Baklava is a masterpiece of sweet indulgence, layering crisp phyllo dough with rich, nutty filling and fragrant honey syrup. Each bite offers a symphony of textures—crunchy, gooey, and melt-in-your-mouth—that’s impossible to resist. The blend of cinnamon, nuts, and citrus-infused syrup creates a flavor profile that’s both comforting and exotic.
With just 40 minutes of prep and an hour of baking, this treat is surprisingly approachable. Let it soak for at least 4 hours to achieve that perfect balance of sweetness and texture. Whether for a special occasion or a cozy dessert, baklava is sure to impress and delight.
This recipe is a labor of love that rewards patience with unparalleled decadence. The golden layers of phyllo shatter delicately, revealing a luscious, nutty core soaked in aromatic syrup. The honey’s floral notes mingle with the warmth of cinnamon, creating a dessert that’s as fragrant as it is delicious.
Perfect for sharing, baklava brings a touch of Mediterranean charm to any table. Its make-ahead nature means you can prepare it in advance, letting the flavors deepen as it rests. Trust me, the first bite will transport you to a world of sweet, buttery bliss.
Ingredients for Baklava
- For the Syrup:
- 1 cup (10oz/283g) honey
- 1 cup (8floz/225ml) water
- 1 cup (8oz/225g) sugar
- 1 cinnamon stick
- 3 (2-inch) strips orange peel
- 3 (2-inch) strips lemon peel
- For the Baklava:
- 2 cups (10oz/284g) raw shelled pistachios
- 2 cups (10oz/284g) raw almonds
- ½ cup (4oz/115g) granulated sugar
- 1½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 pound (16oz/450g) phyllo dough (keep covered with a damp towel to prevent drying)
- 1 cup (8oz/225g) butter, melted
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C).
- Make the syrup: In a small saucepan, combine honey, water, sugar, cinnamon stick, orange peel, and lemon peel. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and set aside. (This syrup can be made up to 2 days in advance.)
- Prepare the nut mixture: In a food processor, pulse pistachios, almonds, sugar, cinnamon, allspice, and cloves until the nuts are finely chopped (not ground). Transfer to a bowl and set aside.
- Set up your workstation: Unroll the phyllo dough and keep it covered with a damp kitchen towel. Have the melted butter and a pastry brush ready.
- Assemble the baklava:
- Lightly brush a 9×9-inch (23x23cm) baking dish with butter.
- Place a sheet of phyllo dough in the pan, folding the edges to fit. Brush lightly with butter.
- Repeat this process, layering and buttering 8 sheets of phyllo dough.
- Sprinkle ¼ of the nut mixture over the dough.
- Top with 2 sheets of phyllo dough, brushing each with butter.
- Repeat the layering process until you have 4 layers of nuts, each separated by 2 buttered phyllo sheets.
- Finish with the remaining phyllo dough, brushing each layer (including the top) with butter.
- Cut the baklava: Using a sharp knife, cut the baklava into about 20 squares or diamond shapes.
- Bake: Place in the preheated oven and bake for 1 hour, or until the pastry is a deep golden brown.
- Add the syrup: Remove the baklava from the oven. Discard the cinnamon stick, orange peel, and lemon peel from the syrup. Pour the syrup evenly over the hot baklava.
- Let it soak: Allow the baklava to absorb the syrup for at least 4 hours or overnight.
- Serve and store: Enjoy as is! Store loosely covered at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions for Baklava
Baklava is a showstopper on its own, but pairing it with a cup of strong Turkish coffee or a soothing mint tea can elevate the experience. For a refreshing contrast, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
If you’re hosting a gathering, arrange the baklava on a decorative platter with a sprinkle of crushed pistachios for an extra touch of elegance.
Storing and Reviving Your Baklava
Store your baklava loosely covered at room temperature for up to 3 days to maintain its crisp texture. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month.
To revive frozen baklava, let it thaw at room temperature for an hour or warm it gently in the oven at 300°F (150°C) for 5-10 minutes. Avoid refrigerating, as it can make the pastry soggy.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the syrup up to 2 days in advance and store it in the fridge. You can also chop the nuts and mix the filling ahead of time.
When assembling, work quickly but carefully with the phyllo dough to prevent it from drying out. If you’re short on time, reduce the soaking period to 2 hours, though overnight soaking yields the best results.
Recipe Variations to Explore
Feel free to experiment with different nuts like walnuts or pecans for a unique twist. You can also add a splash of rosewater or orange blossom water to the syrup for a floral aroma. For a chocolatey version, sprinkle a thin layer of finely chopped dark chocolate between the nut layers. Each variation adds a personal touch to this classic dessert.
Essential Equipment for Baklava Success
A sharp knife is crucial for cleanly cutting the baklava into squares or diamonds. A pastry brush with soft bristles ensures even butter distribution without tearing the delicate phyllo dough.
A food processor makes quick work of chopping the nuts, and a 9×9-inch baking dish is the perfect size for this recipe. Keep a damp kitchen towel handy to cover the phyllo dough and prevent it from drying out.
How To Make Baklava
Ingredients
For the Syrup:
- 1 cup honey (10oz/283g)
- 1 cup water (8floz/225ml)
- 1 cup sugar (8oz/225g)
- 1 cinnamon stick
- 3 (2- inch) strips orange peel
- 3 (2- inch) strips lemon peel
For the Baklava
- 2 cups raw shelled pistachios (10oz/284g)
- 2 cups raw almonds (10oz/284g)
- ½ cup granulated sugar (4oz/115g)
- 1½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 pound phyllo dough (16oz/450g)
- 1 cup butter (8oz/225g) (melted)
Instructions
- Preheat the oven to 350°F (180°C).
- Make the syrup: In a small saucepan, combine the honey, water, sugar, cinnamon stick, orange peel, and lemon peel and heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside. (this syrup can be made up to 2 days in advance)
- In the bowl of a food processor, pulse together the pistachios, almonds, sugar, cinnamon, allspice, and cloves until the nuts are chopped small (but not ground). Remove to a bowl and set aside.
- Set up a workstation with the phyllo dough unrolled and under a damp kitchen towel, the melted butter, and a pastry brush.
- Lightly brush a 9×9-inch (23x23cm) square baking dish with butter and lay a sheet of phyllo dough in the pan. Fold over the edges to fit into the pan. Brush lightly all over with butter.
- Add another layer of phyllo dough, fold to fit, and brush with butter. Repeat this process until you have used 8 sheets of phyllo dough. Keep the unused dough under the towel to prevent it from drying out.
- Sprinkle ¼ of the nut mixture onto the dough layers, then top the nuts with two sheets of phyllo dough, brushing each sheet of dough with butter after placing it in the pan. Repeat this process until you have created 4 layers of nuts with two layers of phyllo dough in between.
- Top the nuts with the remaining phyllo dough, brushing each layer with butter, including the final layer.
- With a very sharp knife cut the baklava into about 20 squares or diamond shapes.
- Bake for about 1 hour, or until the pastry is a deep golden brown.
- Remove the baklava from the oven. Immediately remove the cinnamon stick and the orange and lemon peels from the cold syrup and pour evenly over the hot baklava. Let the syrup absorb for at least 4 hours or overnight before serving.
- