyllo layers.
7. Layer another 1/3 of the phyllo sheets, brushing each with butter.
8. Spread the remaining half of the nut mixture evenly over the top.
9. Finish layering the remaining phyllo sheets, buttering each one, and brush the very top layer with butter.
10. Cut the pastry into 24 diamond-shaped pieces using a sharp knife.
11. Bake on the middle rack for 35 to 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Check halfway through.
12. As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot pastry.
13. Let the baklava cool completely for several hours, or at least 1 hour, before cutting through the marked lines and serving. Garnish with chopped pistachios if desired.
Notes
Keep Phyllo Moist: Dry phyllo dough will crack and break, making assembly tricky. Always keep the unused sheets covered with a damp towel. Work efficiently.
Butter Every Layer: Don’t skimp on the butter! Each layer of phyllo needs to be brushed thoroughly with melted butter to ensure it bakes up golden and crisp.
Cool Syrup, Hot Baklava: Pouring cool syrup over hot, fresh-from-the-oven baklava is key to the perfect texture. The contrast in temperature allows the syrup to soak in beautifully without making the pastry soggy.
Score Before Baking: Cutting the baklava before it goes into the oven makes it much easier to slice cleanly once it’s baked and syrupy. Make sure you cut all the way through.
Patience is Key for Soaking: Though tempting, resist the urge to cut into the baklava immediately after adding the syrup. Allowing it to cool and soak for several hours is essential for the flavors to meld and the textures to develop properly.
- Prep Time: 45 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: Middle Eastern