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Baklava

baklava

Baklava, classic Middle Eastern dessert. Crunchy layers, sweet syrup, and nuts come together for a delicious bite. Try this recipe!
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Total Time 1 hour 31 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Middle Eastern
Calories: 380
Ingredients Method Notes

Ingredients
  

For the baklava
  • 500 gm phyllo dough sheets
  • 300 gm mixed nuts walnuts, pistachios, almonds or your favorites, chopped
  • 150 gm unsalted butter melted
  • 50 gm sugar
  • 1 teaspoon ground cinnamon
For the syrup
  • 200 ml water
  • 200 gm sugar
  • 100 gm honey
  • 1 tablespoon lemon juice
  • 1 piece cinnamon stick

Method
 

Preparing the nut filling
  1. Chop the mixed nuts (walnuts, pistachios, almonds) until coarse, not too fine.
  2. In a bowl, combine the chopped nuts, sugar and cinnamon. Set aside.
Preparing the baklava layers
  1. Preheat your oven to 180°C (350°F).
  2. Brush a baking dish (about 33x23cm) with some melted butter.
  3. Arrange one sheet of phyllo dough in the dish and brush with butter. Repeat, layering and buttering each sheet, until you have about 8 sheets stacked.
  4. Spread half of the nut mixture over the layered phyllo.
  5. Layer and butter another 6 to 8 sheets of phyllo over the nuts.
  6. Spread the remaining nut mixture evenly.
  7. Finish with the rest of the phyllo sheets, layering and buttering each, using about 8 more sheets.
  8. Brush the top generously with butter. Using a sharp knife, cut the unbaked baklava into diamonds or squares, going all the way through to the bottom.
Baking the baklava
  1. Place the dish in the oven and bake for 40–45 minutes, or until golden brown and crisp.
Preparing the syrup
  1. While baklava bakes, combine water, sugar, honey, lemon juice, and cinnamon stick in a saucepan.
  2. Bring to a boil, then reduce the heat and let it simmer for about 10–12 minutes, until slightly thickened. Remove the cinnamon stick and let the syrup cool.
Finishing and serving
  1. Once baklava is baked, immediately pour the cooled syrup evenly over the hot baklava. Let it soak and cool completely before serving for the perfect texture.

Notes

Baklava is beloved across the globe for its addictive combination of crunchy layers, spiced nuts, and honeyed syrup. It’s a dessert that shines on special occasions, yet it’s surprisingly approachable for home bakers. Whether for holidays or a weekend treat, baklava’s flaky texture and sweet complexity always impress.

Expert Tips for Perfect Baklava

Phyllo dough can dry out quickly, so keep it covered with a slightly damp towel as you work. This makes it much easier to handle and layer. If the dough rips, don’t worry—just patch it together in the pan, as the layers will bake up crispy regardless.
The secret to baklava’s signature layers is to brush every phyllo sheet lightly with melted butter. Don't over-saturate, but be sure each layer gets coated for that shattering effect. For the filling, you can switch up the nut blend—pistachios add beautiful color, while walnuts bring earthiness. Pecans or hazelnuts work as well if that’s what you have on hand.
When it comes time to cut, use a sharp knife to score the raw baklava before baking. Cut all the way through so the finished pieces come out neat, and syrup seeps into every crevice.

Advanced Techniques and Common Mistakes

After the baklava comes out of the oven, always pour cooled syrup over hot pastry (not the other way around). This temperature contrast keeps the layers crisp instead of soggy. Let the baklava cool completely before serving—this gives the syrup time to soak in and flavors to meld.
If you’d like more control over sweetness, start with less syrup and add more to taste. For a richer flavor, try infusing your syrup with a strip of orange peel or a few whole cloves while it simmers, then remove them before pouring.

Serving Ideas and Variations

Baklava is delightful all on its own, but for an elevated presentation, pair it with strong coffee, sweet mint tea, or even a scoop of pistachio or vanilla ice cream. If you love a citrus twist, sprinkle a bit of fresh orange or lemon zest on top just before serving. Baklava stores beautifully—just keep it covered at room temperature for up to five days, or freeze for longer.
Whether you’re new to baklava or a seasoned baker, these tips ensure a delicious result every time. Play with nuts and spices to make this classic your own!