Baklava
Ingredients
- 1 lb phyllo dough, thawed overnight in refrigerator
- 8 oz unsalted butter, melted and clarified
- 2 cups raw pistachios, finely chopped
- 1 cup raw walnuts, finely chopped
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 cup honey
- ½ cup water
- 1 tbsp fresh lemon juice
- 1 vanilla bean, split and scraped
- 2 whole cloves
- 1 cinnamon stick
- Pinch of sea salt
Instructions
- Make the syrup first: combine honey, water, lemon juice, vanilla bean scrapings, whole cloves, cinnamon stick, and sea salt in a saucepan. Bring to a gentle simmer over medium heat for 8 minutes until aromatic, then remove from heat and let cool completely—this ensures the syrup won't make the baklava soggy.
- Mix the nut filling: combine chopped pistachios, walnuts, granulated sugar, ground cinnamon, ground cloves, and a pinch of sea salt in a bowl. Divide into 24 equal portions (about 1 heaping teaspoon each).
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Brush the bottom with clarified butter.
- Layer 6 sheets of phyllo dough into the pan one at a time, brushing each sheet lightly with clarified butter. The sheets will overhang—this is correct.
- Spread one portion of nut filling across the phyllo in a thin line at the bottom third, then roll tightly toward you like a small log. Fold in the sides and continue rolling. Place seam-side down. Repeat with remaining filling and phyllo, spacing rolls ½-inch apart. Brush all rolls with remaining butter.
- Cut each roll diagonally into 2 pieces with a sharp knife. Bake for 35-40 minutes until golden amber and crispy, rotating the pan halfway through.
- Remove baklava from oven and immediately ladle the cooled syrup evenly over the hot pastries—the temperature contrast is essential for proper absorption. Let cool for 15 minutes before serving to allow syrup to set.
- Serve at room temperature. The baklava will stay crispy for up to 3 days stored in an airtight container.
Inspired by Kathleen McDaniel’s winning baklava. This is a plausible recreation, not the chef’s original recipe.