Baklava is a masterpiece of layers, blending crisp phyllo dough with rich, buttery nuts and a fragrant honey syrup. Each bite offers a symphony of textures—crunchy, chewy, and melt-in-your-mouth decadence. The warm spices like cinnamon and cloves add depth, while the sweetness is perfectly balanced, making it irresistible yet not overwhelming. With a total time of 7 hours, including resting, this recipe rewards patience with a dessert that’s worth every minute.
Perfect for gatherings or a special treat, this baklava recipe yields 54 pieces, each a golden, jewel-like delight. The nutty filling provides protein and fiber, while the honey syrup adds a natural sweetness. Whether you’re a seasoned baker or trying it for the first time, the process is as satisfying as the result. Serve it warm or at room temperature, and watch it disappear in moments—pure indulgence in every bite.
Ingredients for Baklava
- 16 oz (454 g) Phyllo dough (thawed)
- ¾ lb (340 g) finely chopped nuts (e.g., walnuts, pistachios, or a mix)
- ¼ cup (50 g) light brown sugar (firmly packed; granulated sugar can be substituted)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter (melted, plus extra as needed)
- 1 cup (236 ml) water
- 1 cup (200 g) granulated sugar
- 1 lemon slice
- 2 Tablespoons lemon juice (fresh-squeezed preferred)
- 1 cinnamon stick
- 1 whole clove
- ½ cup (118 ml) honey
- ½ teaspoon vanilla extract (optional)
- Semisweet or dark chocolate (for drizzling, optional)
Step-by-Step Instructions
- Prepare the nut mixture: In a food processor, combine nuts, brown sugar, cinnamon, and salt. Pulse until finely chopped (about eight 1-second pulses). Set aside.
- Prepare the phyllo dough: Brush melted butter evenly over the bottom and sides of a 9×13” metal baking dish. Keep phyllo dough covered with a damp kitchen towel to prevent drying out.
- Layer the phyllo: Place one sheet of phyllo in the pan, trim excess, and brush with melted butter. Repeat until you have 10 buttered sheets.
- Add the nut mixture: Sprinkle ¾ cup of the nut mixture evenly over the phyllo. Layer 5 more buttered phyllo sheets on top. Repeat this process until all the nut mixture is used, finishing with 10 buttered phyllo sheets on top.
- Chill and cut: Place the pan in the freezer for 20 minutes. Preheat the oven to 325°F (160°C). Remove the baklava from the freezer and cut into diamond or square shapes using a sharp knife. Sprinkle a few drops of cold water on top to prevent curling.
- Bake: Bake at 325°F (160°C) for 60-75 minutes, or until golden brown on top.
- Prepare the syrup: While the baklava is baking, combine water, sugar, lemon slice and juice, cinnamon stick, and clove in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat, stir in honey and vanilla extract, and let cool.
- Finish the baklava: Once baked, remove the clove, cinnamon stick, and lemon slice from the syrup. Immediately pour the syrup evenly over the baklava.
- Cool and serve: Let the baklava cool uncovered at room temperature for 4-6 hours (preferably overnight) before serving. Optionally, drizzle with melted chocolate.
Perfect Pairings: Sauce and Topping Ideas
While baklava is delicious on its own, you can elevate it with a drizzle of melted semisweet or dark chocolate for a rich twist. For a refreshing contrast, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling adventurous, try a sprinkle of crushed pistachios or a light dusting of powdered sugar for added texture and sweetness.
How to Store and Reheat Your Baklava
Baklava stays fresh for up to 2 weeks when stored in an airtight container at room temperature. For longer storage, freeze it in a sealed container for up to 3 months. To reheat, place it in a 300°F (150°C) oven for 5-10 minutes until warm and crisp. Avoid microwaving, as it can make the phyllo soggy.
Time-Saving Tips for Busy Bakers
To streamline the process, pre-chop your nuts or use a pre-mixed nut blend. You can also thaw phyllo dough in the fridge overnight to save time. If you’re short on time, skip the freezing step—just chill the assembled baklava in the fridge for 10 minutes before cutting. These small adjustments can make a big difference!
