Traditional layered pastry with nuts and honey syrup. This Ottoman Empire dessert requires patience and technique for proper phyllo handling and syrup absorption.
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10 items
Make syrup - Combine sugar, water, honey, lemon juice, and cinnamon stick in pot. Bring to boil, then for 15 minutes until slightly thickened. Remove cinnamon stick and let cool completely to room temperature
Prepare nut filling - Finely chop mixed nuts (pistachios and walnuts). Mix with ground cinnamon, cardamom, and 2 tbsp sugar. Set aside
Preheat oven to 180°C (350°F). Brush baking pan with melted butter. Lay one phyllo sheet in pan and brush generously with melted butter. Repeat with half the phyllo stack, brushing each layer
Spread nut mixture evenly over the phyllo layers, pressing down gently to compact
Continue layering remaining phyllo sheets on top of nuts, brushing each sheet with melted butter. Ensure top layer is well buttered
Using sharp knife, cut through all layers in diamond or square pattern. Make cuts about 4cm wide for serving portions
Bake for 45-50 minutes until phyllo is golden brown and crispy. Layers should puff up and separate slightly
Remove from oven and immediately pour cooled syrup evenly over hot baklava. Listen for sizzle - this is syrup being absorbed. Let stand at room temperature for at least 4 hours or overnight before serving
