Bosnian Baklava Layered Nut Pastry (Printable)
Layers of crisp phyllo with spiced nuts soaked in sweet syrup
# What You'll Need:
→ Pastry Layers
01 - 1.1 lb 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 - 0.44 cup sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)
→ Butter Layer
08 - 1.1 cups unsalted butter, melted
→ Syrup
09 - 1.76 cups sugar
10 - 1.06 cups water
11 - 0.42 cup honey
12 - 0.5 lemon, juiced
13 - 1 tbsp rose water or orange blossom water (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with melted butter.
02 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a bowl for the nut filling.
03 - Place one sheet of phyllo in the pan. Brush lightly with melted butter. Repeat, layering and buttering 6–8 sheets.
04 - Sprinkle 1/3 of the nut mixture evenly over the phyllo sheets.
05 - Layer and butter 4–5 more sheets of phyllo. Add another 1/3 of the nut mixture.
06 - Repeat with another 4–5 buttered sheets, then the remaining 1/3 of the nut mixture.
07 - Layer remaining phyllo sheets, buttering each one including the top layer.
08 - Using a sharp knife, cut baklava into diamonds or squares before baking.
09 - Bake 35–40 minutes until golden brown and crisp.
10 - While baking, combine sugar, water, and lemon juice in a saucepan. Boil 8–10 minutes. Remove from heat, stir in honey and rose water or orange blossom water if using.
11 - Pour hot syrup evenly over hot baked baklava. Let cool completely to absorb syrup before serving.
# Expert Advice:
01 -
- The contrast between shatteringly crisp layers and the aromatic nut filling is absolutely addictive
- One batch feeds a crowd and keeps beautifully for days, actually improving as the syrup works its magic
02 -
- Phyllo dries out incredibly fast. Keep it covered and work efficiently. If sheets tear, simply patch them and continue. No one will notice after baking.
- Pouring cold syrup onto hot baklava, or vice versa, creates a soggy mess. Both must be hot for proper absorption. This is the single most important technical detail.
03 -
- Room temperature ingredients and phyllo prevent tearing and frustration. Patience during the thawing process saves time later.
- Brush butter from the center outward to avoid tearing the delicate sheets. A silicone pastry brush is gentler than natural bristles.