Best Baklava

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Sticky and rich, baklava is a dessert made of layered sheets of phyllo dough, nuts, spices, sugar and/or honey. It’s served all over the Middle East, Turkey, and Greece. This version uses walnuts and pistachios but feel free to use whichever nuts you like the most.

Don’t be intimidated by phyllo dough. As long as you keep the sheets covered while you work, to keep them moist enough to work with, not much can go wrong. Little tears disappear once the dish is layered together.

PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 1 HOUR 40 MINS

¾ c. plus 3 tablespoons sugar

1 tsp. honey

2 tsp. fresh orange juice

1 ½ c. shelled, raw pistachios

1 ½ c. walnut halves

1 tsp. ground cinnamon

½ tsp. kosher salt

1 ½ sticks unsalted butter, melted, plus more for the pan

18 sheets phyllo dough

Directions at delish.com

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