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Loading...Crisp, buttery layers of phyllo sandwich a fragrant filling of walnuts and pistachios, all soaked in a lemon-and-cinnamon honey syrup. This classic Greek sweet is the ultimate make-ahead party dessert because the syrup needs time to penetrate the layers for that signature sticky, glossy finish.
Prep Time30 mins
Cook Time50 mins
Total Time80 mins
Servings16
Yield16 pieces
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 24 gSugar
- 6 gProtein
- 160 mgSodium
- 170 mgPotassium
- 35 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the nut filling
- 3 cups (300 g) raw walnuts, finely chopped
- 1 cup (120 g) raw pistachios, finely chopped
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 pound (450 g) thin #4 phyllo dough, thawed overnight in the fridge
For the honey syrup
- 1 cup (340 g) mild Greek honey
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (180 ml) water
- 1 strip lemon peel
- 1 cinnamon stick
- 2 whole cloves
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract (optional)
For brushing and finishing
- 1 1/4 cups (285 g) unsalted butter, melted and slightly cooled
- 2 tablespoons finely chopped pistachios, for topping
Directions
- Make the syrup first: combine honey, sugar, water, lemon peel, cinnamon stick, and cloves in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then cook 8-10 minutes without stirring until slightly thickened. Remove from heat, stir in the lemon juice and vanilla, and let cool completely; the syrup must be cold when it meets the hot baklava.
- Position a rack in the center of the oven and heat to 325°F (165°C). Lightly butter a 9×13-inch (23×33 cm) metal baking pan. In a bowl, toss the chopped walnuts and pistachios with the sugar, cinnamon, and cloves.
- Unroll the phyllo on a large sheet of parchment and cover with a barely damp kitchen towel so it doesn't dry out or crack. Trim the stack to fit the pan if needed, keeping all sheets stacked together.
- Place one sheet of phyllo in the buttered pan and brush the entire surface lightly with melted butter. Repeat with 7 more sheets, brushing each one, so the base has 8 buttered layers.
- Spoon the nut mixture evenly over the base and gently pat into an even layer with the back of a spoon.
- Top the filling with the remaining phyllo sheets, again brushing each sheet generously with butter until you have 8 layers on top. Using a sharp knife, carefully score the top layers all the way through to the filling in a diamond pattern, cutting 4 long diagonals one way and 4 the other to make 16 pieces.
- Bake for 40-50 minutes, rotating the pan halfway, until the top is deep golden brown and the edges look crisp and bubbling. Immediately pour the cold syrup evenly over the hot baklava, letting it sink into the cuts. Sprinkle the reserved chopped pistachios over the top.
- Let the baklava cool completely in the pan for at least 6 hours, preferably overnight, so the syrup fully absorbs and the layers set. Re-cut along the scored lines and serve at room temperature.
Cook’s Notes
- Always pour COLD syrup over HOT baklava; the temperature contrast is what keeps the phyllo crisp rather than soggy.
- Thaw phyllo in the refrigerator overnight, not on the counter, to prevent it from becoming gummy or tearing.
- Keep the unused phyllo covered with a barely damp towel while you work; phyllo dries out in minutes and becomes brittle.
- Baklava actually improves after a day and keeps well, covered at room temperature, for up to 5 days, making it ideal for holidays.
- For a more aromatic syrup, add a small strip of orange peel alongside the lemon peel, or a splash of orange blossom water after removing from heat.
