{"id":53209,"date":"2025-11-15T12:12:22","date_gmt":"2025-11-15T12:12:22","guid":{"rendered":"https:\/\/9amchef.com\/?p=53209"},"modified":"2025-11-15T12:15:18","modified_gmt":"2025-11-15T12:15:18","slug":"easy-classic-traditional-baklava-recipe","status":"publish","type":"post","link":"https:\/\/9amchef.com\/easy-classic-traditional-baklava-recipe\/","title":{"rendered":"Easy Classic Traditional Baklava Recipe \u2014 Heirloom Flavor, No Fuss"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Traditional Baklava Recipe \u2014 flaky layers, sticky-sweet finish<\/h2>\n\n\n\n<p><strong>Traditional Baklava Recipe<\/strong> is a showy-yet-doable dessert: ultra-thin phyllo sheets, a toasted nut filling, butter brushed between layers, and a warm honey syrup poured over the hot bake. It looks fancy, but you can absolutely make it at home.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why you\u2019ll love this version<\/h3>\n\n\n\n<p>You get crisp, golden sheets with a crunchy nut center and a sticky, floral syrup that soaks in just right. It\u2019s perfect for holiday tins or to serve as a stunning <strong>Dessert Bar<\/strong> offering. Plus, it keeps well \u2014 win-win.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">A quick origin note (aka why baklava feels worldly)<\/h3>\n\n\n\n<p>This dessert traces back to Ottoman kitchens and has become a beloved treat across the Mediterranean and Middle East. Think of it as edible history that tastes like buttery, nutty happiness.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients (with what each one does)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/9amchef.com\/crinkle-phyllo-dough\/\"  data-wpil-monitor-id=\"671\">Phyllo dough<\/a><\/strong> \u2014 the many delicate layers that create that unforgettable crisp.<\/li>\n\n\n\n<li><strong>Unsalted butter<\/strong> (melted) \u2014 brushes between sheets to make them golden and flaky.<\/li>\n\n\n\n<li><strong>Chopped nuts<\/strong> (I like pecans or walnuts) \u2014 the crunchy heart of the filling.<\/li>\n\n\n\n<li><strong>Cinnamon<\/strong> \u2014 warms the nut mix.<\/li>\n\n\n\n<li><strong>Sugar + water + lemon + honey<\/strong> \u2014 the syrup that sweetens and glazes.<\/li>\n\n\n\n<li><strong>Vanilla or orange blossom<\/strong> (optional) \u2014 a fragrant lift for the syrup.<\/li>\n<\/ul>\n\n\n\n<p>(For exact amounts, scale to your pan \u2014 a standard 9\u00d713 uses roughly 1 lb phyllo, 1\u20131\u00bc cups nuts, 1\u20131\u00bc cups butter, and a simple 1:1 sugar-water syrup with honey.)<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to make it \u2014 step by step<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare oven and pan.<\/strong> Preheat to 350\u00b0F. Butter a 9\u00d713 pan.<\/li>\n\n\n\n<li><strong>Layer the base.<\/strong> Place two phyllo sheets, brush with melted butter, repeat for 6\u20138 layers to form a sturdy bottom.<\/li>\n\n\n\n<li><strong>Nut mix.<\/strong> Combine chopped nuts with cinnamon (and a pinch of salt). Sprinkle a thin layer across the phyllo.<\/li>\n\n\n\n<li><strong>Repeat.<\/strong> Add two more buttered phyllo sheets, then another nut layer. Keep building until you use most of the nuts, finishing with 6\u20138 buttery phyllo sheets on top.<\/li>\n\n\n\n<li><strong>Score before baking.<\/strong> With a very sharp knife, cut through the top layers into diamonds or squares \u2014 cutting first makes serving tidy.<\/li>\n\n\n\n<li><strong>Bake<\/strong> until the top turns deep golden and crisp (about 40\u201350 minutes).<\/li>\n\n\n\n<li><strong>Make syrup.<\/strong> Simmer water and sugar, add honey and a splash of lemon, then remove from heat and stir in vanilla or orange blossom. Let syrup cool slightly.<\/li>\n\n\n\n<li><strong>Syrup time.<\/strong> Pour cooled syrup slowly over hot baklava right when it comes out of the oven. Let it rest and absorb for several hours at room temperature before serving.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Pro tips for perfect baklava<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Keep phyllo covered<\/strong> with a damp towel while working so it doesn\u2019t dry out.<\/li>\n\n\n\n<li><strong>Brush evenly<\/strong> \u2014 even a thin layer of butter between sheets matters.<\/li>\n\n\n\n<li><strong>Score first; bake second<\/strong> so your syrup seeps into slices rather than puddle.<\/li>\n\n\n\n<li><strong>Cool syrup slightly<\/strong> before pouring \u2014 hot-on-hot makes the syrup run off the pan.<\/li>\n\n\n\n<li><strong>Bold tip:<\/strong> use toasted nuts for deeper flavor; toast them on a sheet until fragrant.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Variations to try<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Swap walnuts for pistachios to make a green-tinted <strong>Greek Baklava<\/strong> or Turkish-style look. (Use the pistachios as the filling and press some on top for color.)<\/li>\n\n\n\n<li>Make a <strong>Honey Walnut Baklava<\/strong> by emphasizing honey in the syrup and finishing with chopped walnuts sprinkled on top.<\/li>\n\n\n\n<li>Want an easier tray? Assemble the layers in one pan \u2014 <strong>Baklava With Walnuts In A Pan<\/strong> works great for big gatherings.