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Joanna Gaines Baklava Recipe

Joanna Gaines Baklava Recipe

The Joanna Gaines Baklava Recipe is sweet, crunchy and full of rich nutty flavor. This classic dessert comes from Middle Eastern and Mediterranean traditions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Mediterranean
Servings 12 servings
Calories 420 kcal

Ingredients
  

For baklava layers

  • 1 package phyllo dough thawed
  • 1 1/2 cups butter melted
  • 2 cups mixed nuts walnuts, pistachios, almonds, chopped
  • 1 teaspoon cinnamon

For syrup

  • 1 cup water
  • 1 cup sugar
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions
  

Prepare the Oven

  • Preheat oven to 350°F. Lightly grease a baking dish with melted butter for easy layering.

Prepare the Nut Filling

  • Mix chopped nuts and cinnamon in a bowl. Stir well so flavors are evenly combined throughout.

Layer the Phyllo Sheets

  • Place one sheet of phyllo dough in the baking dish. Brush lightly with melted butter carefully.

Repeat Layering

  • Continue layering phyllo sheets and butter. Use about half the phyllo sheets for the bottom base.

Add Nut Filling

  • Spread nut mixture evenly over the phyllo layers. Make sure it covers the surface completely and evenly.

Continue Layers

  • Add remaining phyllo sheets on top. Brush each layer with butter for crisp and golden texture.

Cut Before Baking

  • Use a sharp knife to cut baklava into diamond or square shapes. This helps syrup soak evenly later.

Bake the Baklava

  • Bake for 45 minutes until golden brown and crisp. The top should look flaky and lightly golden.

Make the Syrup

  • In a saucepan, combine water, sugar, honey, lemon juice and vanilla. Simmer for ten minutes until slightly thick.

Cool Slightly

  • Remove baklava from oven and let it cool for five minutes. It should still be warm for syrup step.

Add Syrup

  • Pour warm syrup evenly over hot baklava. Let it soak slowly into all layers for rich flavor.

Rest and Set

  • Allow baklava to sit for at least four hours. This helps it absorb syrup and become perfectly sticky.

Notes

  • Use clarified butter for extra crisp layers.
  • Keep phyllo dough covered while working.
  • Do not skip syrup resting time.
  • Add pistachios for bright color.
  • Use walnuts for strong nutty flavor.
  • Cut before baking for clean slices.
  • Pour syrup slowly for even absorption.
  • Add rose water for floral taste.
  • Serve at room temperature for best texture.
  • Store in airtight container to keep crisp.
Keyword Joanna Gaines Baklava Recipe