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Easy Homemade Baklava

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Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 1 hour 45 minutes
Course Dessert
Servings 12 servings

Equipment

  • 9x13 inch Baking Dish
  • Pastry Brush
  • Sharp knife
  • Food processor
  • Small saucepan
  • Kitchen towel

Ingredients
  

  • 2 cups mixed nuts walnuts, pistachios, and almonds, finely chopped
  • 1 tablespoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 package phyllo pastry 16 oz, thawed if frozen, regular or gluten-free
  • 1 cup unsalted butter melted, or ghee for richer flavor
  • 1 cup organic honey or maple syrup for refined sugar-free option
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Preheat oven to 350°F (175°C). Butter the bottom and sides of a 9x13 inch baking dish thoroughly.
  • In a food processor, pulse the mixed nuts until finely chopped but not powdered. Mix with cinnamon and sugar in a bowl. Set aside.
  • Unroll phyllo pastry and cover with a damp kitchen towel to prevent drying. Work quickly to maintain moisture.
  • Place 8 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter before adding the next layer.
  • Sprinkle half of the nut mixture evenly over the phyllo base.
  • Add 6 more phyllo sheets, brushing each with butter, then add remaining nut mixture.
  • Top with remaining phyllo sheets (about 8), brushing each layer with butter. Brush the top layer generously.
  • Using a sharp knife, cut through all layers to create diamond or square shapes, making cuts about 2 inches apart.
  • Bake for 45-50 minutes until golden brown and crispy on top.
  • Meanwhile, make syrup by combining honey, water, sugar, vanilla, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
  • Remove baklava from oven and immediately pour the hot syrup evenly over the hot pastry. You should hear it sizzle.
  • Allow to cool completely at room temperature for at least 2 hours before serving to let syrup absorb fully.

Notes

PHYLLO HANDLING TIPS:
Keep phyllo covered with damp towel at all times when not in use. Work quickly but gently to prevent tearing. If sheets tear, simply patch them together with butter.
MAKE-AHEAD:
Baklava can be assembled and frozen unbaked for up to 1 month. Bake directly from frozen, adding 10-15 minutes to baking time. Finished baklava keeps covered at room temperature for up to 1 week.
STORAGE:
Store covered at room temperature. Do not refrigerate as this will make the phyllo soggy. Best enjoyed within 3-4 days of making.
TROUBLESHOoting:
If phyllo becomes soggy, the syrup was too cool or too much was used. Always use hot syrup on hot baklava. If too sweet, reduce honey by 1/4 cup next time.

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