Crispy, flaky, and layered with spice, this baklava recipe comes together in a snap. Crunchy nuts are mixed with fragrant spices to create rich layers between the phyllo dough. Packaged phyllo dough makes this recipe effortless while still achieving the paper-thin layers that make baklava so unique. Honey Syrup is poured over the entire treat, lending to its sweet flavor and sticky texture. Decorated with ground pistachios for a hint of bright green, this dessert is positively irresistible.
Makes about 40 servings
- 1⅓ cups (186 grams) skinned hazelnuts
- 1⅓ cups (172 grams) pistachios
- 1⅓ cups (128 grams) walnuts
- 2½ tablespoons (30 grams) granulated sugar
- 1½ teaspoons (3 grams) ground cinnamon
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground cloves
- 1 (16-ounce) package frozen phyllo pastry, thawed according to package directions
- 2½ cups (567 grams) clarified butter, melted and cooled slightly
- Honey Syrup (recipe follows)
- Garnish: ground pistachios
- Preheat oven to 350°F (180°C).
- In the work bowl of a food processor, pulse hazelnuts, pistachios, walnuts, sugar, cinnamon, salt, and cloves until finely ground.
- Unfold phyllo, and remove plastic wrapping. Cover entirely with a sheet of parchment paper and damp kitchen towels or paper towels to prevent phyllo from drying out.
- Using a pastry brush, generously brush bottom of a 13x9-inch baking pan with clarified butter. Carefully place 1 phyllo sheet in prepared pan, and lightly brush with butter. Repeat with 8 phyllo sheets, brushing each sheet with butter, for a total of 9 sheets as a base layer. Sprinkle about one-fourth of nut mixture (1 cup or 128 grams) evenly over top layer. Repeat layering procedure with 9 sheets of phyllo and melted butter. Sprinkle one-fourth of nut mixture over top layer. Repeat procedure twice with phyllo (18 sheets total), melted butter, and remaining nut mixture. (You should have a total of 4 layers of phyllo sheets and 4 layers of nut mixture.) Top with final 6 sheets of phyllo, brushing each liberally with melted butter. Using your hands, flatten top layer of pastry as needed; brush final layer with melted butter. Using a sharp knife, carefully slice into 2x1½-inch diamonds. Pour any remaining melted butter evenly on top.
- Bake until golden and flaky, 40 to 45 minutes, rotating pan halfway through baking. Immediately pour Honey Syrup over entire pastry, making sure to get in cracks and between each piece. Let cool on a wire rack for at least 2 hours; cover with foil, and let stand for at least 4 hours or up to overnight. Garnish with ground pistachios, if desired. Store in an airtight container for up to 3 days.
Makes about 2 cups
- 1 cup (336 grams) honey
- ⅔ cup (133 grams) granulated sugar
- ⅔ cup (160 grams) water
- 1¾ teaspoons (9 grams) orange blossom water
- ¼ teaspoon salt
- In a medium saucepan, whisk together honey, sugar, ⅔ cup (160 grams) water, orange blossom water, and salt. Bring to a boil over medium heat, stirring occasionally, and cook until sugar completely dissolves, about 5 minutes. Remove from heat, and let cool completely.