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Baklava

Makes: A 9x13 pan.
5 from 1 vote
Pin Recipe
Course: Dessert, Snack
Cuisine: Turkish
Author: Natasha's Kitchen
Servings: 12
Prep Time 1 hour
Cook Time 1 hour 15 minutes
6 hours
Total Time 8 hours 15 minutes
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Ingredients  

Honey Sauce:

  • 1 cup white sugar
  • 2 Tbsp lemon juice
  • ¾ cup water
  • ½ cup honey

Baklava:

  • 1 16oz pkg phyllo dough (thawed by package instructions)
  • 2-2 ½ cups butter (melted)
  • 1 lb walnuts (finely chopped (about 4 cups))
  • 1 tsp cinnamon
  • chocolate chips & chopped walnuts (optional garnish)

Instructions: 

Prep:

  • Thaw the phyllo dough by package instructions. (This is best done by placing it in the fridge overnight then placing it on the counter for 1 hour before starting your recipe to bring it to room temperature.)
  • Trim the phyllo dough to fit your baking dish then cover it with a damp towel to keep it from drying out while you're working on the rest of the recipe.
  • Butter the bottom and sides of a 9x13 baking pan.

Honey Sauce:

  • (Start with this so it can cool as the Baklava bakes.)
    In a medium saucepan, combine the sugar, lemon juice, water, and honey.
  • Bring to a boil over med/high heat, stirring until the sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring.
  • Remove from heat and allow the syrup to cool while preparing the baklava.

Baklava Assembly:

  • Preheat the oven to 325°.
  • Pulse the walnuts 10 times in a food processor (until coarsely ground/finely chopped).
  • In a medium bowl, stir together 4 cups of finely chopped walnuts and 1 tsp cinnamon.
  • Place 1 phyllo sheet into the pan, brush the top with melted butter, place the next phyllo sheet in the pan, butter the top, etc. (Keep the remaining phyllo covered with a damp towel at all times.)

Order of the Baklava layers:

  • 1. 10 buttered phyllo sheets
    2. [3/4 cup nut mixture then 5 buttered phyllo sheets]
    3. [3/4 cup nut mixture then 5 buttered phyllo sheets]
    4. [3/4 cup nut mixture then 5 buttered phyllo sheets]
    5. [3/4 cup nut mixture then 5 buttered phyllo sheets]
    6. 3/4 cup nut mixture
    7. 10 buttered phyllo sheets
    8. Butter the top

Finishing & Baking:

  • Cut the pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes (see photo).
  • Bake for 1 hour and 15 minutes or until the tops are golden brown.
  • Remove from the oven and immediately spoon the cooled syrup evenly over the hot baklava (you'll hear it sizzle). *This will ensure that it stays crisp instead of getting soggy.
  • Let the baklava cool completely, uncovered and at room temperature. For best results, let the baklava rest 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.
  • Garnish the baklava with finely chopped nuts or drizzle with melted chocolate.

Notes:

Make Ahead: This is best made ahead of time so the flavors can meld and become enhanced. Just store at room temperature, covered with a tea towel, for up to 1 week.