Discover how to make the perfect Baklava with our easy recipe! This classic sweet pastry features layers of flaky phyllo dough filled with a mixture of nuts and drizzled with a rich syrup. Perfect for holidays or any occasion, our Baklava recipe will impress your family and friends with its delicious, sweet, and nutty flavors.

Ingredients:

- 1 package (16 oz) phyllo dough, thawed

- 1 cup unsalted butter, melted

- 2 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped

- 1 teaspoon ground cinnamon

- 1 cup granulated sugar

- 1 cup water

- 1/2 cup honey

- 1 teaspoon vanilla extract

Instructions:

Preheat the Oven:

  - Preheat your oven to 350°F (175°C).

Prepare the Nut Filling:

  - In a bowl, mix the finely chopped nuts and ground cinnamon.

Assemble the Baklava:

  - Brush a 9x13-inch baking dish with melted butter. 

  - Place one sheet of phyllo dough in the dish and brush with melted butter. 

  - Repeat this process, layering and buttering, until you have 8 sheets layered. 

  - Sprinkle a thin layer of the nut mixture over the phyllo. 

  - Continue layering with 4 more sheets of phyllo, brushing each with butter, followed by another layer of nuts. 

  - Repeat until you have used all the nut mixture and top with the remaining phyllo sheets, buttering each layer.

Cut the Baklava:

  - Using a sharp knife, cut the baklava into diamond or square shapes before baking.

Bake:

  - Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.

Prepare the Syrup:

  - While the baklava is baking, combine sugar, water, and honey in a saucepan. 

  - Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes. 

  - Remove from heat and stir in vanilla extract. Allow to cool.

Pour the Syrup:

  - Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava.

Cool and Serve:

  - Let the baklava cool completely before serving to allow the syrup to soak in and flavors to meld.

Enjoy your homemade baklava with a cup of tea or coffee!

Nutritional Values:

Phyllo Dough:

- Calories: 60

- Fat: 3g

- Carbohydrates: 8g

- Protein: 1g

Benefits:

- Low in Fat: Compared to traditional pastry doughs, phyllo dough is lower in fat due to its thin layers.

Unsalted Butter:

- Calories: 102

- Fat: 11.5g

- Saturated Fat: 7.2g

- Cholesterol: 31mg

- Carbohydrates: 0g

- Protein: 0g

Benefits:

- Rich in Vitamins: Butter contains fat-soluble vitamins A, D, E, and K.

- Energy Source: Provides a good source of energy due to its fat content.

Mixed Nuts (Walnuts, Pistachios, and Almonds):

- Calories: 160

- Fat: 14g

- Saturated Fat: 1g

- Carbohydrates: 6g

- Protein: 5g

Benefits:

- Healthy Fats: Nuts are high in unsaturated fats, which are beneficial for heart health.

- Rich in Fiber: Nuts contain dietary fiber, which aids in digestion.

- Nutrient-Rich: Packed with vitamins (such as Vitamin E) and minerals (like magnesium and potassium).

Ground Cinnamon:

- Calories: 6

- Fat: 0g

- Carbohydrates: 2g

- Fiber: 1g

- Protein: 0g

Benefits:

- Anti-Inflammatory: Cinnamon has anti-inflammatory properties.

- Antioxidants: It contains powerful antioxidants that help combat oxidative stress.

- Blood Sugar Control: May help in regulating blood sugar levels.

Granulated Sugar:

- Calories: 49

- Fat: 0g

- Carbohydrates: 13g

- Protein: 0g

Benefits:

- Quick Energy: Provides a rapid source of energy.

Honey:

- Calories: 64

- Fat: 0g

- Carbohydrates: 17g

- Protein: 0g

Benefits:

- Natural Sweetener: Contains natural sugars and can be a healthier alternative to refined sugar.

- Antioxidants: Rich in antioxidants and can help in soothing sore throats.

Vanilla Extract:

- Calories: 12

- Fat: 0g

- Carbohydrates: 1g

- Protein: 0g

Benefits:

- Flavor Enhancement: Adds a pleasant aroma and taste to the recipe.

- Antioxidants: Contains small amounts of antioxidants.

Enjoying Baklava in moderation allows you to savor a rich and flavorful dessert while benefiting from the nutrients of its key ingredients.