Bosnian Baklava Layered Nut Pastry (Printable)
Crisp phyllo layered with spiced nuts and sweet honey syrup for a rich Balkan dessert.
# Ingredient List:
→ Pastry Layers
01 - 1 lb phyllo dough sheets (about 20-24 sheets), thawed if frozen
02 - 9 oz unsalted butter, melted
→ Nut Filling
03 - 9 oz walnuts, finely chopped
04 - 3.5 oz almonds, finely chopped
05 - 3.5 oz pistachios, finely chopped (optional, substitute with additional walnuts or almonds)
06 - 0.5 cup sugar
07 - 1 tsp ground cinnamon
08 - 0.25 tsp ground cloves (optional)
→ Sweet Syrup
09 - 2 cups sugar
10 - 1 cup water
11 - 0.5 cup honey
12 - 0.5 lemon, juiced
13 - 1 tbsp rose water or orange blossom water (optional)
# Steps:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with melted butter.
02 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a mixing bowl. Toss until evenly distributed.
03 - Place one phyllo sheet in the prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6-8 sheets total.
04 - Sprinkle one-third of the nut mixture evenly across the buttered phyllo sheets.
05 - Layer and butter 4-5 more phyllo sheets. Add another one-third of the nut mixture. Repeat with another 4-5 buttered sheets and remaining nuts.
06 - Finish with remaining phyllo sheets, buttering each thoroughly including the final top layer.
07 - Using a sharp knife, cut baklava into diamond or square shapes before baking.
08 - Bake for 35-40 minutes until layers turn golden brown and crisp.
09 - While baklava bakes, combine sugar, water, and lemon juice in a medium saucepan. Boil for 8-10 minutes. Remove from heat and stir in honey plus rose or orange blossom water if desired.
10 - Immediately pour hot syrup evenly over hot baked baklava. Allow to cool completely so syrup fully absorbs before serving.
# Expert Advice:
01 -
- The contrast between shatteringly crisp phyllo and syrup-soaked layers creates something magical
- Make it today and it tastes even better tomorrow, if you can resist that long
02 -
- Both baklava and syrup must be hot when combined, or the syrup wont properly soak into the layers
- Cutting before baking is essential, trying to cut after soaking creates a crumbly mess
03 -
- Grate your own nuts instead of buying pre chopped for superior flavor and texture
- Let the syrup cool slightly before pouring if it seems too thin, but dont let it get cold