Common Questions Answered
Can I use a different type of nut?
Absolutely! Walnuts, pistachios, or almonds work beautifully.
What if my phyllo tears?
Don’t worry—just layer the torn pieces together; the butter will help them stick.
Can I make baklava ahead of time?
Yes, it actually tastes better after resting for 4-6 hours or overnight, allowing the syrup to fully soak in.
Special Notes for Baklava Success
Keep your phyllo dough covered with a damp towel at all times to prevent it from drying out. When brushing with butter, use a light hand to avoid soggy layers. For clean cuts, use a sharp knife and sprinkle a few drops of cold water on the surface before baking. These small details ensure a perfectly crisp and flaky baklava every time!
Baklava Recipe
Ingredients
- 16 oz Phyllo dough¹ thawed
- ¾ lb finely chopped nuts²
- ¼ cup light brown sugar³ firmly packed (you may substitute granulated sugar)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter⁴ melted, plus more as needed
SYRUP
- 1 cup water
- 1 cup granulated sugar
- 1 lemon slice
- 2 Tablespoons lemon juice fresh-squeezed preferred
- 1 cinnamon stick
- 1 whole clove
- ½ cup honey
- ½ teaspoon vanilla extract optional
- Semisweet or dark chocolate for drizzling (optional)
Instructions
- Combine nuts, sugar, cinnamon, and salt in the basin of a food processor⁵ and pulse until nuts are finely chopped (about eight 1-second pulses). Set aside.
- Brush melted butter evenly over the bottom and up the sides of a metal 9×13” baking dish⁶ (see note). Run a clean kitchen towel under water and thoroughly wring it out so it is still damp but not dripping. Remove the phyllo from the packaging and lay it on a clean workspace, then lay the damp towel overtop. It is important to re-cover the phyllo with this towel each time you take a sheet or it will dry out.
- Lay one sheet of phyllo onto the bottom of your pan, trim any excess (I use a paring knife). I have found the easiest way to transfer the thin, fragile phyllo is to carefully roll it up, move it to the pan and line up the edges, then carefully unroll. Most packages of Phyllo have a few more sheets than you actually need in case you accidentally tear some! Brush the surface of the phyllo all over with melted butter.
- Layer another sheet of phyllo over the first and lightly brush all over with butter. Repeat until you have 10 buttered sheets.
- Sprinkle approximately ¾ cup of the nut mixture (or one fourth of the mixture) evenly over the phyllo.
- Lay a sheet of phyllo over top and brush with melted butter, repeat until you have a layer of 5 buttered sheets (see note for final layout of phyllo and nuts).
- Evenly sprinkle another ¾ cup of the nut mixture, then add another 5 buttered phyllo sheets, then another ¾ cup of the mixture, 5 more buttered sheets, ¾ of the mixture, and then finally 10 buttered phyllo sheets. Be sure to brush the top with butter as well.
- Place the pan in the freezer for 20 minutes. While it chills, preheat the oven to 325F (160C).
- Remove the baklava from the freezer and using a sharp knife cut into diamond or square shaped pieces. I usually do 5 cuts straight down and 13 cuts diagonally for diamonds. Sprinkle a few drops of cold water over the surface to keep the phyllo from curling and bake on 325F (160C) for 60-75 minutes or longer, until baklava is golden brown on top.
- While baklava is baking, prepare the syrup by combining water, sugar, lemon slice and juice, cinnamon stick, and clove in a small saucepan and bringing to a boil. Reduce heat and simmer, stirring occasionally for 10 minutes.
- Remove from heat and stir in honey and vanilla extract. Allow mixture to cool while baklava finishes baking.
- Once baklava has finished cooking, remove the clove, cinnamon stick, and lemon slice from the syrup then immediately pour evenly over baklava.
- Allow baklava to cool uncovered at room temperature for at least 4-6 hours (preferably overnight) before enjoying.