How to make baklava at home?

You layer buttered phyllo sheets with chopped nuts, cut the tray into diamonds, bake until golden, then pour hot syrup over the hot pastry. The method is simple, but patience brings the best results.

Is baklava Turkish or Greek?

Both cultures treasure it. Turkish baklava often features pistachios and lemon syrup, while Greek baklava usually uses walnuts, honey, and cinnamon. The roots trace back to the Ottoman Empire, but each region made it its own.

What nuts are used in baklava?

Walnuts and pistachios appear most often. Almonds and pecans also work well. For tips on working with pecans, try our vanilla pecan pralines , which show how to toast nuts for richer flavor.

How do you keep baklava from getting soggy?

Pour hot syrup over hot pastry immediately after baking. Let the tray cool uncovered so the steam escapes and the layers stay crisp.

Can you make baklava ahead and store it?

Yes. It keeps fresh at room temperature for about a week. Wrap and freeze extra portions if needed. Thaw at room temperature for best texture.

How do you pronounce baklava?

In English, most say “BAK-luh-vah.” In Greek, you may hear “BAHK-la-va,” while in Turkish it sounds closer to “bahk-lah-VAH.”

How to Make Baklava Recipe: Classic Honey-Nut Pastry

Name: How to Make Baklava Recipe: Classic Honey-Nut Pastry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Middle Eastern / Mediterranean
Ingredients: 1 package phyllo dough (16 oz, thawed); 2 cups walnuts or pistachios, finely chopped; 1 cup unsalted butter, melted; 1 teaspoon ground cinnamon; 1 cup granulated sugar; 1 cup honey; 1 cup water; 1 tablespoon lemon juice

Description

A crisp and syrup-soaked pastry, baklava combines layers of buttery phyllo with toasted nuts and fragrant honey syrup. This baklava recipe walks you step by step through the process, from preparing the layers to mastering the syrup, for a classic honey-nut pastry that’s sweet, flaky, and unforgettable.

Ingredients

1 package phyllo dough (16 oz, thawed)
2 cups walnuts or pistachios, finely chopped
1 cup unsalted butter, melted
1 teaspoon ground cinnamon
1 cup granulated sugar
1 cup honey
1 cup water
1 tablespoon lemon juice

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Instructions

1️⃣ Prepare the Base
• Preheat oven to 350°F (175°C). Butter a 9×13 baking pan.
• Layer 8–10 sheets of phyllo, brushing each with melted butter.
• Add a layer of nuts mixed with cinnamon.

2️⃣ Continue Layering
• Alternate more phyllo sheets, butter, and nut mixture.
• Keep repeating until pan is full, finishing with 6–8 buttered phyllo sheets on top.

3️⃣ Cut the Pastry
• Using a sharp knife, cut unbaked baklava into diamonds or squares.
• Make clean cuts through all layers.

4️⃣ Bake the Baklava
• Place pan in oven and bake 45 minutes, until golden and crisp.

5️⃣ Prepare the Syrup
• In a saucepan, combine sugar, honey, water, and lemon juice.
• Simmer for 10 minutes until slightly thickened.

6️⃣ Pour and Rest
• Immediately pour hot syrup evenly over the hot baklava.
• Let rest uncovered for 6–8 hours before serving.

Notes

Always pour hot syrup over hot pastry to avoid soggy layers.
Use pistachios for a Turkish profile, walnuts for Greek style.
Baklava improves in flavor after resting overnight.
Freezes well when wrapped tightly in foil.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern / Mediterranean