Baklava (Sweet Layered Pastry with Nuts and Syrup)

Layers of filo pastry filled with chopped nuts, sweetened with syrup or honey; popular across the Balkans.

Ingredients (Serves 4–6)

Ingredients (Serves 6–8)

For the pastry:

• 250 g phyllo dough

• 150 g unsalted butter, melted

For the filling:

• 200 g walnuts, finely chopped (or a mix of walnuts, pistachios, almonds)

• 50 g sugar

• 1 tsp ground cinnamon

For the syrup:

• 200 g sugar

• 150 ml water

• 100 g honey

• 1 tsp lemon juice

• 1 cinnamon stick (optional)

Preparation

1. Prepare the filling:

   • Mix chopped nuts, sugar, and cinnamon in a bowl.

2. Assemble the baklava:

   • Preheat oven to 175°C (350°F).

   • Brush a baking dish with melted butter.

   • Layer 4–5 sheets of phyllo, brushing each with butter.

   • Spread a thin layer of the nut mixture.

   • Repeat layers, alternating phyllo and nuts, finishing with 4–5 phyllo sheets on top.

   • Brush the top generously with butter.

   • Score into diamond or square shapes for easier serving.

3. Bake:

   • Bake 35–45 minutes until golden and crisp.

4. Prepare syrup:

   • In a saucepan, combine sugar, water, honey, lemon juice, and cinnamon stick.

   • Bring to a boil, then simmer 10–15 minutes until slightly thickened.

   • Remove cinnamon stick.

5. Soak baklava:

   • Pour warm syrup over hot baklava.

   • Let cool completely for the syrup to soak in.

6. Serve:

   • Break into pieces along scored lines and serve at room temperature.

Cooking Tips

• Brush each phyllo sheet generously with butter to achieve crisp, golden layers.

• Pour syrup over hot baklava, not cold, to ensure it absorbs properly.

Serving Suggestions

• Serve with Turkish coffee or black tea for a traditional pairing.

• Garnish with extra chopped nuts or a sprinkle of cinnamon for added aroma.