Can I use only pistachios or almonds?

Yes. You can use one type of nut if that is what you have available. The combination of pistachios and almonds gives this recipe a nice balance of flavor and texture, but baklava is quite adaptable.

Do I have to cut baklava into diamonds?

Not at all. Diamonds are a traditional shape, but you can cut the baklava into squares, rectangles, or any size you prefer. Just make sure to cut through the layers before baking.

Why do I pour cooled syrup over hot baklava?

The contrast between the hot pastry and cooled syrup allows the syrup to soak into the layers while the pastry is still warm from the oven. It also helps preserve some of the crispness of the baked phyllo.

How long does homemade baklava keep?

Store baklava in a covered container at room temperature for several days. It is best enjoyed once the syrup has had time to soak into the pastry and the flavors have settled.

How to Make Baklava

Name: How to Make Baklava
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 250g Phyllo pastry½ cup icing sugar2/3 cup pistachio nuts2/3 cups almonds1 cup butter softened; For the syrup:1 cup white sugar½ cup water2 tbsp juice of fresh lemon¼ tsp cinnamon powderA pinch of clover powder (optional)

How to Make Baklava

Print Recipe

Crispy, buttery baklava layered with nuts and syrup—rich, sweet, and perfect for homemade Middle Eastern desserts.

Author: Magida
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern

Ingredients

Scale

250g Phyllo pastry
½ cup icing sugar
2/3 cup pistachio nuts
2/3 cups almonds
1 cup butter softened

For the syrup:
1 cup white sugar
½ cup water
2 tbsp juice of fresh lemon
¼ tsp cinnamon powder
A pinch of clover powder (optional)

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Instructions

Mix icing sugar and nuts in a bowl.
Cut phyllo pastry the same size as the baking pan you are using.
Place two sheets of phyllo pastry onto the pan.
Brush with butter.
Sprinkle generously with nuts and sugar mixture.
Cover with two sheets of phyllo pastry, brush with butter, sprinkle with nuts; then repeat the process ending with phyllo pastry and butter.
Cut using a small knife to your desired sizes (you can be creative here).
Bake at 350°F for 35 minutes.
While the baklava is baking, prepare the syrup by bringing water and sugar to a boil. Simmer for 10-15 minutes and add the rest of the ingredients. Let cool.
Pour cooled syrup onto hot baklava.

Find it online: https://feastfulfork.com/baklava/