⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

🍽 Ingredients

• 1 package (14-16 sheets) Phyllo dough
• 1 cup Walnuts, chopped
• 1/2 cup Pistachios, chopped
• 1/2 cup Sugar
• 1 teaspoon Ground cinnamon
• 1/4 teaspoon Salt
• 1 cup Clarified butter (or melted unsalted butter)
• 1/2 cup Honey

📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure it's good and hot before you start baking! If you don't have an oven thermometer, its always a good idea to get one.
2. Lightly grease a 9x13 inch baking pan. You can use butter or cooking spray—whatever you prefer! I personally like the taste of butter for this.
3. Lay down the first sheet of phyllo dough in the bottom of the pan. Make sure it's nice and smooth; you might have to gently tuck in any excess edges.
4. Brush the first sheet of phyllo generously with melted butter. This is important for that signature flaky texture; don't skimp on the butter!
5. Repeat steps 3 and 4 until you have 10-12 layers of phyllo dough in your pan, brushing each layer with melted butter. This is where your patience comes in! But hey, it's totally worth it!
6. In a medium bowl, combine the chopped nuts (I like a mix of walnuts and pistachios), sugar, cinnamon, and a pinch of salt. Mix well until everything is evenly distributed.
7. Spread the nut mixture evenly over the phyllo dough layers, right to the corners. Don't be shy with the filling!
8. Lay down another 10-12 sheets of phyllo, again brushing each layer with melted butter. This is the top layer so try to be gentle!
9. Using a sharp knife, cut the baklava into diamond shapes. Don't cut all the way through—just score the top to help guide your cutting later.
10. Bake the baklava for 40-45 minutes, or until it's golden brown and crispy. Keep an eye on it and adjust the cooking time if needed.
11. Remove the baklava from the oven and immediately drizzle it with honey. Make sure the honey covers everything.
12. Let the baklava cool completely before serving. Trust me on this; slicing it when it's still warm will be a disaster!
13. Once cool, carefully cut through your scored lines to separate the diamond-shaped pieces. And there you have it—delicious, flaky baklava!

📝 Notes

• Use high quality phyllo dough for best results. Keep unused sheets covered with a damp cloth to prevent them from drying out.
• If you want to make a more intense flavor, add some orange blossom water or rose water.
• Make sure your honey is a good quality honey—it will make a world of difference!
• This recipe can easily be doubled or tripled.
• If you want it extra crunchy, increase the cook time by a few minutes, but keep an eye on it to avoid burning!
• Leftovers can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freezing is also an option, but it will need thawing before serving.