Baklava Phyllo Nut Layers (Print Version)

Buttery phyllo pastry layered with mixed nuts and sweet syrup

# Ingredient List:

→ Pastry and Filling

01 - 18-20 sheets phyllo dough (approximately 14 oz)
02 - 1 cup unsalted butter, melted
03 - 2 cups walnuts, finely chopped
04 - 1 cup pistachios, finely chopped
05 - 1 cup almonds, finely chopped
06 - 1/3 cup granulated sugar
07 - 1 tsp ground cinnamon

→ Syrup

08 - 1 cup water
09 - 1.5 cups sugar
10 - 2 tbsp lemon juice
11 - 2 tbsp honey
12 - 1 cinnamon stick
13 - 1 strip orange peel

# Directions:

01 - Preheat your oven to 350°F. Generously grease a 9x13 inch baking dish with some melted butter.
02 - Combine the chopped walnuts, pistachios, almonds, sugar, and cinnamon in a medium bowl. Mix thoroughly to distribute spices evenly.
03 - Unroll the phyllo dough and cover immediately with a damp kitchen towel to prevent drying out while working.
04 - Place 8 sheets of phyllo in the prepared dish, brushing each sheet generously with melted butter before adding the next sheet.
05 - Sprinkle approximately one-third of the nut mixture evenly over the phyllo base.
06 - Add 4 more sheets of phyllo, brushing each sheet with butter. Spread half of the remaining nuts over this layer.
07 - Place 4 additional phyllo sheets, buttering each one. Sprinkle the remaining nut mixture over the top.
08 - Finish with the remaining phyllo sheets, buttering each layer thoroughly as you stack them.
09 - Using a sharp knife, cut the baklava into diamond or square shapes before baking. Cut completely through all layers.
10 - Bake for 35-40 minutes until the phyllo turns golden brown and becomes crisp throughout.
11 - While baklava bakes, combine water, sugar, lemon juice, honey, cinnamon stick, and orange peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove cinnamon stick and orange peel, let syrup cool slightly.
12 - Immediately after removing baklava from the oven, slowly pour the warm syrup evenly over the entire surface. Allow to cool completely for several hours so the syrup absorbs fully before serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp phyllo and gooey, aromatic syrup is absolutely addictive
  • Its one of those desserts that makes people think you spent hours, though the hands on time is surprisingly manageable
02 -
  • Cutting the baklava before baking is non negotiable, I learned this the hard way when my first attempt turned into a messy disaster
  • The syrup must be warm, not hot, when poured over hot baklava, otherwise the pastry will become soggy instead of perfectly crisp
03 -
  • Brush butter all the way to the edges of each phyllo sheet, those edge pieces are often the most coveted
  • Let the syrup cool for about 15 minutes after simmering, hot syrup will make the pastry soggy instead of perfectly crisp

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