Bosnian Baklava Layered Nut Pastry (Printable)
Layers of crisp phyllo dough filled with spiced mixed nuts and soaked in sweet honey syrup for a rich, indulgent dessert.
# What You Need:
→ Pastry Layers
01 - 1 lb phyllo dough sheets (approximately 20–24 sheets), thawed if frozen
→ Nut Filling
02 - 9 oz walnuts, finely chopped
03 - 3.5 oz almonds, finely chopped
04 - 3.5 oz pistachios, finely chopped (optional, may substitute with additional walnuts or almonds)
05 - 1/2 cup granulated sugar
06 - 1 tsp ground cinnamon
07 - 1/4 tsp ground cloves (optional)
→ Butter Preparation
08 - 9 oz unsalted butter, melted
→ Sweet Syrup
09 - 14 oz granulated sugar
10 - 1 cup water
11 - 1/3 cup honey
12 - 1/2 lemon, freshly juiced
13 - 1 tbsp rose water or orange blossom water (optional)
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with melted butter.
02 - Combine walnuts, almonds, pistachios (if using), sugar, cinnamon, and cloves in a mixing bowl. Stir until evenly blended.
03 - Place one phyllo sheet in prepared pan. Brush lightly with melted butter. Repeat layering and buttering 6–8 sheets total for the base.
04 - Sprinkle one-third of the nut mixture evenly across the buttered phyllo base.
05 - Layer and butter 4–5 additional phyllo sheets. Distribute another one-third of nut mixture over the surface.
06 - Repeat with 4–5 more buttered phyllo sheets, followed by the remaining one-third of nut filling.
07 - Complete with remaining phyllo sheets, buttering each individually including the final top layer.
08 - Using a sharp knife, slice the layered pastry into diamond or square shapes. Cut completely through to the bottom.
09 - Bake for 35–40 minutes until layers turn golden brown and crisp throughout.
10 - While baking, combine sugar, water, and lemon juice in a medium saucepan. Boil for 8–10 minutes until sugar dissolves. Remove from heat and stir in honey plus rose or orange blossom water if using.
11 - Immediately pour hot syrup evenly over hot baked baklava. Allow to cool completely at room temperature so syrup absorbs fully before serving.
# Expert Advice:
01 -
- The contrast between shatteringly crisp phyllo and the softened nut layers creates an irresistible texture that keeps everyone coming back for seconds
- Unlike heavier versions, this Bosnian style strikes the perfect balance between sweetness and aromatic spices, letting the nuts truly shine
02 -
- Work swiftly but calmly once you remove the phyllo from its package, as the sheets dry out within minutes under normal kitchen conditions
- The most crucial moment is pouring hot syrup over hot baklava, as this temperature exchange ensures proper absorption without making the pastry soggy
03 -
- Use a pastry brush with natural bristles rather than silicone, which can sometimes tear the delicate phyllo sheets
- Cut your baklava completely through before baking, then recut along the same lines after syruping for clean, neat pieces