By Akshara
February 3, 2026
Baklava, a popular Middle Eastern dessert pastry, depends on careful layering and resting time for its signature texture. Crisp pastry contrasts with a moist interior once the syrup is absorbed. Allowing the dessert to rest after baking helps flavours settle evenly.
For layering 250 g phyllo pastry 200 g mixed nuts, finely chopped 150 g unsalted butter, melted For syrup ¾ cup sugar ½ cup water ¼ cup honey 1 tsp lemon juice
Layer phyllo sheets in a greased tray, brushing each with butter.
Spread nuts evenly, then continue layering pastry on top.
Cut into portions and bake at 180°C for 40–45 minutes until golden.
Simmer sugar, water, honey, and lemon juice to make syrup.
Pour warm syrup over hot baklava and rest for several hours before serving.