Description
This is truly the best Baklava recipe I’ve ever tried, made from a cherished family recipe passed down through generations. Buttery layers of flaky phyllo dough are filled with finely chopped nuts and soaked in a warm vanilla–lime simple syrup. Crisp and flaky on top and perfectly sweet inside, it’s easier to make than you think and absolutely worth it.
Ingredients
Scale
For the baklava and nut filling:
- 1 1/2 cups choice of mixed nuts (pistachios, walnuts, or hazelnuts)
- 16-oz package phyllo dough, thawed
- 1 1/2 sticks of unsalted butter, melted
- Finely crushed pistachios for topping
For the simple syrup:
- 1 cup granulated sugar
- 1 cup water
- 1–2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the phyllo pastry: Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from the fridge 1 hour before using.
- Preheat the oven to 350°F. Unroll the thawed phyllo pastry and place the sheets in between two clean, damp kitchen towels. This will help keep the phyllo from drying out and breaking while you work.
- Make the nut mixture: In the bowl of a food processor fitted with the blade attachment, add the nuts and pulse until coarsely ground. Transfer to a large bowl and set aside.
- Assemble the baklava: Brush the interior of a 9” x 13” baking pan generously with the melted butter, making sure to brush the sides as well. To assemble, carefully remove half the amount of phyllo sheets and place carefully into the pan to form the base layer. Keep the remaining phyllo covered with the damp towel. (Check first to make sure that the sheets of phyllo will fit the pan and trim using a pair of kitchen shears if needed.) Brush the topmost sheet with the melted butter generously.
- Spread the nut mixture in an even layer on top, making sure that it covers the entire width of the phyllo sheets. Then add the remaining phyllo sheets on top and generously brush the topmost sheet with the remaining melted butter. Using a sharp knife, carefully cut the pastry in a diagonal direction to create diamond-shaped pieces, cutting all the way through all the layers to the bottom of the pan.
- Transfer to the oven and bake anywhere from 45 minutes to 1 hour, until the top is golden brown and crisp, and a toothpick inserted in the center comes out clean. (Because ovens vary, make sure to check on the baklava halfway through baking.)
- Prepare the simple syrup: While the baklava bakes, combine sugar, water, vanilla extract, and lime juice in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat to low.
- Remove the baklava from the oven and carefully drizzle half of the simple syrup evenly over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until the baklava appears thoroughly moistened.
- Allow the baklava to cool, uncovered, at room temperature for at least 4 to 6 hours (or overnight) to allow the syrup to fully penetrate the layers. When ready to serve, slice all the way through the pre-cut lines and garnish with crushed pistachios if desired.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Cuisine: Mediterranean