<\/li>\n\n\n\n<li>For a crunchy crown, press some nuts on top after you score but before you bake \u2014 you\u2019ll end up with <strong>Baklava With Walnuts On Top<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Choosing the right honey<\/h3>\n\n\n\n<p>If you want the best shine and flavor, pick the <strong>Best Honey For Baklava<\/strong> you can find \u2014 a mild, floral honey (like clover or orange blossom) complements the nuts without overpowering them.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-2.png\" alt=\"Traditional Baklava Recipe slice on a white plate \u2014 golden layers, syrup sheen, and a crunchy nut topping that evokes Honey Walnut Baklava; perfect Baklava Recipe Walnut inspiration for a rustic Dessert Bar, or to bake as Baklava With Walnuts In A Pan for holidays, and a beautiful take on Greek Baklava using the Best Honey For Baklava.\" class=\"wp-image-53212\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-2.png 1024w, https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-2-300x300.png 300w, https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-2-150x150.png 150w, https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-2-768x768.png 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Serving suggestions<\/h3>\n\n\n\n<p>Serve at room temperature with a cup of strong coffee or tea. Cut into small diamonds \u2014 one piece goes a long way because it\u2019s rich. It also pairs beautifully on a dessert platter with cookies, nuts, or citrus slices.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Storage &amp; make-ahead<\/h3>\n\n\n\n<p>Baklava stores well at room temperature in an airtight container for up to two weeks. Avoid the fridge \u2014 cold air softens the crisp layers. You can make the syrup and bake the layers a day ahead, then combine them the next day for peak texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">FAQs (short &amp; useful)<\/h3>\n\n\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1763207456295\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Can I use puff pastry?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>No \u2014 puff pastry puffs; phyllo creates delicate, stacked layers unique to baklava.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1763207463326\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>What nuts are best?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Walnuts and pistachios lead the pack; almonds or pecans work too. Try <strong>Baklava Recipe Walnut<\/strong> if you favor walnuts.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1763207471373\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Should syrup be hot or cold?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Slightly cooled syrup over hot baklava gives the best absorption and shine.<\/p>\n\n<\/div>\n<\/div>\n<div id=\"faq-question-1763207483329\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \"><strong>Is this Greek or Turkish style?<\/strong><\/h3>\n<div class=\"rank-math-answer \">\n\n<p>Both cultures make excellent versions; use walnuts and spice for Greek, pistachios and lighter syrup for Turkish. Traditional recipes vary by region.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">Final thoughts \u2014 why this recipe works<\/h3>\n\n\n\n<p>This <strong><a href=\"https:\/\/9amchef.com\/easy-baklava-recipe\/\"  data-wpil-monitor-id=\"670\">Baklava Recipe<\/a><\/strong> balances texture and sweetness: crisp phyllo, toasty nuts, and syrup that binds everything without sogginess. It\u2019s a little patient to assemble but totally worth the payoff. Make it for holidays, gift tins, or whenever you want a dramatic, old-world dessert on your table.<\/p>\n\n\n\n<p>Try one of the variations and tell me which you loved \u2014 <strong>Honey Walnut Baklava<\/strong>? Pistachio-topped <strong>Greek Baklava<\/strong>? Either way, you\u2019ll get flaky, sweet satisfaction every time.<\/p>\n\n\n\n<p>Follow me on <strong><a href=\"https:\/\/www.pinterest.com\/jennermoo\/\" target=\"_blank\" data-type=\"link\" data-id=\"https:\/\/www.pinterest.com\/jennermoo\/\" rel=\"noreferrer noopener\">Pinterest <\/a><\/strong>for daily new recipes.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-4.png\" alt=\"Traditional Baklava Recipe slice on a white plate \u2014 golden layers, syrup sheen, and a crunchy nut topping that evokes Honey Walnut Baklava; perfect Baklava Recipe Walnut inspiration for a rustic Dessert Bar, or to bake as Baklava With Walnuts In A Pan for holidays, and a beautiful take on Greek Baklava using the Best Honey For Baklava.\" class=\"wp-image-53213\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-4.png 1024w, https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-4-300x300.png 300w, https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-4-150x150.png 150w, https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-4-768x768.png 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a 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id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"60\" height=\"60\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2025\/11\/Easy-Classic-Traditional-Baklava-Recipe-\u2014-Heirloom-Flavor-No-Fuss-150x150.png\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Traditional Baklava Recipe slice on a white plate \u2014 golden layers, syrup sheen, and a crunchy nut topping that evokes Honey Walnut Baklava; perfect Baklava Recipe Walnut inspiration for a rustic Dessert Bar, or to bake as Baklava With Walnuts In A Pan for holidays, and a beautiful take on Greek Baklava using the Best Honey For Baklava.