Recipe from Pâtisserie Malika
Adapted by Melissa Clark
- Total Time
- 2 hours 30 minutes
- Rating
- 5(77)
- Notes
- Read community notes
Featured in: To Lure the French, Don't Be Too Sweet
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Ingredients
Yield:About 30 pieces
- 2cups (8 ounces) skinned hazelnuts
- 1cup (4 ounces) slivered almonds
- 1½tablespoons sugar
- 1teaspoon ground cinnamon
- ¼teaspoon ground cloves
- ⅛teaspoon salt
- 1one-pound package frozen phyllo dough, defrosted
- 1½cups warm clarified butter
- 1¼cups sugar
- ⅓cup honey
- 2strips lemon zest, each ½-inch wide by 2 inches long
- 1teaspoon freshly squeezed lemon juice
- 1teaspoon rosewater
- 1teaspoon orange blossom water
- 1whole cinnamon stick
- 3whole cloves
- ⅛teaspoon salt
For the Nut Filling
For the Pastry
For the Honey Syrup
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
251 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 3 grams protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
Step
2
On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
Step
3
With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about ⅓ of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another ⅓ of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final ⅓ of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.
Step
4
Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional ¼ cup melted butter evenly over top layer.
Step
5
Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
Step
6
Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with ¾ cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout.
Step
7
While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.
Ratings
5
out of 5
77
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Cooking Notes
Emily Weinstein, Cooking Editor, The New York Times
The butter should be unsalted. Enjoy!
Reply
Add rose water and orange blossom water after syrup has cooled
Reply
Mike, Descriptions and recipes for all three pastries are included in the article accompanying this recipe, "To Lure the French, Don't Be Too Sweet". Enjoy!
Anna
Excellent! Love the complex subtle flavors the syrup adds!Used a mix of pistachios, hazelnuts, and walnutsDidn’t have rose water so added 1 t. dried rose petals to steep in the syrupFree form baked on a half sheet pan so I didn’t have to trim the phyllo. Worked just fineUsed about half the butter.
LauraC
As far as I can tell, this recipe actually uses half of a 1 lb package of filo.Am I wrong?
Sylvia
Perfect with a couple alterations -- Did all hazelnuts and used slightly cooled the syrup without refrigerating it.
sujatha92
Followed advice to not cool syrup, cooled pan 5-10 min before pouring over, worked well. Easy & excellent recipe even tho phyllo intimidates me. Gilded the lily as a treat for my Nutella-loving son (who had just prepped for SAT for 3rd time and been cancelled all 3x during Covid) — drizzled chocolate over top (could also add small bit of cocoa powder to filling?). Everyone liked the chocolate addition but I would’ve preferred recipe as written. It’s elegant and delicious without the chocolate.
Harper
This recipe is delicious, but I had trouble with the syrup. When cooled it was so congealed and hardly moved at all and I got frustrated and remade it the next day. I poured it while it was hot onto the cooled baklava and it came out delicious!
Ana
Very tasty but needs more liquid. I would say at least another half cup water if not more.
Reply
Add rose water and orange blossom water after syrup has cooled
Mike Czechowski
What are the OTHER pastries pictured with the baklava?
Could we also get recipes for those?
Thank you.
Reply
Mike, Descriptions and recipes for all three pastries are included in the article accompanying this recipe, "To Lure the French, Don't Be Too Sweet". Enjoy!
Alex Blocker
Should the butter be salted or unsalted?
Emily Weinstein, Cooking Editor, The New York Times
The butter should be unsalted. Enjoy!
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