Bosnian Baklava Layered Nut Pastry (Printable version)

Layers of crisp buttery phyllo filled with spiced walnuts, almonds, and pistachios, soaked in sweet honey syrup.

# What You’ll Need:

→ Pastry Layers

01 - 1.1 lbs phyllo dough (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 sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)

→ Butter Preparation

08 - 8.8 oz unsalted butter, melted

→ Syrup

09 - 1.8 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)

# How to Make It:

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. Stir until evenly distributed.
03 - Place one phyllo sheet in the prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6-8 sheets to form the base.
04 - Sprinkle one-third of the nut mixture evenly across the phyllo base.
05 - Layer and butter 4-5 additional phyllo sheets. Spread another one-third of the nut mixture over the dough.
06 - Add another 4-5 buttered phyllo sheets, followed by the remaining one-third of the nut filling.
07 - Finish with remaining phyllo sheets, buttering each sheet individually including the final top layer.
08 - Using a sharp knife, carefully cut the layered pastry into diamond or square shapes before baking.
09 - Bake for 35-40 minutes until the pastry achieves a deep golden color and crisp texture.
10 - While baklava bakes, combine sugar, water, and lemon juice in a medium saucepan. Boil for 8-10 minutes. Remove from heat and stir in honey plus rose water or orange blossom water if using.
11 - Immediately pour hot syrup evenly over the hot baked baklava. Allow to cool completely at room temperature so syrup absorbs fully before serving.

# Expert tips:

01 -
  • The contrast between crisp, buttery layers and the sweet, aromatic syrup is absolutely addictive
  • Making baklava feels like crafting something special and traditional without requiring professional skills
  • It keeps beautifully for days, actually improving as the syrup works its way through every layer
02 -
  • Cutting the baklava before baking is essential, otherwise the pastry will shatter into messy pieces when you try to slice it later
  • Both the baklava and syrup must be hot when combined, or the pastry will not absorb the syrup properly and you will end up with a soggy bottom
  • Working quickly with phyllo dough prevents drying, so keep unused sheets covered with a damp cloth or plastic wrap
03 -
  • Grate a little fresh lemon zest into the syrup for brightness that cuts through the richness
  • Brush the edges of the pan with extra butter to prevent the outer layers from drying and becoming too dark

Go back