Heavenly Baklava

Allergens

Nuts (almonds, walnuts, pistachios)

Ingredients

• 1 pound phyllo dough
• 1 cup unsalted butter, melted
• 2 cups chopped nuts (almonds, walnuts, or pistachios)
• 1 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup water
• 1 cup white granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup honey

Instructions

1. Preheat your oven to 350°F (180°C). Brush the bottom and sides of a 13x9 inch baking dish with melted butter. Unroll the phyllo dough and lay it flat on a clean surface. Cover with a damp cloth to prevent drying out.
2. Place two sheets of phyllo dough in the prepared baking dish and gently press them into the bottom and sides, creating an even layer. Brush with melted butter. Repeat until you have used half of the phyllo sheets, brushing each layer with butter. Sprinkle an even layer of chopped nuts over the buttered phyllo layers.
3. In a small bowl, combine the 1 1/2 cups granulated sugar, cinnamon, and vanilla extract. Sprinkle this mixture evenly over the nuts.
4. Continue layering the remaining phyllo dough on top of the nut mixture, brushing each layer with butter. Once completed, cut the baklava into diamond or square shapes using a sharp knife.
5. Bake for 20 25 minutes in the preheated oven until golden brown.
6. While the baklava is baking, prepare the syrup by combining water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes, or until sugar is fully dissolved. Stir in honey and remove from heat.
7. As soon as the baklava comes out of the oven, pour the syrup evenly over the hot pastry. Allow it to cool completely before serving.

Chef’s Insight

The key to perfect baklava is layering and the right balance of sweetness and crunch.

Notes

This recipe is for a basic baklava. Feel free to add spices like cardamom or cinnamon for extra flavor.