Baklava

Rich, sweet, and irresistibly flaky, baklava is one of my favorite desserts to make when I want something truly special. With layers of buttery phyllo pastry, spiced nuts, and a luscious honey syrup, every bite feels indulgent and comforting.

Why You’ll Love This Recipe

I love this baklava because it combines simple ingredients into something extraordinary. The crunch of phyllo layers paired with the spiced nut filling creates a wonderful texture, while the honey syrup soaks in to keep everything moist and flavorful. I also like that this recipe makes a big batch, so it’s perfect for sharing during holidays, gatherings, or celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chopped pecans
• Chopped walnuts
• Ground cinnamon
• Phyllo dough
• Butter, melted
• Honey
• Vanilla extract
• Grated lemon zest

Directions

1. I mix the chopped pecans, walnuts, and cinnamon in a bowl and set them aside.
2. I grease a 9×13-inch baking dish with melted butter.
3. I layer 2 sheets of phyllo at a time in the dish, brushing each with melted butter. I repeat this process until I use all the sheets, finishing with a top layer of 6 sheets.
4. Between each layer of phyllo, I sprinkle 2–3 tablespoons of the nut mixture.
5. I brush the top generously with any remaining butter.
6. Using a sharp knife, I cut the baklava into diamond shapes before baking.
7. I bake it at 350°F (177°C) for about 45 minutes, until the top is golden brown and crisp.
8. While it bakes, I heat the honey in a saucepan and stir in the vanilla and lemon zest.
9. As soon as the baklava comes out of the oven, I pour the warm honey mixture evenly over it.
10. I let it cool completely so the syrup can soak in before serving.

Servings and timing

This recipe makes about 24–30 pieces, depending on how I cut them. The prep time is around 30 minutes, baking takes 45 minutes, and I let it cool for at least 2 hours before serving.

Variations

I sometimes swap the pecans and walnuts for pistachios or hazelnuts to change the flavor. Adding a touch of cardamom or cloves to the spice mixture gives the baklava a different aromatic profile. For a less sweet version, I reduce the honey syrup slightly or use a mix of honey and simple syrup.

Storage/Reheating

I store baklava at room temperature in an airtight container for up to 5 days, which helps keep the phyllo crisp. If I want to keep it longer, I refrigerate it for up to 2 weeks, though the texture becomes softer. To re-crisp the pastry, I warm pieces in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I make baklava ahead of time?

Yes, I actually prefer making it a day ahead because the flavors deepen as the honey syrup soaks into the layers.

Do I need to thaw phyllo dough before using it?

Absolutely. I always thaw phyllo in the refrigerator overnight, then let it come to room temperature before unrolling so it doesn’t tear easily.

Can I freeze baklava?

Yes, I freeze baked baklava for up to 3 months. I wrap it tightly in layers of plastic wrap and foil. To serve, I thaw it at room temperature without reheating.

Why do I need to cut the baklava before baking?

Cutting before baking helps the syrup absorb evenly and prevents the layers from breaking apart once baked.

Can I use just one type of nut?

Definitely. I sometimes use only walnuts or pistachios, depending on what I have, and the baklava still turns out delicious.

Conclusion

This baklava is a dessert I love making when I want to impress without too much effort. The layers of flaky pastry, spiced nuts, and sweet honey syrup create a dessert that feels timeless, festive, and truly satisfying.

Baklava

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Baklava is a rich, sweet pastry made with layers of flaky phyllo dough, spiced nuts, and a honey-lemon syrup. It’s a festive, indulgent dessert perfect for holidays and gatherings.

• Author: Lizaa
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours
• Yield: 24–30 pieces
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• 1 cup chopped pecans
• 1 cup chopped walnuts
• 1 ½ teaspoons ground cinnamon
• 1 package phyllo dough (16 oz), thawed
• 1 cup unsalted butter, melted
• 1 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

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Instructions

1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with melted butter.
2. In a bowl, mix chopped pecans, walnuts, and cinnamon. Set aside.
3. Layer 2 sheets of phyllo dough in the baking dish, brushing each sheet with melted butter. Continue layering, sprinkling 2–3 tablespoons of the nut mixture between every 2 sheets, reserving 6 sheets for the top layer.
4. Finish with 6 layers of buttered phyllo sheets on top and brush the final layer with remaining butter.
5. Using a sharp knife, cut the unbaked baklava into diamond or square pieces.
6. Bake for 45 minutes, or until the top is golden brown and crisp.
7. While baking, heat the honey in a saucepan. Remove from heat and stir in vanilla extract and lemon zest.
8. Immediately after removing baklava from the oven, pour the warm honey mixture evenly over the entire dish.
9. Allow baklava to cool completely so the syrup can soak into the layers.
10. Serve once fully cooled and syrup is absorbed.

Notes

• Swap pecans and walnuts for pistachios or hazelnuts for variation.
• Add cardamom or ground cloves for extra spice.
• Reduce the honey or combine it with simple syrup for a less sweet version.
• Always thaw and bring phyllo dough to room temperature before using to prevent tearing.
• Cut baklava before baking for even syrup absorption.

Nutrition

• Serving Size: 1 piece
• Calories: 220
• Sugar: 15g
• Sodium: 50mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg