Panela and Cinnamon Baklava Triangles

Steps

1. 1

   Prepare the syrup base

   • In a small saucepan, combine the grated panela, water, cinnamon stick, and cloves.
   • Bring to a simmer over medium heat, stirring often until the panela dissolves completely, about 5–7 minutes.
   • The syrup will look slightly frothy and amber-colored.
   • Add the lemon juice and remove from heat.
   • Let the syrup cool to room temperature—it will thicken slightly as it cools.
   • Once cool, remove the cinnamon stick and cloves and discard them.

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   Ready when: Panela is fully dissolved and syrup is clear, amber-colored, and cool to the touch

   Tip: If syrup seems too thick when cool, thin it with a tablespoon of warm water. It should drizzle easily but not be watery.

2. 2

   Mix the walnut filling

   • In a medium bowl, combine the toasted chopped walnuts, ground cinnamon, brown sugar, and sea salt.
   • Toss well to distribute the spices and sugar evenly throughout the nuts.

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   Ready when: Filling is evenly mixed with visible cinnamon throughout

   Tip: Toast the walnuts just before use for the fullest flavor—this prevents them from becoming rancid.

3. 3

   Assemble the baklava layersOven 350°F / 175°C

   • Preheat oven to 350°F (175°C).
   • Brush a 9×13-inch baking pan lightly with melted butter, coating the bottom and sides.
   • Lay the first phyllo sheet flat in the pan and brush it with a thin, even coat of melted butter.
   • Repeat with 3 more phyllo sheets, brushing each with butter.
   • You now have 4 butter-layered sheets as the base.

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   Ready when: Base layers are evenly buttered and pressed into the pan

   Tip: Work quickly with phyllo—keep the unused sheets covered with a damp towel to prevent them from drying out and becoming brittle.

4. 4

   Add filling layersOven 350°F / 175°C

   • Spread half of the walnut-cinnamon filling evenly over the 4-sheet base, leaving a small ½-inch border around the edges.
   • Lay 4 more phyllo sheets over the filling, brushing each with melted butter as you layer them.
   • Spread the remaining filling over these sheets.
   • Top with the final 8 phyllo sheets, brushing each with butter as you go.

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   Ready when: All phyllo and filling are layered and the top is evenly buttered

   Tip: Use a gentle hand when brushing phyllo—too much butter makes the pastry greasy, too little causes it to brown unevenly.

5. 5

   Cut into triangles

   • Using a sharp knife, score and cut the baklava into 24 triangular pieces.
   • First, cut the pan diagonally from one corner to the opposite corner.
   • Then make parallel diagonal cuts about 1½ inches apart to create a diamond pattern.
   • You should have 24 triangular pieces.
   • Be sure to cut all the way through to the bottom of the pan so the syrup can seep in later.

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   Ready when: Pan is evenly scored into 24 triangular pieces, knife reaches the bottom

   Tip: Cut before baking so the hot pastry absorbs the syrup evenly. A sharp knife creates cleaner edges and prevents phyllo from tearing.

6. 6

   Bake until goldenOven 350°F / 175°C

   • Place the pan in the preheated 350°F (175°C) oven.
   • Bake for 30–35 minutes, until the phyllo is deep golden brown and crispy.
   • The pastry should sound slightly crispy when you tap it, and the top should have no pale spots.

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   Ready when: Phyllo is deep golden brown, crispy to the touch, and sounds hollow when tapped lightly

   Tip: If the top is browning too quickly, loosely tent it with foil during the final 10 minutes. Every oven is different, so check at 30 minutes.

7. 7

   Pour and cool with syrup

   • Remove the baklava from the oven and immediately, while it is still hot, pour or ladle the cooled panela syrup slowly and evenly over the entire surface, allowing it to soak into the cuts and between the layers.
   • Pour deliberately but not so fast that the syrup pools on top instead of being absorbed.
   • Use all the syrup.
   • The contrast between the hot baklava and cool syrup creates the proper absorption and sweetness balance.

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   Ready when: All syrup is poured and mostly absorbed; the baklava is warm and glistening, cooling to room temperature

   Tip: Pouring hot syrup on cool baklava or vice versa prevents proper absorption. The hot pastry opens up to accept the cool syrup, which adds richness without overwhelming the layers.

8. 8

   Cool and serve

   • Allow the baklava to cool completely at room temperature for at least 30 minutes before serving.
   • This allows the syrup to fully set and the pastry to become crisp again.
   • You may serve the triangles at room temperature or slightly warmed.

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   Ready when: Baklava is firm, glistening with syrup, and at room temperature

   Tip: Do not refrigerate baklava immediately—it will become hard and lose its crispy texture. Room temperature storage keeps it soft inside and crispy outside.