Bosnian Baklava Layered Nut Pastry (Printable)

Rich layers of buttery phyllo filled with spiced nuts and soaked in sweet honey syrup

# What you'll need:

→ Pastry Layers

01 - 1.1 lbs phyllo dough sheets (approximately 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, substitute with additional walnuts or almonds)
05 - 0.5 cup granulated sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)

→ Butter Preparation

08 - 8.8 oz unsalted butter, melted

→ Sweet Syrup

09 - 14 oz granulated sugar
10 - 1 cup plus 1 tbsp water
11 - 0.4 cup honey
12 - 0.5 lemon, freshly juiced
13 - 1 tbsp rose water or orange blossom water (optional)

# Directions:

01 - Preheat your oven to 350°F. Generously grease a 9x13-inch baking pan with melted butter, ensuring all corners and sides are coated.
02 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a large mixing bowl. Mix thoroughly to ensure even distribution of spices throughout the nuts.
03 - Lay the first phyllo sheet in the prepared pan. Brush lightly and evenly with melted butter. Continue layering and buttering 6-8 sheets, ensuring each sheet is completely coated with butter.
04 - Spread one-third of the nut mixture evenly across the buttered phyllo base, covering the entire surface area.
05 - Layer and butter 4-5 additional sheets of phyllo dough. Add the second third of the nut mixture, distributing evenly.
06 - Repeat with another 4-5 buttered phyllo sheets, followed by the final third of the nut mixture. Ensure the nuts are spread uniformly for consistent layers.
07 - Finish with the remaining phyllo sheets, brushing each generously with melted butter, including the very top sheet which should be thoroughly coated for golden browning.
08 - Using a sharp knife, carefully cut the assembled baklava into diamond or square shapes. Cut through all layers to the bottom of the pan. This prevents crumbling after baking.
09 - Bake for 35-40 minutes until the phyllo turns deep golden brown and becomes crisp throughout. Rotate the pan halfway through for even browning.
10 - While baklava bakes, combine sugar, water, and lemon juice in a medium saucepan. Bring to a boil and cook for 8-10 minutes until slightly thickened. Remove from heat and stir in honey and rose water or orange blossom water if using.
11 - Immediately pour the hot syrup evenly over the hot baked baklava. Allow to cool completely at room temperature, letting the syrup absorb fully into the layers before serving.

# Expert Suggestions:

01 -
  • The contrast between shattering crisp phyllo and syrup soaked nuts creates an irresistible texture
  • Making baklava from scratch fills your entire home with cinnamon and butter perfume
  • This dessert looks impressive but relies on simple technique rather than fancy equipment
02 -
  • Pouring hot syrup over hot pastry is essential for proper absorption cold syrup makes the phyllo soggy instead of syrup soaked
  • Cutting the baklava completely through before baking prevents the crisp layers from shattering when you slice later
  • Letting baklava rest at room temperature for several hours or overnight allows the syrup to fully permeate every layer
03 -
  • Brush butter gently but thoroughly, focusing on the edges which tend to dry out during baking
  • Grind your own nuts rather than buying pre ground for fresher flavor and better texture control

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