Description
A delicious Mediterranean dessert made with layers of phyllo dough, nuts, and sweet syrup.
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup water
- ½ cup honey
- 3 whole cloves
- 1 strip lemon peel
- 1 package gluten-free phyllo dough
- 3 cups mixed nuts (finely chopped) (walnuts, pistachios, almonds, hazelnuts)
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- 1 cup unsalted butter (melted)
Instructions
- Combine sugar, water, honey, cloves, and lemon peel in a saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove spices and lemon peel. Let cool until the baklava is done.
- Preheat oven to 350°F (180°C). Brush a 9×13-inch baking dish with melted butter.
- In a bowl, combine chopped nuts, sugar, cinnamon, and cardamom.
- Layer 8 sheets of phyllo in the baking dish, brushing each sheet with melted butter.
- Sprinkle ⅓ of the nut mixture evenly over the phyllo.
- Layer 6 more sheets of phyllo, brushing each with butter. Add another ⅓ of nuts.
- Repeat with 6 more phyllo sheets, butter, and remaining nuts.
- Top with remaining phyllo sheets (about 8), brushing each with butter. Brush the top generously with butter.
- Using a sharp knife, cut into diamond or square shapes, cutting all the way through to the bottom.
- Bake for 45–50 minutes until golden brown and crisp.
- When baklava comes out of the oven, immediately pour cooled syrup evenly over the hot baklava.
- Let it sit uncovered at room temperature for at least 4 hours or overnight to absorb syrup before serving.
Notes
- Use gluten-free phyllo dough for a gluten-free version.
- Allowing the baklava to sit overnight enhances the flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg