Honey Nut Baklava
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Layers of thin phyllo brushed with butter, chopped walnuts and pecans spiced with cinnamon and nutmeg, baked till golden. Honey syrup infused with lemon juice and vanilla poured hot over the flaky pastry to soak every corner. Crisp top layer, sticky, nutty middle. Make sure to cut dough before baking to avoid crumble disasters. Chill time crucial to set syrup and flavors meld. Use walnuts or almonds for different crunch. Salt sprinkle optional but highly recommended. Worth the patience for that perfect crackle and sticky finish.
Prep:
35 min
Cook:
Total:
Servings:
16 servings
#Mediterranean
#dessert
#nuts
#phyllo
#honey
#baking
Phyllo dough’s drama—layer upon tender layer, butter dripping slow. Nutty, spiced mix crunching like autumn leaves underfoot, honey syrup flowing like liquid gold, sticky and sweet. Layers precariously stacked, every brush of butter counts. Cut first, or regret, crumb scatter everywhere. Baking slowly, top turning bronze in oven’s heat, filling kitchen with toasted nut aroma. Syrup thickens, syrup sets, balance of sweet and salt teased with a sprinkle of fleur de sel. Patience mandatory; no shortcuts. Learned the hard way: rush and phyllo cracks, syrup too thin or thick, disaster. Worth every careful step. Every crackle, every bite, knowing you nailed it.
Ingredients
- 2 rolls phyllo dough, thawed per package instructions
- Cooking spray for pan
- 1 1/2 cups chopped walnuts
- 1 1/2 cups chopped pecans
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup granulated sugar
- 3/4 cup honey
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/3 cup water plus extra if needed
- 1 cup unsalted butter, melted
- Sea salt flakes for garnish (optional)
About the ingredients
Phyllo sheets—handle like fragile lace. Drying out kills the texture; always keep covered with damp towel. Got a tear? Fine. Butter it and move on; syrup hides flaws. Nuts—mixed walnuts and pecans for texture and depth; almonds swap in for crunch and subtler flavor. Ground cinnamon and nutmeg add earthy warmth; powder your own if possible. Honey syrup: lemon juice brightens and cuts sweetness; vanilla adds background softness. Water controls syrup viscosity—adjust slowly, sticky syrup should drizzle, not puddle or harden instantly. Butter—use unsalted so you can control salt level at the end. If you prefer coconut oil, it’s doable but expect less crispness.
Method
Honey Syrup Preparation
- In saucepan combine sugar, honey, lemon juice, vanilla, and 1/3 cup water. Warm gently over medium heat, stirring constantly. Listen for gentle bubbling sound - not full boiling yet. Sugar must dissolve without crystallizing or burning. If mix thickens too soon and sugar hasn't dissolved, add 1 tbsp more water cautiously. Once dissolved, lower heat until barely simmering. Set timer for 14-16 minutes without stirring - watch for syrup thickening into rich amber gloss. Remove from heat, let cool at room temp until syrup thickens like runny honey. No stirring helps clarity; stirring causes cloudiness and grainy texture.
Assemble Layers
- Spray 9x13 pan sparingly with cooking spray; butter slick works too but clogs phyllo edges. Unroll phyllo sheets carefully onto damp towel to keep pliable. Cut each large sheet roughly into two portions about 9x13 inches. Always re-cover unused sheets with damp towel to prevent quick drying and cracking. Pulse walnuts and pecans about 12-17 times in food processor until coarse fine - no powder. Combine nuts with cinnamon and nutmeg, toss by hand evenly distributing spices. Melt butter in microwave or stovetop, keep warm but not hot.
- Start layering: place 10 phyllo sheets on bottom of pan, brushing each generously with melted butter. Don’t rush here; butter seals each layer creating crisp, golden strata. Tear or holes? No stress. You won’t see after syrup bath and baking. Spread 3/4 cup nut mixture evenly over first phyllo stack. Then 5 buttered phyllo sheets on top. Repeat nut and phyllo layering 4 times total so layers stack as: 10 phyllo, nuts, 5 phyllo, nuts, 5 phyllo, nuts, 5 phyllo, nuts, 5 phyllo, nuts, then final 10 buttered phyllo sheets. Every sheet must get a brush of butter or layers will be tough, dry.
