Baklava
This top-rated Baklava recipe features buttery layers of flaky phyllo dough, spiced walnuts, and a generous drizzle of sweet honey syrup. It’s the ultimate make-ahead dessert—perfect for holidays, dinner parties, or just because. If you’ve never made baklava before, don’t worry—this step-by-step guide will walk you through it. It’s one of my all-time favorite desserts, and I think you’ll see why after the first bite.
I’ve been making Baklava for over 15 years and this is my perfected recipe. I made this free guide to share with everyone so you too can be an expert: Expert Guide to Baklava
Anyone who’s tasted this Middle Eastern dessert knows why. The flavors and textures are so unique and so delicious!
If you haven’t had it before, baklava is a dessert made with layers upon layers of butter brushed phyllo dough with cinnamon scented walnuts in the middle. After you bake it, you pour a citrus honey syrup all over it for each layered sheet of phyllo to soak up.
This dessert is quite sweet, but provided you use a good quality honey, you can really taste those nuances, and the texture has the most pleasing crunch and bite.
Why This is the Best Baklava Recipe
Perfected proportions – After countless rounds of testing, this version hits the sweet spot: not too many nuts, just enough flaky pastry to hold it all together, and while it’s sweet, it’s never overwhelming.
Make-ahead friendly – Baklava actually improves as it sits. It’s one of the easiest desserts to prepare in advance, perfect for holidays or hosting.
Freezer and Travel Friendly – Baklava stays fresh for a week at room temp or 3 months in the freezer. It also ships beautifully if you’re gifting or sharing with loved ones.
Simple Ingredient List – You don’t need anything fancy. Just a handful of pantry staples: phyllo dough, honey, walnuts, warm spices, and citrus.
How to Make Baklava Step by Step:
Baklava is mostly all about layering and assembly. It’s not really a difficult dessert, but just takes some time to put together. For best results, scroll through the following visual guide and read the recipe in its entirety to understand how it’s assembled.
Prepare the Spiced Nut Filling
- Place walnuts, cinnamon, cloves, and salt in a food processor:
- Pulse about 10 times, until the walnuts are well chopped:
That’s the filling. It’s so easy!
Layer the Phyllo and Melted Butter
- Place layers of thawed phyllo dough down into a 9×13 metal pan or baking dish, brushing each one with melted butter. Our layers will be 8-5-5-5-5-8.
- You don’t need to brush each layer thoroughly. Just a quick swish across several times, to cover most of it.
- Assembling the baklava, you want to move relatively quickly, to prevent the sheets of phyllo dough from drying out, so no need to be meticulous with the butter. If the phyllo starts to seem dry while you’re working, cover it with plastic wrap or a damp towel.
- Once you have 8 layers of phyllo in the bottom of the pan, add about 1/5 of the nut mixture to the pan, spreading it evenly:
- You’ll need about 2/3 cup of the ground nuts for each layer.
How to Make It Perfectly Even:
If you’re keen on making your homemade baklava really even, here’s how I did mine.
I bought a 1-lb box of phyllo sheets, which stated on the box that there were 18 13×18″ sheets.
Using a 9×13 pan, you should cut the sheets in half, which gives you 36 total sheets.
So for the phyllo dough, I did the layers like this: 8, 5, 5, 5, 5, 8, with nut layers in between each of those sets. Note that the top layer and the bottom layer have 3 more sheets of phyllo than the middle layers.
Cut Before Baking
- Once the baklava is layered, cut it into pieces using a very sharp knife:
- You can do squares, diamond shapes, triangles, or whatever shape you want.
Bake Until Golden
- Bake the baklava in the oven for 50 minutes, until it looks golden brown on the tops and edges: Keep an eye around the 40 minute mark as everyones ovens are different
- Then let the baklava cool for at least 15 minutes. In my experience, pouring the hot sweet syrup over hot baklava can make the bottom layers soggy. It’s best to let the baklava cool a bit before adding the syrup.
Prepare the Syrup
- In the meantime, start the syrup. Combine honey, water, sugar, cinnamon, orange peel, and lemon peel in a small saucepan:
I prefer to use the citrus peels and not any actual orange or lemon juice in the syrup, because the juices can get bitter during boiling. You may also wish to try adding 1 tablespoon of orange blossom water for flavoring, if you enjoy it.
Bring the sweet honey syrup to a boil, then cook for 5 minutes, until the sugar dissolves, and also to allow the cinnamon and citrus to flavor the syrup.
While the sugar syrup is still hot, pour it all over the baklava, which should soak it right up.
It is SO important that the syrup is hot when you pour it over, otherwise it won’t soak properly. Yes, I have tested this.
Let it rest
Now here’s the hard part….leave the baklava at room temperature for 8 hours, uncovered, to let the syrup properly absorb, and allow the flavors and layers to meld together.
You want to leave it without a cover, to prevent sogginess. Then your homemade baklava is ready to enjoy!
Next try my Rice Pudding or butter swirl Shortbread Cookies. Happy baking!
What Readers Are Saying
I’d love to share all 100+ five-star reviews on this recipe, but here are just a few highlights from home bakers who gave it a try:
“This is without a doubt the best baklava I’ve ever had. I’ve eaten baklava in the US, Greece, and Turkey and this one tops them all!” – Jim
“It was absolute perfection! I used frozen phyllo dough, skipped cloves, and still nailed it. So easy to follow!” – Janice
“My first time making baklava and it turned out amazing. I’m allergic to walnuts, so I used almonds—it still worked beautifully!” – Nunzie
Recipe FAQ:
Yes, it freezes beautifully. Store it in an airtight container for up to 3 months to prevent it from absorbing any odors.
