Middle Eastern Phyllo Nut Pastry (Printable)
Flaky phyllo layers filled with mixed nuts, soaked in sweet aromatic syrup
# What You’ll 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 Prepare:
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 you work.
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 over this layer.
07 - Add 4 more phyllo sheets, buttering each one. Sprinkle the final layer of nuts evenly across the surface.
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 saucepan. Bring to a boil, then simmer for 10 minutes. Remove cinnamon and peel, 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.
# Expert Advice:
01 -
- The combination of three nuts creates layers of flavor that keep you discovering new notes with every bite
- That moment when hot syrup hits crisp pastry and creates the most satisfying sizzle you will ever hear in your kitchen
02 -
- Cutting the baklava before baking is essential, as attempting to cut crisp pastry afterward will shatter the pieces
- The syrup must be warm, not hot, when poured over the baked pastry to prevent sogginess
- Letting the baklava cool completely in the syrup is the difference between good and exceptional results
03 -
- If your phyllo tears while layering, simply patch it with small pieces and butter well as no one will notice once it is baked
- Add a drop of orange blossom water or rose water to the syrup for a truly authentic flavor that elevates the entire dish