- Critical step: slice baklava BEFORE baking. Cut vertically into 1 1/2 inch wide strips then cut strips diagonally to form diamonds. Cutting after is crumbly mess. Use sharp serrated knife, gentle sawing motion. Press cuts just enough to score through all layers but avoid squashing the phyllo stack.
Baking
- Preheat oven to 320°F (a tad lower than usual to help slow even baking). Bake uncovered for about 1 hour 10-15 minutes until top is golden brown with hints of toasty color and buttery sheen. Watch edges during last 15 minutes; tent loosely with foil if they brown too fast. You want a sturdy top but no burnt spots hiding inside. Use visual cues and smell—nutty toasted aroma means it’s ready.
After Baking & Serving
- Remove from oven and immediately pour cooled honey syrup slowly over hot baklava. Do not skimp—syrup soaks into every crack, giving sticky goodness. Sprinkle remaining chopped nuts while surface still tacky. Sugary sticky crunch forms on top. Leave uncovered at room temp a minimum of 3 to 5 hours; 10-12 hours preferred to let syrup settle and layers meld. Avoid refrigeration—phyllo loses its crispness. Sprinkle fleur de sel or coarse sea salt if you want salty pop; it cuts sweetness nicely. Store covered loosely at room temp. Keep a damp cloth (not wet) on top if storing longer than a day to avoid drying.
Cooking tips
Syrup timing is key. Watch, listen, don’t rush stirring to dissolve sugar; premature boiling spells grainy syrup. Cut baklava before baking—trust me, no mess later. Brushing butter between each phyllo layer seals sheets, creates flaky crisp, don’t skimp here or top turns cardboard tough. Oven temp low but steady; high temps brown outside fast, leaving raw inside. Tenting with foil is your friend. Pour syrup warm-not hot over hot baklava, to avoid soggy mess or cool syrup clumping. Cooling time is not a suggestion but a must—patience enhances melded flavor, stabilizes texture. Sprinkle sea salt for complexity; I learned this late but never skip now. Storage uncovered but protected with damp cloth keeps baklava lively—drying out kills enjoyment. Past mistakes taught me these tricks. Sensory cues and timing, not just clocks, win every time.
Chef's notes
- 💡 Always cut baklava before baking. Sharp serrated knife helps score all layers without crushing phyllo stack. Vertical strips then diagonal cuts form diamonds. Skipping this means crumble disaster, sticky mess post bake.
- 💡 Keep phyllo sheets covered with damp towel while working. Dry sheets crack; tears get hidden under syrup but don’t push it. Butter each layer generously, seal for crisp, golden strata. Odd shapes? No stress—syup covers imperfections.
- 💡 Syrup timing is tricky. Warm sugar, honey, lemon, vanilla with water gently. Look for gentle bubbling, not full boil to avoid grainy texture. No stirring once simmering or syrup clouds. Thickness shifts between 14-16 minutes; smell sticky honey notes.
- 💡 Oven temp low, around 320°F, slows even bake. Watch edges late bake; tent foil if browning too fast. Baking 1hr 10-15 mins for amber bronze top with nutty aroma. Visual and smell cues stronger than clock here.
- 💡 Pour cooled honey syrup on hot baklava slowly, cover every crack. Let soak 3-5 hours minimum, 10-12 ideal. Avoid fridge—phyllo goes limp. For salty contrast, sprinkle coarse sea salt or fleur de sel just before syrup sets. Dry cloth on top if storing longer to save crunch.
Common questions
Can I substitute nuts?
Yes. Walnuts and pecans for depth; almonds give crunch and milder bite. Toast nuts slightly or pulse fine/coarse depending on texture you want. Mix and match if needed, no strict rule.
What if syrup crystallizes?
Happens if boil too hard or stirring too much. Add small water splash, lower heat asap. Remove immediately once sugar dissolved. Patience here; syrup clarity means smooth finish.
How to fix soggy baklava?
Usually from syrup poured hot on cool pastry or low oven temp. Serve syrup warm but not hot. Also butter layers enough for crisping. If soggy, reheat oven briefly without syrup.
How to store leftovers?
Room temp loose cover best. Damp cloth top keeps phyllo pliable. Fridge ruins crispness; freezing not recommended. Leftover syrup, keep separate, warm gently before next use.
