Classic Baklava
Layers of crispy phyllo dough, pistachios, and walnuts bound with butter and honey, finished with warm spiced syrup. An impressive Greek pastry that looks fancy but comes together with patience and precision.
- Total time
- 50 min
- Servings
- 12
- Calories
- 485
- Protein
- 9g
Ingredients
- 1 cup unsalted butter
- 1 pound package phyllo dough sheets (thawed)
- 1.5 cups roasted unsalted pistachios, finely chopped
- 1.5 cups roasted unsalted walnuts, finely chopped
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup honey
- ¾ cup granulated sugar
- 1 cup water
- 2 whole whole clove
- 1 whole cinnamon stick
- 1 tablespoon lemon juice, fresh
Instructions
- 1
Preheat your oven to 350°F. While it heats, prepare your 9-by-13-inch baking dish by lightly brushing the bottom and sides with melted butter — this prevents sticking and helps the baklava crisp up evenly.
- 2
Combine 1.5 cups finely chopped roasted pistachios, 1.5 cups finely chopped roasted walnuts, 0.25 cup granulated sugar, 2 teaspoons ground cinnamon, and 0.25 teaspoon ground cloves in a small bowl. Mix thoroughly — the spices should be distributed evenly throughout the nuts so every bite is balanced.
- 3
Melt 1 cup unsalted butter in a small saucepan over low heat — you want it completely liquid but not smoking or browning. Pour it into a shallow dish so you can easily brush it onto the phyllo sheets.
- 4
Remove your phyllo dough from the package and place it on a clean, dry surface. Keep the stack covered with a barely damp kitchen towel while you work — phyllo dries out and becomes brittle within seconds of exposure to air, so this is crucial.
- 5
Layer the first phyllo sheet in your buttered baking dish, draping it so it covers the bottom with a slight overhang on the sides. Using a pastry brush, brush the entire sheet lightly with melted butter — you want a thin, even coat, not a pool.
- 6
Repeat this process with 7 more phyllo sheets, brushing each one with melted butter. You're building the base of your baklava — these 8 layers will create the crispy bottom.
- 7
Spread half of your nut mixture (about 1.5 cups) evenly across the eighth phyllo sheet. Sprinkle it all the way to the edges but leave a 0.5-inch border.
- 8
Lay another phyllo sheet on top and brush it with butter. Repeat this process with 3 more sheets, brushing each with butter — you're creating a thin phyllo layer between your two nut layers.
- 9
Spread the remaining half of the nut mixture (about 1.5 cups) across the top phyllo sheet, again leaving a 0.5-inch border all around.
- 10
Top with the final 8 phyllo sheets, brushing each one with melted butter as you layer them. This is your top crust — these layers will turn golden and crispy in the oven.
- 11
Using a sharp knife or a pizza cutter, cut the baklava into your desired shape — traditionally, you make diagonal cuts to create diamond-shaped pieces, or straight cuts for rectangles. Cut all the way through to the bottom of the pan. Aim for pieces about 2 inches across — they cook more evenly this way and look more elegant.
- 12
Drizzle any remaining melted butter over the cut surface of the baklava. Place the baking dish in your preheated 350°F oven and bake for 40-45 minutes, until the phyllo is deep golden brown and you can see the layers beginning to crisp and separate. The kitchen should smell intensely nutty and sweet — this is your signal it's almost done.
- 13
While the baklava bakes, prepare your honey syrup. Combine 0.75 cup granulated sugar, 1 cup water, 2 whole cloves, and 1 cinnamon stick in a medium saucepan. Set it over medium heat and stir until the sugar dissolves completely — you should see no grains on the bottom when you run a wooden spoon across it.
- 14
Once the sugar has dissolved, increase the heat to medium-high and bring the syrup to a boil — you'll see large, rolling bubbles breaking the surface. Add 1 cup honey and 1 tablespoon fresh lemon juice, stirring to combine. The honey and lemon will slightly reduce the temperature, but that's fine.
- 15
Once the syrup returns to a boil, reduce the heat to low and simmer for 10 minutes. The syrup will thicken slightly and the spices will infuse throughout — you'll notice the cinnamon stick darkening the liquid. Remove from the heat and discard the cinnamon stick and cloves.
- 16
The moment the baklava comes out of the oven — while it's still steaming hot — slowly and evenly pour the warm honey syrup over the entire surface. You want the hot baklava to absorb it, creating a tender, glossy interior while the exterior stays crispy. Pour slowly so the liquid reaches all the cuts and corners.
- 17
Let the baklava cool completely on a wire rack at room temperature — this takes about 1-2 hours. As it cools, the syrup will be reabsorbed, and the pastry will become even crispier. Do not refrigerate; room temperature is ideal for the best texture.
- 18
Once cool, carefully remove each piece from the pan using a thin metal spatula, starting from the edges and working toward the center. Transfer to a serving platter. Baklava keeps in an airtight container at room temperature for up to 5 days — the longer it sits, the softer and more moist it becomes, which many people prefer.
Tools you’ll need
- 9-by-13-inch baking dish
- small saucepan
- medium saucepan
- pastry brush
- shallow dish
- sharp knife or pizza cutter
- wooden spoon
- wire rack
- thin metal spatula
- small mixing bowl
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