baklava

Baklava recipe with honey and nuts. Discover an easy step-by-step for this light Greek dessert, perfect for satisfying your sweet cravings!

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Total Time 1 1

Servings: 12 servings

Course: Dessert

Cuisine: Greek

Calories: 210

Ingredients Method Notes

Ingredients

Baklava filling and dough

250 g phyllo dough sheets
100 g walnuts finely chopped
100 g pistachios finely chopped
50 g almonds finely chopped
2 tbsp cinnamon powder
60 g unsalted butter melted (use ghee for a lighter version)
1 tbsp coconut oil optional, for brushing

For the syrup

100 ml honey preferably natural
70 ml water
1 tbsp lemon juice
1 strip lemon peel

Method

Preparing the nut filling

Preheat the oven to 180°C (356°F).
In a bowl, mix chopped walnuts, pistachios, almonds, and cinnamon powder until well combined.

Assembling the baklava

Grease a rectangular baking pan with melted butter or coconut oil.
Place one sheet of phyllo dough in the pan and brush it with butter. Repeat, layering and brushing each sheet, using half of the sheets.
Evenly spread the nut and cinnamon filling over the layered phyllo sheets.
Layer the remaining phyllo sheets on top, brushing each with butter. Finish with a generous layer of butter on the top sheet.
With a sharp knife, cut the baklava into small diamonds or squares before baking.

Baking and finishing

Bake in the preheated oven for approximately 40–45 minutes or until golden and crisp.

Preparing the syrup

While the baklava bakes, heat honey, water, lemon juice, and lemon peel in a saucepan. Bring to a gentle boil, stirring, then simmer for 5 minutes. Remove the peel and let the syrup cool.

Serving

As soon as the baklava comes out of the oven, pour the cold syrup evenly over the hot baklava.
Let it rest for at least 2 to 3 hours to absorb the syrup. Serve with extra chopped pistachios on top, if desired.

Notes

Baklava is a timeless Greek dessert beloved for its flaky layers, sweetness, and satisfying crunch. The versatility of baklava makes it perfect for celebrations or a simple sweet moment, and you can easily adapt the filling to suit your favorite nuts or dietary needs.

Practical Tips for Perfect Baklava

Keep phyllo dough covered with a slightly damp towel while working, as it dries out very quickly. Work efficiently, brushing each sheet lightly with melted butter or ghee for the crispiest texture.

For a lighter dessert, substitute part of the butter with coconut oil. If you prefer a less sweet baklava, you can reduce the amount of honey syrup or use maple syrup for a distinct taste.

Don't overfill with nuts: too thick a filling can make slicing and serving messy. Aim for even, thin layers for a balanced bite.

Preparation Techniques: Getting the Details Right

Finely chopped nuts ensure the baklava holds together well. Use a food processor for an even chop, but avoid turning it into a paste. Brush the edges of each phyllo sheet to avoid dryness and cracking.

Cut the baklava before baking; it's easier and results in cleaner edges. Use a sharp knife and steady pressure for uniform pieces.

Let the baklava absorb all the syrup by pouring it immediately after baking. Pouring cold syrup on hot baklava delivers the perfect texture—crisp on top, moist inside.

Serving, Pairings, and Variations

Serve baklava with a side of Greek yogurt or fresh fruit for a refreshing contrast. For a more festive presentation, sprinkle extra pistachios or a pinch of orange zest just before serving.

Try variations like adding cloves, cardamom, or a little rose water to the syrup for Middle Eastern flair. If you don't have all the nuts listed, swap in cashews or pecans for your own signature version.

With these tips, your baklava will stand out at any gathering and win over anyone with a sweet tooth!