365 Days of Baking and Extra

Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all coated with candy honey syrup. It’s unimaginable!


I LOVE Greek meals, particularly BAKLAVA. The candy and sticky forkful of each chew is wonderful, and once you get to get pleasure from it with your loved ones and kinfolk, that’s the BEST half.

It actually was not tough to make, although if that is your first time, I can perceive if you’re intimidated by the considered making it. I promise it doesn’t must be completely made, as a result of it would all come collectively simply nice. Know that it’s a bit time-consuming, however in the long run, it’s completely scrumptious and nicely definitely worth the effort. This can be a standout dessert for particular events!

Walnuts and pistachios in between sheets of phyllo dough soaked in a honey syrup.

Is Baklava a Greek dessert?

I had dinner with a Turkish couple and loved numerous their native dishes. They stunned me by serving Turkish Baklava for dessert, as I all the time thought it was Greek! I realized that, actually, a number of cultures declare Baklava as a local dessert.

Completely different nations make Baklava with totally different components. There isn’t a “proper” technique to make it, though you might need your Mediterranean buddies combating over whose is greatest!

Phyllo dough squares with nuts and honey.

Is Baklava laborious to make?

This recipe is a selfmade baklava recipe – it makes use of minimal components, beginning with pre-made phyllo dough. In the event you eat at Center Japanese or Greek eating places, you’ll discover their Baklava to be far more intricate than what we make in our house kitchens.

I promise, this recipe comes collectively fairly simply and is value the additional effort!
It could be irritating at occasions with the phyllo dough tearing or attempting to unfold the butter over the sheets. Keep it up although! It’s like making a Lasagna, it’s a bit labor intensive and will look messy as your assembling, however as soon as baked all the things comes collectively superbly.
Moreover, nobody’s going to know when you used just a few ripped items or missed some spots with the butter.

Is Baklava Gluten-free?

Sadly, conventional Baklava will not be gluten-free, as phyllo dough is made utilizing wheat flour and different components that comprise gluten. The excellent news is that there are many gluten-free baklava recipes on-line!

Ingredients for Baklava.

What components do I would like?

Listed below are the components you want for the baklava filling:

  • 1 cup pistachios, chopped finely
  • 1 cup of walnuts, chopped finely
  • 1 pound phyllo dough – that is NOT puff pastry
  • ¾ cup of unsalted butter, melted
  • 1/3 cup of sugar
  • One teaspoon of floor cinnamon
  • 1/3 teaspoon of floor cloves

You want the next components for the citrus syrup:

  • 1 cup water
  • 1 cup sugar
  • ½ cup honey
  • 2 tablespoons lemon juice
  • 1/8 teaspoon floor nutmeg
  • 1 cinnamon stick
  • Finely floor pistachios (for garnish)
The butter and nut filling for Baklava.

The best way to make Baklava Step-by-Step

First, we’re going to arrange the spiced nut filling:

Combine the nuts with sugar, cinnamon, and cloves in a medium bowl. If in case you have a meals processor, put all the things in there and pulse about ten occasions to get the best texture. It’s a straightforward technique to chop all these nuts!

Process photos for Baklava.

Construct the Layers

Gently roll out the phyllo dough and canopy it with a humid towel to maintain it from drying out.

Line a jelly roll pan (11×16 inch) with aluminum foil, leaving the sides lengthy so you possibly can fold them as much as encase the Baklava once you add the syrup later.
*See my notes within the recipe card about utilizing a 9 X 13-inch pan.

Place the primary sheet of phyllo dough into the pan and brush it with melted butter. Repeat 7 occasions till the underside layer is 8 sheets thick, ensuring to brush every sheet with butter.

Spoon a skinny layer of the nut combination onto the phyllo dough. Cowl this layer with two extra phyllo sheets, brushing each with melted butter. Proceed to alternate nut layers and two layers of phyllo, every brushed with butter, till the nut combination is gone. Don’t neglect to butter the highest layer!

Utilizing a really sharp knife, begin at one of many corners and really gently make diagonal cuts by the sheets of phyllo dough. Repeat the method going the opposite route in order that the cuts crisscross and make diamond shapes. Bake for 30-35 minutes at 350 levels or till calmly golden brown and the sides seem barely crisp.

Making honey syrup to pour over Baklava.

Make the Syrup

Whereas the baklava bakes, make the citrus sugar syrup.

In a medium saucepan, mix the water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick. Deliver the components to a boil. Scale back to low warmth and permit the syrup to simmer for 7 minutes, continually stirring because the sugar dissolves. You’ll be capable of inform if it has dissolved by dipping a clear index finger in and rubbing it in opposition to your thumb.

Let the candy syrup cool fully and take away the cinnamon stick. Then, spoon the cooled syrup excessive of the nice and cozy Baklava and let the complete dessert cool and relaxation for at the very least 4 hours. I actually assume it’s greatest the following day!

A tray of Turkish dessert bars.

