BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (2024)

My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it's even better the next day!

New to making baklava from scratch? This easy step-by-step tutorial and expert tips will help you make the BEST honey baklava every single time! Be sure to also watch the video below.

BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (1)

When you grow up eating baklava at every gathering, you become a bit of a baklava snob--at least I did.

To me, nothing rivals homemade baklava. The texture of crisp, flaky phyllo pastry. The crunchy filling. And the warm honey syrup. It is all I want in a dessert.

Making honey baklava at home, be it in this traditional recipe or in my Baklava Sundae, may seem like a big undertaking. Trust me, it's easier than you think. This fool-proof recipe will have you making Greek baklava like a pro!

And it's the perfect make-ahead dessert, so you never have to rush the process!

What is Baklava?

Baklava is a sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup.

What is traditional baklava made of?

Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.

You'll find many variations of this beautiful dessert from Middle Eastern baklava, where the simple syrup is scented with rosewater, to Greek baklava with walnuts and a generous sprinkle of cinnamon within.

This recipe leans toward Greek baklava, although with my own very nutty Egyptian twist (it's all in the nut mixture).

Can you use other nuts?

Pistachios or walnuts are the most commonly used nuts. But you don't have to use just one or the other. I love to use a combination of nuts and plenty of them! My favorite thing about this version of Greek baklava is that it uses a mixture of three different nuts--pistachios, walnuts, and hazelnuts-- along with cinnamon, pinch of ground cloves, and a sprinkle of sugar.

The nuts are chopped, but to get the perfect bite, don't grind them too finely. This baklava recipe is a bit on the nutty side and no one is ever mad about it! But you can totally make this recipe your own and change the nut mixture to your liking.

Let's take a look at what all goes in baklava recipe from scratch...

BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (2)

Baklava Ingredients

When making this baklava recipe, it helps to think of the ingredients list in three different components:

  1. Phyllo pastry- find frozen phyllo dough in the freezer section next to things like pie crust.
  2. Nut mixture- pistachios, walnuts, hazelnut, sugar, ground cinnamon, pinch of ground cloves. You can change the nut mixture according to what you have. For example, you can use just walnuts or pistachios, but be sure to have enough of whichever nut you use. And if you're not a fan of cinnamon, you can omit that.
  3. Honey syrup- water, sugar, honey, and lemon juice. To infuse the syrup with more flavor, I add two more completely optional items, orange extract and whole cloves.

How to Make Baklava: Step-by-Step

My guide for how to make baklava

  1. Preheat oven to 350 degrees F
  2. Make the Honey Syrup

    Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves (cloves are optional here); stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat. Add lemon juice. Remove the whole cloves and let the syrup cool completely (it will thicken a little bit).

  3. Make the Nut Mixture

    In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine. BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (3)

  4. Prepare the Phyllo Pastry

    Carefully unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.

  5. Assemble the First Few Layers of Baklava

    Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter.
    To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.

    Repeat this process a few more times until you have used up about ⅓ of the phyllo pastry, each layer being brushed with the melted butter.

    BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (4)

  6. Distribute some of the Nut Mixture

    Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
    BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (5)

  7. Continue Assembling the Baklava

    Continue assembling the baklava, one sheet of phyllo pastry at a time using another ⅓ of the phyllo. Again, brush each layer with a bit of the melted butter.

    Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.

    Finish the remaining ⅓ of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter.

    Brush the very top sheet of phyllo with butter.

  8. Cut the Baklava into Pieces

    Using a good sharp knife, cut the pastry into diamond shaped pieces (anywhere from 24 to 36 pieces) about ½-inch deep. (See the video to see exactly how I cut baklava) BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (6)

  9. Bake:

    Place the baklava dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT…Because ovens vary, be sure to check your baklava half-way through baking).

  10. Pour Syrup. Let COOL. Garnish:

    As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava. Make sure you disribute the syrup evenly.
    Let the baklava cool completely (it's best if you leave it for several hours, or at least 1 hour, to allow the flaky phyll.o layers to absorb the honey syrup completely).
    Cut through the pieces you marked earlier. And if you like, garnish with a little sprinkle of pistachio before serving. BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (7)

Important Tips

There are a couple of things that intimidate people when it comes to making baklava. One for sure is how to work with paper-thin phyllo dough. I shared a couple tips on that with my spanakopita recipe, but let's go over those again in addition to a couple more baklava-specific tips that will ensure you make the BEST baklava ever:

