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 🙂
Nagi – I LOVE YOU!
I look forwards to your emails every day! You are my favourite blogger and I tell everyone about your recipes. You are an inspiration. Please never stop.
Thank you 😊
I WILL NEVER STOP!!!!!!
Please, please don’t!! You are also my most favorite blogger! I love the majority of your recipes (all of the ones that don’t contain mushrooms 😜), and all of the info, hints, and tips you give in recipes. You’re just the best 😊
You hate mushrooms??!!! 😱 But then again… people can’t believe I hate bananas!!!
Ah ha! 😆 Just discovered why there aren’t many banana recipes on your site 😅
I’ll forgive you – all your recipes I have tried have been delicous!
Thanks Nagi your video is extremely useful I like the side bar on how many sheets to use.
Wow Dozer you are really a handsome boy🐕
BTW on Sept 16 my boy Luca turned 10 time flies but he is still young at heart 💖
Oh I love baklava and I love the fact that you said this one wasn’t sickeningly sweet. That’s one of the reasons I don’t buy it. I wish I could make it this weekend, but we are in the middle of a hurricane and never know when the power might go out. It would be my luck to have it all ready to bake and the power would go out! Then I would be stuck. Maybe next week. I love Greek food and am ready to try out your recipes so we can have a Greek night.
Dozer looks mighty handsome there! Love that boy!
Stay safe Naomi! I’m so worried about everyone in hurricane areas, it’s crazy how many there are at the same time!!
Hi Nagi, we call it baklawa (Syrian) in our house. I try to make it 3-4 times a year. I like to use orange blossom honey in the syrup and don’t use cinnamon. I also make it in a 15″ x 10″ pan.
This is my favorite dessert.
I love all your recipes and try to make as many as I can.
It’s just about time to make your pumpkin cake w/ cream cheese frosting again.
John
I didn’t know the name was slightly different in Syria! I love the idea of orange blossom honey, that would be stunning. I would love to try it one day! N x PS That pumpkin cake is just the BEST!!!
Thank you so much,you are the best!!!!!
You’re so welcome Elena! N x
Nagi! Hello!
Absolutely adore this post. I’ve never been brave enough to tackle making baklava (I know, ridiculous) even though I love it, especially when it’s still warm and super crispy. Now that I have such a comprehensive guide I really have no excuse not to have a go at it.
Have you tried it with kaimaki ice cream? I would imagine you can only get it in Greece, but it’s a kind of bubble gum flavour ice cream. I know it sounds disgusting, but it’s actually delicious and goes perfectly with baklava. Try it if you’re ever in Greece again…
I love that you used the leftover filo for my favourite spinach and feta pie! This is one of those recipes that I make really often, especially when I have guests coming over. You can make the filling ahead and assemble the pie just before you want to serve it. It reheats really well in the oven too (to get back the lovely crunch). Love that you added extra scrunched filo too – I’m going to try that next time!
I hope you and the lovely Dozer are well!
xxx
I loved it!! It was sooo good 🙂 I went a little nuts with the scrunchy topping 🙂 Hope you’re well too Helen, thanks so much for a great recipe! N x
“Don’t slap it around like a slice of ham.” has to be my favourite recipe instruction ever! hahaha
Can’t wait to make this for my mum, she will flip out. I’m thrilled at how simple this is, I always assumed it would be too hard (I used to think that about Thai fish cakes too, you’re changing my life Nagi! ;)) .
But – you GET it, right?? 😂😂😂
How could I not 😂 perfect description!
YUM!!!!
Re: the photo, you definitely focused on the right subject – Handsome Dozer!
Ba ha ha!!! Glad you agree! 😂
Thanks again Naji , You always inspirer me with your choice of recipes .. uuumm good ..
You’re so welcome Laura! Thanks for reading 🙂 N x
Thank you for this recipe, made it, enjoyed it. My family thanks you for the deliciousness you bring with your recipes .
WOAH!!! that was QUICK!! So glad your family enjoyed it, thanks so much for letting me know it was enjoyed! N xx
Hi, Nagi,
My best friend in high school was Greek. Her parents emigrated to the US and still spoke Greek when I met them. Their house was my second home, and my friend’s mother was always cooking such great food. She taught me to make baklava, spanakopita, avgolemeno, tsoureki and several cookie recipes. (I also learned a few Greek cuss words. 😀 ) Anyway, this recipe is a sweet reminder of my youth, and you’ve done a great job explaining it. Thanks for posting it. And it’s so good to see Dozer feeling more like himself. He was looking rather forlorn for a while after his surgery. Looking forward to seeing the roasted lemon potatoes recipe. I’ll make them this weekend. Oh…almost forgot…I’ll be making baklava for the family for Christmas. I’ve shipped it in the mail before, and it travels well! Just wrap well in plastic wrap and put in a tin or a sturdy plastic container with a snap-on lid and tape it closed before packing in a box with other homemade goodies for mailing. PS You can also make ORANGE baklava, which is also majorly delicious! Google it…there are lots of variations.
You’re SO LUCKY!!! I wish had Greek friends 🙂 Actually, I want friends from ALL over the world so I can have tasty food from everywhere!! N xx
Hi Nagi
Thanks for the recipe. Am going to try making this weekend. When u say leave overnight must i put it in the fridge or it can be left outside at room temp? Can it be left for a few days without being refrigerated without turning bad? Thks!
