DessertsDifficulty: hard
Baklava
Forty layers of buttered phyllo, walnut filling and a cold syrup poured over hot pastry — the Ottoman dessert that rules them all.
45
Prep Time
50
Cook Time
12
Servings
Ingredients
Instructions
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1Make the syrup first: boil sugar, water, lemon juice and the cinnamon stick 15 minutes, then cool completely.
2Preheat the oven to 170°C and butter a rectangular baking tray.
3Mix the nuts with cinnamon.
4Lay 10 phyllo sheets in the tray, brushing each with melted butter.
5Spread half the nuts, cover with 5 more buttered sheets.
6Spread the remaining nuts, then top with the last 10-15 buttered sheets.
7Score the top into diamonds with a sharp knife, cutting through to the first layer.
8Bake 45-50 minutes until deep golden.
9Pour the COLD syrup over the HOT baklava as soon as it leaves the oven.
10Rest at least 6 hours before serving — overnight is better.
Chef's Tip
- Hot pastry into cold syrup — reversing this dissolves the layers instead of crisping them.
More tips ↓Show less ↑
- Scoring to the first layer, not the bottom, lets the pastry rise in defined diamonds.
- The long rest lets the syrup distribute evenly instead of pooling at the base.
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