Baklawa

 Baklawa 

A rich, flaky dessert made with layers of buttery phyllo dough, a fragrant spiced nut filling, and a sweet honey lemon syrup. Crisp, glossy, and irresistible.

Cook Time45 minutes

Total Time minutes

2h 10 minutes

CourseDessert (Middle Eastern / Mediterranean)

Servings4

Ingredients

For the Baklawa Layers

• 200 g phyllo dough (about 10–12 sheets)
• 120 g melted butter (about ½ cup)

Nut Filling

• 1 cup walnuts or pistachios (finely chopped)
• ¼ cup almonds (optional)
• 3 tbsp sugar
• 1 tsp cinnamon
• ½ tsp orange blossom water or vanilla (optional)

Syrup

• ½ cup sugar
• ½ cup water
• 2 tbsp honey
• 1 tsp lemon juice
• 1 tsp orange blossom water (optional)

Instructions

Prepare the syrup

• In a small pot, combine water + sugar.
• Bring to a boil, then reduce heat.
• Add honey + lemon juice, simmer for 7–10 minutes.
• Add orange blossom water if using.
• Let cool completely.

Prepare the filling

• Mix chopped nuts, sugar, and cinnamon in a bowl.
• Add a few drops of orange blossom water if desired.

Assemble

• Preheat oven to 170°C (338°F).
• Brush a small baking dish with butter.
• Layer 5–6 sheets of phyllo dough, brushing each sheet with melted butter.
• Spread the nut mixture evenly.
• Add the remaining phyllo sheets on top, brushing each one with butter.
• Using a sharp knife, cut into squares or diamonds.

Bake

• Bake for 40–45 minutes, until golden and crisp.

Add the syrup

• Pour the cooled syrup over the hot baklawa immediately after removing it from the oven.
• Let rest at least 1 hour before serving.

Small Notes :

• You can mix different nuts for a more complex flavor.
• Always pour cold syrup on hot baklawa to keep it crisp.
• Keeps well for 3–4 days at room temperature.