“Baklava is a beloved dessert in Mediterranean cuisine, known for its layers of thin, buttery pastry filled with nuts and sweetened with a honey syrup. At BoGosto, we prepare our Baklava with care, ensuring each bite is a perfect balance of crunchy layers and sweet, nutty filling. Follow our recipe to create this timeless dessert at home and treat yourself to a taste of Mediterranean sweetness.”
Ingredients:
For the Baklava:
- 1 package (16 oz) phyllo dough, thawed according to package instructions
- 1 1/2 cups mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
- 1 cup unsalted butter, melted
For the Honey Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
- Prepare the Nut Filling:
- In a bowl, combine the finely chopped nuts. Set aside.
- Prepare the Honey Syrup:
- In a saucepan, combine water, sugar, honey, cinnamon stick, vanilla extract, and lemon zest (if using).
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat and simmer for about 10 minutes until the syrup slightly thickens. Remove from heat and let it cool completely. Discard the cinnamon stick and lemon zest.
- Assemble the Baklava:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
- Place one sheet of phyllo dough in the prepared baking dish and brush it generously with melted butter.
- Repeat layering with more phyllo sheets, brushing each layer with melted butter, until you have used about half of the phyllo sheets.
- Add the Nut Filling:
- Sprinkle a generous amount of the nut mixture evenly over the buttered phyllo layers.
- Continue layering the remaining phyllo sheets on top of the nut filling, brushing each sheet with melted butter.
- Cut and Bake:
- Using a sharp knife, carefully cut the Baklava into diamond or square shapes.
- Bake in the preheated oven for 45-50 minutes, or until the Baklava is golden brown and crisp.
- Pour the Syrup:
- Remove the Baklava from the oven and immediately pour the cooled honey syrup evenly over the hot Baklava.
- Allow the Baklava to cool completely in the pan before serving, allowing the syrup to soak into the layers.