If you’ve never made baklava before, don’t let all those beautiful layers fool you—it’s easier to make than you might think! This Honey Walnut & Pecan Baklava combines buttery, flaky phyllo dough with crunchy pecans and walnuts, all finished with a warm honey mixture flavored with vanilla and lemon zest.
It’s sweet, crisp, and full of nutty flavor, and the honey soaks into all those delicate layers to make every bite delicious. This is one of those desserts that looks fancy enough for a special occasion but is still simple enough to make at home.
INGREDIENTS
- 1/2 pound pecans, finely chopped
- 1/2 pound walnuts, finely chopped
- 2–3 tablespoons ground cinnamon
- 1 pound package phyllo dough, thawed according to package directions
- 1/2 cup butter, melted
- 2 1/2 cups honey
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
DIRECTIONS
- Preheat oven to 350°F. Butter a 13-inch baking dish.
- In a large bowl, combine the chopped pecans, walnuts, and cinnamon. Set aside.
- Place 2 sheets of phyllo dough in the bottom of the prepared baking dish. Brush generously with melted butter.
- Sprinkle about 2–3 tablespoons of the nut mixture evenly over the phyllo.
- Continue layering the phyllo, butter, and nut mixture, repeating until all of the nut mixture has been used. Be sure to brush each layer of phyllo with melted butter before adding the nuts.
- Finish with about 6 layers of phyllo dough on top, brushing each layer with butter. If you have any melted butter remaining, brush it over the top.
- Using a sharp knife, carefully cut the baklava into the desired shape before baking. Make several lengthwise cuts, then make diagonal cuts to create diamond-shaped pieces.
- Bake for about 45 minutes, or until the phyllo is golden brown and crisp.
- While the baklava is baking, heat the honey in a saucepan over medium heat until it is hot and just beginning to simmer. Remove from the heat and stir in the vanilla and lemon zest.
- As soon as the baklava comes out of the oven, slowly pour the warm honey mixture evenly over the top.
- Let the baklava cool completely in the pan before serving.
Honey Walnut & Pecan Baklava
Yield: 24 Servings
INGREDIENTS
- 1/2 pound pecans, finely chopped
- 1/2 pound walnuts, finely chopped
- 2–3 tablespoons ground cinnamon
- 1 pound package phyllo dough, thawed according to package directions
- 1/2 cup butter, melted
- 2 1/2 cups honey
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
DIRECTIONS
- Preheat oven to 350°F. Butter a 13-inch baking dish.
- In a large bowl, combine the chopped pecans, walnuts, and cinnamon. Set aside.
- Place 2 sheets of phyllo dough in the bottom of the prepared baking dish. Brush generously with melted butter.
- Sprinkle about 2–3 tablespoons of the nut mixture evenly over the phyllo.
- Continue layering the phyllo, butter, and nut mixture, repeating until all of the nut mixture has been used. Be sure to brush each layer of phyllo with melted butter before adding the nuts.
- Finish with about 6 layers of phyllo dough on top, brushing each layer with butter. If you have any melted butter remaining, brush it over the top.
- Using a sharp knife, carefully cut the baklava into the desired shape before baking. Make several lengthwise cuts, then make diagonal cuts to create diamond-shaped pieces.
- Bake for about 45 minutes, or until the phyllo is golden brown and crisp.
- While the baklava is baking, heat the honey in a saucepan over medium heat until it is hot and just beginning to simmer. Remove from the heat and stir in the vanilla and lemon zest.
- As soon as the baklava comes out of the oven, slowly pour the warm honey mixture evenly over the top.
- Let the baklava cool completely in the pan before serving.