Homemade Baklava
Layered phyllo pastry with walnut-cinnamon filling, baked and soaked with a lemon-honey syrup.
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Natashas Kitchen- •3/4 cup Water
- •1 cup Sugar
- •1/2 cup Honey
- •2 tablespoons Lemon juicefresh
- •1 pound Walnutsfinely chopped or pulsed in food processor
- •1 tsp Cinnamon
- •1 pound box Phyllo doughstore-bought, thawed according to package instructions
- •Butterfor buttering pan and brushing each phyllo sheet
- 1
Make the syrup: combine water, sugar, honey, and lemon juice in a saucepan. Bring to a boil; once sugar is dissolved, reduce heat and simmer 4 minutes. Remove from heat and set aside to cool.
6 min
- 2
Prepare the nut filling: finely chop walnuts (or pulse about 10 times in a food processor). Stir in cinnamon to combine.
5 min
- 3
Prepare phyllo: thaw according to package instructions, then leave at room temperature for 1 hour. Trim sheets to fit your baking pan. Keep phyllo covered with a damp (not wet) kitchen towel while working to prevent drying out.
1h 0m
- 4
Preheat oven to 325°F (163°C). Butter the baking pan.
5 min
- 5
Layer the baklava: place 10 phyllo sheets in the pan, buttering each sheet as you add it. Sprinkle 3/4 cup nut mixture evenly over the top.
10 min
- 6
Add 5 more phyllo sheets, buttering each, then sprinkle 3/4 cup nut mixture. Repeat the 5 sheets + nuts layering process four times total.
15 min
- 7
Top with the final 10 phyllo sheets, buttering each one.
7 min
- 8
Cut into 4 rows, then slice diagonally to form diamond-shaped pieces.
5 min
- 9
Bake at 325°F (163°C) in the center of the oven for 1 hour 15 minutes.
1h 15m
- 10
Immediately after baking, spoon the cooled syrup evenly over the hot baklava (it will sizzle as it absorbs).
3 min
- 11
Let baklava rest at room temperature for 4 to 6 hours or overnight for syrup to fully penetrate and soften the layers.
6h 0m
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