Layered Custard Baklava with Nuts and Honey Syrup
A decadent dessert that combines creamy custard, crunchy nuts, and aromatic honey syrup, all wrapped in layers of delicate phyllo dough, perfect for special occasions or comforting family treats.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Nut Filling
- 2 cups finely chopped walnuts and/or pistachios
- 1 tsp ground cinnamon
- ¼ tsp ground cloves or nutmeg (optional) Optional spice for added flavor.
For the Custard Layer
- 3 cups milk
- ½ cup sugar
- ¼ cup cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp unsalted butter For added richness.
For the Baklava
- 1 box phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted Needed for layering.
For the Honey Syrup
- 1 cup sugar
- ½ cup water
- ½ cup honey
- 1 stick cinnamon
- 2 strips lemon or orange peel For flavor enhancement.
- 1 tsp lemon juice
Instructions
Make the Custard
- In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth.
- Stir in the egg yolks, and cook over medium heat, whisking constantly for about 5-7 minutes until thickened.
- Once removed from heat, gently stir in the vanilla extract and butter, letting it cool slightly for a few minutes.
Make the Syrup (can be done ahead)
- To prepare the honey syrup, combine sugar, water, honey, a cinnamon stick, citrus peel, and lemon juice in a pot.
- Bring the mixture to a boil, then simmer for 10 minutes. Allow it to cool and remove the spices and peel.
Prepare the Baklava Base
- Preheat your oven to 350°F (175°C).
- Brush a 9×13-inch pan with melted butter. Layer 8 sheets of phyllo dough in the pan, brushing each sheet with butter.
Add Nuts and Custard
- Sprinkle half of your nut mixture evenly over the phyllo.
- Carefully spread the custard over the nuts, and top it off with the remaining nut mixture.
Top with Phyllo
- Finish layering by adding another 8-10 sheets of phyllo on top, brushing each with butter.
- Using a sharp knife, score the top layers into diamond shapes.
Bake
- Place in the oven and bake for 50-60 minutes or until golden and crisp.
- Let sit for about 5 minutes for the best results.
Add Syrup
- While still warm, slowly pour the cooled syrup evenly over the baklava, allowing it to absorb fully.
Cool & Serve
- Let it cool to room temperature, then chill for a cleaner cut.
- Garnish with crushed pistachios if desired.
Notes
This dessert can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing individual portions.