Name: Layered Custard Baklava with Nuts and Honey Syrup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 package phyllo dough sheets, thawed; 1 cup unsalted butter, melted; 3 cups whole milk; 1/2 cup semolina; 1/2 cup granulated sugar (for custard); 2 eggs, beaten; 1 tsp vanilla extract; 1 cup chopped walnuts or pistachios; 1 tsp ground cinnamon; 1/2 cup honey; 1/2 cup granulated sugar (for syrup); 1/2 cup water; 1 tbsp lemon juice; 1 tsp orange zest (optional)

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Layered Custard Baklava with Nuts and Honey Syrup is a luxurious twist on traditional baklava, featuring flaky phyllo dough, creamy semolina custard, layers of crushed nuts, and a fragrant honey syrup. This indulgent dessert is perfect for special occasions and will delight anyone who enjoys rich, textured sweets.

Why You’ll Love This Recipe

This dessert is a beautiful fusion of classic baklava and creamy custard. The combination of crisp layers of pastry, smooth custard, and crunchy nuts all soaked in aromatic syrup creates a multi-layered experience in both taste and texture. It’s a showstopper for celebrations, and while it looks impressive, it’s quite approachable to make at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Phyllo dough sheets
Unsalted butter, melted
Whole milk
Semolina
Granulated sugar
Eggs
Vanilla extract
Chopped walnuts or pistachios
Ground cinnamon
Honey
Water
Lemon juice
Orange zest (optional)

Directions

Preheat oven to 350°F (175°C) and grease a rectangular baking dish.
In a saucepan, heat milk and gradually stir in semolina and sugar to make the custard. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and whisk in beaten eggs and vanilla extract. Let cool slightly.
Layer half the phyllo sheets in the baking dish, brushing each with melted butter.
Spread the cooled custard evenly over the phyllo.
Sprinkle chopped nuts mixed with cinnamon over the custard layer.
Add the remaining phyllo sheets on top, brushing each layer with butter.
Using a sharp knife, score the top layer into diamond or square shapes.
Bake for 40–45 minutes until golden and crisp.
Meanwhile, prepare the syrup by simmering honey, sugar, water, lemon juice, and orange zest until slightly thickened.
Pour the hot syrup over the baked baklava as soon as it comes out of the oven. Allow to soak and cool before serving.

Servings and timing

This recipe yields approximately 12–16 pieces. Preparation takes around 30 minutes, baking takes about 45 minutes, and the syrup and cooling process adds another 20–30 minutes, for a total time of about 1 hour and 30 minutes.

Variations

Use a mix of nuts like almonds, hazelnuts, and pistachios for more depth.
Add rose water or orange blossom water to the syrup for floral notes.
Replace semolina custard with vanilla pastry cream for a different texture.
Make it less sweet by reducing the syrup quantity or substituting part of the sugar with maple syrup.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 7 days.
For best texture, avoid reheating. Serve at room temperature to maintain the crispiness of the phyllo.
If needed, warm slightly in a low oven, uncovered, to retain some of the crisp texture.

FAQs

What type of nuts work best for this baklava?

Walnuts and pistachios are traditional, but a mix of nuts gives great flavor and texture.

Can I use store-bought custard?

Yes, but homemade semolina custard provides a firmer, more structured filling.

How do I keep phyllo from drying out?

Cover unused phyllo sheets with a damp towel while assembling to prevent cracking and drying.

Can I make this ahead of time?

Yes, it tastes even better after a day as the flavors meld. Store covered at room temperature.

What’s the best way to cut baklava before baking?

Use a sharp knife and cut gently into squares or diamonds before baking to allow syrup absorption.

Is this dessert overly sweet?

It is rich, but the custard balances the syrup. Adjust sugar to taste in both custard and syrup.

Can I freeze baklava?

Yes, freeze before adding syrup. Reheat and add fresh syrup once thawed and warm.

What is the difference between this and traditional baklava?

This version includes a custard layer, making it creamier and more dessert-like than the classic nut-only version.

Can I add spices to the custard?

Yes, a pinch of nutmeg or cardamom can enhance the flavor.

How do I ensure the bottom layers don’t get soggy?

Cool the syrup slightly before pouring it on the hot baklava, and let it rest uncovered.

Conclusion

Layered Custard Baklava with Nuts and Honey Syrup offers a rich and elegant variation of the beloved classic. With its creamy filling, crunchy nuts, and sweet syrup, it’s a dessert that’s sure to impress at any gathering. Though indulgent, it’s worth every bite and perfect for those seeking something extraordinary.

Layered Custard Baklava with Nuts and Honey Syrup

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Layered Custard Baklava with Nuts and Honey Syrup is an elegant dessert that combines flaky phyllo pastry, creamy semolina custard, crunchy nuts, and fragrant honey syrup for a decadent treat ideal for special occasions.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 12–16 pieces 1x
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and grease a rectangular baking dish.
In a saucepan, heat milk and gradually stir in semolina and 1/2 cup sugar. Cook over medium heat, stirring constantly, until thickened.
Remove from heat. Whisk in beaten eggs and vanilla extract. Let custard cool slightly.
Layer half of the phyllo sheets in the baking dish, brushing each sheet with melted butter.
Spread the cooled custard evenly over the layered phyllo.
Mix chopped nuts with cinnamon and sprinkle over the custard.
Layer remaining phyllo sheets on top, brushing each with butter.
Score the top phyllo layer into diamonds or squares using a sharp knife.
Bake for 40–45 minutes, or until golden and crisp.
While baking, prepare the syrup: simmer honey, 1/2 cup sugar, water, lemon juice, and orange zest for 8–10 minutes until slightly thickened.
As soon as the baklava comes out of the oven, pour the hot syrup evenly over it.
Let soak and cool for at least 20–30 minutes before serving.