Traditional Baklava Recipe — flaky layers, sticky-sweet finish
Traditional Baklava Recipe is a showy-yet-doable dessert: ultra-thin phyllo sheets, a toasted nut filling, butter brushed between layers, and a warm honey syrup poured over the hot bake. It looks fancy, but you can absolutely make it at home.
Why you’ll love this version
You get crisp, golden sheets with a crunchy nut center and a sticky, floral syrup that soaks in just right. It’s perfect for holiday tins or to serve as a stunning Dessert Bar offering. Plus, it keeps well — win-win.
A quick origin note (aka why baklava feels worldly)
This dessert traces back to Ottoman kitchens and has become a beloved treat across the Mediterranean and Middle East. Think of it as edible history that tastes like buttery, nutty happiness.
Ingredients (with what each one does)
- Phyllo dough — the many delicate layers that create that unforgettable crisp.
- Unsalted butter (melted) — brushes between sheets to make them golden and flaky.
- Chopped nuts (I like pecans or walnuts) — the crunchy heart of the filling.
- Cinnamon — warms the nut mix.
- Sugar + water + lemon + honey — the syrup that sweetens and glazes.
- Vanilla or orange blossom (optional) — a fragrant lift for the syrup.
(For exact amounts, scale to your pan — a standard 9×13 uses roughly 1 lb phyllo, 1–1¼ cups nuts, 1–1¼ cups butter, and a simple 1:1 sugar-water syrup with honey.)
How to make it — step by step
- Prepare oven and pan. Preheat to 350°F. Butter a 9×13 pan.
- Layer the base. Place two phyllo sheets, brush with melted butter, repeat for 6–8 layers to form a sturdy bottom.
- Nut mix. Combine chopped nuts with cinnamon (and a pinch of salt). Sprinkle a thin layer across the phyllo.
- Repeat. Add two more buttered phyllo sheets, then another nut layer. Keep building until you use most of the nuts, finishing with 6–8 buttery phyllo sheets on top.
- Score before baking. With a very sharp knife, cut through the top layers into diamonds or squares — cutting first makes serving tidy.
- Bake until the top turns deep golden and crisp (about 40–50 minutes).
- Make syrup. Simmer water and sugar, add honey and a splash of lemon, then remove from heat and stir in vanilla or orange blossom. Let syrup cool slightly.
- Syrup time. Pour cooled syrup slowly over hot baklava right when it comes out of the oven. Let it rest and absorb for several hours at room temperature before serving.
Pro tips for perfect baklava
- Keep phyllo covered with a damp towel while working so it doesn’t dry out.
- Brush evenly — even a thin layer of butter between sheets matters.
- Score first; bake second so your syrup seeps into slices rather than puddle.
- Cool syrup slightly before pouring — hot-on-hot makes the syrup run off the pan.
- Bold tip: use toasted nuts for deeper flavor; toast them on a sheet until fragrant.
Variations to try
- Swap walnuts for pistachios to make a green-tinted Greek Baklava or Turkish-style look. (Use the pistachios as the filling and press some on top for color.)
- Make a Honey Walnut Baklava by emphasizing honey in the syrup and finishing with chopped walnuts sprinkled on top.
- Want an easier tray? Assemble the layers in one pan — Baklava With Walnuts In A Pan works great for big gatherings.
- For a crunchy crown, press some nuts on top after you score but before you bake — you’ll end up with Baklava With Walnuts On Top.
Choosing the right honey
If you want the best shine and flavor, pick the Best Honey For Baklava you can find — a mild, floral honey (like clover or orange blossom) complements the nuts without overpowering them.
Serving suggestions
Serve at room temperature with a cup of strong coffee or tea. Cut into small diamonds — one piece goes a long way because it’s rich. It also pairs beautifully on a dessert platter with cookies, nuts, or citrus slices.
Storage & make-ahead
Baklava stores well at room temperature in an airtight container for up to two weeks. Avoid the fridge — cold air softens the crisp layers. You can make the syrup and bake the layers a day ahead, then combine them the next day for peak texture.
