Layered Phyllo Nut Dessert (Printable Version)
Flaky phyllo layers combine with cinnamon-spiced nuts and honey syrup for a rich, sweet treat.
# Ingredients Required:
→ Phyllo and Butter
01 -
1 package (454 g) phyllo dough, thawed
02 -
295 ml butter, melted
→ Nuts and Spices
03 -
227 g walnuts, finely chopped
04 -
227 g shelled pistachios, finely chopped
05 -
1 teaspoon ground cinnamon
→ Syrup
06 -
200 g granulated sugar
07 -
180 ml water
08 -
170 g honey
09 -
30 ml lemon juice
10 -
1 piece fresh orange peel, 5 cm
# Guide to Cooking:
01 -
Thaw phyllo dough in the refrigerator overnight. Remove the unopened package about 10 minutes before use to reach room temperature. Unroll the sheets, trim if necessary to fit the pan, and cover with a damp towel to prevent drying.
02 -
Combine sugar, water, honey, lemon juice, and orange peel in a saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves, then reduce heat to medium-low and simmer without stirring for 4 minutes. Remove from heat and cool completely.
03 -
Pulse walnuts and pistachios in a food processor until coarsely ground (about 10-12 pulses). Combine the nuts with ground cinnamon in a bowl and set aside.
04 -
Preheat the oven to 163°C. Brush a 23x33 cm baking dish with melted butter.
05 -
Place 10 sheets of phyllo in the dish, brushing each with melted butter. Sprinkle 180 ml of the nut mixture evenly over the phyllo. Add 5 sheets, buttering each, then sprinkle 180 ml nuts. Repeat this layering three more times (5 sheets each followed by nuts). Finish with 10 sheets, buttering each, and brush the top sheet generously with butter.
06 -
Cut the layered pastry into 3.8 cm strips lengthwise, then diagonally to form diamond shapes. Bake for 1 hour and 15 minutes until golden brown.
07 -
Immediately pour the cooled syrup evenly over the hot baklava. Allow to cool uncovered at room temperature for 4-6 hours to absorb the syrup fully.
# Extra Suggestions:
01 -
Keep phyllo sheets covered with a damp towel while working to prevent drying and tearing.