Baklava Recipe

Baklava is a luscious, sweet pastry enjoyed around the world from Turkey and Greece to the Middle East. This easy baklava recipe creates crisp, golden layers filled with nuts and finished with a fragrant honey syrup. Using simple ingredients like phyllo dough, butter, nuts, and honey, you can achieve a dessert that is both elegant and satisfying. You can customize the filling with pistachios, walnuts, or pecans, and the finished baklava even freezes well, making it perfect for special occasions or as a make-ahead treat.

The key to great baklava is layering carefully and ensuring each sheet of phyllo is brushed with butter for maximum flakiness. Once baked, the warm honey syrup soaks into every layer, giving each bite its signature sweet and nutty flavor.

Ingredients

• 1 pound chopped nuts (walnuts, pistachios, or pecans)
• 1 teaspoon ground cinnamon
• 1 (16-ounce) package phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• ½ cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

Directions

Prepare the baking dish
Preheat the oven to 350°F (175°C) and generously butter a 9×13-inch baking dish.

Mix the nuts
In a bowl, combine the chopped nuts and cinnamon until evenly mixed.

Handle the phyllo dough
Unroll the phyllo dough and cut the stack in half so it fits your baking dish. Keep the sheets covered with a damp cloth to prevent drying while assembling.

Layer the baklava
Place 2 sheets of phyllo in the bottom of the dish and brush generously with melted butter. Sprinkle 2–3 tablespoons of the nut mixture over the phyllo. Repeat this layering process until all nuts and phyllo are used, finishing with about 6 sheets of phyllo on top. Brush the top layers with butter.

Cut into pieces
Using a sharp knife, cut the baklava into 4 long rows, then diagonally 9 times to create 36 diamond shapes. Cut all the way through to the bottom layers so the syrup can penetrate evenly.

Bake
Place the baklava in the preheated oven and bake until golden brown and crisp, about 50 minutes.

Prepare the syrup
While baking, combine sugar and water in a small saucepan over medium heat. Bring to a boil, then stir in honey, vanilla, and lemon zest. Reduce heat and simmer for 20 minutes until slightly thickened.

Add the syrup
Once the baklava is out of the oven, immediately spoon the warm syrup evenly over the hot pastry so it absorbs into every layer.

Cool and serve
Allow the baklava to cool completely to set the syrup. Serve in the diamond-shaped pieces and enjoy.

Tips and Notes

• Substitute orange zest for lemon zest for a slightly different flavor profile.
• For extra richness, use a mix of butter and clarified butter when brushing the phyllo layers.
• Freeze leftovers for later enjoyment; baklava maintains its crisp texture if thawed at room temperature.

Preparation Details

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 36 diamond-shaped pastries