Description
Traditional baklava with sweet syrup and layers of nuts.
Ingredients
Scale
- 2½ cups sugar
- 2 cups water
- 1 slice lemon
- 25 sheets phyllo sheets (2 packages, thawed if frozen)
- ¾ cup unsalted butter, melted (cooled, not hot)
- 3½ cups walnuts, finely chopped
- 2 tablespoons ground pistachios (optional for garnish)
Instructions
- Prepare the syrup: Combine sugar, water and lemon slice in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Let it cool completely.
- Preheat the oven to 350°F (180°C).
- Trim the phyllo sheets to fit your baking pan. Keep them covered with a damp cloth while working so they don’t dry out.
- Butter the bottom and sides of a 9×13-inch (23×33 cm) baking pan.
- Place 1 sheet of phyllo in the pan and brush lightly with melted butter. Add another sheet and butter it. Repeat until you have 5 sheets in total.
- Spread about 100g chopped walnuts evenly over the 5th sheet.
- Add another 5 phyllo sheets, brushing each with butter. After the 5th sheet, sprinkle another layer of walnuts (about 100g).
- Repeat this process two more times, so you have 4 layers of walnuts in total.
- Finish with the final 5 phyllo sheets, brushing each with butter, including the top layer.
- Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way to the bottom of the pan.
- Bake for about 30 minutes, or until golden brown.
- Remove from the oven and immediately pour the cooled syrup over the hot baklava.
- Let it rest uncovered for at least 4–5 hours so the syrup is fully absorbed.
- Garnish with ground pistachios before serving.
Notes
- Make sure the butter is cooled before applying it to the phyllo layers.
- Cover phyllo sheets with a damp cloth to prevent them from drying out while preparing.
- Let the baklava sit for several hours to absorb the syrup for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg