Traditional Baklava
Delicate layers of phyllo pastry filled with chopped nuts and sweetened with honey syrup - a timeless Middle Eastern masterpiece that melts in your mouth.
Perfect Beverage Pairings
Turkish Coffee
The traditional pairing - strong, unfiltered coffee balances baklava's sweetness with its bold, earthy flavor and creates an authentic Middle Eastern experience.
Rose Water Tea
Delicate floral notes complement the honey and nuts, while the tea's gentle nature refreshes the palate between bites of this rich dessert.
Pomegranate Juice
Fresh pomegranate juice adds a tart contrast to baklava's sweetness, with its vibrant acidity cutting through the buttery richness beautifully.
Ingredients
For the Pastry:
- 1 lb phyllo dough (thawed)
- 1½ cups unsalted butter (melted)
- 2 cups walnuts (finely chopped)
- 1 cup pistachios (finely chopped)
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
For the Syrup:
- 2 cups granulated sugar
- 1 cup water
- ½ cup honey
- 1 tbsp lemon juice
- 1 cinnamon stick
- 3 whole cloves
Instructions
- Preheat oven to 350°F. Mix nuts with cinnamon and cloves.
- Brush 9x13" pan with butter. Layer 8 phyllo sheets, brushing each with butter.
- Sprinkle 2-3 tbsp nut mixture. Add 2 phyllo sheets and butter. Repeat layers.
- Top with 8 phyllo sheets, each brushed with butter. Cut into diamond shapes.
- Bake 50 minutes until golden. While baking, make syrup.
- Boil sugar, water, honey, lemon juice, and spices for 10 minutes. Strain.
- Pour cooled syrup over hot baklava. Let stand overnight before serving.
Chef's Notes
Temperature Secret: The most important rule - pour cool syrup over hot baklava or hot syrup over cool baklava. Never both hot or both cold, or it will become soggy.
Phyllo Handling: Keep phyllo covered with a damp towel while working to prevent drying. Work quickly but carefully - torn sheets can be patched in middle layers.
Nut Variations: Traditional recipes use walnuts and pistachios, but almonds or hazelnuts work beautifully. Toast nuts lightly for enhanced flavor.
Storage: Store covered at room temperature for up to 2 weeks. The flavor actually improves after 1-2 days as the syrup fully absorbs.