Middle Eastern Phyllo Nut Pastry (Print)
Flaky phyllo pastry layered with chopped nuts and sweetened with aromatic honey syrup for a classic Middle Eastern treat.
# What You Need:
→ Pastry and Filling
01 - 18-20 sheets phyllo dough (14 oz)
02 - 1 cup unsalted butter, melted
03 - 2 cups walnuts, finely chopped
04 - 1 cup pistachios, finely chopped
05 - 3/4 cup almonds, finely chopped
06 - 1/3 cup granulated sugar
07 - 1 tsp ground cinnamon
→ Syrup
08 - 1 cup water
09 - 1 1/4 cups sugar
10 - 2 tbsp lemon juice
11 - 2 tbsp honey
12 - 1 cinnamon stick
13 - 1 strip orange peel (optional)
# How to Make:
01 - Preheat your oven to 350°F. Generously grease a 9x13 inch baking dish with melted butter.
02 - Combine the chopped walnuts, pistachios, almonds, sugar, and cinnamon in a mixing bowl. Toss until evenly blended.
03 - Unroll the phyllo dough and cover with a damp kitchen towel to prevent drying out while you work.
04 - Layer 8 sheets of phyllo in the prepared dish, brushing each sheet thoroughly with melted butter before adding the next.
05 - Sprinkle approximately one-third of the nut mixture evenly over the phyllo base.
06 - Add 4 more sheets of phyllo, brushing each with butter. Spread half of the remaining nut mixture over this layer.
07 - Place 4 additional phyllo sheets, buttering each one. Sprinkle the remaining nut mixture evenly across the surface.
08 - Finish with the remaining phyllo sheets, brushing each layer with butter as you stack them.
09 - Using a sharp knife, carefully cut the layered pastry into diamond or square shapes before baking.
10 - Bake for 35-40 minutes until the phyllo turns golden brown and achieves a crisp texture.
11 - While baklava bakes, combine water, sugar, lemon juice, honey, cinnamon stick, and orange peel in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove cinnamon stick and orange peel; allow syrup to cool slightly.
12 - Immediately upon removing the baklava from the oven, slowly pour the warm syrup over the entire surface. Allow to cool completely so the pastry can fully absorb the syrup before serving.
# Expert Advice:
01 -
- The contrast between impossibly crisp layers and syrup soaked nuts is absolutely addictive
- Once you master the phyllo technique, youll feel like a pastry wizard in your own kitchen
02 -
- Cutting through all layers before baking is nonnegotiable otherwise the syrup cannot penetrate properly
- Pouring hot syrup over hot pastry creates the ideal texture without making anything soggy
03 -
- Add orange blossom or rose water to the syrup for a traditional floral finish
- Grate a little fresh nutmeg into the nut mixture for warm depth