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–+ servings
Hands holding a round baking pan full of baklava dessert on a grey background.
5 from 1 vote

How to Make Baklava

By Zerrin & Yusuf
Our homemade baklava recipe is a sweet and nutty treat that you'll love. We layer thin, crispy pastry sheets with a rich filling of your choice of nuts, then top it all off with a delicious syrup. It's a straightforward recipe that lets you make this classic dessert right in your own kitchen. 
Yields: 20 slices
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PREP 20 minutes
COOK 30 minutes
TOTAL 50 minutes

INGREDIENTS
  

Honey Syrup:

  • 200 g granulated sugar
  • 240 ml water
  • 145 g honey
  • 1 stick cinnamon
  • 1 tablespoon lemon juice

Basic Baklava Filling:

  • 350 g nuts We used a combination of pistachios and walnuts. Hazelnuts and almonds are great too. You can even use a combination of all these.

Baklava:

  • 30 sheets phyllo dough filo pastry sheets, thawed if frozen ( or homemade filo pastry)
  • 170 g butter melted

INSTRUCTIONS
 

  • Thaw the phyllo pastry if it is frozen and required on the package. Move on to the next step of it is not.
  • Prepare the syrup: Combine the sugar, water, honey, cinnamon stick and lemon slice in a saucepan. Stir over medium-high heat until it starts to boil. Then, lower the heat and let it simmer for 10-15 minutes. After that, remove the lemon slice and the cinnamon stick and set it aside to cool.
  • Prepare the filling: Coarsely chop your selected nuts, ensuring a chunky texture rather than a fine grind. Set aside.
  • Prepare the oven, phyllo sheets and pan: Preheat your oven to 350°F (180°C). Trim the phyllo dough sheets to fit into your round baking pan (we use a 10-inch / 25-cm round baking pan). Cover them with a kitchen towel so that they don't dry. Then, brush the bottom and sides of your pan with some of the melted butter.
  • Layer the baklava: Lay one sheet of phyllo dough in the pan, and brush it with melted butter. Repeat with 5 more sheets, so you end up with 6 sheets layered and buttered. Sprinkle ¼ of your chopped nuts evenly over the buttered phyllo dough.
  • Continue this process, creating 4 layers of nuts and 5 layers of buttered phyllo dough. Each phyllo layer should consist of 6 sheets, and remember to sprinkle the nuts after every fifth buttered sheet.
  • Once your final layer of phyllo is in place, make sure to also butter the top layer. Using a sharp knife, cut the baklava into diamonds or squares before baking. 
  • Bake: Bake the baklava for about 30 minutes, or until it is golden brown and crisp.
  • Pour the syrup over hot baklava: Immediately after removing the baklava from the oven, pour the cooled syrup over it slowly, ensuring it goes into the cuts. This will create a pleasing sizzle. Let it rest uncovered for 4-5 hours, allowing the flavors to fully merge together.
  • Garnish: When serving, you can garnish it with ground pistachio if you want.

NOTES

  1. Thaw your phyllo dough in the fridge the night before you want to make baklava pastry.
  2. Keep your phyllo dough covered under a damp kitchen towel while working with it.
  3. Cut your baklava before baking.
  4. Pour cool syrup on hot baklava. So make the syrup first.
  5. After pouring the syrup, let your baklava sit for a few hours or even overnight.

NUTRITION

Calories: 311kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 18mgSodium: 195mgPotassium: 133mgFiber: 2gSugar: 16gVitamin A: 216IUVitamin C: 0.4mgCalcium: 20mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine Turkish
Tried this recipe? Leave a comment below!