Baklava (Walnut Phyllo Pastry)

I first tried baklava in Jerusalem, at a small Arabic market stall. Silver trays were lined up with rows of traditional sweets — knafeh, baklava, harisseh — while the sweet aromas blended with the rich scent of cardamom coffee. It was unforgettable.

Baklava is not only popular in the Middle East — it is also widely loved in Greece and across many Mediterranean countries. This dessert is made with ultra-thin layers of phyllo dough, brushed with butter and filled with walnuts or pistachios. Once baked, it is soaked in sweet syrup, creating a perfect contrast between crisp top layers and soft, syrup-soaked bottom layers

Ingredients

• 12 sheets phyllo dough

• 200 g butter

• 300 g walnuts

For the syrup

• 1 1/4 cups sugar (310 g)

• 1/2 cup water (120 ml)

• 1/2 cup orange juice (120 ml)

• 1 tbsp freshly squeezed lemon juice

Steps

Syrup

1. Combine all syrup ingredients in a saucepan

2. Bring to a boil, then simmer on low heat for about 10 minutes until slightly thickened

3. Let cool while preparing the pastry

Baklava

4. Bring phyllo dough to room temperature

5. Melt the butter

6. Finely chop the walnuts

7. Layer 2 sheets of phyllo in a baking pan

8. Brush generously with butter

9. Add another 2 sheets and brush again

10. Repeat once more

11. Spread an even layer of walnuts

12. Continue layering 2 sheets at a time, brushing each layer with butter, until all dough is used

13. The top layer should also be well buttered

14. You should end up with 12 layers of phyllo with nuts in the middle

15. Using a sharp knife, cut into diamond shapes, not cutting all the way through the bottom layer

Baking & finishing

16. Bake in a preheated oven at 180°C (350°F) for about 35 minutes until golden

17. Cut again along the pre-scored lines and pour over the cooled syrup

18. Cover with foil and let it rest for at least 2 hours before serving