Classic Baklava
This traditional Classic Baklava recipe features layers of crispy phyllo dough, a rich nut filling, and is drenched in a sweet, aromatic syrup. Perfect for special occasions or a decadent treat.
Equipment
- Baking dish
- Pastry brush
- Saucepan
- Sharp knife
- Mixing bowls
Ingredients
Main Ingredients
- 1 package Phyllo dough 16 oz
- 1 cup Unsalted butter melted
- 3 cups Walnuts finely chopped
- 1/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
For the Syrup
- 2 cups Granulated sugar
- 1 cup Water
- 1/2 cup Honey
- 1 teaspoon Lemon juice
- 1 teaspoon Orange zest
Instructions
Preparation
- Prepare the nut filling by combining chopped walnuts, sugar, cinnamon, and cloves in a bowl.
- Preheat your oven to 350°F (175°C) and clarify the butter if not already done.
Assembling the Baklava
- Lightly butter a 9x13 inch baking dish. Lay two sheets of phyllo dough in the dish, brushing generously with melted butter.
- Continue layering 8-10 sheets, buttering every two sheets. Spread one-third of the nut mixture evenly over the phyllo.
- Repeat the layering process twice more, ending with 8-10 buttered phyllo sheets on top. Trim any excess dough.
Baking and Syrup
- Cut the baklava into desired shapes, such as diamonds or squares. Bake for 50-60 minutes, or until golden brown and crispy.
- While baking, prepare the syrup by boiling sugar, water, honey, lemon juice, and orange zest. Simmer for 10-15 minutes and then let it cool.
- Once the baklava is out of the oven, immediately pour the cool syrup evenly over the hot baklava. Allow it to soak and cool completely before serving.
Notes
For best results, ensure your butter is clarified. Allow the baklava to cool completely before cutting for clean slices. The syrup should be cool when poured over the hot baklava to achieve maximum crispiness.