Baklava Recipe

Prepare the Nut Filling

In a bowl, combine the chopped walnuts, Antep pistachios, and ground cinnamon. Mix well and set aside.

Prepare the Phyllo Dough

Preheat your oven to 350°F (175°C). Melt the unsalted butter in a saucepan. Carefully unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.

Layer the Phyllo Dough

Brush a 9x13 inch baking dish with melted butter. Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next. After 8 layers, spread a layer of the nut mixture evenly over the dough.

Continue Layering

Continue layering with 4 sheets of phyllo dough brushed with butter, then another layer of nuts. Repeat this process until all the nuts are used, finishing with 8 layers of phyllo on top.

Cut the Baklava

Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for about 50 minutes or until golden brown.

Make the Syrup

While baklava is baking, combine the sugar, water, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and let it cool.

Soak the Baklava

Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow it to soak for at least 4 hours, or overnight for best results.