Name: Homemade Walnut, Pistachio, and Hazelnut Baklava with Honey Syrup Recipe
Prep time: 25 min
Cook time: 40 min
Total time: PT-489295H24M
Cuisine: Middle Eastern
Ingredients: 6 oz shelled pistachios, coarsely chopped; 6 oz walnuts, coarsely chopped; 6 oz hazelnuts, coarsely chopped; 1/4 cup sugar; 1 to 2 tbsp ground cinnamon; large pinch of ground cloves; 16-oz package phyllo dough, thawed; 1 1/2 to 2 sticks unsalted butter (12 to 16 tbsp), melted; 3/4 cup sugar; 1 cup cold water; 1 cup honey; 1 tbsp orange extract (optional); 5 whole cloves; 1 lemon, juice of

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Introduction

Homemade baklava is a rich, sweet pastry layered with crisp phyllo dough, mixed nuts, and drenched in fragrant honey syrup. This classic dessert combines the crunch of pistachios, walnuts, and hazelnuts with warm spices for an irresistible treat perfect for special occasions or anytime you crave something sweet.

A white square plate holds a set of nine small square pieces of baklava arranged in a 3x3 grid. Each piece shows a shiny, golden-brown top layer with crisp, flaky texture. Below the top is a visible middle layer filled with chopped nuts that look crumbly and slightly darker. To the right side of the plate, there are two round wooden bowls, one filled with whole walnuts and the other with walnut pieces. Scattered walnut shells lie near the bottom right corner of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz shelled pistachios, coarsely chopped
6 oz walnuts, coarsely chopped
6 oz hazelnuts, coarsely chopped
1/4 cup sugar
1 to 2 tbsp ground cinnamon (start with less if you’re not sure)
large pinch of ground cloves
16-oz package phyllo dough, thawed
1 1/2 to 2 sticks unsalted butter (up to 16 tbsp), melted
3/4 cup sugar
1 cup cold water
1 cup honey
1 tbsp orange extract (optional)
5 whole cloves
1 lemon, juice of

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: Make the honey syrup by placing sugar and water in a saucepan. Heat on the stove, stirring occasionally, until the sugar dissolves. Add honey, orange extract if using, and whole cloves. Stir to mix and bring to a boil. Reduce heat and simmer for about 25 minutes. Remove from heat, let cool to lukewarm, add lemon juice, then remove the whole cloves.
Step 3: Prepare the nut mixture by pulsing pistachios, walnuts, and hazelnuts a few times in a food processor to chop coarsely. Transfer them to a large bowl and mix with sugar, cinnamon, and ground cloves.
Step 4: Unroll the thawed phyllo dough and place the sheets between two clean kitchen towels to prevent breaking while working.
Step 5: Butter a 9”x13”x2” baking pan. Place one folded sheet of phyllo in the pan (folded in half to fit) and brush the top with melted butter. Repeat until about one-third of the phyllo is used, brushing each layer with butter.
Step 6: Evenly spread half of the nut mixture over the phyllo layers.
Step 7: Layer another one-third of the phyllo sheets on top, brushing each with melted butter.
Step 8: Spread the remaining nuts evenly over the phyllo layers.
Step 9: Finish with the last third of the phyllo sheets, brushing each layer, and butter the very top layer.
Step 10: Using a sharp knife, cut the assembled baklava into 24 diamond-shaped pieces (or up to 36 smaller pieces).
Step 11: Bake on the middle rack for 35 to 45 minutes, until the top turns golden and a skewer inserted comes out clean. Check halfway through baking to avoid burning.
Step 12: Remove baklava from the oven and immediately pour the cooled honey syrup evenly over the hot pastry.
Step 13: Allow the baklava to cool completely for at least one hour or a few hours before serving. Cut along the earlier marked pieces and garnish with chopped pistachios if desired.

Tips & Variations

Use a mix of your favorite nuts like almonds or pecans instead of hazelnuts for a different flavor.
Keep phyllo dough covered with damp towels while working to prevent it from drying out.
For a fragrant twist, add a teaspoon of rose or orange blossom water to the syrup.
If orange extract isn’t available, substitute with a teaspoon of finely grated orange zest for natural citrus flavor.
Brush phyllo layers generously with butter to ensure a crisp and golden finish.

Storage

Store baklava in an airtight container at room temperature for up to 5 days. Avoid refrigerating as it can soften the crisp layers. To reheat, warm pieces in a low oven for about 5 to 10 minutes to restore crispness before serving.

How to Serve

A close-up of a slice of baklava on a white plate with a shiny, sticky honey glaze. The baklava has multiple thin, golden-brown layers of crispy, flaky pastry filled with a dense mix of chopped nuts that are dark brown and textured. Crushed nuts decorate the top, adding a rough, crumbly look. A silver fork rests beside the slice on the plate, which sits on a white marbled surface. The lighting highlights the glossy top and detailed layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baklava ahead of time?

Yes, baklava actually tastes better the next day once the syrup has fully soaked in. Assemble and bake it a day ahead, then pour the syrup and let it rest at room temperature before serving.

Do I need to thaw the phyllo dough before using?

Yes, phyllo dough should be thawed according to package instructions, typically overnight in the refrigerator or for a few hours at room temperature, to make it pliable and less likely to tear.