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Baklava

Middle Eastern · 75 min · Easy · 12 pieces

Baklava

Layers of phyllo and chopped nuts baked until shattering, then flooded with lemon syrup while still hot. The sound when you cut it is the point.

~320 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Make the syrup first

    ⏱ 10 min

    Warm the sugar with the water and the lemon juice in a pot until dissolved, then simmer 10 minutes. Cool it completely — hot syrup on hot pastry makes it soggy, and the temperature difference is what keeps baklava crisp.

  2. 2

    Mix the filling

    Toss the chopped walnuts and pistachios with the cinnamon in a bowl.

  3. 3

    Layer it

    Brush a baking tray with melted butter. Lay down 8 sheets of phyllo, buttering each. Scatter half the nuts, add 4 more buttered sheets, the rest of the nuts, then 8 more buttered sheets. Keep the unused phyllo under a damp cloth.

  4. 4

    Cut, then bake

    ⏱ 45 min

    Cut all the way through into diamonds BEFORE baking — a baked sheet shatters if you try to cut it after. Bake at 375°F conventional (170°C fan) for 45 minutes until deep golden, the diamond cuts still sharp and open across the whole tray.

  5. 5

    Drown it

    Pour the cold syrup evenly over the hot baklava in its tray, into every one of the same diamond cuts. It will hiss. Leave it at least 4 hours, uncovered, before eating.

Notes

Cold syrup onto hot pastry, always — the other way round gives you a soggy tray. Do not cover it while it soaks; trapped steam softens the top. It is better on day two.

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