Baklava Recipe
This Baklava Recipe features crisp, buttery layers of phyllo dough filled with chopped nuts and warm spices, all soaked in a rich honey syrup. Perfect for holidays, celebrations, and special gatherings, this homemade baklava is flaky, sweet, and even better the next day.
Ingredients
- For the Baklava Layers
- 1 package 16 oz phyllo dough, thawed
- 2 cups finely chopped walnuts
- 1 cup finely chopped pistachios or substitute more walnuts
- 1 cup unsalted butter melted
- For the Nut Mixture
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves optional
- For the Honey Syrup
- 1 cup water
- 1 cup granulated sugar
- ½ cup honey
- 1 tablespoon fresh lemon juice
- 1 strip lemon peel optional
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Brush a 9x13-inch baking dish with melted butter.
- In a bowl, combine chopped nuts, sugar, cinnamon, and cloves.
- Unroll phyllo and cover with a damp towel while working.
- Layer the Phyllo
- Place one sheet of phyllo in the pan and brush lightly with butter.
- Repeat for 8 sheets.
- Sprinkle a thin layer of nut mixture.
- Add 2 sheets of phyllo (buttering each), then more nuts.
- Repeat layers until nuts are used.
- Finish with 6–8 sheets of phyllo on top, brushing each with butter.
- Cut Before Baking
- Using a sharp knife, cut into diamond or square shapes, slicing all the way through.
- Bake
- Bake 45–50 minutes until deep golden brown and crisp.
- Make the Syrup
- In a saucepan, combine water, sugar, honey, and lemon juice.
- Bring to a boil, then reduce heat and simmer 10 minutes.
- Remove lemon peel if using.
- Pour & Rest
- Immediately pour warm syrup evenly over hot baklava.
- Let sit uncovered for at least 4 hours or overnight.
Notes
- Keep phyllo covered with a damp towel to prevent drying.
- Lightly brush butter — don’t soak the layers.
- Always pour warm syrup over hot baklava.
- Do not refrigerate; store at room temperature.
- Best enjoyed the next day after syrup fully absorbs.