\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<div class=\"tasty-recipes-header-content clearfix\">\n\t\t<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Easy Classic Traditional Baklava Recipe \u2014 Heirloom Flavor, No Fuss<\/h2>\n\t\t\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t<div class=\"tasty-recipes-rating-outer\">\n\t\t\t\t\t<div class=\"tasty-recipes-rating-inner\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-stars\"><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span 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class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-rating-label\"><span data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Jennifer<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">50 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">1 hour 20 minutes<\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-cutlery\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"36\">36<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span><\/li>\n\t\t\t\t\t\t\t\t\t\t\t<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Dessert<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/9amchef.com\/easy-classic-traditional-baklava-recipe\/print\/53210\/\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t<\/div>\n\n\t\n<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>This version of baklava builds many thin sheets of phyllo around a spiced nut filling, bakes until golden, then soaks everything in a warm honey-sugar syrup. The result: crunchy, sticky, and utterly addictive.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0ae0\" id=\"ingredient_checkbox_69f0b83eb0ae0\" aria-label=\"1 (16 oz) package phyllo pastry, thawed (Athens or similar)\"><label for=\"ingredient_checkbox_69f0b83eb0ae0\"><\/label><\/span><span data-amount=\"1\">1<\/span> (16 oz) package phyllo pastry, thawed (Athens or similar)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0af2\" id=\"ingredient_checkbox_69f0b83eb0af2\" aria-label=\"1 lb finely chopped walnuts or pecans (or a mix)\"><label for=\"ingredient_checkbox_69f0b83eb0af2\"><\/label><\/span><span data-amount=\"1\">1<\/span> lb finely chopped walnuts or pecans (or a mix)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0b01\" id=\"ingredient_checkbox_69f0b83eb0b01\" aria-label=\"1 cup (2 sticks) unsalted butter, melted\"><label for=\"ingredient_checkbox_69f0b83eb0b01\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"2\">2<\/span> sticks) unsalted butter, melted<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0b0e\" id=\"ingredient_checkbox_69f0b83eb0b0e\" aria-label=\"1 tsp ground cinnamon\"><label for=\"ingredient_checkbox_69f0b83eb0b0e\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> ground cinnamon<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0b1b\" id=\"ingredient_checkbox_69f0b83eb0b1b\" aria-label=\"1 cup water\"><label for=\"ingredient_checkbox_69f0b83eb0b1b\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> water<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0b27\" id=\"ingredient_checkbox_69f0b83eb0b27\" aria-label=\"1 cup granulated sugar\"><label for=\"ingredient_checkbox_69f0b83eb0b27\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> granulated sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0b33\" id=\"ingredient_checkbox_69f0b83eb0b33\" aria-label=\"1 Tbsp vanilla extract\"><label for=\"ingredient_checkbox_69f0b83eb0b33\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tbsp\">1 Tbsp<\/span> vanilla extract<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f0b83eb0b40\" id=\"ingredient_checkbox_69f0b83eb0b40\" aria-label=\"1\/2 cup honey\"><label for=\"ingredient_checkbox_69f0b83eb0b40\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> honey<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-instructions\">\n\t\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ol>\n<li id=\"instruction-step-1\">Heat the oven to 350\u00b0F (175\u00b0C). Lightly grease your 9\u00d713 pan or brush the bottom and sides with melted butter.<\/li>\n<li id=\"instruction-step-2\">Combine the chopped nuts and ground cinnamon in a bowl; set this aromatic filling aside.<\/li>\n<li id=\"instruction-step-3\">Unroll the phyllo sheets on a clean surface and cover them with plastic wrap and a damp kitchen towel so they don\u2019t dry out while you work.<\/li>\n<li id=\"instruction-step-4\">Place two phyllo sheets in the prepared pan and brush them thoroughly with melted butter. Repeat this layering (two sheets + butter) until you have eight buttered sheets forming the base.<\/li>\n<li id=\"instruction-step-5\">Sprinkle about 2\u20133 tablespoons of the nut mixture evenly over that stack. Cover with two more buttered phyllo sheets, then add another 2\u20133 tablespoons of nuts. Continue this pattern \u2014 two buttered phyllo sheets, then a nut layer \u2014 until you\u2019ve used most of the nut mixture and left about eight sheets for the top. Finish by laying the remaining sheets on top, brushing each pair with butter.<\/li>\n<li id=\"instruction-step-6\">With a very sharp knife, score the assembled pastry into long strips and then cut across on the diagonal to create traditional diamond-shaped pieces (or cut into squares if you prefer). Cutting before baking makes serving much easier.<\/li>\n<li id=\"instruction-step-7\">Bake for 45\u201350 minutes, until the surface turns deep golden and crisp.<\/li>\n<li id=\"instruction-step-8\">While the baklava bakes, make the syrup. Combine the water and sugar in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat, add the honey and vanilla, and simmer gently for about 20 minutes. Remove from the heat and let the syrup cool slightly.<\/li>\n<li id=\"instruction-step-9\">When the baklava comes out of the oven, pour the cooled (or slightly warm) syrup evenly over the hot pastry. Let the pan sit uncovered at room temperature until everything cools and the syrup soaks in \u2014 several hours is best.<\/li>\n<\/ol>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-notes\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t\t<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li>Keep phyllo moist while you work by covering unused sheets with plastic and a damp towel; dry phyllo tears easily and becomes chewy when baked.<\/li>\n<li>Use toasted nuts for a deeper, nuttier flavor.<\/li>\n<li>Let the syrup rest a little before pouring; very hot syrup on very hot pastry runs off instead of soaking in.<\/li>\n<li>Baklava stores well at room temperature in an airtight container for up to two weeks. Refrigeration can soften the crisp layers, so avoid chilling if possible.<\/li>\n<li>If your phyllo package contains fewer sheets than expected, begin adding nut layers a bit earlier and distribute the nuts a little more generously between fewer layers.<\/li>\n<li>Substitute chopped pistachios for a traditional green-topped look and flavor.<\/li>\n<li>Baklava freezes nicely \u2014 wrap tightly and thaw at room temperature before serving.<\/li>\n<\/ul>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">169kcal<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Sugar:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sugar\">9g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Sodium:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-sodium\">1mg<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fat\">14g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Saturated Fat:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-saturated-fat\">4g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Carbohydrates:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-carbohydrates\">11g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Fiber:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-fiber\">1g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Protein:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-protein\">1g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Cholesterol:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-cholesterol\">14mg<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t<footer class=\"tasty-recipes-entry-footer\">\n\t\t<div class=\"tasty-recipes-footer-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-instagram\" aria-hidden=\"true\" data-tasty-recipes-customization=\"footer-icon-color.color\"><use href=\"#tasty-recipes-icon-instagram\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t<div class=\"tasty-recipes-footer-copy\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"footer-heading-color.color h3-transform.text-transform footer-heading.innerText\">Did you make this recipe?<\/h3>\n\t\t\t\t<div data-tasty-recipes-customization=\"footer-description-color.color footer-description.innerHTML\"><p>Share a photo and tag us \u2014 we can&#8217;t wait to see what you&#8217;ve made!<\/p>\n<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/footer>\n<\/div>\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Traditional Baklava Recipe \u2014 flaky layers, sticky-sweet finish Traditional Baklava Recipe is a showy-yet-doable dessert: ultra-thin phyllo sheets, a toasted nut filling, butter brushed between layers, and a warm honey syrup poured over the hot bake. It looks fancy, but you can absolutely make it at home. Why you\u2019ll love this version You get crisp, &#8230; <a title=\"Easy Classic Traditional Baklava Recipe \u2014 Heirloom Flavor, No Fuss\" class=\"read-more\" href=\"https:\/\/9amchef.com\/easy-classic-traditional-baklava-recipe\/\" aria-label=\"Read more about Easy Classic Traditional Baklava Recipe \u2014 Heirloom Flavor, No Fuss\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":53211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-53209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/53209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=53209"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/53209\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media\/53211"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=53209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=53209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=53209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}