  1. Thaw your phyllo dough properly. Too much moisture will make the phyllo sticky and hard to manage. Do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours until ready to use.
  2. Place the phyllo pastry sheets between two clean towels while you work. Unless you are able to work quickly, before you begin to assemble the baklava, place the thawed phyllo sheets in between two clean kitchen towels. This helps the phyllo sheets remain lenient so they won't tear or break too much.
  3. Prepare your honey syrup ahead. It's important that the honey syrup is cool when it hits the freshly-baked hot baklava. This way, the hot baklava layers will absorb as much of the syrup as possible and you'll have perfectly honeyed baklava. You have enough time to make the syrup while the baklava is baking, but be sure you take it off heat and set it in a cool place.
  4. Chop the nuts well, but don't grind them too finely into a paste or powder. Obviously you don't want the nuts nestled in the baklava to be too big or make it hard to bite on the beautiful pastry. But be sure not to grind the nuts too finely that you end up with dust for your filling. You want to still be able to taste the nuts and enjoy their texture.
  5. Cut the assembled baklava into pieces before baking. So important, before you bake it, use a sharp knife to cut the pastry into pieces (I cut my baklava into larger diamond shaped pieces. You can usually get about 24 up to 36 pieces depending on their size). Why cut it before you bake it? Because once phyllo pastry is baked, it's super crunchy and if you try to cut through it then, it'll break into a mess.
  6. Make your baklava one night in advance! Hooray for the perfect make-ahead dessert! Baklava is even better the next day when it's had a chance to completely soak in the honey syrup. You can store it covered at room temperature for one night. Be sure it is completely cooled before you cover it (so important)

How to keep baklava from getting soggy?

Remember my one tip about hot baklava and cool syrup? This is also the key to keep your honey baklava from getting soggy. The hot flaky phyllo will properly absorb the cooled syrup while remaining crispy.

If the syrup was also hot, or if the syrup and baklava were both cool, the syrup will kind of collect in a bit of a pool and will not be absorbed properly. This will cause the beautiful pastry you worked so hard on to get soggy.

How to store baklava?

The good news is baklava is one of the few desserts you can make a few days ahead. It will keep well for up to 2 weeks stored in an air-tight glass container at room temperature or in the fridge.

Personally, I move any leftover baklava to the fridge after a few days, but keeping it at room temperature does preserve it's crispy texture better.

You'll know when your baklava is nearing the end of its life when it starts to dry out.

You can freeze already baked baklava for up to 4 months, if you like. It's good to store it in small batches so you don't have to thaw out the entire pan when you need a treat. Thaw in the fridge overnight or at room temperature for a few hours.

Watch the video to make it:

Craving more phyllo recipes? Try apple strudel, Spanakopita, or this savory meat pie!

For all recipes, visit ushere. Check out ourMediterranean diet recipes.

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BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (8)

Baklava Recipe- How to Make Baklava

★★★★★4.8 from 86 reviews
  • Author: Suzy Karadsheh
  • Total Time: 1 hour 10 minutes
  • Yield: 24 pieces 1x
Print Recipe

Description

My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it’s even better the next day!

Be sure to read through for tips and watch the video to make it.

Ingredients

Scale

For the Baklava and Nut Filling

  • 6 oz shelled pistachios, coarsely chopped
  • 6 oz walnuts, coarsely chopped
  • 6 oz hazelnuts, coarsely chopped
  • ¼ cup sugar
  • 1 to 2 tablespoon ground cinnamon (start with less if you're not sure)
  • large pinch of ground cloves
  • 16-oz package phyllo dough, thawed
  • 1 ½ to 2 sticks of unsalted butter (up to 16 tbsp), melted

For the Honey Syrup

  • ¾ cup sugar
  • 1 cup cold water
  • 1 cup honey
  • 1 tbsp orange extract (optional)
  • 5 whole cloves
  • 1 lemon, juice of

Instructions

Preheat the oven to 350 degrees F.

Make the Honey Syrup: Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.

Make the Nut Mixture: In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.

Prepare the Phyllo Pastry: Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.

Assemble the Baklava: Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.

Repeat this process a few more times until you have used up about ⅓ of the phyllo pastry, each layer being brushed with the melted butter.

Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.

Continue assembling the baklava, one sheet of phyllo pastry at a time using another ⅓ of the phyllo. Again, brush each layer with a bit of the melted butter.

Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.

Finish the remaining ⅓ of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.

Cut the Baklava Pastry Into Pieces: Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).

Bake: Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT…Because ovens vary, be sure to check your baklava half-way through baking).

Pour Syrup Over Hot Baklava: As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.

Cool Completely: Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

Notes

  • Cook's Tip: Before you begin thaw the baklava pastry package in the fridge overnight (review package instructions). Take it out of the fridge 1 hour before you start.
  • Cook's Tip: To save time, while the syrup is simmering begin to assemble the baklava.
  • Let Baklava Sit a While Before Serving:Make sure baklava sits cools completely before serving. Baklava is even better the next day when it's had time to absorb the syrup.
  • Storage and Freezer Instructions: Be sure baklava is compeletly cool before storing. Cover it very well and store it at room temperature the first night, if you like. To store for a longer period, transfer the baklava to airtight glass containers and leave at room temperature or in the fridge for a few days or freeze for later use. Thaw frozen baked baklava in the fridge overnight or at room temperature for a few hours before serving.
  • Visit our online shop for quality Mediterranean ingredients including extra virgin olive oils and spices
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Baklava, how to make baklava, honey baklava, Greek baklava

This post first appeared on The Mediterranean Dish in 2014 and has been recently updated with new media and information for readers' benefit. Enjoy!

