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Baklava

Baklava dessert portion on white plate with gold fork
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Dive into making the ultimate flaky, nutty, and sweet dessert! This no-fuss recipe guides you through creating show-stopping homemade baklava with layers of crispy phyllo, a warmly spiced nut filling, and a sticky-sweet honey syrup. It’s a rewarding project that’s much easier than it looks.

Ingredients

Scale

For the Nut Filling:

  • 1 pound mixed nuts (walnuts, pistachios, or almonds work well)
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/3 tsp ground cloves

For the Pastry:

  • 1 (16-ounce) package phyllo dough, thawed overnight in the fridge
  • 1 cup (2 sticks) unsalted butter, melted

For the Honey Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 2 tbsp fresh lemon juice
  • 1 cinnamon stick

Instructions

  1. Get Ready: Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking pan. In a food processor, pulse the nuts with the sugar, cinnamon, and cloves until they are finely chopped (like coarse sand).
  2. Build the Base: Unroll your phyllo dough. Important: Keep the stack you aren’t using covered with a damp towel to prevent it from drying out. Place one sheet of phyllo in the pan and lightly brush it with melted butter. Repeat this process until you have a base of 8 buttered sheets.
  3. Layer the Filling: Sprinkle one-third of your nut mixture evenly over the base. Top with 2 sheets of phyllo, buttering each one. Repeat with another third of the nuts and 2 more buttered sheets. Finish with the last of the nuts.
  4. Create the Top: Layer the remaining phyllo sheets (should be about 8) on top, making sure to butter each and every sheet. This creates that signature crispy top.
  5. Cut Before Baking: Using a very sharp knife, carefully cut the baklava into diamond or square shapes. This is crucial to do before it goes in the oven.
  6. Bake to Golden: Bake for 30-35 minutes, until the top is a beautiful, deep golden-brown and looks incredibly crisp.
  7. Make the Syrup: While it bakes, combine all syrup ingredients in a small pot. Bring to a boil, then reduce the heat and simmer for 7 minutes. Remove from the heat, discard the cinnamon stick, and let the syrup cool completely.
  8. The Magic Sizzle: As soon as the baklava comes out of the oven, slowly and evenly pour the cool syrup over the hot pastry. Listen for the sizzle!
  9. The Hardest Part (Waiting): Let the baklava sit, uncovered, at room temperature for at least 4 hours (overnight is even better!). This allows every layer to soak up the glorious syrup.

Notes

  • Serving Suggestions: This baklava is incredible with a strong cup of coffee or black tea. For an extra decadent dessert, add a small scoop of vanilla bean ice cream on the side.
  • Tips & Tricks: The secret to crispy, not soggy, baklava is pouring cool syrup over hot pastry. Don’t panic if a phyllo sheet tears; just press it into the pan. It won’t be noticeable!
  • Storage: Store your baklava lightly covered (not airtight) at room temperature for up to a week. Do not put it in the refrigerator, as the humidity will make the delicate layers chewy.

Find it online: https://recipesh.com/baklava/