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Baklava

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Satisfy your sweet tooth with this easy-to-follow baklava recipe!

Baklava piled on a plate.

Baklava is a layered phyllo pastry filled with chopped nuts and drenched in a fragrant honey syrup. There are regional variations of this dessert all throughout the Middle East, each with different combinations of nuts, spices, and flavorings. This cinnamon-spiced walnut baklava comes from The Essential Jewish Baking Cookbook by Beth A. Lee from the blog OMGyummy, and is originally from the kitchen of Sally Benveniste from Salonika, Greece. It is everything you could want baklava to be—buttery, crisp, flaky, and super-sweet—and surprisingly easy to make with just a few ingredients.

Phyllo dough can be found in the freezer section of most supermarkets. The paper-thin sheets of dough can be intimidating to work with for the first time, but once you get the hang of it, it’s easy—and you can then use it to make other phyllo pastry desserts, like apple strudel.

What You’ll Need To Make Baklava

Baklava ingredients including phyllo dough, honey, and butter.

Step-by-Step Instructions

Step 1: Toast the Walnuts

Arrange the walnuts in a single layer on a parchment-covered baking sheet and bake until fragrant, 7 to 10 minutes. Let cool until just warm to the touch.

toasting the walnuts

Step 2: Make the Filling

In a food processor, combine the walnuts, sugar, cinnamon, and nutmeg.

walnuts, sugar, cinnamon, and nutmeg in food processor

Process until the mixture looks like sand and small pebbles. Transfer the mixture to a medium bowl and set aside.

blended walnut mixture

Step 3: Make the Syrup

In a small saucepan, combine the sugar, water, honey, lemon juice, salt, cinnamon stick (if using), and orange rind (if using).

honey syrup in pot

Bring to a boil over medium heat (watch carefully so it doesn’t boil over), reduce the temperature to low, and simmer, uncovered, for 5 minutes. Let the syrup cool until you are ready to use it.

simmering honey syrup

Step 4: Assemble

Gently lay the phyllo on the work surface and, using a sharp knife, trim the sheets into 8 x 12-inch rectangles to fit the baking dish. (You can discard the portions you cut off.) Cover the phyllo with plastic wrap and a kitchen towel to prevent it from drying out.

trimming phyllo dough to make baklava

Brush melted butter on the bottom of the pan. Add the phyllo, 2 sheets at a time, drizzling with 2 to 3 teaspoons of butter after every 2 sheets.

layering phyllo with butter

When you get to the 14th sheet, add 1/3 of the filling (about 1-1/4 cups), spreading it evenly over the surface.

adding walnut filling to baklava

Add 6 more phyllo sheets, drizzling butter after every 2 and adding another third of the filling on top of the 6th. Repeat the 6 layers of phyllo and butter, and add the remaining third of the filling over top. Finish the layering as you started with 14 more layers of phyllo, buttering after every 2. Do not butter the top layer.

layered baklava before baking

Step 5: Cut the Baklava

Using a very sharp knife, cut the baklava all the way through the layers. You can keep it simple and make 24 squares, or cut each square into a diamond. If any butter remains, spoon it into the cut lines.

Baking dish of sliced baklava.

Step 6: Bake the Baklava & Add the Syrup

Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling. Let the baklava cool for 5 minutes; then use a spoon to drizzle the syrup into all of the cuts. Allow the baklava to cool completely before enjoying, a few hours or overnight.

drizzling honey syrup over baked baklava

How To Store Baklava

The baklava can be stored in an airtight container at room temperature for up to 5 days. For longer storage, the baklava can be refrigerated for up to 2 weeks, or frozen for up to 2 months. Thaw at room temperature before serving.

Baklava piled on a plate.

Video Tutorial

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Baklava

Satisfy your sweet tooth with this easy-to-follow baklava recipe!

