Baklava Recipe

This Baklava recipe is a showstopper dessert and loved by all at gatherings. Layers of buttery phyllo dough stacked between a cinnamon walnut filling, then finished with a honey glaze. Baked, crispy, amazing!

First thing I noticed at the housewarming party we went to a couple weeks ago? It wasn’t the furniture, flooring, or pictures on the wall. It was the Baklava sitting on the counter!

Have you ever had it? I hadn’t in years and was reminded how much I absolutely love it.

What is Baklava?

Baklava is a rich, sweet pastry dessert made up of phyllo (fillo) layers that have been basted with butter, stacked between cinnamon flavored chopped nuts, and held together by a honey syrup. Many ethnic groups such as the Greek, Turkish, and Middle Easterners claim baklava as their own, and prepare it in their own ways.

Baklava Ingredients

• phyllo (fillo) dough*
• walnuts
• ground cinnamon and cardamom
• unsalted melted butter
• granulated sugar
• honey
• water and lemon juice
• a strip of orange peel

*1 (16 ounce) package of phyllo (fillo) dough, which contains 2 rolls for a total of 40 sheets. (I have, however, seen 16 ounce packages that come with 18 large sheets in one roll, in which case you would just cut them in half down the middle, which would give you 36 sheets. Not ideal, but it will work. Baklava is pretty forgiving when it comes to the layers.)

(If you’d like to skip the pictures and step by step instructions, simply scroll to the bottom for the complete printable directions and video tutorial.)

How to Make Baklava

1. Thaw phyllo dough completely according to package directions (usually by placing it in the refrigerator overnight, then letting the package of phyllo sit, unopened, on the counter for 1 hour prior to making your baklava to bring it to room temperature.)
2. Grind up the nuts, cinnamon, and cardamom in the bowl of a food processor until coarsely ground, but not into a powder; set aside.
3. Make the honey sauce, since it will need to cool as the baklava bakes in the oven.
4. Unroll the phyllo dough and lay the sheets flat on your work surface. Trim the sheets to the size of a 9×13-inch baking dish. (Immediately cover them with a damp towel and keep them covered while assembling the Baklava. As you take a phyllo sheet from the stack, immediately cover the stack. This is critical to keep them from drying out.)

Assemble the Baklava

5. Preheat your oven to 325 degrees F.
6. Baste the bottom and sides of your baking dish wth some of the melted butter.
7. Lay one sheet of phyllo in your baking dish. Brush with butter. Repeat this process with 10 sheets, brushing every single sheet with butter.
8. Sprinkle approximately 1/5 of the chopped walnuts (about 3/4 cup) evenly on top.
9. Cover with 5 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.
10. Finish with the final 10 sheets of phyllo, brushed with butter between the layers.  Brush the top sheet of phyllo dough with butter, as well.
11. Using a sharp knife, carefully slice the baklava into 4 long even strips lengthwise, then slice diagonally to create diamond-shaped baklava.

Order of Assembly:

• 10 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture;
• 10 phyllo sheets, brushed with butter between each sheet and also butter the final sheet on top.

12. Bake in the preheated oven for 1 hour and 15 minutes, until the baklava is golden brown.
13. Remove from oven and immediately drizzle all of the cooled honey syrup (orange peel discarded) over the baklava, making sure everything gets coated.
14. Using a sharp knife, gently run it through the cut baklava again, to ensure each piece can easily be removed later.
15. Let the baklava cool completely at room temperature for at least 6 hours (ideally overnight) without being covered (to prevent sogginess) so the baked pastry can soak up all of the syrup.

Baklava Recipe Tips

• Make the honey syrup first, since it will need time to cool.
• Don’t skimp on the butter or the syrup mixture. It’s critical for this baklava recipe to moisten the sheets, otherwise you end up with dry, crumbly sheets that won’t adhere to each other.
• As you’re assembling the Baklava, make certain the phyllo stays covered with a damp towel at all times, to prevent the sheets from drying out.
• When cutting the layers, sometimes it helps to use small stabbing motions to cut through once, then run the knife through smoothly through the same cut.
• After cooling at room temperature for at least 6 hours, it’s good to go, but for best results, let it sit overnight. The longer it sits, the longer the layers can soak up all that glorious syrup, which is what holds it all together.

Baklava Recipe Variations

• Depending on the region, Baklava is made with a variety of nuts, usually walnuts, pistachios, or almonds. You can use any of those or a combination!
• For the honey syrup, lemon peel can replace the orange peel, use both, or simply omit it completely.
• Baklava can be cut into diamonds, squares, or triangles.

