Baklava with mixed nuts

Although Baklava is associated with Greek cuisine, it is found in many Middle and Near Eastern countries. You can use any combination of chopped nuts.

Serves: 16Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 16


  • 2 cups warm water
  • 1 cup granulated sugar
  • 2 Tbsp. honey
  • 1 Tbsp. rose water
  • 4 sticks unsalted butter
  • 2 cups walnuts, coarsely chopped
  • 1 cup almonds, coarsely chopped
  • 1 cup pecans, coarsely chopped
  • 1⁄2 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground cloves
  • 1 lb. (24 sheets) phyllo dough, thawed


  • Preheat the oven to 350°. Grease a 9-by-13-inch baking pan.
  • To prepare the sugar syrup, bring the water, sugar, and honey to a boil, stirring to dissolve the honey and sugar. Add the rose water. Simmer for 1 minute longer; cool and refrigerate until needed.
  • In a medium saucepan, melt the unsalted butter over low heat. Keep warm. In a medium bowl, toss the coarsely chopped nuts with the brown sugar, cinnamon, and cloves.
  • Lay 12 of the phyllo dough sheets at the bottom of the baking pan. Spread a portion of the sweetened nut mixture over. Lay 1 phyllo sheet over the nut mixture. Use a pastry brush to brush the phyllo sheet with the melted butter. Spread more of the nut mixture on top. Continue layering in this way, alternating between a nut mixture and 1 phyllo sheet brushed with butter, until the filling is used up. Lay any remaining phyllo sheets on top. Brush with any remaining melted butter.
  • Use a sharp knife to cut through the first few layers of the baklava, cutting into triangle or diamond shapes as desired. Bake until the baklava is golden brown and cooked through (about 1 hour). Pour the syrup on top. Let sit for a minute to let the syrup sink through and serve.