Baklava Phyllo Nuts Syrup (Printable version)

Flaky phyllo layers filled with mixed nuts, cinnamon, and drenched in aromatic honey syrup for the perfect Middle Eastern sweet treat.

# What you'll need:

→ Pastry and Filling

01 - 14 ounces phyllo dough (about 18-20 sheets)
02 - 9 ounces unsalted butter, melted
03 - 7 ounces walnuts, finely chopped
04 - 3.5 ounces pistachios, finely chopped
05 - 3 ounces almonds, finely chopped
06 - 0.33 cup granulated sugar
07 - 1 teaspoon ground cinnamon

→ Syrup

08 - 1 cup water
09 - 1.5 cups sugar
10 - 2 tablespoons lemon juice
11 - 2 tablespoons honey
12 - 1 cinnamon stick
13 - 1 strip orange peel (optional)

# Directions:

01 - Preheat oven to 350°F. Generously grease a 9x13 inch baking dish with melted butter.
02 - Combine walnuts, pistachios, almonds, sugar, and cinnamon in a bowl. Mix thoroughly to distribute spices evenly.
03 - Unroll phyllo dough and cover immediately with a damp kitchen towel to prevent drying out while working.
04 - Place 8 sheets of phyllo in the prepared dish, brushing each sheet generously with melted butter before adding the next.
05 - Sprinkle approximately one-third of the nut mixture evenly over the buttered phyllo sheets.
06 - Layer 4 more phyllo sheets, buttering each one. Spread half of the remaining nuts over the top.
07 - Place 4 additional phyllo sheets, buttering each. Sprinkle the remaining nut mixture evenly across the surface.
08 - Finish with remaining phyllo sheets, brushing each layer thoroughly with melted butter as you work.
09 - Use a sharp knife to cut the layered pastry into diamond or square shapes before baking. Cut completely through all layers.
10 - Bake for 35-40 minutes until phyllo turns deep golden brown and becomes crisp throughout.
11 - While baklava bakes, combine water, sugar, lemon juice, honey, cinnamon stick, and orange peel in a saucepan. Bring to boil, then reduce heat and simmer 10 minutes. Remove cinnamon and peel; let syrup cool slightly.
12 - Immediately upon removing baklava from oven, slowly pour the warm syrup evenly over the entire surface. Allow to cool completely so pastry absorbs syrup fully before serving.

# Expert Tips:

01 -
  • The contrast between shatter crisp layers and syrup soaked centers is absolutely addictive
  • Once you master the buttering technique, you'll feel like you've unlocked a secret pastry skill
02 -
  • Cutting the baklava before baking prevents shattering and makes serving so much easier later
  • The syrup must be warm not hot when you pour it or the pastry can become soggy instead of perfectly sticky
03 -
  • Clear syrup means you've cooked it long enough
  • Let the butter cool slightly so it doesn't tear the delicate phyllo sheets

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