How To Make Baklava | Hilah Cooking

Pound the walnuts and pistachios until the biggest pieces are no larger than a pea.

Mix the chopped nuts with cinnamon, lemon zest, sugar, and salt.

Prepare an 8 by 8 square pan lined with parchment paper.

Brush the bottom of the pan with melted unsalted butter.

Layer two sheets of phyllo dough in the pan, brushing each with butter.

Fold overlapping edges of phyllo dough down.

Add about a third of the nut mixture on top of the phyllo layers.

Repeat with two more layers of phyllo dough brushed with butter.

Continue layering until all the phyllo and nut mixture is used, finishing with phyllo layers on top.

Cut the baklava into diamonds or squares before baking.

Bake at 325°F for 30 minutes, then reduce to 300°F and bake for another 45-60 minutes until golden brown.

For the syrup, combine 1 cup of water, 6 tablespoons of sugar, and lemon juice in a pot and bring to a boil.

Simmer the syrup for 15 minutes, then add 1 cup of honey and simmer for another 5 minutes.

Pour hot syrup over hot baklava after baking and let cool.

Equipment Needed

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