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

5 Stars4 Stars3 Stars2 Stars1 Star

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

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

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.

What is the syrup made of in baklava? ›

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.

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? ›

The mixture is sweetened using honey, syrup or sugar and flavored with a generous dusting of spices, typically cinnamon and nutmeg. The pastry is then brushed with butter or clarified butter and baked until crisp and golden brown. The baking process is what really gives baklava its crisp and flaky texture.

What country makes the best baklava? ›

The Best Baklava in the World
  • Turkey - In Turkey, there are multiple varieties of baklava to choose from, and you may wonder about missing out on the traditional and traditional types. ...
  • Syria - Syrian baklava is known for its light and flaky texture, as well as its sweetness.
Nov 4, 2023

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

While not always true, Turkish baklava ordinarily uses a light neutral oil, while Greek baklava is typically made with melted butter. Also, the Greek version is usually a walnut baklava, although almonds are sometimes used, while the Turkish version is usually a pistachio baklava.

Why is baklava so expensive? ›

Its due to many reasons. First, the current economic situation in Turkey. 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 Origin and History

Modern baklava may have been invented in Turkey during the Ottoman Empire, then modified in Greece. Many Meditteranean countries have their own versions of baklava, slightly tweaking the recipe to make it unique.

Is baklava good for you? ›

Baklava is rich in antioxidants

The nuts and honey in Baklava don't just make it delicious – they're also packed with antioxidants. These compounds combat oxidative stress in the body, promoting overall health. Regular consumption of foods rich in antioxidants is linked to a reduced risk of chronic diseases.

What is wet baklava? ›

Since the real milk cream will melt and flow when it enters the oven, a special cream called "fake cream" or "semolina cream" and made from semolina and milk is added to the wet baklava dough. Since there is no cream added in the Dry Baklava, the consumption time is quite long compared to the Fresh Baklava.

How many pieces of baklava should I eat? ›

Baklava is too sweet and made in pure butter, so it is very heavy food full of calories. Therefore one or two pieces are ok. But take too much of baklava, and you will feel heavy and lethargic afterwards. So it has empty calories of sugar refined flour, and the fat of butter.

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.

How to tell when baklava is done? ›

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.

What makes baklava soggy? ›

Soggy baklava is often caused by either over-brushing the phyllo with too much butter (just use the amount listed in the recipe), not chilling the syrup (cold syrup hitting the hot baklava helps the steam to evaporate), or storing it tightly sealed and/or refrigerated (you don't want to seal in the moisture).

What ethnicity eats 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.

How do I choose baklava? ›

Baklava should never drip syrup when picked up or sliced into. A tray of baklava should be dry, without a gathered puddle or pool syrup. Likewise, a slice of baklava should not leak syrup onto your plate. The sugar syrup (never honey) should also not be too sweet.

What is the difference between Persian and Greek baklava? ›

Persian baklavas mostly have the dough made from flour and eggs, while Greek baklava is made from phyllo dough. 2. Syrup in Iranian baklava: water, sugar, rose water and saffron. Greek baklava syrup usually consists of water, sugar, vanilla, and honey.

What is the most expensive baklava? ›

Gaziantep Baklava (Turkey)

Made with pistachios from Gaziantep (considered some of the world's finest), this baklava is meticulously crafted with thin phyllo dough and layered generously with the nuts. The price can reach up to $1,000 per kilogram due to the premium ingredients and labor involved.

Should baklava be crispy or soft? ›

The bottom layers of baklava tend to get a little softer after they soak up the syrup. However, there should be some crisp in these layers. Most of the crisp comes from the top layers.

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