Servings: 24
Prep Time: 1 Hour
Cook Time: 50 Minutes
Total Time: 1 Hour 50 Minutes

Ingredients

For the Filling

  • 4 cups walnuts
  • ½ cup sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg

For the Syrup

  • 1 cup sugar
  • ½ cup water
  • ½ cup honey
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • Big pinch salt
  • 1 cinnamon stick (optional)
  • 2 strips orange rind (optional)

For the Dough

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 to 2 (16-oz) packages store-bought phyllo dough, thawed (see note)

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
  2. Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 to 10 minutes. (Leave the oven on to bake the baklava.) Let the walnuts cool until just warm to the touch. In a food processor, combine the walnuts, sugar, cinnamon and nutmeg, and process until the mixture looks like sand and small pebbles. Transfer the mixture to a medium bowl and set aside.
  3. Make the syrup: In a small saucepan, combine the sugar, water, honey, lemon juice, salt, cinnamon stick (if using), and orange rind (if using). Bring to a boil over medium heat (watch carefully so it doesn't boil over), reduce the temperature to low, and simmer, uncovered, for 5 minutes. Let the syrup cool until you are ready to use it.
  4. Prep: Near a flat, clean work surface, place a 9x13-inch baking dish, a pastry brush, and the melted butter. Gently lay the phyllo on the work surface and, using a sharp knife, trim the sheets into 8x12-inch rectangles to fit the baking dish. (You can discard the portions you cut off.) Cover the phyllo with plastic wrap and a kitchen towel to prevent it from drying out.
  5. Assemble the baklava: Brush melted butter on the bottom of the pan. Add the phyllo, 2 sheets at a time, drizzling with 2 to 3 teaspoons of butter after every 2 sheets. When you get to the 14th sheet, add ⅓ of the filling (about 1¼ cups), spreading it evenly over the surface. Then add 6 more phyllo sheets, drizzling butter after every 2 and adding another third of the filling on top of the 6th. Repeat the 6 layers of phyllo and butter, and add the remaining third of the filling over top. Finish the layering as you started with 14 more layers of phyllo, buttering after every 2. Do not butter the top layer.
  6. Score: To cut the baklava, use a very sharp knife and cut all the way through the layers. You can keep it simple and make 24 squares, or cut each square into a diamond. If this is your first time making baklava, start with the squares to get used to cutting the phyllo. If any butter remains, spoon it into the cut lines.
  7. Bake: Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling.
  8. Add the syrup: Let the baklava cool for 5 minutes; then use a spoon to drizzle the syrup into all of the cuts. Allow the baklava to cool completely before enjoying, a few hours or overnight.
  9. Make-Ahead Instructions: The baklava can be stored in an airtight container at room temperature for up to 5 days. For longer storage, the baklava can be refrigerated for up to 2 weeks, or frozen for up to 2 months. Thaw at room temperature before serving.
  10. Note: The number of sheets of phyllo dough in each package varies by brand (and even by box). You will need a total of 40 sheets of phyllo dough for this recipe. Frozen phyllo dough should be thawed in the refrigerator 12 to 24 hours before using.

Nutrition Information

Powered by Edamam

  • Per serving (24 servings)
  • Serving size: 1 piece baklava
  • Calories: 199
  • Fat: 9 g
  • Saturated fat: 5 g
  • Carbohydrates: 29 g
  • Sugar: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 99 mg
  • Cholesterol: 20 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Is there anyway to make this without sugar? Just honey or what alternative could we use to replace the sugar?

    • — Shannon on August 29, 2023
    • Reply
    • I’m not sure there’s a great way to go about this without using sugar. If you used all honey, it would have a very strong flavor and be way too sweet. Sorry!

      • — Jenn on August 29, 2023
      • Reply
  • This dessert received the most rave reviews of anything I have ever made! It was easy to make even with it being my first time ever using phyllo dough and I easily cut it in diagonals. It was as impressive to serve as it was to eat! Everyone loved it! Thank you, Jen for laying out your recipes so beautifully! They are a dream to follow, and they always produce excellent results! You are my favorite cook! Thank you for all you are providing!

    • — Angela York on May 24, 2023
    • Reply
  • I’ve made this recipe several times. It has been a hit every time and really not that difficult to pull off. My question is if pistachios can be substituted 1 for 1 in place of the walnuts.

    • — Jane on April 5, 2023
    • Reply
    • Yep! So glad you enjoyed. 🙂

      • — Jenn on April 5, 2023
      • Reply
  • Tried to read recipe but there were so many pop-up Google ads for clothing, footwear, etc that could not read the recipe. It is not that I disliked the recipe but could not make sense of it with all the ads blocking the screens…. Sad.
    Pete g.