Hi Chris! it doesn’t need to be stored in the fridge at all 🙂 N x
First is first, Dozer is Picture Perfect when comes to health. It’s obvious he’s been looked after. Baklava, ba lava, Vera is crazy STUPED in Love with BACLAVA. Use to make a lot but now just pop in Greek cake shop at the Market, YUM, YUMI !! Oh and let’s not forget cheese cake, any baked or not Love it! That’s all. Am done with cakes. Xmas time love to make crostoli and if someone can make Me Europian doughnuts (with yeast ) and home made jam inside. Oh, stuff to die for. My Dear Mum was an expert when it comes to baking cakes. You just made Me Happy and I sincerely Thank You for that.
Hiii Vera! I was sorry to hear about your healthy troubles – BOO to that 🙁 Are you feeling better today?
Yes Thank you for asking. We had whole week nice and sunny, so house was open good fresh air washing and linen was outside. Am bit slow but things get done. Am having REALY good sleep. On Tuesday had no appetite but Dear friend came with chicken and corn soup, yum. Hope you are doing well. Wishing you good happy w/end. We are having bad cold wet- snow, rain, hail, wind still winter. Will make broccoli and pear soup.
Oh Nagy – look what you have done during our spring when everyone id trying to get into last season’s clothes ! I ‘don’t do’ sugar or butter or pastry or even so many nuts . . . . but I DO find baklava incredibly moreish . . . and in spite of the fact I seem to develop butterfingers when handling phyllo and have not indulged for a couple of years, methinks ‘here we go’ 🙂 ! Gorgeous!!! Diane Conti’s remark made me spend time with Mr Google as I have always regarded baklava as Greek. Well, it seems it is not regarded as Turkish OR Greek but a widespread Levantine, Caucasian, Balkan favourite with there being sections on ‘Greek Baklava; to read: no ‘regional’ problems for me ! I remember it as a childhood favourite even in Northern Europe . . .
Just helping everyone prepare for BIKIN season!! 😂
Uhuh! Sure! Just don’t expect us to pose next to Dozer . . . .
😂 I should get him some togs – or at least goggles. He constantly ducks his head under the water, surely it is stinging his eyes???
He’s a big boy, Mommy – if it stings, he’ll keep ‘ em out !! And being as nicely built as he is, why on earth burden him with togs . . . 🙂 ?
Hi Nagi, Baklava is an interesting recipe. Not sure if there’s phyllo pastry here. But will shop around. It looks so good as a great dessert or snack. Love that drippy soft look. Mmmm😊
Blurry background maybe …but nice pic of Dozer all happy and cute 😂
Hugs …
PS: Hurricane Isaac downgraded to a Tropical storm. Our islands won’t be affected except for lots of rain. Still concerned for the other islands higher up the Caribbean chain though. Sigh …
But then I heard it doubled in size overnight???!!!
Hi Nagi,
That would have been hurricane Florence which is pounding parts of USA on the East coast at the moment. Isaac has since weakened further as a Tropical storm and passed over the other islands in the Caribbean with lots of rainfall, and is now in the Caribbean basin. He could further weaken or re-organize. Left to be seen.
So the Caribbean is safe for the time being. So many systems are out there and around the world right now. Mother Nature is playing herself big time 😂
Many years ago I had the misfortune of having baklava. Misfortune? Because that gorgeous taste lingered forever in my taste buds and memory but have never again managed to have again. Have thought of making my own to share with friends and hubby but the thought was too daunting as it looked too complicated. However you make it look so easy that I simply have to give it a go. Poor me! Thanks again Nagi for your videos as they make the recipe look so easy. 👍 and worth giving it a go.
BA HA HA! I hear you Carmen, I wish I’d NEVER tasted baklava!! 😂
My gosh – Dozer is glowing just as much as the syrup in the video! Such a beautiful honey coloured boy – with a gorgeous smile in that pic. Shall make this – and test it on the Greeks in the family. 🙂
He’s like a furry golden roasted potato!! 😂
I’ve always wanted to make baklava but found it daunting. You just have an amazing way of making of previously terrifying dishes easy! Plus, spinach and ricotta triangles as well, winning! I’m off to the shops!!! My family thanks you Nagi 😊
Thanks April!! It really isn’t that hard once you break it down 🙂 Being able to make videos certainly helps! Hope your family loves it 🙂 N x
Thank you, Nagi! Finally, someone has correctly demonstrated the layering of ingredients in baklava. This is the way my mother did it. The ingredients are spot on. And I loved your notes…very helpful. Got to make it!
Hope you get a chance to try it Katina! N x
Yummy! I had this yrs ago, but never made it. That’s going to change as soon as I get some phyllo sheets! I’m liking this Greek week bc this guy that I like, his last name is Greek, although he doesn’t look like it. So I’d like to impress him, with what you said about family and friends! 😂Was trying to find emoji for embarrassed and shy, instead I’ll just laugh it off. 😁
Well doesn’t Dozer think he’s the kind of the mountain! Lol. x
You know what they say – the way to a man’s heart is through his STOMACHE!!! 😂