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Ingredients

  • 1 package phyllo dough (thawed)
  • 1 cup butter (2 sticks) clarified

For the Syrup

  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 2 tsp rose water (optional)
  • 2 tsp lemon juice

For the Nut Filling

  • 1 lb walnuts or pistachios, finely chopped (about 4 cups)
  • 1/2 tbsp rose water
  • 2 tbsp sugar
  • 1 tbsp ground cardamom

Instructions

Clarifying Butter

  1. NOTE: Clarifying butter is a process that removes the water and milk solids. Clarified butter has a higher burning point than regular butter.

  2. On low to medium heat, melt the butter and let it come to a gentle boil. A layer of foam will develop on top; those are the milk solids.

  3. Scoop the foam, and then strain the butter using a cheese cloth or a damp paper towel.

Prep the Baklava

  1. Preheat the oven to 325 degrees F

  2. Crush or chop the nuts until you have coarse crumbs. You don't want the nuts to be too fine or too large, but just right.

  3. Mix the crushed nuts with sugar, rose water, and cardamom. The nuts should be slightly wet. If the nuts are too dry, add a few teaspoons of water.

  4. Remove the phyllo dough sheets from the package and unroll. Once you open the phyllo dough, you want to move fast, because the sheets dry out quickly. To prevent drying, you can keep half of the sheets covered in a towel, while you work through the first half.

  5. Place one sheet of phyllo dough in the tray. Using a pastry brush, quickly cover the sheet with clarified butter. Place another sheet of phyllo dough on top. Brush with clarified butter. Repeat until you have used about half of the phyllo sheets.

  6. Spread the nut and spice mixture onto phyllo dough.

  7. Place a sheet of phyllo dough on top of the nuts. Brush with butter. Repeat until you have used all the phyllo sheets.

  8. Use a sharp knife to cut the baklava into diamonds. (Slice diagonal in one direction, and then straight across for the other direction). A sharp knife helps ensure that the phyllo dough won't tear.

  9. Bake the baklava for about 40 to 50 minutes or until golden brown. (Time may vary depending on your oven)

Syrup

  1. While the baklava is baking, add sugar, water, honey and lemon to a saucepan. Bring the mixture to a boil, over medium heat, stirring until the sugar is dissolved. When the mixture comes to a boil, reduce the heat to low. Simmer for 10 to 12 minutes, or until it can thinly coat a spoon.

Final Steps

  1. When the baklava is golden brown, remove from the oven. Pour the warm syrup over the baklava. Let it sit for at least an hour before serving.