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Classic Baklava Recipe

A close-up of a golden-brown slice of Baklava, showcasing its flaky layers and nutty filling, drizzled with syrup.
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Learn to make traditional baklava with flaky phyllo dough, chopped nuts, and a sweet honey syrup. This recipe is perfect for those who enjoy a sweet challenge and want to create a decadent Middle Eastern and Greek dessert at home.

Ingredients

Scale
  • 1 pound phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 4 cups chopped walnuts or pistachios
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • For the Syrup:
  • 2 cups water
  • 2 cups granulated sugar
  • 1 cup honey
  • 1 cinnamon stick
  • 3 strips lemon peel
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a bowl, combine the chopped nuts, cinnamon, and cloves.
  3. Carefully unroll the phyllo dough. Keep the sheets covered with a damp cloth to prevent them from drying out.
  4. Place one sheet of phyllo dough in the prepared pan. Brush generously with melted butter. Repeat this process with 7 more sheets of phyllo, buttering each layer.
  5. Spread half of the nut mixture evenly over the buttered phyllo layers.
  6. Layer 4 more sheets of phyllo dough on top of the nuts, buttering each layer as before.
  7. Spread the remaining nut mixture over these layers.
  8. Top with the remaining phyllo dough sheets, buttering each layer thoroughly. Ensure the top layer is well-buttered for a golden finish.
  9. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan.
  10. Bake for 45-55 minutes, or until the top is golden brown and crisp.
  11. While the baklava is baking, prepare the syrup. In a saucepan, combine water, sugar, honey, cinnamon stick, and lemon peel. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Remove from heat, discard cinnamon stick and lemon peel, and stir in lemon juice.
  12. As soon as the baklava comes out of the oven, immediately pour the hot syrup evenly over the entire surface. You will hear it sizzle.
  13. Let the baklava cool completely in the pan for at least 4-6 hours, or preferably overnight, allowing the syrup to soak in.

Notes

  • For best results, use fresh phyllo dough.
  • If you don’t have walnuts or pistachios, you can use a mix of your favorite nuts.
  • Ensure your knife is very sharp when cutting the baklava to get clean edges.
  • Allowing the baklava to soak overnight results in a moister, more flavorful dessert.

Nutrition

Find it online: https://kingscook.com/baklava-recipe-layered-phyllo-nut-pastry/