Homemade Baklava is a rich, flaky Middle Eastern dessert made with layers of buttery phyllo dough, finely chopped nuts, and a fragrant honey syrup. Crispy on top, tender in the center, and perfectly sweet, this classic dessert is ideal for holidays, celebrations, and special occasions.
Ingredients (Makes about 24 pieces)
Nut Filling
-
2½ cups mixed nuts (walnuts, pistachios, almonds), finely chopped
-
¼ cup granulated sugar
-
1½ tsp ground cinnamon
Phyllo Layers
-
1 (16 oz) package phyllo dough, thawed
-
1 cup unsalted butter, melted
Honey Syrup
-
1 cup honey
-
¾ cup water
-
¾ cup sugar
-
1 tbsp lemon juice
-
1 tsp vanilla extract (optional)
-
1 strip lemon peel (optional)
Instructions
Step 1: Prepare Syrup
In a saucepan, combine water, sugar, honey, and lemon peel.
Bring to a boil, then reduce heat and simmer 10–15 minutes until slightly thickened.
Remove from heat, stir in lemon juice and vanilla. Cool completely.
Step 2: Prepare Nut Mixture
In a bowl, mix chopped nuts, sugar, and cinnamon. Set aside.
Step 3: Assemble Baklava
Preheat oven to 350°F (175°C).
Brush a 9×13-inch baking dish with melted butter.
-
Place 10 sheets of phyllo in the dish, brushing each with butter.
-
Spread a thin layer of nut mixture.
-
Add 5 sheets of phyllo, buttering each, then another nut layer.
-
Repeat layers, finishing with 8–10 phyllo sheets on top.
Step 4: Cut & Bake
Using a sharp knife, cut into diamonds or squares before baking.
Bake for 45–50 minutes, until golden and crisp.
Step 5: Add Syrup
Immediately pour cooled syrup evenly over the hot baklava.
Let soak uncovered for 4–6 hours (overnight is best).
Tips for Perfect Baklava
-
Keep phyllo covered with a damp towel while working.
-
Use fine, not powdered, nuts for best texture.
-
Always pour cold syrup on hot baklava.
-
Don’t skip cutting before baking.
Q/A Section
Q1: Can I use only one type of nut?
A: Yes! Walnuts or pistachios alone work beautifully.
Q2: Why is my baklava soggy?
A: Too much syrup or pouring warm syrup can cause sogginess.
Q3: Can I make baklava ahead of time?
A: Yes! It keeps well at room temperature for 3–4 days.
Q4: Can I freeze baklava?
A: Yes, freeze baked baklava (without syrup) for up to 3 months.
Q5: Should baklava be refrigerated?
A: No—room temperature keeps it crisp.
