This baklava recipe is a show-stopping dessert that’s surprisingly easy to prepare. It uses store-bought phyllo for convenience, yet tastes just like the kind you’d find at a bakery or in a family kitchen. The nut filling is aromatic and flavorful, and the syrup is perfectly balanced—not overly sweet. This treat is ideal for holidays, special occasions, or when you want to impress guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the nut filling: walnuts, pistachios, or a mix of both (finely chopped) ground cinnamon ground cloves or nutmeg (optional)
For the pastry: phyllo dough (thawed if frozen) unsalted butter (melted)
For the syrup: granulated sugar water honey lemon juice cinnamon stick or orange peel (optional) rose water or orange blossom water (optional)
Directions
Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the nut filling: In a bowl, mix chopped nuts with cinnamon and other spices if using. Set aside.
Layer the phyllo dough: Place one sheet of phyllo in the baking dish and brush lightly with melted butter. Repeat, layering and buttering each sheet, using about 8 sheets for the base.
Add nut filling: Sprinkle a thin, even layer of the nut mixture over the phyllo.
Continue layering: Add another 5–7 sheets of phyllo, buttering each one. Repeat the process of layering nuts and phyllo until all the nuts are used. Finish with 8–10 sheets of phyllo on top, brushing each with butter.
Cut before baking: Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom.
Bake: Bake for 45–50 minutes, or until the top is golden brown and crisp.
Make the syrup: While baklava bakes, combine sugar, water, honey, and lemon juice in a saucepan. Add cinnamon stick or orange peel if using. Bring to a boil, then simmer for 10–15 minutes until slightly thickened. Remove from heat and add rose or orange blossom water if desired. Let cool.
Syrup the baklava: Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot pastry. Let it soak in completely.
Cool completely: Allow baklava to cool to room temperature before serving so the syrup is fully absorbed.
Servings and timing
This recipe makes about 24–30 pieces. Prep time: 30 minutes Cook time: 50 minutes Cool time: 3–4 hours Total time: 4 hours 20 minutes
Variations
Nut Varieties: Use almonds, pecans, or hazelnuts in place of or along with walnuts and pistachios.
Spiced Syrup: Add cardamom pods or star anise to the syrup for deeper spice.
Chocolate Drizzle: Once cooled, drizzle with melted dark chocolate for a modern twist.
Vegan Version: Use dairy-free butter and maple syrup instead of honey.
Mini Baklava Cups: Use phyllo cups in a muffin tin for bite-sized portions.
Storage/Reheating
Store baklava in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Keep uncovered or loosely covered to maintain crispness.
For longer storage, freeze tightly wrapped pieces for up to 3 months. Thaw at room temperature—no reheating is needed.
FAQs
What is baklava made of?
Baklava is made of layers of phyllo dough, a sweet spiced nut filling, and a sugar-honey syrup poured over the baked pastry.
Can I make baklava ahead of time?
Yes, in fact, it tastes even better the next day once the syrup has soaked in completely.
Should baklava be served warm or cold?
Room temperature is best, but it can also be enjoyed chilled. Avoid reheating as it can make the pastry soggy.
Why is my baklava soggy?
This usually happens if the syrup is too hot when poured on hot baklava. Always pour cooled syrup onto hot baklava or hot syrup onto cooled baklava.
How do I keep phyllo from drying out?
Cover unused phyllo sheets with a slightly damp towel while assembling to prevent them from drying out.
Can I reduce the sugar?
You can reduce the sugar slightly in the syrup, but keep enough to ensure the right texture and preservation.
Can I use pre-ground nuts?
Yes, but coarsely chopping fresh nuts gives better texture and flavor.
Is baklava gluten-free?
Traditional baklava is not gluten-free due to the phyllo dough. However, gluten-free phyllo dough is available in some specialty stores.
Can I use maple syrup instead of honey?
You can, but the flavor will differ slightly and be less traditional.
What do I serve baklava with?
Serve with coffee, tea, or a scoop of vanilla or rose ice cream for an elegant dessert pairing.
Conclusion
Baklava is a timeless dessert that delivers crisp, nutty, and syrupy perfection in every bite. With its rich layers and enchanting flavor, it’s sure to become a favorite for special occasions or simply when you’re craving something extraordinary. This version makes it easy to recreate a classic treat in your own kitchen—no special tools or skills required.
Baklava is a rich, layered dessert made with flaky phyllo dough, spiced chopped nuts, and a sweet honey syrup. Crisp, buttery, and soaked with fragrant syrup, this Middle Eastern and Mediterranean classic is an elegant treat perfect for holidays and special occasions.
Author:Catherine
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:4 hours 20 minutes
Yield:24–30 pieces
Category:Dessert
Method:Baking
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
2 cups walnuts, pistachios, or a mix (finely chopped)
1 tsp ground cinnamon
1/4 tsp ground cloves or nutmeg (optional)
1 package phyllo dough (16 oz), thawed if frozen
1 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup water
1/2 cup honey
1 tbsp lemon juice
1 cinnamon stick or 2 strips orange peel (optional)
1 tsp rose water or orange blossom water (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, combine chopped nuts, cinnamon, and optional spices. Set aside.
Layer 8 sheets of phyllo in the dish, brushing each with melted butter.
Sprinkle a thin, even layer of the nut mixture over the phyllo.
Repeat layering: 5–7 buttered phyllo sheets, nuts, then phyllo, until nuts are used up. Finish with 8–10 buttered phyllo sheets on top.
Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through.
Bake for 45–50 minutes, or until golden brown and crisp on top.
While baking, make the syrup: combine sugar, water, honey, lemon juice, and cinnamon stick or orange peel in a saucepan. Bring to a boil, then simmer 10–15 minutes. Remove from heat and stir in rose/orange blossom water if using. Let cool.
Once baklava is out of the oven, immediately pour cooled syrup evenly over the hot pastry. Let it soak in completely.
Cool to room temperature before serving to allow the syrup to absorb fully.
Notes
Cover unused phyllo with a damp towel while assembling to prevent drying out.Use cooled syrup over hot baklava, or vice versa, to maintain crispness.Let baklava rest for several hours or overnight for best flavor and texture.Try a combination of nuts like pistachios, walnuts, or almonds for varied flavor.Cut before baking to avoid cracking the top layers after baking.
