Description
A foolproof, crispy, and flaky baklava recipe that demystifies phyllo dough. This version features a balanced honey-lemon syrup and buttery layers that stay crisp for days.
Ingredients
Scale
- 1 package (16-20 oz) phyllo dough, thawed in fridge overnight
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 ½ cups (170g) raw unsalted pistachios, finely chopped
- 2 tablespoons granulated sugar (for nuts)
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup (200g) granulated sugar (for syrup)
- ½ cup (170g) good quality honey (clover or orange blossom)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon rose water (optional)
Instructions
- Make the syrup: In a saucepan, combine water, 1 cup sugar, honey, lemon juice, lemon zest, and vanilla. Bring to a boil over medium heat, then reduce to low and simmer for 10 minutes. Remove from heat and let cool completely. Add rose water if using.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- Let phyllo dough sit at room temperature for 30 minutes. Keep unused sheets covered with a damp towel.
- Layer the base: Place one sheet of phyllo in the pan and brush with melted butter. Repeat for 8 sheets total, pressing down gently to remove air pockets.
- Add filling: Mix chopped pistachios, 2 tablespoons sugar, and cinnamon. Sprinkle evenly over the 8 buttered sheets and press lightly.
- Layer the top: Continue layering remaining phyllo sheets, brushing each with butter. Use about 8-10 sheets on top, ensuring the last sheet is brushed generously.
- Cut before baking: Using a sharp knife, cut the baklava into diamonds or squares all the way through to the bottom. Create a grid pattern (lengthwise, widthwise, then diagonally).
- Bake for 45-50 minutes until the top is deep golden brown. Cover loosely with foil if browning too fast.
- Pour the cool syrup immediately over the hot baklava. It will sizzle.
- Let sit for at least 1 hour, preferably 2-4 hours, before serving to allow syrup absorption.
Notes
Keep phyllo covered with a damp towel to prevent drying. Cut baklava before baking to prevent shattering. Ensure syrup is cool and baklava is hot when combining for maximum crunch. Store at room temperature in an airtight container for up to 1 week. Do not refrigerate.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 22
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: baklava, phyllo dough, honey syrup, pistachio dessert, homemade baklava, easy phyllo recipe, middle eastern dessert