Next, in a mixing bowl, combine the finely chopped nuts and ground cinnamon. Sprinkle half of this nut mixture evenly over the phyllo layers. Continue layering another 6-8 sheets of phyllo, brushing each layer with butter. Once again, spread the remaining nut mixture on top followed by more layers of phyllo until the total number of layers reaches about 30-35, depending on your preference for thickness. I find that a generous top layer ensures a nice crunch! Cut the baklava into diamond shapes with a sharp knife to make serving easier once it’s baked.
Now, it’s time to bake! Pop your masterpiece into the preheated oven and let it bake for about 40-45 minutes, or until it’s golden brown. The smells wafting from the oven will be enough to draw everyone to the kitchen! While that’s baking, prepare the syrup by mixing the sugar, water, honey, and vanilla extract in a saucepan. Bring it to a boil, then lower the heat to let it simmer for about 10 minutes. Once the baklava is baked, immediately pour the warm syrup over it. Let it sit for at least a few hours or overnight for the best flavor infusion.
Pro Tips for Best Results
One of the best tips I can give you is to keep the phyllo dough covered while working. It dries out quickly, and I’ve had my fair share of mishaps where I had to toss out sheets because of that! I tested this recipe three ways, and trust me, a damp cloth over the phyllo works wonders. Also, don’t skimp on the butter! Each layer needs it to achieve that memorable flakiness. The more buttery layers, the more delicious the final outcome.
Another moment of wisdom from my own kitchen adventures: let your baklava sit for a while after adding the syrup. It may feel counterintuitive, but I assure you that the flavors meld beautifully, enhancing that savory goodness. Letting it rest overnight can take it to the next level.
Lastly, I recommend serving it warm but not hot. A slight chill from the room gives the baklava a blissful texture, allowing all those delicious layers to shine. I often find myself sneaking a piece while it’s still slightly warm, and the experience is heavenly!
Common Mistakes to Avoid
One common mistake I made early on was not properly buttering each layer. The baklava ended up too dry, and the texture was disappointing. I learned that while this is a bit of a labor-intensive process, making sure each layer is well-coated is worth the wait! (See the next page below to continue…)