Chef John's Baklava
Chef John's Baklava layers crisp, buttery phyllo around a generous blend of walnuts and pistachios, all soaked with fragrant honey syrup kissed with cloves and orange blossom water. Each bite balances flaky texture with nutty richness and aromatic sweetness. Serve at room temperature for holidays, celebrations, or as a showstopping dessert after dinner.
- Prep20 min
- Cook1 hr
- Serves12
- DifficultyMedium
- 1
Put the walnuts, pistachios, and cinnamon into the bowl of a food processor.
- 2
Pulse on and off until the mixture is chopped but not too fine.
- 3
Brush the bottom of a 9-inch round baking pan with melted butter.
- 4
Place one round of phyllo dough in the pan; add a second round of dough.
- 5
Drip about 1 tablespoon of melted butter over the top.
- 6
Add 2 more sheets and drizzle with butter.
- 7
Add 2 more sheets and drip with butter to make 6 layers for the bottom.
- 8
While you work, keep the phyllo sheets covered with a damp, nearly dry cotton towel to prevent the dough from drying out.
- 9
Sprinkle with 1/3 of the nut mixture.
- 10
Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of phyllo.
- 11
Add another 1/3 of the nut mixture.
- 12
Place another sheet of phyllo over the nuts; drip with butter.
- 13
Top with another sheet and drip with butter.
- 14
Add the remaining nut mixture.
- 15
Top with 2 sheets of phyllo; drip with butter.
- 16
Add 2 more sheets; drip with butter.
- 17
Top with the last 2 sheets and drizzle generously with the remaining butter.
- 18
Cover the pan with plastic and refrigerate until completely chilled, about 1 hour.
- 19
Preheat the oven to 350 degrees F (175 degrees C).
- 20
Cut the baklava into about 12 diamond-shaped pieces of roughly the same size.
- 21
Bake in the preheated oven until browned and crisp, about an hour.
- 22
Put the sugar, honey, and cloves in a saucepan.
- 23
Pour in the water.
- 24
Set the pan over medium-high heat and whisk to combine.
- 25
Bring to a boil; remove from the heat.
- 26
Whisk in the vanilla and orange blossom water.
- 27
After the baklava has rested 5 minutes, ladle the syrup over the top.
- 28
Let it cool to room temperature before serving.
- Calories 431.31 kcal High
- Protein 6.65 g Moderate
- Carbs 38.43 g Moderate
- Total Fat 29.84 g High
- Saturated Fat 6.56 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 19.22 mg Moderate
- Sodium 43.86 mg Low Source
- Fiber 3.27 g Moderate
- Sugar 32.87 g High
- Added Sugar 0.62 g Low Source
- Calcium 40.94 mg Low Source
- Iron 1.24 mg Low Source
- Potassium 120.45 mg Low Source
- Vitamin A 76.98 mcg_rae Low Source
- Vitamin C 0.47 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Milk 🥛
- Wheat 🌾
- Gluten
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