The Best Baklava Recipe (Easy)

A glass baking dish filled with sliced pieces of golden-brown baklava sits on a wooden table. A triangular piece of baklava, garnished with crushed nuts, is served on a white plate in the foreground, accompanied by a small gold fork.

5 from 4 votes

Discover the best baklava recipe! This classic Middle Eastern dessert features flaky phyllo dough, a rich nutty filling, and sweet syrup for a delicious homemade treat.

Prep Time20

Baking time40

Total Time1

Course: Dessert

Cuisine: Middle eastern

Keyword: phyllo

Servings: yields

Calories: 352kcal

Equipment

Ingredients

For the filling:

24 Phyllo sheets
8 oz Walnuts
8 oz Pistachios
¾ cup +2 tablespoons Butter melted
1½ teaspoon Cinnamon

For the syrup:

1¼ cups sugar
¼ cup Honey
2 tablespoons Fresh lemon juice
1½ teaspoon Rose water
1 cup Water

US Customary - Metric

Instructions

Make the filling: Place walnuts, pistachios and cinnamon into a food processor and process until coarsely ground. Set aside.
Make the syrup: in a small saucepan combine all the syrup ingredients and bring to boil. wait until the sugar is dissolves and simmer 4-5 minutes more. Let cool while you are making the baklava.
Preheat oven to 175C (350F).
Assembling the baklava: Unroll phyllo dough and trim the sheets to fit your baking dish. cover with a damp towel to keep from drying out as you work.
Brush a 9-by-13-inch baking dish with some melted butter. Layer 8 sheets of phyllo in the dish, brushing each sheet with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle half of the nut mixture over the dough. Layer 6 sheets of phyllo on top, brushing each with butter before adding the next. sprinkle with the remaining half of the nut mixture. Layer the remaining 8 sheets of phyllo on top of the nut mixture, brushing each with butter. brush the top sheet with extra butter.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
Bake for about 35-40 minutes or until baklava is golden and crisp.
Immediately pour the syrup over the hot baklava, let soak at least 6 hours or overnight at room temperature. Garnish with grated pistachios (optional).

Video

Notes

Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.

Nutrition