Biscoff Baklava

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Flaky, crispy, and tender, this baklava features layers of buttery pastry with crushed Biscoff cookies and nuts soaked in a delicious honey syrup. It’s perfectly sweet with just the right amount of spice, and the best part is, it’s super simple to make.

Biscoff Baklava

Course Dessert


  • 40 sheets of ready-rolled filo pastry
  • 7 oz unsalted butter melted (dairy or dairy-free)
  • 7 oz crushed mixed nuts pistachios, almonds, walnuts, pecans
  • 7 oz crushed Biscoff cookies
  • 2 tsp cinnamon


  • 7 oz granulated sugar
  • 2 Tbsp lemon juice
  • 6 fl oz water
  • 5.7 fl oz honey or syrup maple or agave

For Serving

  • Melted Biscoff spread
  • Crushed Biscoff cookies and nuts


  • Make the Syrup: In a saucepan, combine the sugar, lemon juice, water, and honey. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and boil for another 4 minutes without stirring. Remove from heat and let it cool completely.
  • Prepare the Pastry: Trim the filo pastry sheets to fit your baking dish. I used a 9-inch square baking dish. Lightly grease the baking dish.
  • Layer the Filo: Place your first 10 buttered filo sheets into the baking dish. To do this, place one filo sheet in the pan, brush the top with butter, and repeat until you have 10 layers.
  • Add the Filling: Cover with a layer of crushed cookies, cinnamon, and nuts.
  • Repeat Layers: Add 5 more buttered filo sheets, then another layer of the cookie and nut mixture. Repeat this process 4 times. Finish with 10 layers of buttered filo sheets, brushing the very top with butter.
  • Cut and Bake: Cut the pastry into 1 1/2” wide strips, then cut diagonally to form diamond shapes. Bake at 400°F for 20 minutes, then reduce the heat to 285°F for another 40 minutes or until the tops are golden brown.
  • Add Syrup: Remove from the oven and immediately spoon the cooled syrup evenly over the hot baklava. This ensures it stays crisp rather than soggy.
  • Cool and Serve: Let the baklava cool completely, uncovered, at room temperature for at least 4-6 hours or overnight to allow the syrup to soak through and soften the layers. Serve with melted Biscoff spread and crushed cookies/nuts.

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