Bosnian Baklava Layered Nut Pastry (Printable Version)

Layers of crisp phyllo filled with spiced walnuts, almonds, and pistachios, soaked in fragrant honey syrup.

# What You Need:

→ Pastry Layers

01 - 1.1 lb 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, substitute with additional walnuts or almonds)
05 - 0.5 cup granulated sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)

→ Butter Preparation

08 - 8.8 oz unsalted butter, melted

→ Syrup

09 - 1.8 cups granulated sugar
10 - 1 cup water
11 - 0.4 cup honey
12 - 0.5 lemon, freshly juiced
13 - 1 tbsp rose water or orange blossom water (optional)

# How To Make:

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 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a mixing bowl. Stir thoroughly to distribute spices evenly throughout the nuts.
03 - Place one sheet of phyllo dough in the prepared pan. Brush lightly but completely with melted butter. Repeat this process, layering and buttering 6-8 sheets total for the base layer.
04 - Sprinkle one-third of the spiced nut mixture evenly across the phyllo base, ensuring complete coverage to the edges.
05 - Layer and butter 4-5 additional sheets of phyllo dough. Spread another one-third of the nut mixture evenly over the phyllo.
06 - Add another 4-5 buttered phyllo sheets. Distribute the remaining one-third of nut mixture evenly across the surface.
07 - Layer remaining phyllo sheets, brushing each generously with melted butter, including the very top sheet. Ensure the top layer is well buttered for optimal crispness.
08 - Using a sharp knife, carefully cut the layered pastry into diamond or square shapes. Cut completely through all layers to allow syrup penetration.
09 - Bake for 35-40 minutes until the baklava achieves a rich golden brown color and crisp texture throughout.
10 - While baklava bakes, combine sugar, water, and lemon juice in a medium saucepan. Bring to a boil and cook for 8-10 minutes until sugar dissolves completely. Remove from heat and stir in honey and rose water or orange blossom water if using.
11 - Immediately pour the hot syrup evenly over the hot baked baklava. Allow to cool completely at room temperature, letting the syrup absorb fully into the layers before serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp phyllo and the syrup soaked nuts creates this incredible texture that keeps you reaching for just one more piece
  • The warm spices and fragrant syrup make your whole house smell like a cozy Balkan bakery
  • It actually tastes better the next day, so you can make it ahead when hosting guests
02 -
  • Hot syrup on hot pastry is non negotiable, as cold syrup will make the phyllo soggy instead of crisp and glossy
  • Cutting through all layers before baking prevents shattering and ensures every piece holds its shape beautifully
  • The syrup making needs your full attention, as it can quickly go from perfect to overly thick if overcooked
03 -
  • Clear your entire counter before starting, as you need uninterrupted space for the phyllo layering process
  • Keep your butter warm and brush it thinly and evenly, avoiding any pooling that could make spots soggy

Go Back