Homemade Baklava Honey Nuts (Printable Version)

Crisp phyllo layered with nuts and honey-citrus syrup for an irresistible Middle Eastern-inspired dessert.

# What You'll Need:

→ Filling

01 - 200 g walnuts or pistachios, finely chopped
02 - 1 teaspoon ground cinnamon
03 - 0.25 teaspoon ground cloves (optional)

→ Layers

04 - 450 g phyllo dough, thawed
05 - 225 g unsalted butter, melted

→ Syrup

06 - 240 ml water
07 - 200 g granulated sugar
08 - 170 g honey
09 - 15 ml lemon juice
10 - 1 cinnamon stick
11 - 1 strip lemon peel

# Steps To Follow:

01 - Preheat the oven to 175°C. Using a pastry brush, coat a 23 x 33 cm baking dish evenly with melted butter.
02 - Combine the finely chopped walnuts or pistachios with ground cinnamon and optional ground cloves in a bowl; set aside.
03 - Place a single sheet of phyllo dough in the pan, brushing the surface with melted butter. Repeat with 8 to 10 layers, buttering each. Sprinkle approximately 75 g nut mixture over the sheets. Add 4 to 5 more layers of phyllo, brushing with butter between each. Repeat the process, alternating phyllo and nut layers, finishing with 8 to 10 phyllo sheets on top. Butter the final layer generously.
04 - Using a sharp or serrated knife, slice the baklava into diamonds or squares, cutting all the way through the layers.
05 - Transfer the pan to the oven and bake for 45 to 50 minutes, or until the top is golden brown and crisp.
06 - While the baklava bakes, combine water, granulated sugar, honey, lemon juice, cinnamon stick, and lemon peel in a saucepan. Bring to a simmer and cook for 10 to 15 minutes. Remove from heat, allow to cool slightly, and discard cinnamon stick and peel.
07 - After removing the baklava from the oven, immediately pour the warm syrup evenly over the hot pastry, ensuring coverage across all cuts.
08 - Allow baklava to cool completely at room temperature. Serve as is or garnish with crushed pistachios or a light drizzle of honey.

# Notes and Tips:

01 - Thaw phyllo dough overnight in the refrigerator for best results.
02 - Keep unused phyllo sheets covered with a damp towel to prevent drying.
03 - Always combine hot syrup with freshly baked baklava, or hot baklava with cooled syrup, to maintain crispness.
04 - A serrated knife ensures neater slicing through flaky layers.
05 - Baklava keeps well at room temperature for up to 2 days uncovered, then loosely covered up to one week.

Go Back