Baklava is one of those indulgent desserts that turns any occasion into a special celebration. This sweet, flaky treat layers delicate sheets of filo dough with a spiced nut filling, then drenches it all in a honey-sugar syrup.
The result? A mouthwatering combination of crunch, sweetness, and warmth that’s simply irresistible. I first tried making Baklava at home on a whim, and let me tell you, it was love at first bite. There’s just something about that perfect crunch combined with the syrupy sweetness that makes every bite an experience.
What sets this Baklava recipe apart is the balance of flavors—rich walnuts or pistachios (or both!) are the perfect contrast to the buttery, crisp filo dough, while the syrup brings everything together in the most satisfying way.
Plus, the aroma of cinnamon and vanilla filling your kitchen while it bakes is the stuff of dreams. Serve it with Fruit Salad with Whipped Cream for a refreshing contrast or Butter Pecan Ice Cream for an indulgent, creamy touch. Either way, you’re in for a treat.
This recipe is easier than it looks and can be made ahead of time, making it a fantastic option for gatherings, holiday parties, or whenever you’re craving something sweet and impressive. Every bite is pure bliss!
Why I Love This Recipe (And You Will Too)
- Flaky Perfection: The layers of filo dough crisp up beautifully, while the spiced nut filling adds texture and depth to every bite.
- Irresistible Syrup: The honey-cinnamon syrup soaks into the Baklava, creating a sweet, sticky finish that you can’t resist.
- Versatile: While walnuts are traditional, I love adding a few pistachios for extra flavor—feel free to mix and match the nuts!
- Perfect for Sharing: It’s a crowd-pleaser and easy to cut into pieces for parties, so everyone can enjoy a bite (or two!).
If you’ve never made Baklava at home before, trust me, it’s worth the effort. The crispy, nutty layers paired with the sweet syrup are a showstopper every time. Let me know how it turns out, and I’d love to hear if you add your own twist to it!
Baklava Recipe
Equipment
- 13×9 non-stick baking pan
- Food processor
- Medium saucepan
- Pastry brush
- Sharp Knife
- Damp towel for covering phyllo dough
Ingredients
- 16 oz phyllo dough thawed by package instructions
- 1 1/4 cups unsalted butter 10 oz or 2 1/2 sticks, melted
- 1 lb walnuts finely chopped, (about 4 cups)
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 Tbsp lemon juice juice of 1/2 lemon
- 3/4 cup water
- 1/2 cup honey
- Melted chocolate chips & chopped walnuts for garnish optional
Instructions
- Preheat oven to 325°F.
- Prepare honey syrup by boiling sugar, honey, lemon juice, and water for 4 minutes. Let cool.
- Chop walnuts and mix with cinnamon.
- Butter 10 sheets of phyllo, layering them in the baking pan, then add 1/5 of the nut mixture. Repeat layering.
- Finish with 10 buttered phyllo sheets on top. Cut into strips and bake for 1 hour 15 minutes.
- Pour cooled syrup over hot baklava. Let cool for 4-6 hours or overnight.
- Garnish with melted chocolate and chopped walnuts, if desired.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 255 kcal |
| Carbohydrates | 21 g |
| Sugar | 11 g |
| Fat | 18 g |
| Protein | 3 g |
| Fibre | 1 g |
Tips to Keep in Mind!
- Thaw the Phyllo Properly: It’s crucial to thaw your phyllo dough properly before use. If the dough is too dry or brittle, it can crack when you try to layer it. Thaw it in the refrigerator overnight, and before using it, cover it with a damp towel to keep it moist.
- Use Cold Butter for Better Crispiness: When buttering the phyllo layers, use butter that is just melted but not too hot. Hot butter can cause the phyllo to become soggy. Using a pastry brush helps to evenly distribute the butter, ensuring each layer crisps up beautifully.
- Don’t Skip the Cinnamon in the Nut Mixture: Ground cinnamon brings warmth and depth to the walnut mixture. You could also experiment with a bit of allspice or a touch of cardamom for an extra layer of flavor, but cinnamon is the classic choice.
- Layer the Phyllo Sheets Generously: Don’t be too skimpy with your phyllo sheets. You’ll need about 10 layers at the bottom for a crisp base and 10 more on top for a golden, crunchy finish. The more layers, the better the texture.
- Make Sure the Syrup is Cooled: When you pour the syrup over the baklava, it must be cooled, and the baklava should be hot from the oven. This ensures that the syrup soaks into the layers without making them soggy. The contrast in temperature helps create the perfect texture.
- Cut Before Baking: Cutting the baklava into strips or squares before baking allows the syrup to soak in evenly and gives a cleaner presentation. Make sure to cut it all the way through so the pieces separate easily after baking.
- Allow Time to Rest: As tempting as it is to dive into fresh baklava, it really benefits from resting for at least 4-6 hours or overnight. This waiting time lets the syrup fully soak in, making the layers sticky and sweet.
- For a Luxurious Touch, Garnish with Chocolate: If you’re feeling extra indulgent, drizzle melted chocolate over the top of your cooled baklava for a touch of richness and shine. A sprinkling of chopped walnuts also adds a nice crunch and visual appeal.
By following these tips, you’ll create baklava that’s perfectly crispy, flavorful, and irresistibly sweet!