Storing Baklava

Next to this dessert tasting amazing, my favorite thing is that it can be (and should be!) made in advance, so it’s perfect for any holiday, baby shower, game day, or party where you’ll have a crowd. OR just let it sit on the counter for your family to snack on during the week!

Does baklava need to be refrigerated? Finished baklava can be stored for 1 week at room temperature, covered with just a clean tea towel. After that it will need to be refrigerated.
How long does baklava last? It can be stored in the refrigerator (in a tightly sealed container) for up to 3 weeks
Can you freeze baklava? Yes, it can be stored in the freezer (in a tightly sealed, freezer-safe container) for up to 3 months.

Some might say the process to make Baklava is tedious, but I actually find it sort of relaxing – just give yourself time, turn on some tunes, and get layering!

Other Desserts great for a crowd

• Mini Pecan Pies – all the flavors of traditional pecan pie, but in mini form.
• Dessert Charcuterie Board – so easy and fun!
• Caramel Apple Pie Fudge – caramel apples meats apple pie in this to-die-for fudge!
• Mini Lemon Tarts – small fillo shells filled with a lemon custard and topped with whipped cream and toasted coconut!

Watch the Video Tutorial for Baklava

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Baklava

5 from 18 Ratings

This Baklava recipe is a showstopper dessert and loved by all at gatherings. Layers of buttery phyllo dough stacked between a cinnamon walnut filling, then finished with a honey glaze. Baked, crispy, amazing!

Print Recipe Rate Recipe Pin Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Rest 6 hours hours

Total Time 7 hours hours 45 minutes minutes

Servings: 30

Cook ModePrevent your screen from going dark

Ingredients

For the Syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1/2 cup honey
• 2 tablespoons lemon juice
• 1 strip orange peel

For the Baklava Pastry and Filling

• 16 ounce package phyllo (fillo) dough (40 sheets), thawed according to package instructions
• 1 pound walnuts , finely chopped (about 4 cups)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1 1/4 cups unsalted butter , melted

Instructions

For the Pastry

• Thaw phyllo dough completely by placing it in the refrigerator overnight, then letting the package of phyllo sit, unopened, on the counter for 1 hour prior to making your baklava so it can come all the way to room temperature.

For the Syrup mixture

• Combine the sugar, water, honey, lemon juice, and orange peel in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.  
• Reduce heat to medium-low and continue to boil for 4 minutes more without stirring. Remove from heat, and set aside to cool completely. Discard orange peel.

For the Nut mixture

• Place the walnuts, cinnamon, and cardamom in a food processor and pulse 10-12 times until nuts are coarsely ground, but not into a powder.

Assemble the Baklava

• Unroll the phyllo dough and lay the sheets flat on your work surface. Trim the sheets to the size of a 9×13-inch baking dish. (Immediately cover them with a damp towel and keep them covered while assembling the Baklava. As you take a phyllo sheet from the stack, immediately cover the stack. This is critical to keep them from drying out.)
• Heat oven to 325 degrees F. 
• Baste the bottom and sides of your baking dish wth some of the melted butter.
• Lay one sheet of phyllo in your baking dish. Brush with butter. Repeat this process with 10 sheets, brushing every single sheet with butter.
• Sprinkle approximately 1/5 of the chopped walnuts (about 3/4 cup) evenly on top.
• Cover with 5 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.
• Finish with the final 10 sheets of phyllo, brushed with butter between the layers.  Brush the top sheet of phyllo dough with butter, as well.
• Using a sharp knife, carefully slice the baklava into 4 long even strips lengthwise, then slice diagonally to create diamond-shaped baklava.
• Bake in the preheated oven for 1 hour and 15 minutes, until the baklava is golden brown.
• Remove from oven and immediately drizzle all of the cooled honey syrup over the baklava, making sure everything gets coated.
• Using a sharp knife, gently run it through the cut baklava again, to ensure each piece can easily be removed later.
• Let the baklava cool completely at room temperature for at least 6 hours (ideally overnight) without being covered (to prevent sogginess) so the baked pastry can soak up all of the syrup.

Video

Notes

Order of Assembly:

• 10 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture
• 5 phyllo sheets, brushed with butter between each sheet, then 3/4 cup walnut mixture
• 10 phyllo sheets, brushed with butter between each sheet and also butter the final sheet on top.

Storage:

Finished baklava can be stored for 1 week at room temperature, covered with just a clean tea towel. Store in the refrigerator (in a tightly sealed container) for up to 3 weeks, or in the freezer for up to 3 months.

For helpful tips and variations, please refer to the full article and watch the video!

Nutrition

Calories: 255kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: Greek

Keyword: Baklava, Baklava recipe

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originally from Fifteen Spatulas with modifications