baklava -

baklava

Baklava: discover how to make this classic, layered dessert with nuts and honey in your own kitchen. Irresistibly delicious!

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Total Time 1 31

Servings: 20 slices

Course: Dessert

Cuisine: Middle Eastern

Calories: 290

Ingredients Method Notes

Ingredients

Baklava filling and layers

500 g phyllo dough thawed if frozen
300 g mixed nuts (walnuts, pistachios, almonds) chopped
150 g butter melted
1 tablespoon cinnamon powder
100 g sugar

For the syrup

250 ml water
200 g sugar
120 g honey
0.5 unit lemon juiced

Method

Baklava filling and layering

Preheat the oven to 180°C (356°F).
Finely chop the mixed nuts and mix them with sugar and cinnamon in a bowl.
Brush a baking pan (about 33x23 cm) with melted butter.
Unroll the phyllo dough and keep it covered with a damp cloth to avoid drying out.
Place one sheet of phyllo in the pan, brush with melted butter, and repeat for 8 sheets.
Evenly spread a layer of the nut mixture over the buttered phyllo.
Add 4 more buttered phyllo sheets, then another layer of nuts. Repeat until nuts are used up and finish with at least 6 layers of phyllo on top, buttering each sheet.
Cut the assembled pastry into diamond or square shapes using a sharp knife.
Bake for 40-45 minutes or until the top is golden and crisp.

Syrup preparation and finishing

While baklava bakes, combine water, sugar, honey, and lemon juice in a saucepan.
Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
After removing baklava from the oven, immediately pour the hot syrup evenly over the hot pastry.
Let baklava cool completely to absorb the syrup before serving.

Notes

Baklava is a timeless dessert that embodies both elegance and indulgence. Its flaky, buttery layers and sweet nut filling make it a beloved treat around the world, perfect for festive occasions or as a luxurious everyday delight. What’s especially wonderful is how versatile baklava can be—whether you stick to tradition or play with nut blends and spice levels, it always impresses.

Essential tips for perfect baklava

Phyllo dough tends to dry out quickly. Always keep your sheets covered with a damp (not wet) cloth while working to prevent them from becoming brittle and tearing. If you can, let the frozen phyllo thaw overnight in the fridge for best texture.

For the nut filling, a classic blend of walnuts and pistachios is delicious, but don’t hesitate to use almonds, pecans, or even hazelnuts based on your taste—and what you have on hand. Lightly toasting your nuts brings out extra depth and enhances their crunch.

A common misstep is overbaking or underbaking. Keep an eye out when the top is golden and crisp, and don’t worry if some syrup seems to pool at first—it will be absorbed as the baklava cools.

Clever substitutions & flavor twists

For a unique spin, add a pinch of cloves or cardamom to your nut mixture. Orange or rose water in the syrup can also infuse new layers of aroma. If you need a dairy-free option, swap in a good-quality vegan butter for classic results.

Serving & pairing suggestions

Serve baklava with a cup of strong coffee or mint tea—it balances the sweetness perfectly. Pair it with tangy fruits like oranges or a dollop of Greek yogurt for contrast. If you’re feeling creative, drizzle a fine line of dark chocolate before serving!

Baklava improves as it sits. It’s often even better a day after baking, so making ahead for gatherings is encouraged. Store it uncovered for crispness, or lightly covered for a softer, syrupy bite. However you serve it, each slice promises a delightful blend of crunch and sweetness that truly satisfies.