This baklava recipe delivers classic flavor with simple, approachable steps. The contrast between crisp phyllo layers and sticky-sweet syrup is irresistible. It’s perfect for holidays, special occasions, or anytime you want a dessert that feels truly special yet homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Phyllo dough Unsalted butter, melted
For the nut filling Chopped walnuts, pistachios, or a mix Granulated sugar Ground cinnamon
For the syrup Honey Water Granulated sugar Fresh lemon juice Vanilla extract
Directions
Preheat the oven to 350°F (175°C).
Combine chopped nuts, sugar, and cinnamon in a bowl and set aside.
Brush a baking dish with melted butter.
Layer several sheets of phyllo dough in the dish, brushing each layer with butter.
Sprinkle a thin layer of the nut mixture over the phyllo.
Repeat layering phyllo and nuts until all ingredients are used, finishing with several layers of phyllo on top.
Using a sharp knife, cut the baklava into diamonds or squares.
Bake for 40 to 45 minutes, until golden and crisp.
While baking, combine honey, water, sugar, lemon juice, and vanilla in a saucepan and simmer until slightly thickened.
Pour the warm syrup evenly over the hot baklava.
Let cool completely before serving so the syrup fully absorbs.
Servings and timing
This recipe makes approximately 20 to 24 pieces. Preparation time is about 30 minutes, baking time is 45 minutes, and total time is around 1 hour and 15 minutes, plus cooling time.
Variations
You can use only pistachios for a more traditional flavor or walnuts for a deeper, earthier taste. Add a pinch of ground cloves or cardamom to the nut mixture for warmth. Orange blossom water can replace vanilla in the syrup for a floral note.
Storage/Reheating
Store baklava in an airtight container at room temperature for up to 4 days. It can also be refrigerated for longer storage, though it may lose some crispness. Reheating is not necessary, as baklava is best enjoyed at room temperature.
FAQs
What type of nuts are best for baklava?
Walnuts, pistachios, and almonds are most commonly used.
Do I need to thaw phyllo dough?
Yes, thaw it in the refrigerator overnight for best results.
Why is my baklava soggy?
Pouring cold syrup over cold baklava can cause sogginess; always pour warm syrup over hot baklava.
Can I make baklava ahead of time?
Yes, baklava tastes even better the next day after the syrup fully absorbs.
How thin should the nut layers be?
Each nut layer should be light and even to keep the dessert balanced.
Can I freeze baklava?
Yes, baked baklava can be frozen for up to 2 months.
How do I keep phyllo dough from drying out?
Cover it with a damp towel while assembling.
Is baklava very sweet?
It is sweet, but the lemon juice in the syrup helps balance the flavor.
Can I reduce the sugar?
You can slightly reduce the syrup sugar, but it may affect texture.
Should baklava be served warm or cold?
Baklava is best served at room temperature.
Conclusion
Delicious Baklava is a show-stopping dessert that combines simple ingredients into something truly unforgettable. With its crisp layers, nutty filling, and luscious syrup, this classic treat is well worth the effort and guaranteed to impress anyone who takes a bite.
Delicious Baklava is a classic dessert made with layers of buttery phyllo dough, finely chopped nuts, and a fragrant honey-lemon syrup, baked until golden and crisp.
Ingredients
1 package (16 oz) phyllo dough, thawed
1 cup unsalted butter, melted
2 cups chopped walnuts, pistachios, or a mix
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 cup honey
3/4 cup water
1/2 cup granulated sugar (for syrup)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a bowl, combine chopped nuts, sugar, and cinnamon. Set aside.
Brush a 9×13-inch baking dish with melted butter.
Layer 8–10 sheets of phyllo dough in the dish, brushing each sheet with butter.
Sprinkle a thin, even layer of the nut mixture over the phyllo.
Repeat layering phyllo and nuts until all ingredients are used, finishing with 8–10 buttered phyllo sheets on top.
Using a sharp knife, cut the baklava into diamonds or squares.
Bake for 40–45 minutes, until golden and crisp.
While baking, combine honey, water, sugar, lemon juice, and vanilla in a saucepan. Bring to a simmer and cook for 10 minutes until slightly thickened.
Pour the warm syrup evenly over the hot baklava.
Let cool completely before serving.
Notes
Always pour warm syrup over hot baklava for best texture.Cover phyllo dough with a damp towel while assembling to prevent drying.Baklava tastes even better the next day.Orange blossom water can replace vanilla for a floral flavor.
