Bosnian Baklava Layered Nut Pastry (Printable)

Rich layers of buttery phyllo filled with spiced nuts, soaked in sweet honey syrup for an indulgent Bosnian dessert.

# What You Need:

→ Pastry Layers

01 - 1.1 lbs phyllo dough sheets (20–24 sheets), thawed if frozen

→ Nut Filling

02 - 8.8 oz walnuts, finely chopped
03 - 3.5 oz almonds, finely chopped
04 - 3.5 oz pistachios, finely chopped (optional, substitute with additional walnuts or almonds)
05 - 0.5 cup granulated sugar
06 - 1 tsp ground cinnamon
07 - 0.25 tsp ground cloves (optional)

→ Butter for Layering

08 - 8.8 oz unsalted butter, melted

→ Sweet Syrup

09 - 14 oz granulated sugar
10 - 1 cup water
11 - 0.5 cup honey
12 - 0.5 large lemon, juiced
13 - 1 tbsp rose water or orange blossom water (optional)

# How to Make It:

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. Toss until evenly blended.
03 - Place one phyllo sheet in the 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 4–5 additional phyllo sheets, buttering each sheet. Spread another one-third of the nut mixture over the top.
06 - Add another 4–5 buttered phyllo sheets. Top with the remaining one-third of the nut filling.
07 - Layer remaining phyllo sheets, brushing each with melted butter including the final top sheet.
08 - Using a sharp knife, cut completely through the layered stack to create diamond or square shapes before baking.
09 - Bake for 35–40 minutes until phyllo turns golden brown and becomes crisp throughout.
10 - While baklava bakes, combine sugar, water, and lemon juice in a medium saucepan. Boil for 8–10 minutes until slightly thickened. Remove from heat and stir in honey plus rose or orange blossom water if using.
11 - Immediately pour hot syrup evenly over the hot baked baklava. Allow to cool completely at room temperature so the pastry absorbs the syrup fully before serving.

# Expert Suggestions:

01 -
  • The contrast between shattering crisp phyllo and chewy nut filling is absolutely addictive
  • Homemade syrup hits differently than store bought baklava, trust me on this
  • Makes enough to feed a crowd but keeps beautifully for unexpected guests
02 -
  • Never refrigerate baklava before serving it turns the phyllo soggy and ruins the texture completely
  • Room temperature ingredients for the syrup help it absorb evenly instead of pooling in spots
03 -
  • Work quickly but calmly with phyllo, rushing causes tears and patience prevents the stress that makes mistakes happen
  • The syrup should be thick enough to coat a spoon but still pour easily, too thin and your baklava will be soggy

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