Traditional Baklava (Turkey & Levant)

 Traditional Baklava (Turkey & Levant)

Prep 30 min, cook 45–55 min, Serves 20

Ingredients

400 g phyllo pastry sheets

250 g unsalted butter, melted

250 g walnuts or pistachios, finely chopped

50 g sugar (for nut mixture)

1 tsp ground cinnamon (optional)

300 g sugar (for syrup)

200 g water

150 g honey

1 tbsp lemon juice

Instructions

• Preheat oven to 170°C. Grease a 23×33 cm baking pan. Keep phyllo covered with a damp towel so it doesn’t dry out.
• Brush the pan with butter. Lay 6–8 sheets of phyllo, brushing each sheet lightly with melted butter.
• Mix chopped nuts, 50 g sugar, and cinnamon. Sprinkle a thin, even layer over the phyllo.
• Add 4 sheets of phyllo (butter between each), then nuts. Repeat until nuts are used. Finish with 8–10 sheets of phyllo on top.
• Using a sharp knife, cut into diamonds or squares all the way down to the bottom.
• Bake 45–55 minutes until deep golden and crisp.
• Simmer water, sugar, honey, and lemon juice for 10 minutes. Remove from heat.
• Pour hot syrup over hot baklava immediately. Let it soak for at least 3 hours before serving.

Beginner Tips 

• Phyllo dries fast Keep it covered with a slightly damp towel. If it tears, don’t worry just layer it anyway.
• Butter lightly, not heavily Too much butter makes baklava greasy. Aim for a thin, even brush.
• Cut before baking Once baked, phyllo shatters cutting afterward is almost impossible.
• Syrup rule: hot meets hot Hot syrup + hot baklava = perfect absorption and no soggy bottom.
• Nut texture Chop nuts fine but not powdery. A bit of crunch is essential.
• Resting time Baklava tastes best after several hours, once the syrup settles into the layers.