How should I store leftover baklava?

Store in an airtight container at room temperature for up to a week.

Can I make this ahead?

Yes, prepare it a day in advance and let the flavors develop overnight.

What can I substitute for almonds?

Walnuts or pecans can be used in place of almonds as they pair well with citrus.

How do I keep phyllo dough pliable?

Cover it with a damp cloth while layering to prevent drying out.

Can I freeze baklava?

Yes, freeze before baking, then bake directly from frozen, adjusting baking time if necessary.

Citrus-Spiced Egyptian Lemon Baklava with Almond Infusion

Name: Citrus-Spiced Egyptian Lemon Baklava with Almond Infusion
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24 squares
Cuisine: Dessert
Ingredients: Granulated sugar; Water; Fresh lemon juice; Grated lemon zest; Honey; Whole cloves; Raw almonds, finely chopped; Pistachios, finely chopped; Granulated sugar; Ground cinnamon; Ground cardamom; Phyllo dough, thawed according to package instructions; Unsalted butter, melted; Lemon zest, for garnish; Orange zest, for garnish

A zesty twist on a classic dessert

This Egyptian-inspired baklava incorporates bright citrus notes and a rich almond infusion, offering a unique flavor combination for an unforgettable indulgence.

1 h 45 min
24 squares
Intermediate

Ingredients

For the Syrup

Granulated sugar

1 cup

Water

1 cup

Fresh lemon juice

1/4 cup

Grated lemon zest

1 tablespoon

Honey

1 tablespoon

Whole cloves

For the Nut Filling

Raw almonds, finely chopped

2 cups

Pistachios, finely chopped

1/2 cup

Granulated sugar

1/3 cup

Ground cinnamon

1 teaspoon

Ground cardamom

1/2 teaspoon

For the Baklava Layers

Phyllo dough, thawed according to package instructions

1 pack (16 ounces)

Unsalted butter, melted

3/4 cup

For the Citrus Topping

Lemon zest, for garnish

1 tablespoon

Orange zest, for garnish

1 tablespoon

Preparation

Preparing the Syrup

Combine ingredients

In a medium saucepan, combine sugar, water, lemon juice, lemon zest, honey, and cloves.

Simmer mixture

Bring to a boil over medium-high heat, then reduce to a simmer.

Cool syrup

Simmer for about 10 minutes until slightly thickened, then remove from heat and let it cool.

Preparing the Nut Filling

Combine nuts and spices

In a large bowl, combine chopped almonds, pistachios, granulated sugar, cinnamon, and cardamom.

Mix thoroughly

Mix thoroughly until well combined.

Toast the nuts lightly for enhanced flavor.

Set aside

Set aside for assembly.

Keep phyllo dough covered with a damp towel to prevent it from drying out.

Cooking Process

Assemble the Baklava

Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Layer a sheet of phyllo dough in the dish, brush with butter, and repeat for 10 sheets. Spread 1/3 of the nut mixture over. Repeat layers two more times and top with remaining phyllo sheets, brushing each with butter. Using a sharp knife, cut into 24 squares.

Bake and add syrup

Bake in preheated oven for 30-35 minutes or until golden brown and crisp. Immediately pour cooled syrup evenly over hot baklava. Let it cool completely.

Plating & Serving