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Baklava

baklava

Baklava recipe: layers of crispy phyllo pastry, nuts, and honey syrup. Irresistible, light and perfect for your sweet cravings!
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Total Time 1 hour 31 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling and assembly
  • 250 gm phyllo pastry sheets usually about 16 sheets
  • 200 gm walnuts finely chopped
  • 100 gm pistachios finely chopped
  • 120 gm unsalted butter melted
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
Syrup
  • 180 ml water
  • 200 gm honey
  • 100 gm brown sugar
  • 1 tbsp lemon juice
  • 1 piece cinnamon stick

Method
 

Nut filling preparation
  1. In a bowl, combine the chopped walnuts, pistachios, brown sugar and ground cinnamon. Set aside.
Assembling the baklava
  1. Preheat your oven to 180°C (356°F) and grease a rectangular baking dish with some melted butter.
  2. Place one sheet of phyllo pastry into the pan and brush with melted butter. Repeat, layering and brushing each sheet until you have around 8 sheets layered.
  3. Spread half of the nut mixture evenly over the phyllo layers.
  4. Layer 4 more sheets of phyllo pastry, brushing each with butter.
  5. Add the remaining nut mixture on top, then finish with the remaining phyllo sheets, again, brushing each layer with melted butter.
  6. With a sharp knife, cut the baklava into diamond or square shapes before baking.
  7. Bake for about 45 minutes, or until golden and crisp.
Syrup preparation
  1. While the baklava bakes, combine the water, honey, brown sugar, lemon juice and cinnamon stick in a saucepan. Bring to a gentle boil, then simmer for 10-12 minutes. Remove cinnamon stick.
Finishing and serving
  1. Once baklava is out of the oven, immediately pour the hot syrup evenly over it. Let cool completely so the syrup absorbs fully and the dessert sets.
  2. Cut again along the scored lines before serving. Enjoy your baklava!

Notes

Baklava is beloved across the Mediterranean and Middle Eastern regions for its irresistible layers of crispy phyllo dough, flavorful nuts, and sweet syrup. Its versatility shines at festive gatherings or as an elegant finish to an everyday meal.

Expert Tips & Ingredient Swaps

For the flakiest texture, keep your phyllo pastry covered with a slightly damp towel while working—this prevents it from drying out and cracking. If you can't find pistachios, try substituting with almonds or pecans; both add lovely flavor variations. For a less sweet version, you can reduce the amount of syrup or use a mix of orange blossom water and honey for a floral touch.

Preparation Tricks for Perfect Layers

When brushing melted butter on the phyllo sheets, be gentle and use a soft pastry brush to avoid tearing. It's better to dab than to brush in strong strokes. If layering feels intimidating, remember that imperfections between the sheets disappear during baking. To achieve crisp, even layers, cut the baklava before baking—doing so afterward risks breaking the delicate layers.

Serving Suggestions & Flavor Variations

Serve baklava with strong coffee or mint tea to balance its sweetness. For a decadent touch, top with a scoop of vanilla ice cream or a dollop of thick Greek yogurt. You can also experiment by adding spices like cardamom or cloves to the nut mixture, or by infusing the syrup with orange or rose water for extra aroma.
Baklava keeps beautifully—just store it covered at room temperature for up to a week. In fact, it often tastes even better after resting a day or two as the flavors meld. Enjoy exploring the many subtle ways to make this classic dessert your own!