Growing up in a part-Greek family means I’ve eaten a lot of baklava in my life. The one time of year I can be relied upon to make it myself is on Orthodox Easter. This dish varies by culture — walnuts or pistachios, honey or sugar syrup, spices of different varieties, orange blossom water or the absence of it. This recipe is a blend of what I love about each.
Mixed-Nut Baklava
A simple take on an ancient classic beloved across the Middle East.
Bella Castillo
- 1.
Add nuts to the bowl of a food processor and pulse a few times until the nuts are all broken into pieces and the mixture is crumbly, but not a powder. In a medium bowl, combine the nuts, cinnamon, salt, cardamom, and nutmeg.
- 2.
Preheat the oven to 325°F. Unroll the phyllo dough and trim it to fit a Baking Slab, then cover with a slightly damp kitchen towel to prevent the dough from drying out. Brush the Baking Slab with melted butter. Add one sheet of phyllo dough, brush it with butter, then add another and continue repeating until you have 5 layers. Add about a sixth of the nut mixture (eyeball it!), spreading it across the entire surface, then add three more layers of phyllo with butter between each. Repeat this process four more times, for a total of five layers of 3, finishing with the nut mixture. When you’ve added the last of the nuts, finish the baklava with 5 more layers of phyllo with butter between each, plus more brushed on top.
The baklava should stack like this:
- 5 layers phyllo
- Nuts
- 3 layers phyllo
- Nuts
- 3 layers phyllo
- Nuts
- 3 layers phyllo
- Nuts
- 3 layers phyllo
- Nuts
- 3 layers phyllo
- Nuts
- 5 layers phyllo
Note: This recipe is for 25 layers of phyllo, but the number may vary by package. The number of layers is not of strict importance, rather you want to aim for two thicker layers of phyllo on the top and bottom of the stack, with thinner layers in between. Don’t sweat the math too much.
- 3.
Score the baklava in small diamonds by slicing diagonal stripes about 1 ½” thick at two opposing angles. You do not need to slice all the way through. Bake until crisp and golden brown, 60–70 minutes.
- 4.
As the baklava is baking, make the honey syrup. Add the sugar, honey, and ½ cup water to a Stainless Clad Butter Warmer and bring to a simmer over medium-low heat. Simmer for 5 minutes, then remove from heat and stir in the lemon juice and orange blossom water, if using. Set aside to cool completely.
- 5.
Remove the baklava from the oven and immediately pour the honey syrup all over—the timing is key to keeping it crisp. Sprinkle with flaky salt, if using. Let it cool completely, slice, and serve. Enjoy!
