Bosnian Baklava Layered Nut Pastry (Printable)
Crispy phyllo layers filled with spiced mixed nuts and soaked in sweet honey syrup.
# What You Need:
→ Pastry Layers
01 - 1 pound phyllo dough sheets (about 20-24 sheets), thawed if frozen
→ Nut Filling
02 - 9 ounces walnuts, finely chopped
03 - 3.5 ounces almonds, finely chopped
04 - 3.5 ounces pistachios, finely chopped (optional, may substitute more walnuts or almonds)
05 - 1/2 cup granulated sugar
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground cloves (optional)
→ Butter
08 - 9 ounces unsalted butter, melted
→ Syrup
09 - 14 ounces granulated sugar
10 - 1 cup water
11 - 1/3 cup honey
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon rose water or orange blossom water (optional)
# Directions:
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. Mix thoroughly to distribute spices evenly.
03 - Place one phyllo sheet in prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6-8 sheets total for the bottom layer.
04 - Sprinkle one-third of the nut mixture evenly over the buttered phyllo sheets.
05 - Layer and butter 4-5 additional phyllo sheets. Add another one-third of the nut mixture.
06 - Repeat with 4-5 more buttered phyllo sheets, then the remaining one-third of the nut mixture.
07 - Layer remaining phyllo sheets, buttering each sheet including the top layer.
08 - Using a sharp knife, cut baklava into diamond or square shapes before baking.
09 - Bake for 35-40 minutes until phyllo turns golden brown and crisp.
10 - While baklava bakes, combine sugar, water, and lemon juice in a medium saucepan. Boil for 8-10 minutes. Remove from heat and stir in honey and rose water or orange blossom water if using.
11 - Pour hot syrup evenly over hot baklava immediately after removing from oven. Allow to cool completely at room temperature for syrup to fully absorb before serving.
# Expert Tips:
01 -
- The contrast between impossibly crisp layers and syrup soaked nuts is absolutely worth every minute
- Something magical happens when rose water meets honey and butter it becomes a dessert people remember forever
02 -
- Working quickly with phyllo is essential, so keep the unused sheets covered with a slightly damp towel
- The syrup and baklava must both be hot when combined, or the pastry will turn soggy instead of crisp
03 -
- Always pour syrup away from you to prevent splashing hot liquid on your hands
- Use a pastry brush with natural bristles for the most even butter distribution