Learn how to make baklava from scratch with my easy tutorial. This delicious Middle Eastern dessert is made with flaky phyllo pastry, nuts and simple syrup. You can make this baklava recipe ahead of time and wow everyone!
Ingredients:
Simple Syrup
▢1 1/2 cup granulated sugar
▢1 cup water
▢1 tsp lemon juice
Baklava and filling
▢14 oz walnuts, about 3 1/2 cup
▢1 tbsp granulated sugar
▢1 tsp cinnamon
▢1 cup unsalted butter, melted
▢16 oz phyllo dough , thawed according to the packaging
Instructions:
Make the syrup:
Place the sugar and water in a saucepan over medium high heat. Once it comes to a simmer, lower the heat to medium and simmer for 15 minutes so the syrup thickens a bit. Add the lemon juice, turn the heat off and set the syrup aside to cool completely.
Prepare the filling:
Place the walnuts, granulated sugar and cinnamon in the bowl of a food processor and pulse until the walnuts are finely chopped. Set aside.
Assemble the baklava:
Preheat the oven to 350 degrees F. Take all the phyllo sheets out of the packaging and unroll them. Place them on a clean surface and cover with a kitchen towel to keep them from breaking. Take a 9×13 baking pan and brush the bottom with melted butter.
Fold a sheet of phyllo in half and place it in the baking pan. Brush the sheet with melted butter. Repeat this with 4 more sheets, brushing every sheet with melted butter. Spread 1/2 nut mix over the phyllo dough.
Top with 5 more phyllo sheets (folded in half) and brush each sheet with melted butter. Spread the remaining nut mix on the phyllo sheet evenly.
Repeat with the remaining phyllo sheets (remaining 5 to 8 sheets) and make sure to brush each layer including the last one with butter.
Cut the baklava into diamond shapes using a sharp knife. To do so, cut the pastry diagonally and then in strips, 1 to 1 1/2 inch wide. You can watch the video for a full tutorial. Alternatively, you can cut them into squares. Pour the remaining butter all over the baklava.
Bake and finish:
Bake the baklava in the oven at 350 degrees F for 50 to 60 minutes until it’s golden. Take it out of the oven and immediately pour the syrup (which is now completely cool) evenly all over the hot baklava.
Let the baklava sit at room temperature for at least 1 hour before serving. This will give the baklava enough time to absorb the syrup in each layer.
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