Ingredients
Baklava Layers
- 16 oz phyllo dough (thawed by package instructions)
- 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
- 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
- 1 tsp ground cinnamon
Honey Syrup
- 1 cup granulated sugar
- 2 Tbsp lemon juice (juice of 1/2 lemon)
- 3/4 cup water
- 1/2 cup honey
Optional Garnish
- Melted chocolate chips & chopped walnuts for garnish
Instructions
- Preparation: Thaw the phyllo dough according to the package instructions. For best results, thaw overnight in the refrigerator, then bring to room temperature by leaving it on the counter for 1 hour before starting.
- Prepare the baking pan: Grease a 13×9-inch non-stick baking pan with melted butter to prevent sticking and ensure easy removal of the baklava.
- Make the honey syrup: In a medium saucepan, combine sugar, honey, lemon juice, and water. Heat over medium-high until boiling, stirring until sugar has completely dissolved. Lower to medium-low heat and let boil gently for 4 more minutes without stirring. Remove from heat and allow the syrup to cool while you assemble the baklava.
- Chop walnuts: Pulse walnuts in a food processor about 10 times until they are coarsely ground. Mix 4 cups of these finely chopped walnuts with the ground cinnamon in a medium bowl.
- Preheat oven and assemble: Preheat oven to 325°F (163°C). Place 10 sheets of phyllo dough in the baking pan one at a time, brushing each sheet generously with melted butter before adding the next. Keep remaining phyllo covered with a damp towel to prevent drying.
- Layer nuts and phyllo: Spread about 3/4 cup (1/5th) of the nut mixture evenly over the 10 buttered phyllo sheets. Then add 5 additional buttered phyllo sheets, followed by another nut layer. Repeat the nut and 5 buttered phyllo layer sequence four times, finishing with 10 layers of buttered phyllo on top. Brush the top layer with butter.
- Cut the baklava: Using a sharp knife, cut the layered pastry into 1 1/2-inch wide strips, then cut diagonally across the strips to form diamond-shaped pieces for even baking and serving.
- Bake: Bake the baklava in the preheated oven for 1 hour and 15 minutes, or until the top is deeply golden brown and crisp.
- Apply syrup: Remove baklava from oven and immediately spoon the cooled honey syrup evenly over the hot pastry. The syrup will sizzle, sealing in sweetness while maintaining crispness.
- Cool and rest: Allow baklava to cool completely uncovered at room temperature. For the best flavor and texture, let it sit 4 to 6 hours or overnight so the syrup fully penetrates the layers, softening the nuts while keeping the phyllo crisp.
- Garnish and store: Optionally garnish with finely chopped walnuts or drizzle with melted chocolate. Store baklava at room temperature, covered loosely with a tea towel, for up to 1 week.
Notes
- Thaw phyllo dough completely to prevent tearing while handling.
- Keep uncovered phyllo sheets covered with a damp towel during assembly to prevent drying out.
- Brushing each sheet with butter is critical for the layered crisp texture.
- Do not stir syrup after initial boiling to avoid crystallization.
- Cutting the baklava before baking helps create clean diamond shapes.
- Syrup must be added hot to hot baklava for proper absorption and texture balance.
- Allow the baklava to rest several hours or overnight for the best flavor development.
- Store at room temperature, not refrigerated, to maintain crispness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
