Baklava Phyllo Nut Syrup (Print version)
Flaky phyllo layered with walnuts, pistachios, and almonds, soaked in sweet honey-cinnamon syrup.
# Ingredient List:
→ Pastry and Filling
01 - 18-20 sheets phyllo dough (approximately 14 ounces)
02 - 2 sticks plus 2 tablespoons unsalted butter, melted (about 1 cup)
03 - 1 cup walnuts, finely chopped
04 - 1/2 cup pistachios, finely chopped
05 - 1/3 cup almonds, finely chopped
06 - 1/3 cup granulated sugar
07 - 1 teaspoon ground cinnamon
→ Syrup
08 - 1 cup water
09 - 1 1/2 cups granulated sugar
10 - 2 tablespoons lemon juice
11 - 2 tablespoons honey
12 - 1 cinnamon stick
13 - 1 strip orange peel (optional)
# How To Make It:
01 - Preheat oven to 350°F. Generously butter a 9x13 inch baking dish.
02 - Combine chopped walnuts, pistachios, almonds, sugar, and cinnamon in a bowl. Mix thoroughly to distribute evenly.
03 - Unroll phyllo dough and keep covered with a damp kitchen towel to prevent drying out during assembly.
04 - Place 8 sheets of phyllo in the prepared dish, brushing each sheet generously with melted butter before adding the next.
05 - Sprinkle approximately one-third of the nut mixture evenly over the phyllo base.
06 - Layer 4 more phyllo sheets, buttering each one. Spread half of the remaining nuts over this layer.
07 - Add 4 additional phyllo sheets, buttering each sheet. Sprinkle the final layer of nuts evenly.
08 - Finish with remaining phyllo sheets, buttering each layer thoroughly as you stack.
09 - Using a sharp knife, carefully cut the baklava into diamond or square shapes through all layers.
10 - Bake for 35-40 minutes until layers are golden brown and crisp.
11 - While baklava bakes, combine water, sugar, lemon juice, honey, cinnamon stick, and orange peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove cinnamon stick and orange peel. Cool slightly.
12 - Immediately pour warm syrup evenly over hot baklava as soon as it comes out of the oven. Allow to cool completely to ensure full syrup absorption before serving.
# Expert Advice:
01 -
- The contrast between impossibly crisp layers and that luscious, sticky syrup is absolutely addictive
- Once you master the layering technique, youll feel like youve unlocked some ancient pastry wisdom
02 -
- The syrup must be cool and the baklava hot when you pour it—this temperature difference is what creates that perfect crisp texture
- Cutting through all those layers before baking is non-negotiable unless you want to destroy your beautiful creation later
03 -
- Work with calm, steady hands when handling phyllo—rushing leads to tears and ripped pastry
- Brush butter all the way to the edges of every sheet, or you'll end up with dry corners nobody wants to eat