Baklava is a legendary Turkish dessert made of thin layers of phyllo pastry baked crisp in the oven, filled with chopped nuts, then drizzled with a sweet, rich syrup. Every bite delivers a crispy texture, nutty flavor, and rich sweetness from the sugar syrup that soaks in perfectly. It's perfect as a special treat for family gatherings or entertaining special guests.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams phyllo pastry (filo pastry), ready-to-use
- 300 grams walnuts or pistachios, coarsely chopped
- 100 grams almonds, coarsely chopped
- 250 grams unsalted butter, melted
- 2 tbsp granulated sugar for the filling
- 1 tsp ground cinnamon
- 300 grams granulated sugar for the syrup
- 250 ml water
- 1 tbsp lemon juice
- 2 tbsp honey
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👩🍳 Instructions
- 1 Make the syrup first: boil the sugar, water, and lemon juice in a small saucepan while stirring until the sugar dissolves. Once boiling, reduce the heat and cook for 8-10 minutes until slightly thickened, then turn off the heat, add the honey, stir well, and set aside to cool.
- 2 Mix the chopped walnuts, chopped almonds, granulated sugar, and ground cinnamon in a bowl, stirring until well combined. Set aside for the filling.
- 3 Preheat the oven to 175°C (350°F). Evenly grease a 20x30 cm (8x12 inch) square baking pan with melted butter.
- 4 Place one sheet of phyllo pastry in the pan and lightly brush it with melted butter using a pastry brush. Repeat until 8 sheets of phyllo are layered, brushing melted butter between each sheet.
- 5 Sprinkle half of the nut mixture evenly over the stacked phyllo sheets.
- 6 Layer 4 more sheets of phyllo, brushing melted butter between each sheet, then sprinkle the remaining nut mixture evenly.
- 7 Top with the remaining phyllo sheets (about 8 sheets), continuing to brush butter between each layer, including the very top layer.
- 8 Using a sharp knife, cut the pastry into diamond or square shapes before baking so the syrup can soak in easily later.
- 9 Bake for 35-40 minutes until the surface is golden brown and crispy.
- 10 As soon as it comes out of the oven while still hot, evenly pour the cooled syrup you made earlier over the hot baklava. Let it soak for at least 3-4 hours, or overnight, before serving.
💡 Tips
• Make sure the syrup is completely cool when poured over the hot baklava so the texture stays crispy instead of soggy.
• Use a damp cloth to cover any unused phyllo sheets so they don't dry out and tear easily.
• Cut the baklava before baking, not after, for neater slices and to let the syrup soak evenly into every layer.
• Store the baklava in an airtight container at room temperature; it will stay crispy for up to 1 week.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
5 gg
Protein
20 gg
Fat
32 gg
Carbs
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