Baklava
Quick answer
- Active time
- 70 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Sheets of buttered phyllo enclose two layers of walnuts and pistachios scented with cinnamon in this Turkish and Middle Eastern pastry, and a hot honey syrup goes over the pan once it leaves the oven.
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Over the next few hours the pastry absorbs it, staying crisp on top while turning moist and sticky below. Its sweetness is strong enough that baklava is cut into small diamonds and usually served with unsweetened Turkish coffee or bitter tea. Stored airtight at room temperature, it keeps for over a week, and some regions add rose water or orange blossom water to the syrup.
Ingredients
Instructions
- 1
Preheat the oven to 170°C and brush the baking pan lightly with butter.
Finely chop 120g walnuts and 80g pistachios, then mix them with 1 teaspoon ground cinnamon until the spice is evenly distributed.
- 2
Keep the 200g phyllo dough covered with a damp towel as soon as it is opened.
Expose only the sheet being used, because dry phyllo cracks quickly and becomes difficult to layer neatly.
- 3
Melt 120g butter and lay 6 phyllo sheets in the pan one at a time.
Brush each sheet all the way to the edges so the layers bake crisp instead of turning pale or leathery.
- 4
Spread half the nut filling in an even layer, then add 4 more buttered phyllo sheets.
Scatter the remaining filling, cover with 6 final buttered sheets, and press lightly so the top sits flat.
- 5
Cut the assembled pastry into diamonds with a sharp knife, reaching the bottom of the pan.
Bake at 170°C for 35-40 minutes, until the top is deep golden and the layers look lifted and crisp.
- 6
While it bakes, simmer 120ml honey, 80g sugar, and 80ml water over medium heat for 3-4 minutes, until slightly syrupy.
Pour it over the hot baklava immediately, then cool for at least 2 hours to absorb.
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