Baklava
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Our classic Greek Baklava Recipe is one of those desserts that turns into an event. Crisp, golden layers of buttery phyllo, a blend of nuts and spices, and it’s all soaked in a homemade honey-lemon syrup.
Baklava is rich, flaky, and perfect for holidays or special gatherings!
Serve this incredible dessert at a party or holiday gathering, or just treat yourself. Baklava is surprisingly easy to make. It does take a little time and care, but the results are well worth the effort.
What is Baklava?
Baklava is a traditional dessert found in many Middle Eastern and Mediterranean cuisines. It’s made with thin sheets of phyllo dough, layered with butter and a sweet, spiced nut mixture, then baked and drenched in syrup.
The result? A heavenly combination of textures and flavors: crisp, sticky, nutty, and fragrant.
Table of Contents
- What is Baklava?
- Here’s Why You’ll Love This
- Ingredients You’ll Need
- In Photos: How to Make Baklava
- Helpful Tips & Tricks
- More Dessert Recipes
Here’s Why You’ll Love This
- Crispy Texture: Every bite is packed with golden, buttery crunch.
- Fragrant Flavors: Infused with warm spices, citrus, and honey.
- Make-Ahead Friendly: Tastes even better the next day.
- Elegant Yet Simple: It looks impressive, but is easy to assemble.
- Perfect for Sharing: An excellent treat for holidays, potlucks, or celebrations.
Ingredients You’ll Need
For the Syrup:
- Granulated sugar: For sweetness and body; helps the syrup thicken.
- Water: To dissolve the sugar and provide the base for the syrup.
- Good quality honey: Adds depth of flavor, floral notes, and a sticky finish.
- Cinnamon stick: Infuses the syrup with a warm, spicy aroma.
- Whole cardamom pods: For a subtle, slightly citrusy spice.
- Optional: Orange peel: Adds a pop of bright, zesty citrus.
- Fresh-squeezed lemon juice: Balances the sweetness and adds tang.
For the Baklava:
- Walnuts: Provide a rich, slightly bitter nuttiness and hearty texture.
- Shelled pistachios: Offer vibrant color and a sweet, earthy flavor; reserve some for garnish.
- Granulated sugar: Sweetens the nut mixture and helps with caramelization.
- Ground cinnamon: Brings a cozy, warm spice that complements the nuts.
- Ground cardamom: Adds a fragrant, slightly exotic twist to the filling.
- Kosher salt: Enhances all the other flavors and adds balance.
- Phyllo dough: Ultra-thin pastry that crisps up beautifully in the oven.
- Unsalted butter: Adds richness and flavor, and helps crisp the phyllo layers.
In Photos: How to Make Baklava
Step 1: Make The Syrup
Place the sugar, water, honey, cinnamon stick, cardamom, and orange peel (if using) in a saucepan set over medium-high heat. Bring to a boil, then lower the heat and simmer for 10-15 minutes. Remove from the heat and stir in the lemon juice; then strain through a fine-mesh strainer.
Step 2: Process Filling
In a food processor, pulse the walnuts and pistachios until finely chopped.
Step 3: Add The Rest Of The Filling Ingredients
Transfer the mixture to a large bowl and stir in the sugar, cinnamon, cardamom, and salt until well combined.
Step 4: Start Assembly
Brush the bottom of a baking pan with melted butter. Fold a sheet of phyllo in half, place it in the pan, and brush lightly with butter. Repeat the process with four more sheets, for a total of eight layers.
Step 5: Continue Assembly
Top with half the nut mixture, spreading it evenly across the phyllo. Repeat with an additional five sheets of buttered phyllo, followed by the remaining nuts.
Step 6: Cut
Repeat with the remaining phyllo sheets, brushing butter between each layer, until all have been used. Using a sharp knife, cut the baklava into diamond shapes or squares, then drizzle any remaining butter on top.
Step 7: Bake
Bake for 40-50 minutes until the top is golden brown. Remove the baklava from the oven and immediately pour the syrup evenly over it. Cool for at least one hour before serving.
Helpful Tips & Tricks
Tip 1: Ovens vary, and phyllo can brown quickly, so start checking the oven after approximately 35-40 minutes. It might be ready then, or it could take up to 50 minutes. You’ll know it’s ready when the top is golden brown.
Tip 2: Make sure the syrup has cooled before pouring it over the baklava, and pour it while the baklava is still very hot from the oven. This will help prevent the baklava from becoming mushy.
Tip 3: You don’t need to douse each layer of phyllo with butter. A light brushing all over is fine. If there’s extra butter left over, it can be poured over the top. It’s better to have more butter poured on the top than too much on the bottom.
More Dessert Recipes
- Chai Spice Cupcakes
- Oatmeal Carmelitas
- Blueberry Cobbler
- Zucchini Cake
- Cream Puff Cake
- Cheesecake Brownies
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Baklava
Ingredients
For the Syrup
- 3/4 cup (157g) granulated sugar
- 1 cup (224g) water
- 1 cup (325g) good quality honey
- 1 cinnamon stick
- 3 whole cardamom
- Optional: 1 strip orange peel, about 1x2inch
- 2 tablespoons (27g) fresh-squeezed lemon juice
For the Baklava
- 2 1/2 cups (256g) walnuts
- 1 cup (137g) shelled pistachios, plus more for topping
- 1/4 cup (58g) granulated sugar
- 2 teaspoons (4g) ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 16- oz (454g) package phyllo dough, thawed
- 8 ounces (227g) unsalted butter, melted
Instructions
- Place the sugar and water in a saucepan set over medium-high heat, stirring to help dissolve the sugar. Add the honey, cinnamon stick, and cardamom. Bring to a boil, then lower the heat and simmer for 10-15 minutes. Remove from the heat and stir in the lemon juice, then strain to remove the orange, cinnamon and cardamom. Set aside to cool.
- Place an oven rack on the center shelf and preheat the oven to 350 degrees F.
- In a food processor, pulse the walnuts and pistachios until finely chopped. Transfer to a large bowl and stir in the sugar, cinnamon, cardamom and salt until evenly combined.
- Place the phyllo sheets on a clean surface and cover with a kitchen towel to keep them from breaking.
- Brush the bottom of a 9×13 baking pan lightly with melted butter. Fold a sheet of phyllo in half and place it in the baking pan and brush lightly with butter. Repeat the process with 4 more sheets, for 8 layers total. Top with half the nut mixture, spreading it evenly across the phyllo.
- Top with 5 more phyllo sheets, folded in half, again brushing each layer with butter. Spread the remaining nut mixture evenly over the phyllo. Repeat with the remaining phyllo sheets, brushing butter in between each layer, until they’ve all been used.
- Using a sharp knife, cut the baklava into diamond shapes or squares, about 1 to 1 1/2 inches wide. Drizzle any remaining butter over the top.
- Bake for 40 – 50 minutes until the top golden brown. Remove from the oven and immediately pour the syrup evenly all over the baklava.
- Allow the baklava to sit at room temperature for several hours (or 1 hour minimum) before serving. Garnish with finely chopped pistachios.
Is it possible to make Baklava with puff pastry dough?
I have never tried that! But it sounds delicious!