Description
This traditional baklava recipe features layers of delicate filo pastry filled with a spiced walnut mixture, baked to golden perfection, and drenched in a fragrant honey syrup. The combination of flaky pastry, crunchy nuts, and sweet syrup creates a decadent dessert perfect for special occasions or an indulgent treat.
Ingredients
Scale
Pastry and Filling
- 40 sheets filo/phyllo pastry (2 x 375g or 1 x 1lb pack)
- 500g / 1 lb walnuts (or other nuts, see notes)
- 1 tsp cinnamon powder
- 285 g / 10 oz unsalted butter, melted and slightly cooled
Syrup
- 1 cup / 200g white sugar
- 2 tbsp lemon juice
- 3/4 cup / 185 ml water
- 1/2 cup / 170 g honey
Instructions
- Prepare the baking pan: Preheat your oven and grease a 23 x 33 cm (9 x 13 inch) baking pan to prevent sticking. This pan size is ideal for layering the filo sheets and nuts evenly.
- Prepare the nut filling: Finely chop or pulse the walnuts in a food processor until coarse crumbs form. Mix the chopped walnuts with cinnamon powder to infuse warmth and spice into the nut mixture.
- Layer the filo pastry: Place one sheet of filo in the prepared pan and brush it lightly with melted butter. Repeat this process with half of the filo sheets, layering and buttering each one to create a strong base. Sprinkle the nut mixture evenly over the layered filo.
- Top with remaining filo sheets: Layer the remaining filo sheets over the nut mixture, brushing each sheet with butter as before. Once all sheets are layered, use a sharp knife to carefully cut the assembled baklava into diamond or square shapes before baking.
- Bake the baklava: Place the pan in the preheated oven and bake for about 70 minutes, or until the pastry is golden brown and crisp. Remove from oven and allow to cool briefly.
- Prepare the syrup: While the baklava is baking, combine sugar, lemon juice, and water in a small saucepan. Bring to a boil, then reduce heat and simmer until the sugar is dissolved. Stir in honey and simmer for an additional few minutes until the syrup thickens slightly, then remove from heat and let cool.
- Pour syrup over baklava: Immediately after removing the baklava from the oven, pour the cooled honey syrup evenly over the hot pastry. This allows the syrup to soak in and sweeten the layers. Let the baklava cool completely before serving to allow the syrup to set.
Notes
- Use good quality filo as it is key to achieving the signature flaky texture of baklava.
- The recipe works well with other nuts like pistachios or almonds; feel free to substitute according to your preference.
- Ensure the butter is melted but not hot when brushing on the filo to avoid tearing the delicate sheets.
- Cutting the baklava before baking helps the syrup penetrate evenly and makes serving easier.
- Allow the syrup to cool slightly before pouring over hot baklava to prevent the pastry from becoming soggy.