Bosnian Baklava Layered Nut Pastry (Printable)

Layered phyllo pastry filled with spiced walnuts, almonds, and pistachios, soaked in sweet honey syrup.

# Ingredient List:

→ Pastry

01 - 1.1 lbs phyllo dough (about 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 more walnuts or almonds)
05 - 0.44 cups sugar
06 - 1 tsp ground cinnamon
07 - 1/4 tsp ground cloves (optional)

→ Butter

08 - 1.1 cups unsalted butter, melted

→ Syrup

09 - 1.76 cups sugar
10 - 1.06 cups water
11 - 6.76 tbsp honey
12 - 1/2 lemon, juiced
13 - 1 tbsp rose water or orange blossom water (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with melted butter.
02 - In a bowl, mix walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves for the nut filling.
03 - Place one sheet of phyllo in the pan. Brush lightly with melted butter. Repeat, layering and buttering 6-8 sheets.
04 - Sprinkle 1/3 of the nut mixture evenly over the phyllo.
05 - Layer and butter 4-5 more sheets of phyllo. Add another 1/3 of the nut mixture.
06 - Repeat with another 4-5 sheets, then the last 1/3 of the nut mixture.
07 - Finish with the remaining phyllo sheets, buttering each, including the top layer.
08 - Using a sharp knife, cut baklava into diamonds or squares.
09 - Bake 35-40 minutes until golden and crisp.
10 - Combine sugar, water, and lemon juice in a saucepan. Boil 8-10 minutes. Remove from heat, stir in honey and rose/orange blossom water (if using).
11 - Pour hot syrup evenly over hot baklava. Let cool completely to absorb syrup before serving.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp phyllo and syrup-soaked nuts is absolutely magical
  • Makes your kitchen smell like a Balkan bakery with cinnamon and honey perfuming the air
  • Actually improves overnight, so you can make it ahead for gatherings stress-free
02 -
  • Cutting through all layers before baking is nonnegotiable for even syrup soaking
  • Both syrup and baklava must be hot when combined or absorption fails
  • Let it cool completely at room temperature, never refrigerate warm baklava
03 -
  • Clear your counter completely before starting, phyllo needs space to unfold properly
  • Work quickly but calmly once phyllo is open, anxiety makes you rush and tear sheets

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