Kosher Baklava

Pareve

Baklava is the crown jewel of Sephardi and Mizrachi pastry — dozens of paper-thin phyllo sheets layered with crushed nuts and drenched in a fragrant honey-citrus syrup that soaks into every crevice. The result is at once shattering and sticky, nutty and sweet, a pastry so ancient that its origins are claimed by every culture from Istanbul to Baghdad.

For Sephardi Jews, baklava was the celebration sweet — present at every brit milah, every engagement, every Shabbat where guests were expected. Syrian Jewish baklava often uses pistachios; Turkish Jewish versions favor walnuts; Iraqi Jewish baklava sometimes includes cardamom and rose water. This recipe gives you a classic pistachio-walnut blend with a honey-lemon syrup, but the template works with any nut and any flavoring.

The key to great baklava is three things: high-quality phyllo dough, generously applied oil or butter between every layer, and a syrup that is cold when poured over hot baklava (or vice versa). The temperature contrast ensures the syrup is absorbed without making the phyllo soggy.

What Makes This Special

• Pistachio-walnut blend — Two nuts for the best flavor and color.
• Honey-citrus syrup — Lemon and orange blossom water for authentic Sephardi flavor.
• Pareve — Made with oil instead of butter for versatility.
• Sephardi celebration heritage — The pastry of simchas and holidays.

Ingredients

Pastry

Syrup

Step-by-Step Instructions

Step 1: Make the Syrup

Combine sugar, water, honey, and lemon juice in a saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes until slightly thickened. Stir in orange blossom water. Cool completely. The syrup MUST be cold when applied to hot baklava.

Step 2: Prepare Nuts

Mix chopped walnuts, pistachios, cinnamon, and cardamom.

Step 3: Layer

Preheat oven to 175°C / 350°F. Brush a 23 × 33 cm (9 × 13 in) pan with oil. Layer 8 sheets of phyllo in the pan, brushing each with oil. Spread half the nut mixture evenly. Layer 4 more phyllo sheets with oil. Spread remaining nuts. Top with remaining phyllo sheets (about 8), brushing each with oil. Brush the top generously.

Step 4: Cut and Bake

Using a sharp knife, cut into diamonds by making parallel cuts diagonally, then crossing them. Cut all the way through to the bottom. Bake 45–50 minutes until deep golden and crispy.

Step 5: Syrup

Remove hot baklava from oven. Immediately pour cold syrup evenly over the top. You will hear it sizzle. Let stand at room temperature at least 4 hours (overnight is better) for the syrup to fully absorb.

Storage & Make-Ahead

• Room temperature: Keeps 1–2 weeks in an airtight container. Does not need refrigeration.
• Do not refrigerate: Cold makes phyllo soggy. Store at room temperature.
• Best after 24 hours: Baklava improves as the syrup fully penetrates the layers.

Troubleshooting

Frequently Asked Questions

Can I use just one type of nut?

Absolutely. All-pistachio, all-walnut, or all-almond are all traditional. Some communities use cashews or hazelnuts.

Can I use butter?

Butter makes richer baklava but makes it dairy. Many Sephardi recipes use vegetable oil or clarified margarine to keep it pareve.

How far in advance can I make baklava?

Baklava actually improves over time. Make it 1–3 days ahead for the best flavor and texture. It keeps up to 2 weeks at room temperature.

What is orange blossom water?

A fragrant distillation of bitter orange blossoms, used widely in Middle Eastern and Sephardi cooking. Rose water is a common substitute. Find it at Middle Eastern markets.