Nutty Baklava
Indulge in the rich, buttery layers of Nutty Baklava, a classic Middle Eastern dessert that’s as visually stunning as it is delicious. Featuring delicate sheets of phyllo dough layered with a decadent filling of finely chopped walnuts, almonds, and pistachios spiced with ground cinnamon, this baklava is baked to golden perfection and drenched in a luscious honey syrup infused with lemon and vanilla. The key to its signature crispiness lies in brushing each layer of phyllo with warm, melted butter, creating a flaky, melt-in-your-mouth texture. With a perfect balance of sweetness and nuttiness, this crowd-pleasing dessert is ideal for special occasions or as a luxurious treat any time. Serve at room temperature and savor every bite of this homemade masterpiece! Keywords: nutty baklava recipe, flaky baklava, classic Middle Eastern dessert, baklava with honey syrup, homemade baklava.
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Recipe Information
Ingredients
- 16 sheets Phyllo dough
- 1 cup Unsalted butter
- 1.5 cups Walnuts
- 1 cup Almonds
- 0.5 cup Pistachios
- 1 teaspoon Ground cinnamon
- 0.5 cup Granulated sugar
- 0.5 cup Water
- 0.75 cup Honey
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a small amount of melted butter.
Finely chop the walnuts, almonds, and pistachios, or pulse them briefly in a food processor until coarsely ground but not too fine.
In a mixing bowl, combine the chopped nuts and ground cinnamon. Set the mixture aside.
Melt the unsalted butter in a small saucepan or the microwave. Keep it warm so it's easy to work with while assembling.
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
Place one sheet of phyllo dough in the baking dish and brush it lightly with melted butter. Repeat this process, layering eight sheets of phyllo, each brushed with butter.
Spread half of the nut mixture evenly over the buttered phyllo layers.
Layer another eight sheets of phyllo dough on top, brushing each with melted butter as before.
Spread the remaining nut mixture evenly over the layers of phyllo and nuts.
Finish by layering the remaining eight sheets of phyllo dough, brushing each with melted butter, including the top layer.
Using a sharp knife, cut the baklava into diamond or square shapes. Ensure you slice through all the layers for even baking.
Bake in the preheated oven for 45–50 minutes, or until the baklava is golden brown and crisp.
While the baklava is baking, prepare the honey syrup. In a medium saucepan, combine the granulated sugar, water, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 8–10 minutes. Stir in the vanilla extract and remove from heat.
Once the baklava is out of the oven, immediately pour the hot honey syrup evenly over the top, making sure it seeps into all the layers.
Allow the baklava to cool completely to set. This can take 4–6 hours, but overnight is best for optimal flavor.
Serve at room temperature and enjoy this decadent dessert!
Nutrition Facts
Calories |
5072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.7 g | 416% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 93.5 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 493.5 g | 179% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 261.9 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 689 mg | 53% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
