baghlava

This Persian Baklava is a crispy and flaky pastry layered with finely ground nuts, infused with warm spices, and drenched in a fragrant rosewater and saffron honey syrup. This delicate dessert is a staple in most Middle Eastern cuisines, often served during special occasions and celebrations. The best part is that it is surprisingly easy to make! Whether you’re making it for Nowruz or simply indulging in a homemade treat, Persian bakhlava is sure to impress.

Persian Baklava

butter, melted

walnuts,

almonds,

pistachios,

sugar

cardamom

cinnamon

water

rose water

lemon juice

cup honey

saffron threads (optional)

pistachio, chopped

rose petals, chopped

Unroll the thawed phyllo pastry and trim it to fit a 9x13-inch baking pan (Depending on the brand you use, you may need to just cut it in half for a perfect fit, or trim the edges). Cover the phyllo with a damp cloth, to keep it from drying out.

Use a silicone brush to brush some melted butter on the bottom and sides of a 9x13-inch baking pan. Set aside.

Prep phyllo dough: 

In a food processor or small blender, add the walnuts, almonds, and pistachios. Pulse mix for 1 minute until coarsely ground.

Transfer the crushed nuts to a medium mixing bowl. Add sugar, cardamon, and cinnamon, and stir until evenly combined.

Make filling:

Layer 1: Phyllo

. Take one sheet of phyllo dough and place on the lightly greased pan. Generously apply the butter mixture on top until evenly covered. Repeat until you have placed about 1/3 of the phyllo sheets (about 12 sheets), applying the butter mixture in between each layer.

Layer 2: Filling

. Add 1/3 of the nut mixture evenly over the dough layer.

Layer 3: Phyllo

. Add a layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture).

Layer 4: Filling

Layer 5: Phyllo

Repeat one more time. Add another layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture). 

Layer 6: Filling. 

Layer 7: Phyllo

 Top with remaining phyllo sheets (all coated in butter). Brush the top sheet with butter.

Assemble the baklava:

Use a sharp knife and cut the baklava into 4 long rows about 1.5 inches thick, then cut diagonally 9 times to form 36 diamond shapes. Be sure to cut all the way through to the bottom layers.

Bake the baklava until golden brown on top, about 40-45 minutes.

Bake the baklava:

While the baklava is baking, make the syrup mixture by adding sugar, water, rose water, and lemon juice to a saucepan. Bring it to a boil over high heat and stir until the sugar dissolves. Then, reduce heat to low and allow the mixture to simmer for 20 minutes. Remove from heat and stir in the honey and saffron. Let cool completely.

Remove baklava from the oven and immediately spoon the syrup over it. Let cool completely (uncovered at room temperature). Allow the baklava to sit at room temperature for a few hours before serving.

Cut through the same lines you made before. Garnish with finely chopped pistachio and serve. You can also garnish with dried rose petals, if desired.

Top 1 baghlava recipes from across the web

The most viewed baghlava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Persian Baklava

Top 1 baghlava recipes from across the web

The most viewed baghlava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persian Baklava

The most viewed baghlava recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine