Shortcut Baklava Wedges Recipe

Serving: 24-30 wedges
Cooking Time: 1 hour

Ingredients

For the Nut Filling:

• 3 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• Pinch of salt

For the Pastry Layers:

• 1 pound phyllo dough (about 20-24 sheets), thawed
• 1 1/2 cups unsalted butter, melted and clarified
• Or 1 1/2 cups ghee

For the Honey Syrup:

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 cup honey
• 1/2 cup fresh lemon juice
• 2 cinnamon sticks
• 3 whole cloves
• 1 strip lemon peel
• 1 teaspoon vanilla extract
• 1 teaspoon rose water or orange blossom water (optional)

For Garnish:

• Extra chopped pistachios
• Crushed pistachios for topping

Instructions

Prepare the Nut Filling

In a food processor, pulse nuts until finely chopped but not powdery – you want small, even pieces with some texture. Transfer to a bowl and mix with sugar, cinnamon, cardamom, cloves, and salt. Set aside.

Prep the Pan and Phyllo

Preheat oven to 325°F. Brush a 9×13-inch baking pan generously with melted butter. Unwrap phyllo and cover with a slightly damp towel to prevent drying. Work quickly once you start – phyllo dries out fast.

Create Bottom Layers

Place one sheet of phyllo in the pan and brush generously with melted butter. Add another sheet and brush with butter. Repeat for 8-10 sheets total, brushing each layer with butter. These bottom layers create the crispy base.

Add First Nut Layer

Sprinkle half of the nut mixture evenly over the phyllo layers, spreading it all the way to the edges. Press down gently to compact slightly.

Add Middle Phyllo Layers

Layer 4 sheets of phyllo over the nuts, brushing each sheet with butter. This creates structure between nut layers.

Add Second Nut Layer

Sprinkle remaining nut mixture evenly over the phyllo. Press down gently to ensure even distribution.

Complete Top Layers

Layer remaining phyllo sheets (8-10 sheets) on top, brushing each generously with butter. For the top layer, brush extra butter to ensure golden browning. The top should be glistening with butter.

Score into Wedges

Using a very sharp knife, cut the baklava into your desired wedge pattern. For traditional wedges, cut diagonally from corner to corner creating an X, then make parallel cuts on either side. Cut all the way through to the bottom. This pre-cutting is essential.

Bake to Golden Perfection

Bake for 50-60 minutes until golden brown and crispy. The phyllo should be deeply golden and the edges slightly darker. If browning too quickly, tent loosely with foil during the last 15 minutes.

Make the Honey Syrup

While baklava bakes, combine sugar, water, honey, lemon juice, cinnamon sticks, cloves, and lemon peel in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened. Remove from heat, discard whole spices and lemon peel, and stir in vanilla and rose water if using.

The Critical Step: Hot Baklava, Cold Syrup

Remove baklava from oven. Immediately pour the cooled syrup evenly over the hot baklava, making sure it seeps into all the cuts. The contrast between hot pastry and cool syrup creates the perfect texture. Listen for the sizzle.

Let It Soak

Let baklava sit at room temperature uncovered for at least 4 hours or overnight to fully absorb the syrup. The pastry will soften slightly while remaining crispy, and the flavors will meld beautifully.

Serve and Store

Once soaked, cut along the scored lines again to separate wedges completely. Arrange on a platter and garnish with extra chopped pistachios. Store covered at room temperature for up to 1 week.

Nutritional Information

Per wedge (based on 24 wedges):

• Calories: 245
• Protein: 4g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 2g
• Sodium: 45mg
• Magnesium: 8% daily value
• Vitamin E: 6% daily value
• Healthy fats from nuts: 10g

Helpful Tips

Phyllo Handling Success: Keep phyllo covered with a barely damp towel while working. If a sheet tears, don’t panic – just patch it with another piece and brush with butter. The layers hide imperfections beautifully.

Butter vs. Ghee: Clarified butter or ghee is traditional and prevents the baklava from becoming soggy. To clarify butter, melt it slowly and skim off the foam, leaving the milk solids behind.

Nut Selection: Traditional baklava uses walnuts and pistachios, but any nut combination works. Pulse in a food processor for uniform pieces – hand-chopping works but takes longer and creates uneven pieces.

Temperature Contrast is Key: This is the secret to perfect baklava texture. The hot pastry must meet cold syrup, or cold pastry with hot syrup. Never both hot or both cold, which creates soggy baklava.

Cutting Before Baking: Always score baklava before baking. Cutting after baking causes the layers to shatter and creates messy edges. Sharp knife and confident cuts are essential.

Syrup Consistency: The syrup should be honey-like – thick enough to coat a spoon but still pourable. Too thin and it makes baklava soggy; too thick and it won’t soak in properly.

Soaking Time: Patience is crucial. Baklava needs at least 4 hours to properly absorb syrup. Overnight is even better. The wait is worth it for perfect texture and flavor integration.

Storage Guidelines: Store at room temperature covered loosely (not airtight, which creates moisture) for up to 1 week. Don’t refrigerate, which makes the phyllo tough and chewy.

Make-Ahead Strategy: Unbaked baklava can be assembled and frozen for up to 2 months. Bake directly from frozen, adding 15-20 minutes to baking time.

Flavor Variations: Add orange zest to the nut mixture, use different spices like nutmeg, or substitute maple syrup for honey. Rose water and orange blossom water add authentic Middle Eastern floral notes.