This honey baklava is flaky, crisp and tender. It’s basically a party in your mouth. I am a huge fan of baklava and I'm very proud of this recipe which is similar to the ones you buy at the store. I have created the perfect marriage between the mellow lemony flavor, the honeyed sweetness and the hints of cinnamon. I hope you'll love them as much as I do!
For the filling:
- 450 g phyllo dough
- 2 cups almonds
- 2 cup pecans
- 1 tsp ground cinnamon
- 1/2 cup canola oil + more for brushing
- 1/2 cup sugar
For the syrup:
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 2 tbsp lemon juice
- 1 cinnamon stick
- Preheat the oven at 350°F and cover a 9×13 pan with parchment paper or a bit of oil.
- Thaw the dough according to manufacturer’s directions. When thawed, roll out the dough and cut it in half so it fits the pan. Cover the sheets with a damp towel to keep them from drying out.
- Combine the ingredients for the filling in a food processor. Pulse until the right texture is obtained, not too big nor too small.
- Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with oil. Repeat 7 more times until it is 8 sheets thick.
- Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, both brushed with oil as well. Continue to alternate between the nut mixture and two oiled sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually brushed with oil.
- Using a sharp knife, cut into squares of about 1 inch x 1 inch. Bake for 30-35 minutes. The top should become lightly golden brown, and edges should appear slightly crisp.
- In the meanwhile, in a saucepan, combine the cinnamon stick, sugar, lemon juice, honey, and water. Bring to a boil, then reduce to medium low heat and let simmer for 10 minutes until it becomes slightly thickened. Remove it from heat and allow to cool.
- Remove the baklava from the oven and spoon the cooled syrup over the hot baklava. Let cool for at least 4 hours.