Homemade Baklava Recipe (Easy!) (2024)

This easy and Classic Baklava recipe is loaded with layers of cinnamon, nuts, and butter and saturated in a simple honey syrup! Everyone will love this sweet and sticky dessert!

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This easy and classic Baklava recipe is loaded with layers of cinnamon, nuts, and butter and saturated in a simple honey syrup! Everyone will love this sweet and sticky dessert!

This flaky dessert makes a lovely addition to holiday gatherings and can be added to a treat tin with Snowball Cookies and Gingerbread Pecans for giving!

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This Homemade Baklava Recipe is dreamy!

I am SOOOOO excited about today’s post! Because Baklava, people, BAK-LA-VA!!! Right, glad we’re all on the same page!

I can still remember the first time I had Baklava.

It was probably close to 20 years ago and I was maybe 10 or so. My mum and I were picking up dinner at this new pizza place one Friday night.

I remember looking at the counterand seeing this cake stand stacked with a strange treat that looked like a really sticky pastry, you know,the best kind.

When I asked my mom what it was, she said it was baklava, and then she bought me a piece!

This was a HUGE deal, guys! Growing up, there wasn’t a lot of extra money, so when my mom bought me this $3 treat I was ecstatic!

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I was reading a book that took me on a tour of the streets of Istanbul where it mentions Baklava.

That’s when it occurred to me that I hadn’t had it in years. Years, people! And I love baklava, so I had to fix that issue, pronto! So into the kitchen, I went.

It’s funny how a book that takes place on the other side of the world can stir up such a dear memory from my childhood in central Maine. And at the same time give me the urge to jump on the next plane to Turkey.

That’s what I love about reading, you can go anywhere in the world without leaving your house.

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What is Baklava?

My recipe for Baklava is a rich, sweet dessert pastry made of layers of phyllo dough filled with chopped nuts and sweetened and held together with syrup.

Where Did It Originate?

No one can say for sure, but it is believed to have been derived from a second-century dated recipe in the Ottoman Empire. The Greeks and Turks still argue over who made it first.

Why You’ll Love This Easy Baklava Recipe

What I love most about baklava is the crunchy yet gooey layers packed with flavor and I think that’s what you’ll love most about it too – it’s delicious! But aside from the obvious, this sticky dessert is actually way easier to make than you might think, although a bit time consuming because of all the layers. But it’s totally worth it!

Homemade Baklava Recipe ingredients

  • Phyllo Dough
  • Honey
  • Pecans
  • Cinnamon
  • Butter
  • Water
  • Sugar
  • Vanilla

What Nuts Are Best For Baklava?

There are several different nuts you can use in baklava filling, the most common are pistachios and walnuts. Almonds are another great option, and my personal favorite are pecans.

Can I Use Puff Pastry Instead Of Phyllo For Baklava?

No. Even though they are both pastry doughs, they are very different. Baklava relies on the many thin layers of phyllo dough to achieve it’s signature look, texture, and flavor.

This was my first ever baklava. I brought it in to work and also gifted it some to family and friends. They raved about it. Couldn’t believe that it was homemade and not from a bakery, one co worker said it was best baklava he has ever had! I still need to master working with phyllo dough but hands down I will now be adding this to my Christmas and Easter baking every year. Thank you!!!

Christy

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How to make Baklava

For a dessert that looks super complicated with all those flaky layers, it’s actually really easy to make right at home!

Step 1: You’ll begin with a 9×13-inch baking dish and melted butter. Butter pan using a pastry brush, then add two layers of phyllo dough and brush them all over with butter.

Repeat three more times for a total of eight layers of dough.

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Step 2: Next, combine the chopped nuts and cinnamon and sprinkle a few tablespoons of the nut mixture over the top of the buttered dough.

Repeat your dough layers and nut filling layer several more times.

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Step 3: Once you have completed the layers, use a very large and sharp knife to cut the baklava. Cut it lengthwise and then angled across to create diamond shapes before you bake the baklava. Bake until the top layers are golden brown.

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Step 4: While baking, prepare your honey syrup. Add the water and sugar to a small saucepan and bring to a boil. Then add the honey and vanilla.

Pour the syrup over the hot baklava in the baking pan and allow it to cool completely.

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Once cooled, the baklava is ready to enjoy!

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Traditional Baklava Recipe Tips

  • Keep your dough covered while working so it doesn’t dry out causing the baklava to become too chewy.
  • Use a nut that you like (pistachios, walnuts, almonds, and pecans are all great options).
  • Make sure your syrup is ready as soon as the baklava comes out of the oven so you can pour it over the top of the pan immediately!
  • Store at room temperature for best results.
  • Use apastry brushto brush the layers of dough for even coverage.

Baklava Recipe Easy Storage

One of my favorite things about baklava is that it’s good for about 2 weeks after making. This makes it a fantastic holiday treat! Just make sure to store it in an airtight container at room temperature to preserve the texture. Storing in the fridge will cause the dough to lose flakiness.

Easy Baklava FAQs

Are phyllo dough and puff pastry the same?

No, they are not. Phyllo (or filo) dough is made with flour, water, vinegar, and a bit of oil. It is a very thin dough that’s usually used in layers and generally yields light, flaky, crispy end results.
Puff pastry is made with butter, flour, water, and salt. It is a thicker dough that has already gone through lamination (folding butter into dough over and over again) during the prep process to create layers of flour and fat that, once baked, the liquid in the dough evaporates and causes the pastry to puff and rise.

What is the difference between Greek Baklava and Turkish Baklava?

The biggest notable difference is that Greek Baklava uses walnuts, spices, and a honey based syrup (like what this recipe uses).
Turkish Baklava uses pistachios instead and omits the spices but sometimes includes citrus in the syrup.
There’s also Lebanese Baklava which uses a simple syrup flavored with with rose or orange water.
Really though, there are so many ways to make this delightful dish and just because a certain way might be more common in a region does not mean that’s the only way it’s made there.

What is the secret to crispy baklava?

Make sure you are applying coats of butter to every two sheets of dough. You can also use clarified butter or ghee for extra crispiness in the final dish.
Letting your dough dry out can also cause the baklava to become chewy, this is why I recommend keeping the dough covered while you work.
Make sure you don’t underbake the baklava, either!

Is baklava eaten hot or cold?

It’s best eaten at room temperature.

What is the most popular baklava flavor?

Pistachio Baklava is definitely the most popular world-wide. And you can make this recipe with pistachios instead of pecans or walnuts if you want to!

More Recipes Made With Honey

  • Honey Cakes
  • Honey Ginger Chicken Sheet Pan Chicken
  • Sopapilla Cheesecake
  • Honey Whiskey Pulled Pork

Let’s Connect!

If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

Don’t forget to tag me – @sugarandsoulco on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

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Homemade Baklava Recipe (Easy!) (12)

4.92 from 72 votes

Traditional Baklava Recipe


Author Rebecca Hubbell

Course Dessert

Cuisine Greek

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

This easy and Classic Baklava recipe is loaded with layers of cinnamon, nuts, and butter and saturated in a simple honey syrup! Everyone will love this sweet and sticky dessert!

Ingredients

Instructions

  • Preheat the oven to 350°F.

  • Add the nuts and cinnamon to a medium bowl and mix together, set aside.

  • Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn’t try out.

  • Melt the butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9×13-inch baking pan.Line the dough up with the length of the pan and feel free to cut off any excess at the end, usually, there’s an extra inch or so that can be removed.

  • Add two sheets of phyllo dough to the buttered pan, and use the pastry brush to brush melted butter over the entire surface area of the dough, repeat until you have 8 layered sheets total.

  • Evenly sprinkle the top of the buttered 8th sheet with 2 to 3 tablespoons of the nut mixture.

  • Lay another two sheets on top and brush with butter and then add more nuts. Repeat the dough, butter, nuts layers every 2 sheets until you have just 8 sheets left, adding those two at a time and only brushing with butter.

  • Using a really sharp knife, cut 4 rows down the length of the pan and then cut diagonally all the way down and across the pan for a traditional baklava prep. You may also cut into squares.

  • Bake for 45 to 50 minutes until the baklava is golden and crisp on top.

  • With 30 minutes left to bake, begin making the syrup by adding the water and sugar to a small pot and bringing to a boil over medium-high heat until sugar is dissolved.

  • Add the vanilla and honey and simmer for 20 minutes, stirring occasionally.

  • Remove the baklava from the oven and immediately pour the sauce over the entire pan, let set and cool.

Video

Notes

  • Adapted from All My Recipes.
  • I use Athens brand which has 36 sheets of Phyllo dough per box, other brands maybe have more or less, even if they are the same weight, due to the paper being thicker or thinner. If you have less sheets, start adding nuts with the 6th sheet and add 1/4 cup of nuts every 2 sheets.
  • Baklava does freeze well.
  • Chopped Pistachios can also be used.

