Classic Turkish baklava that's sweet, crispy, and luxurious! Layer upon layer of thin, crisp phyllo pastry, filled with pistachios, and drenched in honey syrup. A legendary dessert that will make your eyes light up.
🧂 Ingredients
🍽️ Servings: 24
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 20 sheets phyllo dough (thin pastry sheets)
- 200g pistachios, roughly chopped
- 100g walnuts, roughly chopped
- 200g butter, melted
- 1 tsp ground cinnamon
- 200g Syrup: granulated sugar
- 150ml water
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tsp rose water (optional)
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👩🍳 Instructions
- 1 Syrup: boil the sugar and water until dissolved, add the honey and lemon juice, cook for 5 minutes, then let cool — the syrup MUST be cold when poured over the baklava
- 2 Combine the pistachios, walnuts, and cinnamon
- 3 Grease a 20x30cm (8x12 inch) baking pan with butter
- 4 Place 1 sheet of phyllo, brush with butter, and repeat until you have 8 layers
- 5 Sprinkle half of the nut mixture evenly over the top
- 6 Add 4 more sheets of phyllo, brushing each sheet with butter
- 7 Sprinkle the remaining nut mixture
- 8 Top with the final 8 sheets of phyllo, brushing each sheet with butter
- 9 Brush butter over the top surface
- 10 Cut into diamond or square shapes with a sharp knife BEFORE baking
- 11 Bake in a 170°C (340°F) oven for 35-40 minutes until golden and crisp
- 12 Remove from the oven and immediately pour the cold syrup evenly over the hot baklava
- 13 Let sit for at least 4 hours so the syrup can soak in
💡 Tips
• GOLDEN RULE: cold syrup onto hot baklava — never the other way around — this is what keeps it crisp and prevents sogginess
• Phyllo dries out quickly — cover it with a damp cloth when not in use
• Cut BEFORE baking so the pieces come out neat and the layers don't fall apart
📊 Nutrition Facts / serving
180
Calories (kcal)
3g
Protein
12g
Fat
16g
Carbs
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