Baklava Recipe

Crisp, buttery layers of delicate pastry wrapped around a fragrant almond filling and soaked in a lightly spiced syrup — this baklava is rich without being overwhelming. The combination of toasted nuts, warm cardamom, and a hint of floral rose creates a dessert that feels both traditional and refined. Each bite offers a contrast of crunch and sweetness, making it perfect for celebrations or an elegant homemade treat.

Yield: about 32–36 pieces
Oven: 350°F (175°C)
Bake Time: 40 minutes

Ingredients

For the Filling

• 2 cups finely ground almonds
• 1 cup finely chopped almonds
• ½ cup chopped pistachios
• ¾ cup granulated sugar
• 1 teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• Small pinch sea salt

For the Layers

• 14 sheets filo pastry
• ¾ cup melted butter plus 2 tablespoons neutral oil (mixed together)

For the Syrup

• 1 ¼ cups sugar
• 1 cup water
• ⅓ cup honey
• 1 teaspoon fresh lemon juice
• 1 teaspoon orange blossom water

Instructions

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.

In a bowl, mix ground almonds, chopped almonds, pistachios, sugar, cardamom, cinnamon, and salt until evenly combined.

Place two sheets of filo in the pan and brush lightly with the butter-oil mixture. Continue layering and brushing until you have five sheets in total.

Spread half of the nut mixture evenly across the pastry. Add four more buttered filo sheets, brushing each layer. Spread the remaining nut mixture evenly on top.

Finish with the last five sheets of filo, brushing each layer generously. Brush the top well so it bakes evenly golden.

Using a sharp knife, slice through all layers into small diamonds or rectangles before baking. Pour any remaining butter mixture gently over the surface.

Bake for about 40 minutes, or until the top is crisp and a rich golden brown.

While the pastry bakes, combine sugar, water, and honey in a saucepan over medium heat. Stir until dissolved, then simmer for 10–12 minutes. Remove from heat and stir in lemon juice and orange blossom water. Let the syrup cool slightly.

When the baklava comes out of the oven, immediately pour the warm syrup evenly over the hot pastry. Allow it to rest at room temperature for at least 4 hours before serving so the syrup fully absorbs.