Layers upon layers of crispy, flaky buttery pastry with crushed nuts soaked in a honey lemon syrup. The iconic Baklava is my all time favourite pastry that I can’t get enough of.
You’ll love how homemade Baklava is not overly sweet and how people can’t believe you made this!
Baklava recipe
I can sweep past the window of patisseries without having to fight an urge to pop in.
But if there’s one sweet thing that makes me hesitate – and breaks me more often that I care to admit – it’s Baklava.
This is THE Dessert to make when you want to impress the pants off your family and friends. Everybody loves it. It makes loads. It looks amazing. It tastes even more amazing.
And it ain’t that hard to make. 🤫
What goes in Baklava
Something that might surprise you is how few ingredients go into Baklava. Filo / phyllo pastry, walnuts or pistachios (or other nuts, see recipe notes for regional variations) , butter, honey, sugar, lemon, cinnamon and water.
Yes, really, that’s all you need!
Phyllo pastry – tricks to handling
Phyllo pastry – also known as Filo Pastry – is the paper-thin pastry used to make pastries and pies like Spanakopita in Mediterranean and Middle Eastern cuisines. It’s sold frozen and fresh (fridge section of supermarkets).
The difference between Phyllo Pastry and Puff Pastry is that puff pastry “puffs up” when it’s cooked, revealing layers upon layers of flaky pastry. Phyllo pastry is like a single one of those thin flaky layers in puff pastry.
People seem to have a love/hate relationship with Phyllo pastry. The “love” part usually being the consumption of anything made with Phyllo.
The “hate” part usually the making part. 😂
The problem most people have is that the pastry dries out so it crumbles when you try to use it. It’s frustrating and there’s no way to salvage it once that happens.
But when you follow simple tips, you are going to be a Phyllo Queen (or King) and breeze right through this Baklava recipe – and any other recipe using Phyllo pastry:
How to use phyllo pastry
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Thaw frozen phyllo pastry overnight in the fridge. Don’t try to rush the thawing by placing it in a warm place – makes the pastry brittle;
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Get refrigerated phyllo pastry if you can (fresh pasta and noodles section of supermarkets). No need to thaw, slightly easier to handle (more pliable);
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Take it out of the fridge 30 minutes beforehand;
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Keep the phyllo pastry covered with a slightly damp tea towel to ensure it doesn’t dry out; and
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Handle like tissue paper with fairy fingers. Don’t slap it around like a slice of ham!
Follow these steps and the phyllo will be fine for even a couple of hours out on the bench. And see below for what to do with leftover phyllo scraps!
How to make Baklava
It’s as simple as this: blitz walnuts or pistachios until they are fine crumbs. Alternate with layers of phyllo pastry, brushing every sheet with butter, and walnuts. It’s like making lasagne!
Cut into diamonds, bake, pour over honey lemon syrup. Leave to soak. Devour.
I realise it doesn’t take many words to describe how to make Baklava but actually, the assembling part does take time. It takes me 30 minutes (from phyllo pastry cutting to getting it in the oven), and I’ve had practice.
Don’t fret if it takes you longer. I mean, don’t take a phone call from your chatty Aunt Cecilia mid Baklava assembly. Let’s focus on the task on hand here! But if you keep your phyllo pastry covered, it’s good for up to 2 hours.
Nuts used in Baklava
Baklava is made with a variety of nuts across the Mediterranean and Middle East, the most common being walnuts, pistachios and almonds. Sometimes just one of these, sometimes a combination.
Here are some regional varieties:
* Greece: there are versions made with just one nut – walnuts, pistachios or almonds – as well as a mix of walnuts and pistachios. I usually make it with just walnuts.
* Turkish – usually made with only pistachios, no cinnamon
* Persian – 50/50 almonds and pistacchio with cardamom instead of cinnamon and a touch of rosewater in the syrup (start with 1 tsp, adjust to taste)
* Middle Eastern – typically made with just walnuts, per recipe
Crackle and pop!
It goes without saying that the best part is the eating part, but running a close second is the part when you pour the syrup over the Baklava while it’s still piping hot. It sizzles and crackles and it’s just an all round satisfying experience!
You’d think pouring syrup over Baklava would make the top layers soggy but it doesn’t at all, they stay super crisp – you’ll see in the video. Even the pastry on the bottom stays very crispy even though it ends up soaked in the syrup.
But the syrup’s main job is to soak into the walnuts and let me assure you, it does a very good job of that.
Losing count of the layers…..
“Don’t talk to me!!” I say sternly when I’m assembling baklava. “I need to concentrate!!”
It is alarmingly easy to lose count of the layers. I do, practically every single time.
BUT DON’T WORRY!!! Firstly, running out of nuts is a good indicator that you’re on the last layer. 😂
Secondly, if you miss a sheet, or use one too many on a layer, or if you’re short for the top layer – it’s still going to be amazing! You’ll find variations of Baklava all over the internet, and the thickness of each layer of pastry is all over the place, some using as little as 2 sheets.
So honestly, don’t worry. There is a 90% chance that I’ve miscounted somewhere along the way in the baklava you see in these photos!
What to do with leftover phyllo pastry
If you’re in Australia, the number of sheets in the packets are such that you need 2 x 375g packets and it means you will end up with quite a few offcuts.
Here’s a couple of ideas of things to make with leftover Phyllo pastry scraps – a Spinach Feta Scrunch Pie (there is no better name for it!) which I made using this recipe by Scrummy Lane (I added extra scrunched up pastry on the top), or Spinach Ricotta Triangles made using the filling from my Spinach Ricotta Rolls.
THE FINAL WORD ON BAKLAVA!
If all that’s not enough to convince you that this is a must try recipe then the clincher might be this – it keeps 100% perfectly for a week (drops down to 98% after that…) so it’s ideal to make for gatherings. It’s great if you just wait the minimum 6 hours to let the syrup soak right through, but it’s even better the next day…. and the next day….
One of the things my friends liked the most about this homemade Baklava is that while you still get the same signature juicy syrupy experience, it is not sickeningly sweet like many store bought Baklava can be. Also, that tiny hint of fresh lemon is really lovely in this! – Nagi x
GREEK MENU
It’s GREEK WEEK here on RecipeTin Eats! A week where I share recipes for a complete Greek Feast. Plate smashing is optional – but loads of garlic in everything is not! Here’s what’s on the menu:
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Main – Greek Chicken with Tzatziki for dolloping (and dipping for starters!)
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Sides – Greek Lemon Roasted Potatoes and Greek Salad
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Dessert – this Baklava recipe
See here for more Greek recipes!
Baklava Recipe
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual – so watch me make this Baklava recipe!
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Baklava
Ingredients
- 40 sheets filo/phyllo pastry (2 x 375g or 1 x 1lb pack, Note 1 for pack sizes)
- 500g / 1 lb walnuts (other nuts Note 2)
- 285 g / 10 oz unsalted butter , melted and slightly cooled
- 1 tsp cinnamon powder
Syrup:
- 1 cup / 200g white sugar
- 2 tbsp lemon juice
- 3/4 cup / 185 ml water
- 1/2 cup / 170 g honey
Instructions
- You will need a 23 x 33 cm / 9 x 13" baking pan.
Phyllo:
- For best results, thaw phyllo pastry overnight in the fridge (even if the pack says otherwise) then take out of the fridge 30 minutes prior.
- Cut phyllo to the size of the baking pan.
- Keep pastry covered with a damp tea towel at all times.
Nuts:
- Place nuts and cinnamon in a food processor. Pulse 15 times or until fine crumbs - don't let it turn into powder.
Assemble Baklava (see Layers visual below):
- Preheat oven to 160C / 325F.
- Base: Brush base of pan with butter. Lay over one sheet of phyllo. Brush with butter. Repeat to use 10 sheets, brushing every single sheet with butter. Scatter over 3/4 cup walnuts.
- Mid layers: Cover with 5 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.
- Top: Cover with 10 sheets of phyllo, brushing every sheet with butter, including the final layer.
- Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds. (Note 3)
- Bake for 1 hour - 1 hr 15 minutes until golden brown. Meanwhile, make syrup (needs time to cool)
- Remove from oven and immediately pour over syrup.
- Leave to soak for at least 6 hours, preferably overnight.
- Check to ensure each piece is cut all the way through, then serve. Keeps for a week!
Syrup:
- Place ingredients in a saucepan over medium high heat. Bring to a simmer, stir to dissolve sugar. Lower heat to medium and simmer for 3 minutes, remove from heat and cool.
Recipe Notes:
1. Phyllo / Filo pastry: Comes in different pack sizes and sheet numbers depending on brand. Do not fret too if you are slightly short - just reduce sheets in each layer / use off cuts.
Australia - I recommend Antoniou Fillo Pastry sold in the fridge section. You will need 2 x 375g packs which has 18 to 22 sheets in each pack, and you will have off cuts once trimmed to size, see below for usage ideas. If you use the frozen packs, you'll need 2 packs and they often only have 15 sheets so you'll need to do more layers using offcuts.
US - You will need 1 x 1 lb packet. The standard is 40 sheets in those packs and the sheets are just a touch bigger than the pan so you'll have just a small amount of trimmings.
2. Different Nut options - Baklava is made with a variety of nuts across regions and countries, the most common being walnuts, pistachios and almonds (alone or combination). See in post for more details of different nuts used in different countries.
3. Cutting - See video and photos. Use small stabbing motions to cut through once, then run the knife through smoothly through the same cut. I cut 4 long straight strips in the pan, then cut across diagonally.
4. Storage - I've kept it for up to a week with no change in quality, in fact it gets better with time! Beyond a week I found the pastry starting to its crispiness a bit because the surface tends to go flaky - but not by much, still 100% tasty. Store in an airtight container in the pantry.
5. Leftover Phyllo Pastry - If you're in Australia, you'll end up with plenty of scraps because of the size of the pastry sold in packs. I used the offcuts to make this Scrunchy Top Spinach Feta Pie by Scrummy Lane (I added loads more scrunched up pastry on the top) and Spinach Ricotta Triangles made using the filling from my Spinach Ricotta Rolls (brush with butter and bake 25 minutes at 180C/350F). If you have a full stash available, make this delicious Greek spinach pie, Spanakopita!
6. Source - This recipe is courtesy of Natasha's Kitchen. It is rare that I share a recipe without making any amendments because I do love to tinker. But this recipe is perfect as it is. More layers used than most baklava recipes as well as buttering every single layer, and that's what makes all the difference.
7. Nutrition per piece. It's conservative because it doesn't take into account all the partial pieces all around the edges - my adjusted estimate is about 285 cal per slice.
Nutrition Information:
LIFE OF DOZER
That’s Sydney city and the harbour bridge in the background there! I should’ve made it less blurry 🙂
Absolutely, utterly amazing! I made this using a mix of pistachios and walnuts, plus honey gifted from a friend who has some hives in the Adelaide Hills. For authenticity I’m pretty sure I also managed to miscount filo sheets. I wish I could post a photo because it looks as good as it tastes. My first ever try at making Baklava too!
Hi Nagi, if my husband has a failing, it’s that he doesn’t like cinnamon. Do you have an alternative suggestion I could try, please, I so want to make this!
Hi Nagi
I wondered whether I should use a metal or ceramic/glass baking dish when making this…? Wondered if metal would not like the lemon juice..? Best wishes and a very Happy Christmas
This is my to-go-to baklava recipe. A perfect crunch of philo and nuts as well as a beautifully balanced sweetness of sugar/honey and kemon juice. Thank you to Natasha and to you Nagi for sharing this beauty ❤
*lemon juice 🙂
I’m planning on making it on a Friday for sat night dinner, should I refrigerate it over night or live it out?
OM Goodness! I’ve always been intimidated to make baklava but after seeing your video, I felt motivated! The layering process was time consuming and I kinda lost track but oh so worth it. I couldn’t wait to taste it so I didn’t! It tasted so good. I still can’t believe I made it. THANK YOU!
Would I be able to cut this recipe in half for smaller batch?
Yes 100% Lourdes, you’ll just need to use a smaller dish to cook it in as well. N x
When it says leave to soak for 6 hours where do you soak it? In the fridge or out of the fridge etc.
This recipe seems amazing btw. 🙂
Hi Georgia, just at room temperature – I hope you try it and love it! N x
I just finished making your baklava recipe and pulled it out of the oven 30 mins ago. It was so easy to follow and not nearly as hard as I,d imagined it to be. The videos you add make it so much easier to follow your recipes . I know you said to wait six hours but I had to sneak a little corner triangle. Oh my goodness this is awesome. Crunchy and sweet but not so much that I feel like I have to see a dentist after. I can only imagine how much better this will taste in the morning after it’s rest. Thanks for all the notes and tips you add. I love seeing Dozer at the end of each recipe.
Wahoo, that’s fantastic to hear Katrina!!
Hi Nagi, omg I can’t believe I can made baklava spool happy, I leave 25 mins away fr Harris Farm at central coast, offen I drove just for that and eat them whole tray at once, omg I cam made them . Thank you so much for your detail perfect recipe, I wont make them if fr other blog, your 100 % Turn out delicious thanks hips
WAHOO!!!!!
Your baklava is just like the one I have tasted I Jordan. I was just there a week ago. Even after my flight to NYC, they were still crisp unlike the ones I get here, soggy and wet. In Jordan, they have lots of pistachios. I will definitely try your recipe! All of your recipes are good anyway👍
I never was a fan of baklava, but I decided to give it a whirl since it is my girlfriend’s favourite dessert as well as it being her birthday. I just wanted to thank you because these managed to cheer her up on a birthday spent in quarantine! I also loved them, truly something I will redo.
Wahoo! That’s great to hear Delia!!!
Can this be frozen after its baked?
Hi Natalie, yes you can freeze it! Just thaw in the fridge for a few hours when you want to defrost – N x
Thank you Nagi! I love your recipes!!!
So sorry, but I’m allergic to honey so what would you recommend I replace it with? Thank you!!!
Maybe try Glucose with a little bit of maple syrup.
Hi Hanna, sorry this one is all abut that honey – I haven’t tried with any subs just yet!
Dozer is glowing just as much as the Baklava 🙂
😂
Dear your recipes are fantastic. Thanks for sharing.
Thanks Gina – N x
Hi Nagi,
I will be making it for my mum using Pistachios instead of walnuts due to nut allergies. Are the Pistachios unsalted? Any other tips when making it with Pistachios instead? Thanks heaps Sue
You can definitely make with pistachios, go for unsalted!
Thanks Nagi, we couldn’t find any unsalted Pistachios, can you use Cashews? If you can use Cashews do you use Natural or Dry roasted. Thanks in advance Sue
I have been making Paklava (Armenian spelling) for over 45 years. The syrup tastes much better if you leave out the honey. Greeks use honey; Armenians use only sugar, water and lemon. Also if you put the tray in the fridge for an hour it is much easier to cut. I use an entire box of filo dough. Count the leaves and use half for the top and half for the bottom. On the bottom put two leaves of filo and then butter until you use the half. Layer all the walnut mixture on top of the filo. Then layer the remain filo one sheet at a time buttering each sheet. This way makes for a much puffier paklava. And if you cook it at 350 for 15 minutes then lower the temperature ot 300 for 45 -60 minutes you get a much more golden pasty plus the bottom gets cooked a bit without getting burnt. Just my tips to making it great.
Sounds great Lori – I’ll have to try your way one day!
Love your ever so helpful tips! Thanks for taking the time out to literally explain any possible blunder one could make.
Quick question: when you say ‘rest for 6+ hours’ is that on the counter, oven or fridge? In case I’m just leaving it out all night, shall I cover it up with foil or something?
WOW! Mouthwatering baklava recipes. Looks delicious and nice photos.
Delicious! Time consuming to make, but Mr Beck said it was the best baklava he’s ever tasted…so that’s a pretty good report. It’s funny, I’m willing to spend ages making dumplings from scratch, I just don’t have the same patience with baking – but baklava is up there with my favourite sweets, so it was totally worth it! Thanks for the great recipe Nagi!