Bosnian Baklava Layered Nut Pastry (Print)
Layers of crisp phyllo filled with spiced walnuts, almonds, and pistachios, soaked in sweet honey syrup for a rich traditional dessert.
# What You Need:
→ Pastry Layers
01 - 1 lb phyllo dough sheets (approximately 20-24 sheets), thawed if frozen
→ Nut Filling
02 - 9 oz walnuts, finely chopped
03 - 3.5 oz almonds, finely chopped
04 - 3.5 oz pistachios, finely chopped (optional, may substitute additional walnuts or almonds)
05 - 0.5 cup granulated sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)
→ Butter
08 - 9 oz unsalted butter, melted
→ Syrup
09 - 14 oz granulated sugar
10 - 1 cup water
11 - 0.5 cup honey
12 - 0.5 lemon, juiced
13 - 1 tbsp rose water or orange blossom water (optional)
# How to Make:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with melted butter.
02 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a bowl. Mix thoroughly to distribute spices evenly.
03 - Place one phyllo sheet in the prepared pan. Brush lightly with melted butter. Repeat, layering and buttering 6-8 sheets total for the bottom layer.
04 - Sprinkle one-third of the nut mixture evenly across the buttered phyllo sheets.
05 - Layer and butter 4-5 additional phyllo sheets. Spread another one-third of the nut mixture over the dough. Repeat with another 4-5 buttered sheets and the remaining one-third of nuts.
06 - Layer remaining phyllo sheets, brushing each with melted butter including the very top sheet.
07 - Using a sharp knife, cut baklava completely through into diamond or square shapes before baking.
08 - Bake for 35-40 minutes until layers are golden brown and crisp.
09 - While baklava bakes, combine sugar, water, and lemon juice in a medium saucepan. Bring to a boil and cook for 8-10 minutes. Remove from heat and stir in honey plus rose or orange blossom water if using.
10 - Immediately pour hot syrup evenly over the hot baked baklava. Allow to cool completely at room temperature so syrup absorbs fully before serving.
# Expert Advice:
01 -
- The contrast between shattering crisp pastry and syrup soaked layers is absolutely worth every minute of careful assembly
- Your kitchen will smell like a Bosnian bakery and people will start asking when youre opening a restaurant
02 -
- Cutting the pastry before baking is non negotiable unless you want jagged, crumbled pieces instead of those perfect diamonds
- The syrup to pastry temperature ratio is critical, both need to be hot for proper absorption
03 -
- Clear off some kitchen counter space before starting because phyllo needs room to unfold
- Melt more butter than you think you need because running out mid recipe is frustrating