Description
Enjoy the delightful layers of homemade baklava, featuring flaky phyllo dough, a rich blend of pistachios and walnuts, all soaked in a sweet honey syrup. This indulgent treat is perfect for celebrations or a sweet everyday snack!
Ingredients
Scale
- 1 cup unsalted pistachios, shelled and finely chopped
- 1 cup walnuts, shelled and finely chopped
- 1 cup unsalted butter, melted
- 1 package (16 oz) phyllo dough, thawed
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Gather your chopped pistachios and walnuts. Use a food processor for a fine chop, or chop them finely with a knife.
- In a mixing bowl, combine the chopped nuts with ground cinnamon and mix well. Set aside, covering with a damp cloth.
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo dough on a clean surface, keeping unused sheets covered with a damp towel to prevent drying.
- Brush the bottom of a 9×13 inch baking dish with melted butter.
- Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat this for about 8 sheets.
- Sprinkle a thin layer of the nut mixture (about 1/4 of it) over the phyllo.
- Continue layering with 2 more sheets of phyllo, brushing with butter, followed by another layer of the nut mixture. Repeat until all nut mixture is used, finishing with 8 more layers of phyllo on top.
- Cut the baklava into diamond or square shapes with a sharp knife.
- Bake in the preheated oven for 45-50 minutes, or until golden brown and crisp.
- While the baklava bakes, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves.
- Reduce heat and simmer for 10 minutes, then remove from heat and let cool.
- Once the baklava is baked, pour the cooled syrup evenly over the hot baklava.
- Allow to cool completely in the pan for a couple of hours before serving. Cut along the lines made earlier and serve with extra chopped pistachios on top if desired.
Notes
- Store any leftovers in an airtight container at room temperature for up to a week.
- Baklava can be frozen if well-wrapped to prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 50 minutes