FAQs (short & useful)
Can I use puff pastry?
No — puff pastry puffs; phyllo creates delicate, stacked layers unique to baklava.
What nuts are best?
Walnuts and pistachios lead the pack; almonds or pecans work too. Try Baklava Recipe Walnut if you favor walnuts.
Should syrup be hot or cold?
Slightly cooled syrup over hot baklava gives the best absorption and shine.
Is this Greek or Turkish style?
Both cultures make excellent versions; use walnuts and spice for Greek, pistachios and lighter syrup for Turkish. Traditional recipes vary by region.
Final thoughts — why this recipe works
This Baklava Recipe balances texture and sweetness: crisp phyllo, toasty nuts, and syrup that binds everything without sogginess. It’s a little patient to assemble but totally worth the payoff. Make it for holidays, gift tins, or whenever you want a dramatic, old-world dessert on your table.
Try one of the variations and tell me which you loved — Honey Walnut Baklava? Pistachio-topped Greek Baklava? Either way, you’ll get flaky, sweet satisfaction every time.
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Easy Classic Traditional Baklava Recipe — Heirloom Flavor, No Fuss
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 36 servings 1x
- Category: Dessert
Description
This version of baklava builds many thin sheets of phyllo around a spiced nut filling, bakes until golden, then soaks everything in a warm honey-sugar syrup. The result: crunchy, sticky, and utterly addictive.
Ingredients
- 1 (16 oz) package phyllo pastry, thawed (Athens or similar)
- 1 lb finely chopped walnuts or pecans (or a mix)
- 1 cup (2 sticks) unsalted butter, melted
- 1 tsp ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 Tbsp vanilla extract
- 1/2 cup honey
Instructions
- Heat the oven to 350°F (175°C). Lightly grease your 9×13 pan or brush the bottom and sides with melted butter.
- Combine the chopped nuts and ground cinnamon in a bowl; set this aromatic filling aside.
- Unroll the phyllo sheets on a clean surface and cover them with plastic wrap and a damp kitchen towel so they don’t dry out while you work.
- Place two phyllo sheets in the prepared pan and brush them thoroughly with melted butter. Repeat this layering (two sheets + butter) until you have eight buttered sheets forming the base.
- Sprinkle about 2–3 tablespoons of the nut mixture evenly over that stack. Cover with two more buttered phyllo sheets, then add another 2–3 tablespoons of nuts. Continue this pattern — two buttered phyllo sheets, then a nut layer — until you’ve used most of the nut mixture and left about eight sheets for the top. Finish by laying the remaining sheets on top, brushing each pair with butter.
- With a very sharp knife, score the assembled pastry into long strips and then cut across on the diagonal to create traditional diamond-shaped pieces (or cut into squares if you prefer). Cutting before baking makes serving much easier.
- Bake for 45–50 minutes, until the surface turns deep golden and crisp.
- While the baklava bakes, make the syrup. Combine the water and sugar in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat, add the honey and vanilla, and simmer gently for about 20 minutes. Remove from the heat and let the syrup cool slightly.
- When the baklava comes out of the oven, pour the cooled (or slightly warm) syrup evenly over the hot pastry. Let the pan sit uncovered at room temperature until everything cools and the syrup soaks in — several hours is best.
Notes
- Keep phyllo moist while you work by covering unused sheets with plastic and a damp towel; dry phyllo tears easily and becomes chewy when baked.
- Use toasted nuts for a deeper, nuttier flavor.
- Let the syrup rest a little before pouring; very hot syrup on very hot pastry runs off instead of soaking in.
- Baklava stores well at room temperature in an airtight container for up to two weeks. Refrigeration can soften the crisp layers, so avoid chilling if possible.
- If your phyllo package contains fewer sheets than expected, begin adding nut layers a bit earlier and distribute the nuts a little more generously between fewer layers.
- Substitute chopped pistachios for a traditional green-topped look and flavor.
- Baklava freezes nicely — wrap tightly and thaw at room temperature before serving.
Nutrition
- Calories: 169kcal
- Sugar: 9g
- Sodium: 1mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