Baklava Ideas

  • Thaw the Phyllo dough by leaving it within the fridge in a single day. It’s offered in your grocer’s freezer part.
  • The Phyllo dough could and probably will break aside, particularly whether it is one thing you might have by no means labored with earlier than. Strive to not grow to be too pissed off and begin throwing issues round your kitchen! Simply put the items again collectively as greatest you possibly can and proceed on. The beauty of that is that within the last end result, similar to in a lasagna, the perfection of the development is not going to matter, and it’ll all style simply pretty much as good. It’s simply essential that you simply try to construct it as greatest you possibly can.
  • To forestall the phyllo dough from tearing, roll it out onto a clear flat floor, and canopy it with a humid tea towel. Take solely the sheets you want as you assemble and brush with butter then get better with the towel. This may assist preserve the dough moist and workable.
  • I learn that for greatest outcomes, cooled syrup + sizzling Baklava = improbable dessert, whereas sizzling syrup + cooled Baklava = not a lot. So be certain that the syrup is cooled and the Baklava is sizzling!
Layers of phyllo dough, walnuts and pistachios soaked in a honey syrup.

Can I make Greek Baklava forward of time?

That is the proper make-ahead dessert since this Baklava wants 4-8 hours to soak up the syrup totally. You don’t even must refrigerate it- simply serve it when prepared!

Do I have to refrigerate my Baklava?

Really, Baklava will preserve nicely at room temperature for as much as per week. If you’d like it to last more, retailer it within the fridge, and it’ll preserve as much as 3 weeks.

Ought to I eat Baklava sizzling or chilly?

Individuals sometimes serve baklava at room temperature. In the event you preserve yours within the fridge, let it come to room temperature earlier than consuming, as it’s sometimes a bit agency and harder to chop and chew when chilly.

A pan of baklava squares.

Can Baklava be frozen?

Sure, this dessert freezes nicely! Retailer it in an hermetic container for as much as 3 months.

Can I alter which nuts I take advantage of for this recipe?

Completely! I take advantage of a mixture of nuts on this recipe, however some folks desire solely walnuts or don’t like pistachios. Comply with your style buds! You possibly can even use almonds. You’ll need to use a complete of two cups of chopped nuts in whichever mixture or of the particular nut you select.

Walnuts and pistachios in between sheets of phyllo dough.

Love Greek Meals?

In the event you get pleasure from Greek delicacies, you’ll love these recipes:

  • Turkey Gyro Pockets with Tzatziki sauce mix the flavors of a gyro made more healthy with turkey in a bite-size crescent roll. These are nice for a celebration!
  • Greek Quinoa Rooster Salad is a light-weight but satisfying recipe that’s excellent for lunch or dinner! It’s scrumptious served heat or chilly!
  • Spanakopita is one other wonderful use of phyllo dough, this time with layers of spinach, onion, and herbed Feta cheese. This “Greek lasagna” is so good!
  • Greek Honey Walnut Cookies are crammed cookies that mimic the flavors of Baklava. These are so candy and attractive!

 Need different dessert recipes? Listed below are just a few that I extremely advocate. 




Preserve a watch out for my latest recipes!

Baklava – tailored from Simply recipes by Garret McCord of Vanilla Garlic.


Created by: Lynne Feifer


Whole Time 5 hours 15 minutes

Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all coated with candy honey syrup. Scrumptious!

Stop your display from going darkish


  • In a small saucepan, mix components for syrup; water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick. 

  • Deliver components to a boil, stirring continually. Decrease warmth and permit syrup to simmer for 7 minutes, stirring often. 

  • Put aside and permit to chill fully, eradicating cinnamon stick. 

  • Put together a 11 x 16-inch jelly roll pan by lining it with tin foil. Grease it by brushing it with melted butter. *See notes beneath for making in a 9 X 13-inch pan. Preheat oven to 350°F. 

  • In a medium bowl, mix the finely chopped nuts with sugar, cinnamon, and cloves. Gently roll out the phyllo dough and canopy with a humid towel. (It is going to are inclined to dry out in a short time once you’re engaged on it.)

  • Place the primary sheet of phyllo dough into the pan. With a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 extra occasions till the underside layer is 8 layers thick, with every sheet being brushed by butter. 

  • Spoon on a skinny layer of the nut combination. 

  • Cowl with two extra sheets of phyllo, brushing each with butter. Proceed to repeat: nut combination after which two sheets of phyllo dough, every brushed with butter, till there isn’t a remaining nut combination. 

  • Utilizing a pointy knife and beginning at one of many corners, very gently make diagonal cuts throughout the baklava. Repeat course of entering into different route in order that they criss-cross. 

  • Fold the tin foil up alongside the perimeters and ends in order that the baklava is encased. This may permit the syrup to soak into the perimeters simpler after it’s baked. 

  • Bake for 30-35 minutes, or till calmly golden brown and edges seem barely crisp. 

  • Spoon the cooled syrup over the new baklava and let cool for 4 hours. 


This recipe may be made in a 9 X 13-inch baking dish. I like to recommend a deep one, like a lasagna pan, because the phyllo dough sheets could also be a bit bigger than the pan itself, and also you’ll have to both lower or bunch them as much as make them match.  Additionally, you might not use all the phyllo dough by the point you attain the highest of the pan.  As you possibly can see within the footage, I initially started assembling it on a jelly roll pan after which transferred the complete factor to a 9 X 13 inch pan. It turned out completely nice doing it this manner, although the switch course of was a bit scary. To make it best on your self, I extremely counsel you begin with both the jelly roll pan or a 9 X 13-inch and simply keep it up.


Serving: 1serving | Energy: 233kcal | Carbohydrates: 29g | Protein: 3g | Fats: 12g | Saturated Fats: 5g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 93mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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This submit was initially revealed 8/23/11. It has been up to date with footage and in format on 2/24/23.

Baklava - layers of buttered phyllo dough, with chopped pistachios, almonds and walnuts all covered with a honey syrup. Delicious!

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