Bosnian Baklava Layered Nut Pastry (Printable)
Crisp phyllo layered with spiced nuts and sweet honey syrup for an indulgent treat.
# What You’ll Need:
→ Pastry Layers
01 - 1.1 lbs phyllo dough sheets (20-24 sheets), thawed if frozen
02 - 1.1 cups unsalted butter, melted
→ Nut Filling
03 - 2.2 cups walnuts, finely chopped
04 - 0.9 cups almonds, finely chopped
05 - 0.9 cups pistachios, finely chopped (optional)
06 - 0.5 cup sugar
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground cloves (optional)
→ Syrup
09 - 2 cups sugar
10 - 1 cup water
11 - 0.4 cup honey
12 - 0.5 lemon, juiced
13 - 1 tbsp rose water or orange blossom water (optional)
# Steps:
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 large bowl. Mix thoroughly to distribute spices evenly throughout the nuts.
03 - Lay one phyllo sheet in the prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6-8 sheets to form a sturdy base.
04 - Sprinkle one-third of the nut mixture evenly across the buttered phyllo surface, spreading to edges.
05 - Layer and butter 4-5 additional phyllo sheets. Add another one-third of the nut mixture, spreading evenly.
06 - Repeat with another 4-5 buttered phyllo sheets, then spread the remaining one-third of nut mixture across the surface.
07 - Finish with remaining phyllo sheets, buttering each sheet including the final top layer thoroughly.
08 - Using a sharp knife, cut baklava into diamond or square shapes before baking, slicing completely through all layers.
09 - Bake for 35-40 minutes until phyllo turns deep golden brown and becomes crisp throughout.
10 - While baklava bakes, combine sugar, water, and lemon juice in a saucepan. Bring to boil and cook 8-10 minutes until slightly thickened. Remove from heat and stir in honey and rose water if using.
11 - Immediately pour hot syrup evenly over hot baked baklava. Allow to cool completely at room temperature so syrup absorbs fully before serving.
# Expert Advice:
01 -
- The contrast between shattering crisp pastry and syrup soaked layers is absolutely worth every minute of careful assembly
- Unlike heavier versions, this Balkan style balances sweetness with fragrant spices and citrus, making it impossible to stop at just one piece
02 -
- Hot syrup on hot pastry is non negotiable, because the temperature difference is what creates that perfect syrup soaked texture without making it soggy
- Cutting through all layers before baking saves you from crushing the beautiful structure you have built, so take your time and cut decisively
03 -
- Clarified butter works even better than regular butter since it has no water content, making your pastry extra crisp and less likely to get soggy
- Grate a little fresh nutmeg into the nut mixture for warmth that people will notice but not be able to identify