Middle Eastern Phyllo Nut Pastry (Printable)

Layers of buttery phyllo filled with mixed nuts, baked until golden, then drenched in fragrant honey syrup for a perfectly sticky finish.

# What You Need:

→ Pastry and Filling

01 - 14 oz phyllo dough (about 18-20 sheets)
02 - 9 oz unsalted butter, melted
03 - 7 oz walnuts, finely chopped
04 - 3.5 oz pistachios, finely chopped
05 - 3 oz almonds, finely chopped
06 - 1/3 cup granulated sugar
07 - 1 tsp ground cinnamon

→ Syrup

08 - 1 cup water
09 - 1.5 cups sugar
10 - 2 tbsp lemon juice
11 - 2 tbsp honey
12 - 1 cinnamon stick
13 - 1 strip orange peel (optional)

# How-To Steps:

01 - Preheat your oven to 350°F. Grease a 9x13 inch baking dish with some melted butter.
02 - In a bowl, mix the chopped walnuts, pistachios, almonds, sugar, and cinnamon until well combined.
03 - Unroll the phyllo dough. Keep covered with a damp towel to prevent drying while working.
04 - Layer 8 sheets of phyllo in the prepared dish, brushing each sheet generously with melted butter before adding the next.
05 - Sprinkle about a third of the nut mixture evenly over the phyllo sheets.
06 - Add 4 more sheets of phyllo, brushing each with butter. Spread half of the remaining nuts evenly.
07 - Add 4 more phyllo sheets, buttering each one. Sprinkle the final layer of nuts evenly.
08 - Finish with the remaining phyllo sheets, buttering each layer as you go.
09 - Using a sharp knife, cut the baklava into diamonds or squares before baking.
10 - Bake for 35-40 minutes, until golden and crisp.
11 - Combine water, sugar, lemon juice, honey, cinnamon stick, and orange peel in a pan. Bring to a boil, then simmer for 10 minutes. Remove cinnamon and peel, and let cool slightly.
12 - As soon as the baklava is out of the oven, slowly pour the hot syrup over the entire surface. Let cool completely to absorb the syrup before serving.

# Helpful Tips:

01 -
  • The contrast between shatter crisp phyllo and sticky sweet syrup is absolutely addictive
  • Make it once and you will understand why this dessert has been cherished for centuries
02 -
  • Work quickly with phyllo because it dries out faster than you expect
  • Let the syrup cool slightly before pouring over the hot pastry
03 -
  • Clear your workspace before you start because this recipe requires focus
  • Use a pastry brush with natural bristles for better butter coverage

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