Ingredients

• Phyllo dough
• Walnuts
• Honey
• Butter
• Cinnamon

Instructions

1. Layer phyllo with butter
2. Add nut mixture
3. Repeat layers
4. Bake
5. Pour honey syrup

Cooking tips

• Keep unused phyllo covered while assembling so it does not dry out.
• Brush the layers evenly with butter rather than soaking them.
• Cut the baklava before baking for cleaner portions.
• Pour the syrup evenly so it reaches the layers without leaving isolated soggy areas.

Substitutions

• Pistachios or a mixture of nuts can replace the walnuts.
• The honey syrup can be flavored with a strip of citrus peel alongside the cinnamon.

Serving suggestions

Serve in small portions with coffee or tea. Chopped nuts can be sprinkled over the top before serving.

Storage & reheating

Baklava is generally best stored covered at cool room temperature for short-term storage so the pastry retains more of its texture. Avoid excessive moisture.

Frequently asked questions

Why is my baklava soggy?

Too much moisture or uneven syrup distribution can soften the pastry excessively. Proper baking and balanced syrup application help preserve the layered texture.

What nuts are used in baklava?

Pistachios and walnuts are common choices, with the preferred nut varying by region and recipe.

Should baklava be refrigerated?

It can be refrigerated when necessary, but refrigeration may change the texture of the pastry. For short-term storage, a cool, dry environment is often preferable.