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Dessert - Nutty Baklava with Citrus Syrup

This flaky, buttery baklava features a rich spiced walnut and pistachio filling, layered in delicate phyllo, and soaked in a fragrant citrus-honey syrup. Enhanced with cardamom, rose water, saffron, and fresh orange peel, this version offers a deeper, more luxurious flavor.

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Ingredients

Nut Filling

  • 2½ cups walnut halves (250g)
  • 1 cup shelled pistachios (120g)
  • 1½ tsp ground cinnamon (4g)
  • ½ tsp ground cardamom (1g)
  • Optional: pinch of cayenne pepper

Pastry

  • 1 package frozen filo/phyllo dough (about 16 oz / 450g), thawed
  • ¾–1 cup unsalted butter, melted (170–225g)

Citrus Honey Syrup (Enhanced)

  • 1½ cups granulated sugar (300g)
  • ¾ cup water (180ml)
  • ¼ cup honey (85g)
  • 3 whole cloves
  • Peel of 1 orange (use wide strips, avoiding white pith)
  • 2–3 strands saffron
  • ¼ tsp vanilla extract (1ml)
  • 1 tsp rose water (5ml)

Instructions

1. Prepare Nut Mixture

  1. In a food processor, pulse together:
  2. 2½ cups walnuts
  3. 1 cup pistachios
  4. 1½ tsp cinnamon
  5. ½ tsp cardamom
  6. Optional: pinch of cayenne
  7. Pulse until coarsely ground (do not over-process into a paste).

2. Prepare the Phyllo

  1. Unwrap phyllo dough and keep covered with a damp towel to prevent drying.
  2. Preheat oven to 350°F (175°C).
  3. Brush melted butter in a 9x13 inch (23x33 cm) baking pan.
  4. Layer at least 5–6 sheets of phyllo on the bottom, brushing melted butter every 2 sheets.

3. Layer the Baklava

  1. Add ⅓ of the nut mixture evenly over the bottom layer.
  2. Add 2 more sheets of phyllo, brushing with butter.
  3. Add another ⅓ of the nuts, then 2 more buttered sheets.
  4. Add the final ⅓ of nuts.
  5. Finish with 5 sheets of phyllo, brushing butter every 2 sheets.
  6. Brush the final top layer generously with butter.

4. Chill and Cut

  1. Freeze the assembled baklava for 1 hour for easier slicing.
  2. Cut into diamonds or squares with a sharp knife.

5. Bake

  • Bake at 350°F (175°C) for 45–50 minutes, until golden and crisp.

6. Make the Syrup

While baklava is baking: 1. In a saucepan, combine: - 1½ cups sugar
- ¾ cup water
- ¼ cup honey
- Orange peel
- 3 whole cloves
- 2–3 saffron strands
2. Stir and bring to a boil over medium-high heat. 3. Once boiling, remove from heat and stir in: - ¼ tsp vanilla extract
- 1 tsp rose water
4. Let syrup cool to room temperature.

7. Finish

  • Pour the cooled syrup over the hot baklava immediately after baking.
  • Let sit for 4 hours minimum, preferably overnight, to absorb the syrup fully.

Storage

Store at room temperature up to 4 days, or refrigerate up to 1 week. Bring to room temp before serving for best texture.

Enjoy this aromatic, spiced twist on a classic dessert!