Mixed-Nut Honey Baklava Recipe

Name: Mixed-Nut Honey Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baklava; 12 dried calamyra figs, diced 1/4-inch; 1/2 cup dark rum; 1 1/2 cups toasted walnut pieces, chopped; 1 1/2 cups toasted unblanched almonds, chopped; 1 1/2 cups unsalted butter (3 sticks); 4 ounces bittersweet chocolate, diced 1/4-inch; 1/3 cup sugar; 1 tablespoon ground cinnamon; 2 teaspoons ground cardamom; 1/2 teaspoon ground cloves; Two (1 pound) boxes phyllo dough (about 48 sheets); Syrup; 1 cup sugar; 1 cup honey (preferably orange blossom), plus more for drizzling; 1/2 cup water; Juice of 1 large lemon (about 3 tablespoons)

Servings: persons

Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
Two (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)

1
Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
2
Preheat the oven to 350 degrees F.
3
Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes.
4
Cool.
5
Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
6
Bring the butter to a simmer over low heat.
7
Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
8
Lightly butter a 16 1/2 by 11 1/2-inch sheet pan.
9
Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel.
10
Lay 1 sheet of the phyllo on the pan and brush lightly with butter.
11
Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava.
12
Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo.
13
Repeat 2 more times and top with the remaining 12 sheets of dough.
14
Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
15
Bake the baklava until light brown and cooked through, about 1 hour.
16
Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
17
While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves.
18
Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts.
19
Let cool.
20
Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
21
Store the baklava in a sealed container for up to 1 week.

2114

kcal

Calories

163

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Baklava, 12 dried calamyra figs, diced 1/4-inch, 1/2 cup dark rum, 1 1/2 cups toasted walnut pieces, chopped, and more.

Yes, Mixed-Nut Honey Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed-Nut Honey Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions