Baklava is a rich and irresistible dessert made with flaky layers of phyllo dough, crunchy chopped nuts, and a sweet honey syrup. While it looks impressive, it’s surprisingly simple to make at home with just a few basic ingredients.
The best part? You don’t need to visit a bakery or restaurant to enjoy authentic homemade baklava. With this easy recipe, you can create perfectly crisp, golden layers and delicious flavor right in your own kitchen.
Table of Contents
Baklava Ingredients Notes
Here’s everything you’ll need to make a delicious homemade baklava:
- Phyllo Dough: Use store-bought frozen phyllo dough for convenience, or make your own from scratch if you prefer.
- Nuts: Walnuts and pistachios are the classic choices, but pecans, hazelnuts, or a combination of nuts work just as well.
- Butter: Melted butter helps create flaky, golden layers while keeping the phyllo soft and easy to work with. Use some to grease the baking dish and brush the rest between the layers.
- Cinnamon: A touch of cinnamon adds the warm, aromatic flavor that baklava is known for.
- Water, Sugar, Vanilla, and Honey: These ingredients come together to make a sweet, flavorful syrup that is poured over the baked layers, giving baklava its signature sticky sweetness.
Step-By-Step Directions
Step 1: Gather all of your ingredients and preheat the oven to 350°F (175°C). Generously butter the bottom and sides of a 9×13-inch baking pan.
Step 2: Finely chop the nuts and combine them with the cinnamon in a medium bowl. Set the mixture aside.
Step 3: Carefully unroll the phyllo dough and cut the entire stack in half so it fits the baking pan. Keep the dough covered with a damp cloth while working to prevent it from drying out. Place two sheets of phyllo in the prepared pan and brush them thoroughly with melted butter. Continue layering and buttering until you have 8 sheets in the pan.
Step 4: Sprinkle a few tablespoons of the cinnamon-nut mixture over the phyllo. Add two more sheets of dough, brush with butter, and sprinkle with more nut mixture. Repeat the process until all of the filling has been used, finishing with a top layer of 6 to 8 sheets of buttered phyllo.
Step 5: Using a sharp knife, cut the assembled baklava into diamond or square shapes, slicing all the way through to the bottom of the pan. Bake for about 50 minutes, or until the top is golden brown and crisp.
Step 6: While the baklava bakes, prepare the syrup. In a saucepan, bring the sugar and water to a boil, stirring until the sugar dissolves. Add the honey and vanilla, then reduce the heat and simmer for about 20 minutes.
Step 7: Remove the baklava from the oven and immediately pour the warm syrup evenly over the top. Allow it to cool completely so the flavors can soak in.
Step 8: Once cooled, place individual pieces in cupcake liners for easier serving and handling.
Step 9: Serve and enjoy!
A Few Things Worth Knowing
Make it ahead. Baklava is genuinely better on day two, once the syrup has had time to settle into every layer.
Store it right. Keep it loosely covered at room temperature for up to a week. Refrigerating it can make the phyllo soggy.
Freeze it. Baklava freezes well for up to three months. Thaw at room temperature before serving.
Greek Baklava
Ingredients
- 1 lb Phyllo dough thawed if frozen
- 1 lb Chopped walnuts or pistachios or a mix of both
- 1 cup Unsalted butter melted
- 1 tsp Ground cinnamon
- 1 cup Water
- 1 cup White sugar
- 1 tsp Pure vanilla extract
- ½ cup Honey
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with melted butter on the bottom and sides.2. Roughly chop your nuts and toss them with ground cinnamon in a bowl. Set aside.3. Unroll the phyllo dough and cut the entire stack in half to fit your pan. Keep the stack covered with a lightly damp kitchen towel to prevent drying out.4. Place two sheets of phyllo into the pan and brush thoroughly with melted butter using a pastry brush. Repeat until you have 8 buttered layers as your base.5. Sprinkle 2 to 3 tablespoons of the cinnamon-nut mixture evenly over the phyllo. Layer two more sheets on top, brush with butter, and add another layer of nuts. Continue alternating until all the nut mixture is used up.6. Finish with a top layer of phyllo — about 6 to 8 sheets thick — brushing each one with melted butter.7. Using a sharp knife, cut through all the layers in a diamond or square pattern before baking. Make 4 straight rows, then diagonal cuts across them.8. Bake for 50 minutes, or until the top is deep golden and crisp.9. While the baklava bakes, make the syrup. Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Add honey and vanilla extract and simmer for 20 minutes.10. As soon as the baklava comes out of the oven, slowly ladle the warm syrup evenly over the top. Let it sizzle and soak in.11. Allow the baklava to cool completely at room temperature before serving. Place each piece in a cupcake liner for easy handling and a polished presentation.
Notes
- Baklava tastes even better the next day once the syrup has fully soaked into the layers — make it ahead when you can.
- Store loosely covered at room temperature for up to one week. Avoid refrigerating as it can make the phyllo lose its crispness.
- Baklava freezes well for up to 3 months. Thaw at room temperature before serving.
- Pistachios add a beautiful green color and a slightly earthier flavor compared to walnuts — try a 50/50 blend for the best of both.
- Always cut the baklava before baking, never after, to keep the layers clean and intact.
Nutrition Facts (Per Serving)
- Calories: 250 kcal
- Total Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 20 mg
- Sodium: 95 mg
- Total Carbohydrates: 26 g
- Dietary Fiber: 1 g
- Total Sugars: 17 g
- Protein: 3 g
- Vitamin A: 200 IU
- Calcium: 20 mg
- Iron: 0.7 mg
- Potassium: 85 mg
Shop This Post
| Product | Amazon Links |
|---|---|
| 9×13-Inch Baking Pan | Shop On Amazon |
| Pastry Brush Set | Shop On Amazon |
| Phyllo Dough | Shop On Amazon |
| Honey (Pure & Raw) | Shop On Amazon |
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