Baklava
This post may contain affiliate links. Read my full disclosure policy. Learn how to make traditional Greek baklava with layers of crisp phyllo, a rich nut filling, and fragrant honey syrup. This iconic dessert may seem intimidating, but with the right techniques, it’s easier than you think—and absolutely worth the effort. 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 and Mediterranean, each with different combinations of nuts, spices, and flavorings. This baklava recipe comes from The Essential Jewish Baking Cookbook by Beth A. Lee. It’s everything you want baklava to be—buttery, crisp, flaky, and satisfyingly sweet. The best part? It’s surprisingly easy to make with just a handful of ingredients. When it comes to working with phyllo dough, don’t be intimidated. The paper-thin sheets might seem tricky at first, but once you get the hang of it, it’s a breeze. Plus, you can use it for other desserts, like apple strudel, or savory dishes like spanakopita. “I’ve been eating baklava for all my married life as my husband is from Macedonia…we both think it is the best baklava we’ve ever had.” What You’ll Need To Make Baklava Walnuts: Add crunch and richness. If you don’t have walnuts on hand, pistachios can be substituted—or use a combo. Sugar: Sweetens the filling and the syrup. Ground cinnamon and nutmeg: Warm, aromatic spices that give the filling its signature flavor. Honey: Gives the baklava syrup its sticky sweetness. Fresh lemon juice: Adds a bright, tangy note to the syrup to balance the sweetness. Cinnamon stick & Orange rind: These extras infuse the syrup with a subtle spiced citrus flavor. Unsalted butter: Brushed between the phyllo layers, making them golden and crispy. Phyllo dough: The delicate, paper-thin layers that create that signature flaky texture. Find it in the freezer section of the supermarket. Jump to the printable recipe for precise measurements Walnuts: Add crunch and richness. If you don’t have walnuts on hand, pistachios can be substituted—or use a combo. Sugar: Sweetens the filling and the syrup. Ground cinnamon and nutmeg: Warm, aromatic spices that give the filling its signature flavor. Honey: Gives the baklava syrup its sticky sweetness. Fresh lemon juice: Adds a bright, tangy note to the syrup to balance the sweetness. Cinnamon stick & Orange rind: These extras infuse the syrup with a subtle spiced citrus flavor. Unsalted butter: Brushed between the phyllo layers, making them golden and crispy. Phyllo dough: The delicate, paper-thin layers that create that signature flaky texture. Find it in the freezer section of the supermarket. Jump to the printable recipe for precise measurements Step-by-Step Instructions Arrange the walnuts in a single layer on a parchment-covered baking sheet and bake until fragrant, 7 to 10 minutes. In a food processor, combine the walnuts, sugar, cinnamon, and nutmeg. Process until the nut mixture looks like sand and small pebbles. In a small saucepan, combine the sugar, water, honey, lemon juice, salt, cinnamon stick, and orange rind. Bring to a boil, then simmer for 5 minutes. Let the syrup cool until you are ready to use it. Gently lay the phyllo on the work surface and trim the sheets to fit the baking dish. Cover the with plastic wrap and a kitchen towel to prevent it from drying out. Brush melted butter on the bottom of the pan. Add the phyllo, 2 sheets at a time, drizzling with a few teaspoons of butter after every 2 sheets. When you get to the 14th sheet, spread a third of the filling evenly over the surface. Add 6 more 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. Using a sharp knife, cut the baklava all the way through the layers. You can make 24 squares or 48 diamonds. Spoon any remaining butter into the cut lines. Bake for 40 to 45 minutes, until golden and bubbling. Let cool for 5 minutes, then drizzle the syrup into all of the cuts. Allow the baklava to cool completely before serving. Baklava can be stored in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for 2 weeks or freeze for up to 2 months. You May Also Like RecipeComments (29)Add Comment Recipe Comments (29) Add Comment Ingredients For the Filling 4 cups walnuts ½ cup sugar 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg 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) 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) 1 cup (2 sticks) unsalted butter, melted 1 to 2 (16-oz) packages store-bought phyllo dough, thawed (see note) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. 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. 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. 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. 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. 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. Bake: Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling. 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. 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. 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. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. 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. 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. 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. 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. 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. Bake: Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling. 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. 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. 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 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 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. See more recipes: Bars & BrowniesDessertHolidaysMake-AheadGreekMiddle Eastern Bars & Brownies Dessert Holidays Make-Ahead Greek Middle Eastern