Free recipe
Honey Baklava
Built around phyllo pastry and mixed nuts -- the method starts by heating the oven to 350F/175C.
Anchored by phyllo pastry, mixed nuts and butter, this Mediterranean dish starts by heating the oven to 350F/175C and comes together in about 30 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
Ready in 30 minutes -- genuinely doable on a weeknight.
A more involved technique that rewards patience with real depth of flavor.
Built around phyllo pastry, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) phyllo pastry, thawed
- 2 cups mixed nuts (walnuts and almonds), chopped
- 1 cup (225 g) butter, melted
- 1 tsp cinnamon
- 1 cup honey
- 1/2 cup sugar
- 1/2 cup water
- 1 tbsp lemon juice
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 350F/175C. Mix the chopped nuts with the cinnamon.
Brush a baking tin with melted butter and layer about 8 sheets of phyllo, brushing each with butter. Keep unused phyllo under a damp towel so it does not dry out.
Sprinkle over a layer of nuts, then a few more buttered phyllo sheets, then more nuts, repeating and finishing with about 8 buttered sheets on top.
Cut all the way through into diamonds with a sharp knife before baking.
Bake 40-45 minutes until deep golden and crisp.
Meanwhile, simmer the honey, sugar, water, and lemon juice 10 minutes into a syrup, then cool.
Pour the cooled syrup over the hot baklava as soon as it comes out (it will sizzle). Let it soak and cool fully before serving so it becomes sticky and crisp.
The step worth not rushing: Brush a baking tin with melted butter and layer about 8 sheets of phyllo, brushing each with butter. Keep unused phyllo under a damp towel so it does not dry out.
