This sweet dessert is crafted with 60 paper-thin phyllo pastry leaves featuring layers of minced walnuts and pistachios, butter, cinnamon, cloves, honey, and a splash of orange. Baklava: the ultimate recipe is a winning melt-in-your-mouth treat.
It all started with a dare. My husband grew up eating authentic baklava, made fresh by a Chicago neighborhood mom. I, on the other hand, grew up in rural Texas with very little food culture. My granny’s goulash was about as exotic as it got. I won’t lie, I didn’t know what I was getting myself into.
At my first experience with authentic Greek food (think Dolmades, Pastitsio, and Moussaka) we finished off the evening with the carefully crafted dessert known as baklava. And, his declared love for this delicious layered treat motivated me. With little thought, I told him I would make baklava, so he could enjoy it whenever he wanted. His initial reaction? I think he laughed. Who could blame him? I experience the wonder that is baklava for the first time then declare I can make it! Without being rude (he’s incapable), he thanked me for the sweet offer, but thought it was a near impossible task. My friends, that is when my mission began.
I love a good challenge. Isn’t it obvious? After a few ingredient tweaks and adjusted cooking times, it all came together. His, “it’s good” response turned to “wow, this is it”! Four versions later, this is my winning baklava, the ultimate recipe! It’s the perfect holiday gift. I always tell my friends, if you enjoy it, then it’s worth it.
Baklava
Ingredients
- 1 pound unsalted butter
- 60 layers phyllo sheets usually available in 40/box (frozen)
- 2 cups walnuts
- 2 cups pistachio nuts
- 1 cup sugar
- 1 tsp ground cloves
For the Syrup
- 2 cups honey
- 1 cup water
- 2 cups sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp grated orange peel
Instructions
- Preheat oven to 350°.
- Thaw phyllo sheets and melt butter.
- Add to food processor walnuts, pistachio, cinnamon and sugar. Pulse until meal-like. Do not pulse too long, we're not trying to make butter.
- Brush bottom of 9×13 pan with butter. Lay one phyllo sheet into pan and brush with butter. Think of it like painting. Repeat until there are 15 layers of phyllo sheets. Yes, you'll be buttering every phyllo sheet! I use a silicone basting brush to make it easier.
- Add 1.5 cups of nut mixture and spread to cover the phyllo.
- Repeat layers (15 phyllo, then nut mixture for a total of 60 phyllo) to end with phyllo on top. Reserve extra nut mixture for serving.
- Cut baklava into small pieces. Bake at 350° for one hour.
Making the Syrup
- At the 30-minute baking mark, begin syrup. Slowly bring all syrup ingredients to a simmer.
- Let simmer for 10 minutes. Careful as it can boil out of the pot if left unattended.
- When baklava is finished baking, slowly pour syrup over baklava.
- Let set minimun one hour before serving.
- Sprinkle reserved nut mixture onto baklava for serving.