Nutrition

Calories: 169kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.3mg

Did You Make This Recipe?

Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!

Homemade Baklava Recipe (Easy!) (2024)

FAQs

What are the ingredients in a baklava? ›

Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.

What makes baklava so good? ›

The baking process is what really gives baklava its crisp and flaky texture. This is because the pastry is layered in such a way that the top and bottom filo dough sheets bake together, creating a crispy flaky crust.

Why does my baklava turn out soggy? ›

Don't over-butter the phyllo.

Please note that each sheet of phyllo does not need to be 100% brushed with butter! The sheets will naturally moisten one another as they are layered together, and the baklava will be too soggy if you completely brush every single sheet. (Plus, you'll likely run out of butter.)

What is traditional baklava made of? ›

Baklava is a traditional pastry known for its sweet, rich flavor and flaky texture. It consists of phyllo (or filo) dough, nuts, spices, and a sugary syrup.

What is traditional Greek baklava made of? ›

What is Greek baklava made of? A traditional Greek baklava recipe uses phyllo dough, walnuts, cinnamon, and honey syrup. It's traditionally diamond-shaped as well, and it's one of the best baklava types I have tried!

Why baklava is so expensive? ›

Ingredients: High-quality baklava is made with premium ingredients, including nuts (typically pistachios or walnuts), butter, sugar, and phyllo dough. The cost of these ingredients can be significant, especially when using top-quality nuts. Labor-Intensive: Making baklava is a labor-intensive process that requires.

Is baklava good for you to lose weight? ›

While baklava is a high-calorie food, it may actually help with weight management when consumed in moderation. The nuts in baklava are rich in protein and healthy fats, which can help to keep you feeling full and satisfied for longer periods of time.

What is the best flavor of baklava? ›

Pistachio baklava is the most popular and original type of baklava. One bite will have you hooked! Initially developed in Turkey and Syria, pistachio baklava is a rich and sweet pastry made of 40 thin layers of dough (phyllo) filled with ground pistachios.

Why does baklava have 33 layers? ›

It has strong religious roots.

In Greece, it is traditionally made with thirty-three layers of dough which each layer representing one year of the life of Christ. It is also a common dessert for Muslims during Ramadan, and Eid ul-Fitr, as well as Pascha and Christmas for Christians.

How long does homemade baklava last? ›

Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.

How do you know when baklava is done? ›

Bake for 60 minutes, until the top is golden brown, and the bottom phyllo layers are baked through. Use a knife to lift up a corner of one of the rectangles to see if the bottom layers are done. Check the baklava after 40 minutes and cover with a piece of foil over the top if the baklava is getting too browned.

Why do you eat baklava upside down? ›

“Take the baklava with your hand and turn it over. Upside down,” he says. The fragrant ground nuts and syrup imbibe the bottom layers of phyllo while the pastry is baking and resting, and when you flip it over, the aromas hit your nose for a complete taste-scent symphony. “It starts with the nose,” Ugur says.

Should nuts be toasted for baklava? ›

Select nuts that are raw and unsalted.

Since this dessert bakes for almost an hour, I recommend using raw, not roasted or toasted nuts for this recipe.

Should syrup be hot or cold baklava? ›

Make sure that you either pour hot syrup over cold baklava, or cold syrup over hot baklava. This ensures that the baklava will absorb the syrup. If you pour hot syrup on hot baklava it will become soggy.

Where is baklava made of? ›

Baklava varies from culture to culture.

It is usually made with phyllo pastry sheets with pistachios, walnuts, hazelnuts, and almonds, as well as sweet butter, sugar, syrup, cloves, cinnamon, and syrup combined with orange and lemon rind. Jordan and Lebanon both have simpler versions of baklava.

What exactly is a baklava? ›

Baklava is a sweet, flaky pastry made with layers of phyllo dough, filled with chopped nuts and soaked in syrup or honey. Baklava is a popular and traditional dessert in in the Middle East and parts of the Mediterranean.

Does baklava have eggs or dairy? ›

Not traditionally. Most baklava recipes baste the phyllo dough layers in butter, egg wash, or a combination of the two. And it's typically topped with a honey-based syrup. That's why I created this vegan baklava recipe - we'll use olive oil to coat our phyllo dough and give it a perfectly crunchy texture.

Does baklava sweets contain egg? ›

Like most bakery items, eggs are used to help bake the baklava in some recipes. Some recipes don't require eggs or the egg wash mentioned earlier, so be sure to ask wherever you want to order your baklava.

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