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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BEST Baklava I have ever tried. Check out this recipe & tutorial ASAP (2024)

FAQs

What's the difference between baklava and Turkish baklava? ›

Turkish baklava may be made using rose water to flavour the syrup, whereas Greek baklava tends more to lemon juice, although it is sometimes flavoured with orange blossom water. While not always true, Turkish baklava ordinarily uses a light neutral oil, while Greek baklava is typically made with melted butter.

Is baklava better with walnuts or pistachios? ›

As walnuts have a more bitter flavor than pistachio, it's less sweet than the pistachio and, if you're ordering more than one variety at once, forms a nice counter-balance to many of the sweeter forms of the dessert.

What makes baklava so good? ›

From its thin, flaky pastry and decadent filling of nuts and spices to that perfect drizzle of honey on top, baklava is as close as your taste buds will get to heaven on earth.

How do you make baklava not soggy? ›

Gently rest the pan on a tilt for 2 hours to drain the excess syrup. This will ensure that your baklava is crispy on top, and moist (not soggy) on the bottom.

Why is baklava so expensive? ›

Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.

Which country invented baklava? ›

Baklava is originally from Turkey, Greece, and the Middle East, but it was brought to Hungary by Turkish invaders during the 16th century. Hungary revised it and made it part of their culture as the strudel. 2.

Which baklava is best? ›

Pistachio baklava is the most popular and original type of baklava. One bite will have you hooked! Initially developed in Turkey and Syria, pistachio baklava is a rich and sweet pastry made of 40 thin layers of dough (phyllo) filled with ground pistachios.

How healthy is baklava? ›

Baklava is a good source of essential vitamins and minerals

These aren't just for crunch; they're nutritional goldmines! Nuts are an excellent source of heart-healthy fats, protein, fiber, and essential vitamins and minerals like magnesium, vitamin E, and selenium.

Should baklava be refrigerated? ›

Baklava has a really lengthy shelf life, lasting about 2+ weeks. It should be stored in an airtight container, either in room temperature or in the fridge. Storing in room temperature will preserve the crispness. If you like your baklava chewy and a bit harder, store it in the refrigerator.

Which country is best for baklava? ›

The city of Gaziantep in south-central Turkey is famous for its baklava made from locally grown pistachios, often served with kaymak cream. The dessert was introduced to Gaziantep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus.

Why does baklava have 33 layers? ›

History of baklava

It is often served at Christian holidays, such as Christmas and Easter, when it is made with 40 sheets of phyllo dough to represent the 40 days of Lent. In Greece, it is traditionally made with 33 layers to symbolize each year of the life of Christ.

Why is my baklava not crunchy? ›

The secret to good crispy baklava is baking it on low heat for a long time. Most people put it on a higher heat for about 30 minutes so no matter what you do it is going to be soggy. 250° for an hour and a half to two hours. No matter what happens it will be crispy.

Do you cut baklava all the way through before baking? ›

Be sure to cut all the way through to the bottom of the layers. Bake in the preheated oven until golden brown and crisp, about 50 minutes. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.

How to make baklava crispier? ›

"The key is to use clarified butter instead of melted butter," she says. "The difference between the two is what makes baklava layers crisp and flaky. That's because regular butter contains too much moisture. When melted, it separates into the fat component and liquid components.

What is the correct way to eat baklava? ›

First of all, we recommend that you drink a sip of your water before eating baklava. Depending on your preference, turn the baklava upside down either by taking the slice of baklava in your hand or by inserting the fork into the front of the baklava. Take the bottom of the baklava to your mouth and start eating.

What are the different types of baklava? ›

Every Baklava Piece Tells A Story
  • Chocolate Walnuts Baklava.
  • Bukaj (bu-kahj) Cashews.
  • Borma (bor-mah) Cashews.
  • Baklava Walnuts.
  • Asawer (a-sa-wer)
  • Balourieh (ba-lu-ree-yeh)
  • Basma (bas-mah)
  • Baklava Pistachios.

Which countries baklava is the best? ›

Azerbaijan - Baklava is said to have some origins in the northern caucases as well, and it's no surprise that this country is home to some of the best baklava in the world. The traditional Azerbaijani recipe uses walnuts or pistachios, and the pastry is often soaked in syrup or honey before being served.

What does Turkish baklava taste like? ›

The pastry is layered with nuts, usually walnuts or pistachios, which have been finely chopped and mixed with sugar and spices. But basically, the combination of sweet and nutty flavors is what gives baklava its distinctive taste.

How is Greek baklava different? ›

Difference in Taste and Texture

The baklava Greek region has a much softer texture due to the thick syrup. On the other hand, the Turkish baklava, with its thicker, heavier dough and filling entirely with pistachios, has a more substantial, chewy texture and a rich, nutty flavor.

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