How To Make The Best Baklava Recipe - Natasha's Kitchen

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are nutritious and can provide a similar texture, while sunflower seeds are budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index, while corn syrup is often less expensive.

Combine 3/4 cup water, 1 cup sugar, 1/2 cup honey, and 2 tablespoons lemon juice in a saucepan.

Bring the mixture to a boil, then reduce heat and simmer for 4 minutes.

Finely chop 1 pound of walnuts or pulse them 10 times in a food processor.

Add 1 teaspoon of cinnamon to the walnuts and stir to combine.

Thaw 1 pound box of store-bought phyllo dough according to package instructions and leave it at room temperature for 1 hour.

Trim the phyllo dough to fit your baking pan.

Use a damp kitchen towel to keep the pastry covered while working with it.

Butter your baking pan and layer the first 10 sheets of phyllo dough, buttering each one as it goes into the pan.

Sprinkle 3/4 cup of the nut mixture evenly over the top of the first 10 sheets.

Add five more phyllo sheets, buttering each one, then add another 3/4 cup of nut mixture and repeat this process of five sheets and nuts four times.

Top with the last 10 sheets of phyllo dough, buttering each one.

Cut the baklava into four rows and slice diagonally to create diamond-shaped pieces.

Bake at 325°F for 1 hour and 15 minutes.

Spoon the cooled syrup over the hot baklava as soon as it comes out of the oven.

Let the baklava sit for 4 to 6 hours or overnight at room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens