baklava -

baklava

Baklava, a light spin on Mediterranean dessert. Layers of crisp pastry, nuts and honey—simple to make, purely irresistible!

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Total Time 1 1

Servings: 12 servings

Course: Dessert

Cuisine: Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

Pastry and nut filling

300 g phyllo dough thawed
200 g raw walnuts chopped
150 g raw pistachios chopped
100 g raw almonds chopped
2 tbsp cinnamon powder
120 g melted unsalted butter or use ghee for a lighter version

Syrup

150 ml honey preferably light-flavored
70 ml water
50 g coconut sugar
1 tbsp orange blossom water optional
1 unit lemon peel just the zest

Method

Nut filling preparation

Chop the walnuts, pistachios, and almonds into small pieces.
In a bowl, combine chopped nuts with cinnamon powder. Mix well and set aside.

Assembling the baklava

Preheat the oven to 180°C (356°F).
Brush a rectangular baking pan with melted butter.
Layer 5 sheets of phyllo dough in the pan, brushing each sheet generously with melted butter.
Sprinkle a layer of the nut mixture over the phyllo sheets.
Repeat layers of phyllo and nuts until finished, reserving at least 5 phyllo sheets for the top layer.
Finish with the top phyllo layers, brushing each generously with butter.
Slice the baklava into diamond or square shapes using a sharp knife before baking.
Bake in the center of the oven for about 40 minutes, or until golden and crisp.

Syrup

While the baklava bakes, combine honey, water, coconut sugar, orange blossom water (optional), and lemon zest in a small saucepan.
Bring to a boil, then simmer for about 8–10 minutes until it thickens slightly. Remove from heat and let cool a bit.

Finishing and serving

Immediately after removing the baklava from the oven, slowly pour the warm syrup evenly over the hot baklava.
Let cool completely to allow the syrup to soak in. Serve at room temperature, optionally garnished with extra pistachios.

Notes

Baklava is a true classic in Mediterranean and Middle Eastern cuisine—a celebrated dessert that's both luxurious and surprisingly adaptable. Loved for its delicate layers and irresistible nutty filling, baklava is the kind of treat you can serve after a festive family meal or slice into smaller portions for a sweet afternoon pick-me-up.

Practical Tips & Ingredient Swaps

Working with phyllo dough can be high pressure if you’ve never done it before, but the key is to keep the dough covered with a slightly damp kitchen towel while you work. This prevents it from drying out and tearing. Brush each sheet of phyllo thoroughly with melted butter, ensuring those signature crisp, flaky layers.

You can swap the nut blend for what you have on hand: pistachios, walnuts, almonds, or even pecans. If you’re looking for a lighter touch, try reducing the amount of syrup or substituting honey with agave syrup.

Expert Preparation Techniques

Slicing the baklava before baking isn’t just for presentation—pre-cutting ensures the syrup soaks deeply into every bite. Pour the syrup over the baklava while it’s hot straight from the oven; this maximizes absorption and keeps the pastry crisp instead of soggy.

To intensify the flavor, toast the nuts lightly in the oven before chopping. And for a more pronounced floral aroma, add a splash of orange blossom or rose water to your syrup.

Serving Suggestions & Variations

This baklava shines alongside strong Turkish coffee or mint tea. For special occasions, dress it up with a bit of vanilla gelato or a scoop of creamy Greek yogurt. You can also add a pinch of cardamom or clove to the nut mixture for a spiced twist.

Baklava also stores beautifully—keep it covered at room temperature for several days, or refrigerate if you prefer it a little chewier. In either case, share with friends—the compliments are guaranteed!