Bosnian Baklava Layered Nut Pastry (Printer-friendly)
Crisp phyllo layers with spiced mixed nuts and sweet honey syrup
# What You’ll Need:
→ Pastry Layers
01 - 1.1 lbs phyllo dough (about 20–24 sheets), thawed if frozen
→ Nut Filling
02 - 8.8 oz walnuts, finely chopped
03 - 3.5 oz almonds, finely chopped
04 - 3.5 oz pistachios, finely chopped (optional, may substitute more walnuts or almonds)
05 - 0.5 cup sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)
→ Butter for Layering
08 - 8.8 oz unsalted butter, melted
→ Sweet Syrup
09 - 14 oz sugar
10 - 1 cup plus 2 tbsp water
11 - 0.4 cup honey
12 - 0.5 lemon, juiced
13 - 1 tbsp rose water or orange blossom water (optional)
# How-To Guide:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with melted butter.
02 - Combine walnuts, almonds, pistachios if using, sugar, cinnamon, and cloves in a mixing bowl. Stir until evenly blended.
03 - Place one phyllo sheet in prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6–8 sheets total.
04 - Sprinkle one-third of nut mixture evenly across buttered phyllo sheets.
05 - Layer and butter 4–5 additional phyllo sheets. Spread second one-third of nut mixture over dough.
06 - Add another 4–5 buttered phyllo sheets. Top with remaining nut mixture.
07 - Layer remaining phyllo sheets, brushing each with melted butter including the final top sheet.
08 - Using a sharp knife, cut completely through layers into diamond or square shapes.
09 - Bake 35–40 minutes until pastry turns golden brown and crisp throughout.
10 - While baklava bakes, combine sugar, water, and lemon juice in saucepan. Boil 8–10 minutes until sugar dissolves completely.
11 - Remove from heat. Stir in honey and rose water or orange blossom water if using.
12 - Immediately pour hot syrup evenly over hot baked baklava. Allow to cool completely at room temperature so syrup fully absorbs before serving.
# Expert Advice:
01 -
- The contrast between shattering crisp pastry and syrup soaked layers is absolutely magical
- Making baklava feels like crafting something edible and beautiful that brings people together
02 -
- Hot syrup on hot pastry is non negotiable because this is what creates that signature syrup soaked texture throughout
- Cutting before baking prevents the top layer from shattering when you try to slice it later
03 -
- Cover your phyllo with a slightly damp towel while working to prevent drying and tearing
- Use a pastry brush with soft bristles to avoid tearing delicate sheets