Chef John's Baklava
Ingredients2 h 25 m servings 466 cals
- Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
- Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
- Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
- Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
- Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut baklava into about 12 diamond-shaped pieces approximately the same size.
- Bake in preheated oven until browned and crisp, about an hour.
- Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
- After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
Per Serving: 466 calories; 29.8 g fat; 47.4 g carbohydrates; 7.5 g protein; 20 mg cholesterol; 138 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made exactly as the recipe stated. I did experience the syrup pooling at the bottom at first, but after leaving it to soak in overnight the syrup absorbed and it became sticky and delicious! W...
I don't like how this turned out for me. I didn't make any changes to the recipe. The taste is fine, very sweet, but what can you expect from baklava. I like the interesting taste the orange flo...
I made this as stated with a bake time of 40 minutes. I used a bunch of orange zest instead of orange blossom water, and while the sauce did pool, it had completely absorbed by the time the bak...
yes, I will make it again but I would cut the sugar syrup down by 1/2. The baklava was literally floating in sugar syrup.