Baklava

Baklava traces its layered glory to Ottoman palace kitchens, where paper-thin phyllo met spiced nuts and golden syrup. Butter-brushed sheets bake crisp, then soak up honey scented with citrus and blossom water for a shatteringly sweet finish.

Serves 24

Estimate for one serving

• 280 cal
• 4.2g protein
• 28g carbs
• 18g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 lb (about 24 sheets) phyllo dough
• 1 cup (2 sticks) unsalted butter
• 3 cups walnuts
• 1 cup pistachios
• 2 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1 cup water
• 1 cup honey
• 1 tbsp lemon juice
• 1 tsp orange blossom water

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Thaw phyllo dough according to package instructions if frozen.
3. 3Melt the butter in a small saucepan or microwave; keep warm.
4. 4Finely chop the walnuts and pistachios (or pulse in a food processor) until they resemble coarse crumbs but are not powdered.
5. 5In a bowl, mix the chopped nuts with cinnamon and sugar; set aside.
6. 6Brush the bottom and sides of a 9x13-inch baking pan generously with melted butter.
7. 7Place one sheet of phyllo in the pan and brush lightly with butter. Repeat with 7 more sheets, brushing each layer with butter.
8. 8Spread about 1/3 of the nut mixture evenly over the phyllo.
9. 9Add 4 more buttered phyllo sheets on top of the nuts.
10. 10Repeat the nut layer and phyllo layering two more times, ending with a final layer of 8 buttered phyllo sheets on top. (You should have used all 24 sheets.)
11. 11Using a sharp knife, cut the baklava into 24 diamond or square pieces, cutting all the way through to the bottom.
12. 12Bake for 40-45 minutes until the top is golden brown and crisp.
13. 13While the baklava bakes, prepare the syrup: In a saucepan, combine water, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in the orange blossom water.
14. 14Remove the baked baklava from the oven and immediately pour the hot syrup evenly over the entire pan, making sure it seeps into all the cuts.
15. 15Let the baklava cool completely at room temperature for at least 4 hours (or overnight) so the syrup can fully absorb and the layers crisp up.
16. 16Serve at room temperature. Store covered at room temperature for up to 5 days.