Bosnian Baklava Layered Nut Pastry (Printable version)

Rich, flaky pastry layers filled with spiced mixed nuts and sweet honey syrup for an indulgent dessert.

# What You'll 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 for Layering

08 - 8.8 oz unsalted butter, melted

→ Syrup

09 - 1.8 cups granulated sugar
10 - 1.1 cups water
11 - 0.4 cup honey
12 - 0.5 lemon, freshly juiced
13 - 1 tbsp rose water or orange blossom water (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with melted butter, ensuring all corners are coated.
02 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a mixing bowl. Mix thoroughly until spices are evenly distributed throughout the nuts.
03 - Lay first phyllo sheet in prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6-8 sheets to establish the bottom foundation.
04 - Sprinkle one-third of nut mixture evenly across the phyllo base, ensuring complete coverage to the edges.
05 - Layer and butter 4-5 additional phyllo sheets. Distribute second one-third of nut mixture over this layer.
06 - Add another 4-5 buttered phyllo sheets. Spread remaining one-third of nut filling across this layer.
07 - Finish with remaining phyllo sheets, buttering each individually including the topmost layer.
08 - Using a sharp knife, slice baklava into diamond or square shapes before baking. Cut completely through all layers.
09 - Bake for 35-40 minutes until layers achieve deep golden color and crispy texture throughout.
10 - While baklava bakes, combine sugar, water, and lemon juice in medium saucepan. Boil for 8-10 minutes until sugar dissolves completely. Remove from heat and stir in honey plus rose or orange blossom water if using.
11 - Immediately pour hot syrup evenly over hot baked baklava. Allow to cool completely at room temperature so syrup fully absorbs before serving.

# Expert advice:

01 -
  • The contrast between shattering crisp layers and syrup soaked centers creates an unforgettable texture
  • This recipe balances three different nuts for complexity that single nut versions can't match
  • Making it ahead actually improves the result giving you more time with guests
02 -
  • Both the baklava and syrup must be hot when combined or the pastry won't absorb properly
  • Cutting through all layers before baking prevents the top from shattering later
  • Letting it rest at room temperature overnight improves texture dramatically
03 -
  • Toast the nuts lightly before chopping for deeper flavor
  • Use clarified butter if you want even crisper layers

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