Baklava homemade

March 1, 2026

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baklava

Baklava, a traditional dessert, with layers of crisp phyllo, nuts, and honey syrup in a lighter, healthier version. Try it today!

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Total Time 1 41

Servings: 16 slices

Course: Dessert

Cuisine: Middle Eastern

Calories: 240

Ingredients Method Notes

Ingredients

300 gm phyllo dough thawed if frozen
120 gm unsalted pistachios finely chopped
120 gm walnuts finely chopped
100 gm unsalted almonds finely chopped
60 gm unsalted butter melted (can use light butter for a healthier option)

For the syrup

150 ml water
120 gm honey
50 gm demerara sugar
0.5 unit lemon juice
1 stick cinnamon

Method

Baklava Preparation

Preheat the oven to 180°C (350°F).
Finely chop the pistachios, walnuts, and almonds. Mix them together in a bowl.
Gently brush a baking dish (about 22x30 cm) with melted butter.
Layer one sheet of phyllo dough in the dish and brush with melted butter. Repeat this process for about 6 sheets, always brushing lightly with butter between them.
Evenly sprinkle a thin layer of the chopped nuts on top of the layered phyllo.
Add 4 more sheets of phyllo, brushing each with butter, then sprinkle with nuts. Continue layering phyllo and nuts, finishing with 6 layers of phyllo on top (each brushed with butter).
With a sharp knife, cut the unbaked baklava into diamond or square shapes.
Bake for 40–45 minutes or until golden and crisp.

Syrup Preparation

While the baklava bakes, combine water, honey, demerara sugar, lemon juice, and the cinnamon stick in a saucepan.
Bring to a boil over medium heat, then simmer for 8–10 minutes until slightly thickened. Remove the cinnamon stick and let cool slightly.

Final Assembly

Remove the baked baklava from the oven and immediately pour the warm syrup evenly over the hot pastry, allowing it to soak in.
Let the baklava cool completely before serving. For the best texture, let it sit uncovered for several hours.

Notes

Baklava shines as one of the world's most beloved desserts, gracing celebrations and family tables across the Middle East and beyond. Its crisp, syrup-soaked layers and aromatic nuts make every bite memorable. Best of all, you can prepare it at home without needing advanced pastry skills, and you’ll find it can be adapted for any occasion, from tea time to festive gatherings.

Tips for Perfect Baklava Every Time

Phyllo dough dries out quickly, so keep it covered with a slightly damp towel while working. Brush each layer lightly with melted butter—too much butter can make the baklava greasy, while too little may dry it out.

For the nut filling, you can experiment. Pistachio and walnut are classics, but almonds, hazelnuts, or even pecans work beautifully. Prefer a mix for a nuanced flavor, or use a single nut based on what you have at home.

Technique Insights

Cutting the baklava before baking is crucial; it ensures the syrup can be absorbed evenly later and makes serving neater. Use a sharp knife, and press down gently to avoid shifting the layers.

When making the syrup, simmer until it thickens slightly but avoid letting it turn dark caramel—pouring hot syrup over hot baklava creates the signature crisp texture. If you prefer it less sweet, reduce the amount of honey or sugar just a bit.

Ideas for Serving and Variations

Serve baklava with unsweetened Greek yogurt or strong coffee to balance its richness. For a warm twist, add a touch of ground cinnamon or cardamom to the nut mixture. Orange or rose water in the syrup brings a fragrant, floral note.

Baklava also stores wonderfully at room temperature—keep it uncovered or loosely covered to maintain crispness for several days. Try gifting homemade baklava as an edible present—just place pieces in festive wrappers for a special touch!

Tagged:healthy mediterranean diet recipe

Mileni Sabatini

Milena is a passionate home cook who finds joy in turning simple ingredients into wholesome Mediterranean-inspired meals. Writing on the blog lets her share not just recipes, but her love for balance and everyday wellness.

Baklava homemade