Baklava Recipe

Baklava is delicious and it tastes amazing when it’s homemade. I have tried many different store-bought baklava pieces but homemade always tastes better.

I grew up eating baklava several times a year. It is a traditional dessert in Bulgaria (and all other Eastern European countries 🙂 ) and my sister and I love it.

Actually, I researched the origins of baklava and it turns out it dates back to the Byzantine empire (or even further), and many cultures claim it for their own (Eastern European countries (some of them are Albania, Bulgaria, Greece, Turkey etc) and the Middle East (Armenia, Georgia, Israel, Iran, Syria)). There are many variations of baklava, but all of them include layering of buttered pastry dough with nut mixture between the layers and soaked in a sweet syrup once it’s baked. This Wikipedia article has some interesting facts and information about the history and the different variations of baklava.

As a kid, watching my grandma prepare baklava, I always thought that it is very complicated. In fact, it is not. It may be time-consuming but it is easy. You need simple ingredients and a little bit of time. 🙂 In this baklava recipe (which is absolutely delectable), I have also included step by step pictures and detailed instructions which are easy to follow.

I contemplated for a while whether or not I should post this recipe to my blog because it may be delicious but it’s not really healthy. But to be honest, I do indulge a piece or two once a year when I bake it, so I decided it won’t be fair if I don’t share the love with you all. So here it is, my favorite baklava recipe! 🙂

Best Baklava Recipe

Ingredients

For the baklava

1 (16 oz) pkg phyllo dough, thawed according to package instructions (9 x 14 inches, 40 sheets)

1 1/2 cup butter (3 sticks butter), melted

1 lb walnuts, coarsely chopped (or pecans)

1 tsp ground cinnamon

For the syrup

1 cup granulated sugar

1/2 cup honey

2 Tbsp lemon juice

3/4 cup water

chopped walnuts or pistachios, for garnish

Preparation

Thaw phyllo dough according to package instructions. (This will make it easier to separate the sheets without tearing them apart)

Honey Lemon Syrup

First, start with the honey lemon syrup as this will need to cool before pouring over the warm baklava.

In a medium pan combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice and 3/4 cup water. Bring to a boil over medium-high heat, stirring until sugar is dissolved, then reduce to medium-low and boil for another 3 minutes. Remove from heat and let syrup cool while preparing baklava.

Baklava 

Preheat oven to 350 F.

Mix 1 lb coarsely ground walnuts with 1 tsp cinnamon. The first time, I tried to chop the nuts in a food processor but it didn’t work well because some of them were still whole and others were finely ground. I prefer them coarsely chopped, that’s why I chop them with a knife or bang them with a meat tenderizer or rolling pin in a plastic bag. 🙂 Chopping the nuts in a food processor also makes them release more oil and this results in a heavier baklava. Just resist the urge to use the food processor and you will have a perfect baklava! 🙂

Butter the bottom and sides of a 9 x 13-inch baking dish. I used this glass baking dish and it was perfect.

Layer 10 sheets one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. (Keep the remaining phyllo sheets covered with a damp towel to prevent drying out.) My grandma taught me to wrinkle the sheets slightly without tearing them (that’s why the sheets are a little bit longer than 13 inches). This creates a nice texture once the baklava is baked. Top the 10 phyllo sheets with 1/5 of the nut mixture.

Layer 5 sheets of phyllo dough on top, brushing each one with butter before adding the next. Sprinkle again with 1/5 of the nut mixture. Add 5 more phyllo sheets on top, brushing each with butter, then add another 1/5 of the nut mixture, add 5 more pieces of phyllo, brushing each with butter, then add another 1/5 of the nut mixture, add 5 more pieces of phyllo , brushing each with butter, and sprinkle with the remaining nuts.

Finally, layer the remaining 10 sheets one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. Brush top sheet with extra butter.

Order of layers:

10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

Using a very sharp knife cut carefully into the baklava to make 4 strips, about 1 1/2 inches wide. Then make diagonal slices to create a diamond pattern.

Bake at 350 F for about 50 – 60 minutes or until top is golden.

