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Spiced nuts are layered between buttered sheets of phyllo pastry and baked into this crispy, flaky delicacy saturated with an orange blossom-infused honey syrup.


Read the full recipe after the video.

Recipe Summary

30 mins
4 hrs
5 hrs
30 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a9x-13-inch baking sheet with parchment paper.

  • Mix 1/2 cup sugar, cinnamon, and cloves in a small bowl. Mix pistachios and walnuts together in a separate bowl.

  • Unroll phyllo sheets on a damp towel on a cutting board and cover with a second damp towel to keep them from drying out. Brush parchment paper with melted butter and place 1 phyllo sheet on top. Brush the sheet with butter and layer another sheet on top. Continue layering until you have used about 1/3 of the phyllo, brushing butter between each layer. Sprinkle 1/2 of spiced sugar and nuts on top.

  • Continue layering another 1/3 of the phyllo sheets using the same method; sprinkle on remaining spiced sugar and nuts. Layer on the remaining 1/3 of the phyllo sheets and brush the top with butter. Fold over any overhanging phyllo dough and brush with butter to seal the edges.

  • Cut slashes 2 inches apart into the dough, then diagonally across to form 2-inch diamonds.

  • Bake in the preheated oven until golden brown and crisp, 30 to 35 minutes.

  • Meanwhile, make the honey syrup. Combine water, remaining 1/4 cup of sugar, honey, lemon juice, and orange blossom water in a small sauce pot. Bring to a boil, reduce the temperature, and simmer for 20 minutes. Remove from heat and let cool until baklava finishes baking.

  • Immediately pour the hot honey syrup over the baklava and let sit until syrup is completely absorbed, 4 hours to overnight. Cut into diamond pieces following the scores made before baking. Serve at room temperature.

Nutrition Facts

305 calories; protein 5g; carbohydrates 32.3g; fat 18.9g; cholesterol 20.3mg; sodium 189.8mg. Full Nutrition