Flaky, crisp layers with a sweet, sticky nut filling.
Baklava is a rich, sweet dessert made of layers of flaky phyllo pastry, filled with a mixture of nuts and spices, and soaked in a honey syrup. This indulgent treat is perfect for special occasions or whenever you're craving something truly special.
Why you'll want it now, The irresistible combination of flaky pastry and sweet, nutty filling makes baklava a timeless treat.
Why this recipe works
This recipe uses thin layers of phyllo dough brushed with butter to create a crisp, flaky texture. A combination of nuts adds richness and flavor, while the honey syrup infuses the baklava with sweetness and moisture, ensuring every bite is perfectly balanced.
Equipment
9 x 13 in (23 x 33 cm) baking dish
Pastry brush
Medium saucepan
Sharp knife
Measuring cups and spoons
How to make it
Preheat the oven to 350°F (175°C).
In a bowl, combine walnuts, pistachios, almonds, sugar, cinnamon, and cloves.
Brush a 9 x 13 in (23 x 33 cm) baking dish with melted butter.
Layer 8 sheets of phyllo dough in the dish, brushing each sheet with butter.
Spread a thin layer of the nut mixture over the phyllo.
Repeat layering with phyllo and nuts until all the filling is used, ending with 8 layers of phyllo on top, brushing each with butter.
Using a sharp knife, cut the baklava into squares or diamonds.
Bake for 45-50 minutes, until golden brown and crisp.
While baklava is baking, make the syrup: combine water, sugar, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove cinnamon stick.
Once baklava is done, immediately pour the hot syrup over it. Allow to cool completely before serving.
Enjoy this classic baklava, with its perfect balance of flaky layers and sweet, nutty filling. It's a dessert that truly delights.
How you'll know it's ready
You'll know it's ready when the baklava is golden brown and crisp, and the syrup has been fully absorbed.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the baklava a few minutes early, as the fan may cause it to bake faster.
Troubleshooting
If the phyllo dough is tearing, cover it with a damp cloth while working.
If the baklava is too dry, ensure the syrup is hot when poured over the baked layers.
If the layers are soggy, bake a bit longer to ensure crispness before adding syrup.
If the syrup crystallizes, ensure the sugar is fully dissolved before boiling.
Storage
Store baklava at room temperature in an airtight container for up to 5 days.
Make ahead
Baklava can be made a day in advance, allowing the flavors to meld. Prepare the syrup and store it separately, adding it just before serving.
Variations
Use pecans instead of walnuts for a different flavor.
Add a splash of rose water to the syrup for a floral note.
Include orange zest in the nut mixture for a citrus twist.
Frequently asked questions
Can I use salted butter?
It's best to use unsalted butter to control the salt level, but if using salted butter, reduce added salt in the filling.
Can I freeze baklava?
Yes, baklava freezes well. Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
How do I prevent phyllo from drying out?
Keep phyllo covered with a damp cloth while working to prevent it from drying out.
Can I reduce the sweetness?
To reduce sweetness, decrease the amount of sugar in the syrup, but note this will alter the traditional taste.
Nutrition Facts
Per serving: 1 piece (50 g)
Calories250
Total Fat15 g
Saturated Fat6 g
Cholesterol20 mg
Sodium50 mg
Total Carbohydrate28 g
Dietary Fiber2 g
Total Sugars18 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
