Ingredients
1 package phyllo dough forms the structure of baklava, providing that signature crispiness with every bite
300 grams mixed nuts add crunch and healthy fats, giving the layers a hearty texture and nutty flavor
200 grams unsalted butter, melted keeps everything moist and golden, helping the phyllo layers stick together while adding a rich, buttery taste
200 grams sugar sweetens the mix and helps create the syrup, balancing the nuts’ earthiness
250 milliliters honey brings natural sweetness and stickiness to the syrup, soaking into the layers
1 teaspoon ground cinnamon adds a warm spice that elevates the nuts, making each layer more aromatic
1 teaspoon vanilla extract enhances the overall scent, tying all the flavors together
Juice of 1 lemon adds a fresh tang to the syrup, cutting through the sweetness
200 grams plant-based margarine to keep things dairy-free while maintaining that flaky texture
gluten-free phyllo dough (about 500 grams) ensuring everyone with sensitivities can enjoy
150 grams sugar and 200 milliliters of a low-calorie sweetener like stevia to lighten it up
Instructions
1-First Step: Prepare Your Workspace
Start by preheating your oven to 175 degrees Celsius that’s the sweet spot for even baking. Gather all ingredients and tools, like a baking dish and a pastry brush, to make things flow smoothly. This mise-en-place keeps you organized and prevents any last-minute rushes, so take a minute to set up!
2-Second Step: Layer the Phyllo
Lay out your phyllo dough on a clean surface and cover it with a damp cloth to keep it from drying out. Brush the bottom of a 9×13 inch baking dish with melted butter, then place one sheet of phyllo inside, brushing it generously with more butter. Repeat this for about 10 sheets, adding a mix of chopped.CREATED nuts and cinnamon every few layers for that crunchy surprise.
3-Third Step: Add the Filling
Once you have half the phyllo layer in the dish, spread the nut mixture evenly over them about 300 grams total for a nutty punch. Top with another 10 sheets of phyllo, each brushed with butter, to seal in the goodness. This step takes around 10 minutes and builds the heart of your baklava.
4-Fourth Step: Cut and Bake
Use a sharp knife to cut the baklava into diamond or square shapes before baking, which helps the syrup seep in later. Pop it in the oven for 45-50 minutes until it’s golden and crisp around the edges. Keep an eye on it after 40 minutes to avoid over-browning your kitchen will smell amazing!
5-Fifth Step: Make the Syrup
While the baklava bakes, simmer 250 milliliters of honey, 200 grams of sugar, and lemon juice in a pot for 10 minutes on medium heat. Stir until it thickens slightly, then remove from heat and let it cool. This syrup is key for that sticky, sweet finish, so don’t skip it!
6-Final Step: Finishing Touches and Serving
Pull the baklava from the oven and pour the warm syrup over it right away, letting it soak in for at least 30 minutes. Let it cool completely before serving to get those perfect layers. For a twist, add a sprinkle of extra nuts on top serve with tea, and watch the smiles appear! Internal link: For more phyllo tips, check out our guide to phyllo dough basics.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡 Keep phyllo dough covered with damp cloth when not in use to prevent it from drying and cracking.
🍯 For extra flavor, add a tablespoon of rose water or orange blossom water to the syrup.
🔪 Use a very sharp knife to cut baklava before baking to prevent layers from separating.
- Prep Time: 30 minutes
- Cooling: 1 hour
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 12g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg