Baklava Recipe

Baklava is a rich, sweet pastry loved around the world, from Turkey and Greece to the Middle East. This easy baklava recipe uses simple ingredients like nuts, phyllo dough, butter, and honey to create a dessert that’s crisp, golden, and perfectly layered. You can customize it with pistachios, walnuts, or pecans, and it even freezes well for later enjoyment.

Ingredients (How to Make a Baklava Recipe)

1 pound chopped nuts (walnuts, pistachios, or pecans)
1 teaspoon ground cinnamon
1 (16-ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Directions

Prepare the baking dish: Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch baking dish.
Mix the nuts: In a bowl, toss together the chopped nuts and cinnamon until evenly combined.
Handle the phyllo dough: Unroll the phyllo dough and cut the stack in half so it fits your baking dish. Keep the sheets covered with a damp cloth to prevent drying while you assemble.
Layer the baklava: Place 2 sheets of phyllo in the bottom of the dish. Brush them generously with melted butter. Sprinkle 2–3 tablespoons of the nut mixture on top. Repeat this layering process until all the nuts and phyllo are used, ending with about 6 sheets of phyllo on top. Brush the final sheets with butter.
Cut into pieces: Using a sharp knife, cut the baklava into 4 long rows, then diagonally 9 times to create 36 diamond shapes. Make sure to cut all the way through to the bottom layers so the syrup can soak in later.
Bake: Place the baklava in the preheated oven and bake until golden brown and crisp, about 50 minutes.
Prepare the syrup: While the baklava bakes, combine sugar and water in a small saucepan over medium heat. Bring to a boil, then stir in honey, vanilla, and lemon zest. Reduce the heat and simmer for 20 minutes until slightly thickened.
Add the syrup: Once the baklava is out of the oven, immediately spoon the warm syrup evenly over the hot pastry so it soaks into every layer.
Cool and serve: Let the baklava cool completely to allow the syrup to set. Serve in diamond-shaped pieces. Store uncovered at room temperature for up to several days.

Tips and Notes:

You can substitute orange zest for lemon zest for a slightly different flavor.
To make the baklava extra rich, use a mix of butter and clarified butter for brushing the phyllo layers.
Freeze leftovers for later enjoyment. Baklava maintains its crisp texture if thawed at room temperature.

Preparation Details:

Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes
Servings: 36 diamond-shaped pastries