    • — pete gauthier on December 20, 2022
    • Reply
    • Hi Pete, Thanks for your feedback and I’m sorry you’re seeing too many ads! I know how frustrating it can be. Couple questions:

      -What type of device are you using? If it’s an iPad, the ads can move around depending on how you’re holding it. Also, I’ve spoken to my ad network about it and they’ve definitely found that iPad users tend to have more complaints across the board because of the unique sizing and formatting that happens on an iPad.
      -If you’re using a computer, do you have it in full-screen mode? If not, depending upon how narrow the page is displayed, if the ads don’t have room to be alongside the content, they will display on top of it. This will resolve itself with the full-screen view.
      Again, I’m sorry for the frustration you experienced1

      • — Jenn on December 20, 2022
      • Reply
  • Absolutely delicious! I used pistachios, otherwise followed the recipe exactly.

    • — Jeanette on December 17, 2022
    • Reply
  • Hi Jenn
    Just a questions about the baklava. Mine was very solid. It was hard to get the fork through it to eat it, and the layers separated when trying to cut through it. It ended up looking like quite a mess on the plate as you were trying to eat it. Could you tell me what might have happened. I followed your directions exactly.
    I made your chocolate cheese cake from Weeknight Weekend. It was fabulous!!
    Thank you.
    Bonnie

    • Hi Bonnie, I actually don’t think you did anything wrong. These are cut into squares so that they can be eaten as finger food. I think using a fork to eat it will cause the layers to separate and make a bit of a mess. Hope that helps!

  • I’ve been eating Baklava for all my married life as my husband is from Macedonia, where this dessert is very popular. He always said his mother makes the best Baklava – and she does make excellent Baklava. But then came this recipe… This is absolutely delicious and my husband and I both think it is the best Baklava we’ve ever had. Thank you for sharing:)

  • I made this recipe on Monday with my daughters. It was a project but oh so worth it! Delicious and not overly sweet like some baklavas can be. Thank you!

  • I cant wait to try this recipe. Ive made baklava before but it is always tricky to prevent the lovely cooked pastry from getting soggy when I pour the syrup onto it. Should the pastry and syrup be warm or cool- or one warm and the other cool?

    • — Marita Corcoran
    • Reply
    • Hi Marita, The syrup ends up at room temperature by the time you assemble and bake the baklava – so room temp syrup goes over warm baklava. Be sure to only pour the syrup in the cuts rather than over the top of the baklava; this prevents it from getting soggy.

  • Looks amazing! Could I substitute pistachios for the walnuts, and if so would you recommend a 1 to 1 substitution?

    • Yes and yes. 🙂 You could also do a combination of pistachios and walnuts.

      • Thanks – can’t wait to try it!

      • Hi Jenn, Being 1/2 Greek, I’ve been making Baklava since I was in my early 20s and now in my 50s. My Recipe is almost exactly like yours.
        Always wanted to do a combination with Pistachios. Would you use Roasted and lightly salted pistachios?
        Also, your ingredient picture shows salted butter and the written recipe states unsalted.
        Love your site!

        • — Dina on December 17, 2023
        • Reply
        • Hi Dina, thanks for your nice words about the website – so glad you like it! If you’d like to make this with pistachios, you can use either raw or roasted, but I’d go with unsalted. Enjoy!

          • — Jenn on December 20, 2023
          • Reply
  • Jenn, no need to line the pan with parchment paper?

    • — Carol Winkelman
    • Reply
    • Nope, it comes out easily 🙂

      • Hi Jenn, Have you tried half of this recipie in an 8×8? Looks so good. Thanks!!!

        • — Carol on August 9, 2022
        • Reply
        • Hi Carol, I haven’t halved the recipe and used an 8 x 8-inch pan, but I think you could. Please LMK how it turns out!

          • — Jenn on August 9, 2022
          • Reply
          • Hi Jen, It came out great in an 8×8 Pyrex. I used one box of phyllo dough, pepperridge farm. In the middle layering section I had cut some of the end pieces and butted them to make up the 7.5×7.5 sheets just to make sure I didn’t run out of sheets. On tops and bottoms I used full 7.5×7.5 sheets. So I had plenty of sheets. I would normally do the full recipe but wasn’t a situation where I could use or freeze leftovers and didn’t want to waste the nuts. But it did work out for 12 squares or 16 triangles. I found it needed 1.5 sticks of butter to the just one. But once I drizzled 3 tea. on every two, I brushed it out lightly with a pastry brush. would be easier to do the whole recipe but it did work out perfectly.

            • — carol on August 14, 2022
          • Carol, so glad it came out well — thanks for reporting back! 🙂

            • — Jenn on August 15, 2022

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