Baklava is a beautiful, flaky, and syrupy dessert that feels like a sweet celebration. Made from dozens of thin phyllo sheets, a rich nut filling, and a sticky honey-lemon syrup, it’s popular across Greece, Middle East, Turkey, and the Balkans. And the best part? You can absolutely make it at home — with bakery-level results.
This version has crushed walnuts and pistachios for a delicious flavor and a pop of green color. They are baked and soaked in syrup, each diamond slice is crisp on the outside and tender inside. It’s a dessert that tastes as good as it looks!
What Is Baklava?
Baklava is a sweet pastry made from layers of paper-thin phyllo dough brushed with butter, filled with chopped nuts (commonly walnuts, pistachios, or both), and soaked in a lemon-honey syrup. It’s baked until golden and cut into traditional diamond or square shapes.
While baklava has many regional versions, the fundamentals remain the same: flaky layers, spiced nuts, and syrup. This version leans slightly Greek in its flavor but blends techniques and ingredients you’ll find across the Mediterranean and Middle East.
Why I Love This Recipe?
There’s something incredibly satisfying about making baklava from scratch. It’s meditative, a little indulgent, and completely worth the time. I love the texture — crisp and gooey all at once — and the balance of the sweet syrup with the slightly salted nuts.
Plus, this recipe is very forgiving. Even if your phyllo tears or your syrup doesn’t pour perfectly, it still turns out delicious. It’s a make-ahead winner for parties, holidays, or gifting. And once it’s cooled and sliced? Stunning.
Key Ingredients & Substitutions for Baklava
Phyllo Dough: Use store-bought frozen phyllo. Thaw it fully and keep it covered while working to prevent drying.
Walnuts and Pistachios: A mix of both gives flavor and color. Use roasted, unsalted nuts for best results.
Unsalted Butter: For brushing between layers. Keep it warm and liquid.
Cinnamon: Adds warmth to the filling.
Honey and Sugar: Go into the syrup. Honey adds depth and shine.
Lemon Juice: Balances sweetness and adds brightness.
Water: Used in the syrup to soak the pastry evenly.
Equipment You’ll Need
- 9×13 inch Baking Dish: For layering and baking the pastry evenly.
- Pastry Brush: For applying melted butter to each phyllo layer.
- Sharp Knife: For slicing clean diamonds before baking.
- Food Processor: To finely chop nuts — or use a knife and patience.
- Small Saucepan: For simmering the syrup.
- Clean Towel: Keep the phyllo from drying out while you work.
Step-by-Step Instructions for Perfect Baklava
Step 1: Make the Nut Filling
- In a food processor, pulse together 150 g walnuts and 150 g pistachios until finely chopped.
- Add 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Stir and set aside.
Step 2: Prepare the Phyllo
- Thaw and unroll the phyllo dough. Keep it covered with a lightly damp towel.
- Preheat your oven to 165°C (325°F). Melt 200 g of unsalted butter and keep warm.
Step 3: Build the Layers
- Brush the bottom of the baking dish with butter.
- Lay one phyllo sheet down and brush with butter. Repeat until you have 8–10 sheets.
- Sprinkle one-third of the nut filling.
- Add 5 more sheets, buttering each one, then add another third of the filling.
- Repeat once more, ending with a final 10–12 buttered phyllo sheets on top.
- Trim edges if needed. Use a sharp knife to cut the unbaked baklava into diamonds or squares. I cut mine into 12 large square but you can cut them into smaller pieces as you like.
Step 4: Bake
- Bake uncovered for 60–70 minutes, until deeply golden and crisp.
- While baking, make the syrup.
Step 5: Make the Syrup
- In a saucepan, combine 240 ml water, 200 g sugar, 180 ml honey, and 1 tablespoon lemon juice.
- Bring to a boil, reduce heat, and simmer 10 minutes. Let it cool slightly.
Step 6: Pour and Cool
- Once baklava comes out of the oven, pour the syrup evenly over the hot pastry.
- Let rest at room temperature for at least 4 hours or overnight before serving.
Expert Tips for the Best Baklava
Chop the nuts finely, but don’t over-process them into powder.
Butter each layer lightly, don’t drench it — too much butter can make it soggy.
Always cut before baking to get clean, even slices.
Pour syrup over hot baklava, not the other way around — that’s how you keep it crisp!
Serving Suggestions
Serve at room temperature with a dusting of crushed pistachios on top. Great with black tea, coffee, or even a scoop of ice cream or vanilla gelato. It makes a fantastic holiday dessert or edible gift — especially when wrapped in parchment and tied with string.
Make-Ahead and Storage
Make-Ahead: You can assemble it a day ahead and bake the next morning. Or bake it and let it sit overnight to develop flavor.
Storage: Store in an airtight container at room temp for up to 5 days.
Freezing: Baklava freezes well! Wrap slices tightly in foil and freeze for up to 2 months. Thaw at room temperature.
FAQs
Can I use only one type of nut?
Yes! Just use 300 g total of your favorite — pistachios, walnuts, or even almonds.
How do I keep it crispy?
Always pour cold syrup on hot baklava (or hot syrup on cooled baklava). Never both hot — it gets soggy.
Can I make it ahead?
Absolutely. It tastes even better the next day after resting.
What’s the difference between Greek and Turkish baklava?
Greek baklava often uses more spices like cinnamon and a honey-based syrup. Turkish versions can be more delicate and focus heavily on pistachios.
