Big Batch Baklava Recipe

Big Batch Baklava Recipe

Ingredients

For the layers:

• 1 lb (450 g) phyllo dough, thawed
• 1½ cups (340 g) unsalted butter, melted

For the nut filling:

• 3 cups (about 400 g) walnuts (or a mix of walnuts and pistachios), finely chopped
• 1½ tsp ground cinnamon
• ½ tsp ground cloves (optional)
• ¼ cup (50 g) granulated sugar

For the syrup:

• 1½ cups (360 ml) water
• 1½ cups (300 g) granulated sugar
• 1 cup (340 g) honey
• 2 Tbsp lemon juice
• 1 cinnamon stick
• 1 strip lemon peel (optional)

Directions

1. Prep the syrup

1. Combine sugar, water, honey, lemon juice, cinnamon stick, and lemon peel in a saucepan.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat and let cool completely (important — syrup should be cool when poured over hot baklava).

2. Prep the nut filling

1. In a bowl, mix chopped nuts, cinnamon, cloves, and sugar. Set aside.

3. Assemble the baklava

1. Preheat oven to 350°F (175°C).
2. Brush the bottom and sides of a large 9×13 inch (or bigger) baking pan with melted butter.
3. Layer 8 sheets of phyllo, brushing each with melted butter before adding the next.
4. Spread 1/4 of the nut mixture evenly over the phyllo.
5. Add 4 more buttered phyllo sheets, then another layer of nuts.
6. Repeat layers until all nuts are used (you should have about 4 nut layers).
7. Finish with about 8–10 sheets of buttered phyllo on top.
8. With a sharp knife, cut the baklava into squares or diamonds before baking.

4. Bake

1. Bake uncovered for 45–60 minutes, until golden brown and crisp.
2. If the top browns too quickly, cover loosely with foil.

5. Add syrup

1. When baklava comes out of the oven, immediately pour the cool syrup evenly over the hot pastry.
2. Let it soak for at least 4–6 hours, preferably overnight, uncovered at room temperature.

Tips for Success

• Keep unused phyllo sheets covered with a damp towel while layering to prevent drying out.
• Don’t rush the syrup soaking time — that’s when the flavor develops.
• Store at room temperature for up to a week, or refrigerate for longer (bring to room temp before serving).