Yes! Baklava keeps well at room temperature for up to one week. For longer storage, refrigerate for up to 3 weeks or freeze for up to 3 months.
Absolutely. Since baklava needs around 8 hours to fully soak up the syrup, it’s actually ideal to make it ahead.
Yes! Pistachios are also a popular choice, and you can blend any nuts you prefer. That said, I personally think walnuts give the best flavor and texture.
Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!
Baklava
Ingredients
For the Baklava:
- 16 oz walnuts
- 1.5 tsp ground cinnamon
- 1/4 tsp ground cardamom (or ground cloves)
- 1/4 tsp salt
- 16 oz phyllo dough* thawed
- 1 cup butter melted
For the Syrup:
- 1 cup water
- 1 cup sugar
- 1 cup good quality honey**
- 1 cinnamon stick
- 1 strip orange peel
- 1 strip lemon peel
Instructions
- Preheat the oven to 350 degrees F.
- Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped.
- To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9×13 baking pan, brushing each lightly with butter.
- Spread 1/5 of the walnut mixture evenly on top (about 2/3 cup).
- Add another 5 layers of phyllo one-by-one, brushing each with butter, then add another layer of nuts. The total sequence should be phyllo layers of 8,5,5,5,5,8, with nuts in between those layers.
- Using a sharp knife, cut the baklava into whatever shape you desire (diamonds, squares, triangles, etc). See blog post for picture.
- Bake the baklava for 50 minutes, until golden on the edges and tops. Then let cool for at least 15 minutes.
- In the meantime, bring all the syrup ingredients to a boil in a saucepan, then reduce to a simmer for 5 minutes.
- Remove the citrus peels and cinnamon stick, and pour the hot syrup evenly over the baklava.
- Let the baklava cool completely at room temperature for 8 hours (uncovered, to prevent sogginess). Then it’s ready to enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Originally published March 2012.
107 Comments on “Baklava”
It’s really beautiful. Very helpful. Many thanks for your kindness ❤️
I have made this twice. First time exactly as recipe called for. Second time I used half walnuts and half pecans. The first time I used a sourwood honey and preferred that over orange blossom – the orange blossom was too sweet while the sourwood had a mellower flavoring. We used extra butter than called for on the layers the second time and I think that was a good call since the dough particularly on the top tasted richer.
When cutting do you score it or cut through to the last layer
you can cut all the way through to the last layer. I hope you enjoy!
This recipe was super easy and delicious. It makes plenty of them. I’m definitely saving this recipe! ❤️
Try this recipe it comes out pretty good.
Hi there! Your notes say use raw honey but you made a syrup. Can we just use honey and add the cinnamon and citrus or will it ruin it?
It’s more an issue of quality, as the better stuff typically comes raw. But so long as you’re using one that tastes good, it doesn’t matter if it’s raw.
Fantastic recipe, easy, full of flavor…..Love these Greek delicacies ☺️
The recipe I have used needs a replacement and this sounds fantastic with the orange and honey essence. Gonna try this for my husband right now. He loves Baklava. I haven’t made it in so long and it will make him really happy. Thanks for sharing and the work you put into it to do so.
Hello, can I use liquid lemon? If so how much?
Best Baklava recipe I have ever tried. I used Pepperidge Farms frozen Phyllo dough, which was a dream to work with. No sticking together, and it didn’t dry out. Next, I left out the cloves, which I don’t care for and the cardamom which I don’t care for. Otherwise, I did it exactly as the recipe says. It was absolute perfection! Delicious!
Delicious! First time making baklava. Thank you for the easy-to-follow recipe. I’m allergic to walnuts and pistachios so I used almonds instead, and it was still so yummy! Not too sweet and love the cinnamony-citrusy flavor.
I would urge caution about leaving this uncovered for 8 hours. My house is dry during winter and after 5 hours my baklava was very dry on top. I am Greek and over the years have eaten a lot of baklava both in my family and at many Greek Church food festivals. The baklava is never dry like this. My family said this recipe is pretty good but not totally authentic .
I would suggest that the baklava be checked after 30 minutes. I only needed 40 minutes and mine was nicely golden , a little darker than in your photo. I have a new electric oven and used a metal pan.
I am Greek and I have not heard of cardamon in baklava but that sounds very good. I used cloves because that’s what my family used. My aunt used to put cloves in the syrup.
I find it essential to put a damp cloth over the covering that comes with the phyllo, rather than a damp towel directly on the phyllo dough.
You don’t need a food processor and you don’t need a pastry brush . The old timers never had those things . It does make things easier if you do but I do it the old fashioned way like YiaYai did. But she made her own phyllo dough which I will never attempt!
Made baklava before but this was the Best recipe. You put my mind at ease and made it fun rather than making it stressful in regards to getting it perfect. My husband counted the seconds before he could gently dig in.
Thank you!
Hi, looks terrific! I really like the five layers in middle. I have read that most important thing is a temperature difference between syrup and cooked baklava. Thoughts on making syrup ahead and letting it cool and pouring that over the hot/warm baklava?
I love your recipe because it has cinnamon, cloves and citrus which gives the absolute aroma to this baklava,compared to the others which have none and it tastes too sweet and plain.
Thanks 5 stars
So you cut before you bake it am I reading this right?
yes, correct!