When baklava is done, pour the honey lemon syrup over the warm baklava. You may hear the syrup sizzling, and feel your mouth watering, almost tasting that sweet delicious baklava… 🙂 My husband was deeply disappointed we couldn’t eat it right away.  Let it soak, uncovered, overnight. Or if you can’t wait, let it soak at least 6 hours.

Enjoy! 🙂

How To Store Baklava

Baklava has a really long shelf life, lasting about 2 weeks. It should be stored at room temperature in an airtight container or in the fridge. You can preserve the crispness of the baklava by storing it at room temperature. Or store it in the fridge if you like it a bit harder and chewy. Either way, it will be delicious.

How To Serve Baklava

Serve baklava cool once it cools down at room temperature. You can it diagonally to create diamond-shaped bites, or you can cut it vertically to create square bites. Top the baklava pieces with walnuts or ground pistachios.

You will love with your coffee.

You will love it with your tea.

You will love it in the morning.

You will love it in the night. 

 How To Make Baklava

5 from 9 votes

Baklava

By: Neli Howard

CaloriesCals: 357

Protein:Protein: 4

Carbs:Carbs: 27

Fat:Fat: 27

This is hands down the BEST baklava recipe I have ever tried, tastes SO good. Easy ingredients, detailed instructions, and step-by-step pictures.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 20

SaveSaved! Pin Rate Print Shop our store

Save This Recipe

Enter your email and we'll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name Post Post

Name *

Email *

Go!

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients 

USMetric

 

0.5x1x2x3x

• ▢ 1 16 oz pkg phyllo dough, thawed according to package instructions (40 sheets)
• ▢ 1 ¼ cup butter, 2 1/2 sticks butter
• ▢ 1 lb walnuts, coarsely ground (or pecans)
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 cup granulated sugar
• ▢ ½ cup honey
• ▢ 2 Tablespoon lemon juice
• ▢ ¾ cup water
• ▢ chopped walnuts or pistachios, for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Thaw phyllo dough according to package instructions. (This will make it easier to separate the sheets without tearing them apart)

Honey Lemon Syrup

• First, start with the honey lemon sauce as this will need to cool before poured over the warm baklava.
• In a medium pan combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice and 3/4 cup water. Bring to a boil over medium high heat, stirring until sugar is dissolved, then reduce to medium low and boil for another 3 minutes. Remove from heat and let syrup cool while preparing baklava.

Baklava

• Preheat oven to 350 F.
• Mix 1 lb coarsely ground walnuts with 1 tsp cinnamon.
• Butter the bottom and sides of a 9 x 13 inch baking dish.
• Layer 10 sheets one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. (Keep the remaining phyllo sheets covered with a damp towel to prevent drying.) My grandma taught me to wrinkle the sheets slightly without tearing them (that's why the sheets are a little bit longer than 13 inches). This creates a nice texture once the baklava is baked. Top the 10 phyllo sheets with 1/5 of the nut mixture.
• Layer 5 sheets of phyllo dough on top, brushing each one with butter before adding the next. Sprinkle again with 1/5 of the nut mixture. Add 5 more phyllo sheets on top, brushing each with butter, then add another 1/5 of the nut mixture, add 5 more pieces of phyllo , brushing each with butter, then add another 1/5 of the nut mixture, add 5 more pieces of phyllo , brushing each with butter, and sprinkle with the remaining nuts.
• Finally, layer the remaining 10 sheets one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. Brush top sheet with extra butter.
• Using a very sharp knife cut carefully into the baklava to make 4 strips, about 1 1/2 inches wide. Then make diagonal slices to create a diamond pattern.
• Bake at 350 F for about 45 - 50 minutes or until top is golden.
• When baklava is done, pour the honey lemon syrup over the warm baklava. Let soak, uncovered, overnight.

Notes

Order of layers:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo lo sheets and butter the top.

Nutrition

Calories: 357kcal | Carbohydrates: 27g | Protein: 4g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 171mg | Potassium: 118mg | Fiber: 1g | Sugar: 17g | Vitamin A: 360IU | Vitamin C: 0.9mg | Calcium: 29mg | Iron: 1.2mg

Like this recipe? Rate and comment below!