Bosnian Baklava Layered Nut Pastry (Printable)
Layers of crisp phyllo filled with spiced walnuts, almonds, and pistachios, soaked in sweet honey syrup for a rich Balkan dessert.
# What You 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, may substitute additional walnuts or almonds)
05 - 0.44 cups granulated sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)
→ Butter for Layering
08 - 8.8 oz unsalted butter, melted
→ Sweet Syrup
09 - 1.76 cups granulated sugar
10 - 1.06 cups water
11 - 0.42 cups 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 - In a large mixing bowl, combine the chopped walnuts, almonds, pistachios (if using), granulated sugar, ground cinnamon, and ground cloves. Mix thoroughly until all spices are evenly distributed throughout the nuts.
03 - Lay the first sheet of phyllo dough in the prepared pan. Using a pastry brush, lightly coat the entire surface with melted butter. Repeat this process, layering 6-8 sheets total, buttering each sheet individually.
04 - Sprinkle one-third of the nut mixture evenly across the buttered phyllo sheets, ensuring complete coverage to the edges.
05 - Layer 4-5 additional sheets of phyllo dough, buttering each sheet individually. Spread another third of the nut mixture evenly over the phyllo.
06 - Add another 4-5 sheets of buttered phyllo dough. Sprinkle the remaining third of the nut mixture evenly across the surface.
07 - Finish with the remaining phyllo sheets, buttering each sheet individually including the very top layer. Press gently to compact the layers.
08 - Using a sharp knife, carefully cut through all layers to create diamond or square shapes. This scoring allows for even syrup absorption and makes serving easier after baking.
09 - Bake for 35-40 minutes until the phyllo turns a deep golden brown and becomes crisp throughout. The top should be evenly browned and the layers visibly separated.
10 - While the baklava bakes, combine the syrup sugar, water, and fresh lemon juice in a medium saucepan. Bring to a boil and cook for 8-10 minutes until the sugar completely dissolves. Remove from heat and stir in the honey and rose water or orange blossom water if using.
11 - Immediately upon removing the baklava from the oven, slowly pour the hot syrup evenly over the hot pastry. Allow the baklava to cool completely in the pan so the syrup absorbs fully before serving.
# Expert Tips:
01 -
- The contrast between shatteringly crisp layers and syrup soaked richness creates something extraordinary
- Make it ahead and watch how flavors deepen overnight into something almost transcendental
02 -
- Cutting through all layers before baking prevents shattering and helps syrup reach every layer
- Syrup and baklava must both be hot when combined—cold syrup on hot pastry makes it soggy
03 -
- Grind nuts in short pulses to avoid turning them into butter
- Use a pastry brush with natural bristles for the most even butter coverage