Bosnian Baklava Layered Nut Pastry (Printable)

Rich layers of buttery phyllo dough filled with spiced walnuts, almonds, and pistachios, soaked in sweet honey syrup.

# What goes in:

→ 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, may substitute additional walnuts or almonds)
05 - 0.5 cup granulated sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)

→ Butter Coating

08 - 8.8 oz unsalted butter, melted

→ Sweet Syrup

09 - 14 oz 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)

# Directions:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with melted butter.
02 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a mixing bowl. Toss until evenly blended.
03 - Place first phyllo sheet in prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6-8 sheets total for the bottom foundation.
04 - Sprinkle one-third of the nut mixture evenly across the buttered phyllo surface.
05 - Layer and butter 4-5 additional phyllo sheets. Spread another one-third of the nut mixture over the surface. Repeat with 4-5 more sheets and remaining nut filling.
06 - Arrange remaining phyllo sheets over the final nut layer, brushing each sheet with melted butter including the top surface.
07 - Using a sharp knife, cut completely through the layered pastry to create diamond or square portions before baking.
08 - Bake for 35-40 minutes until phyllo turns golden brown and achieves crisp texture throughout.
09 - While pastry bakes, combine sugar, water, and lemon juice in a medium saucepan. Bring to boil and cook for 8-10 minutes. Remove from heat, stir in honey and rose water or orange blossom water if desired.
10 - Immediately pour hot syrup evenly over the hot baked pastry. Allow to cool completely at room temperature so syrup absorbs fully before serving.

# Expert Advice:

01 -
  • The contrast between crisp, buttery phyllo and the sweet, fragrant syrup creates an irresistible texture
  • Its a make ahead dessert that actually improves after a day of soaking up all that spiced syrup
02 -
  • Always cut baklava before baking—cutting after it bakes will shatter the crisp layers
  • Hot syrup on hot pastry is the golden rule for proper absorption
03 -
  • Mix your nuts ahead of time so assembly moves smoothly
  • Let the syrup cool slightly before pouring if it seems too thin

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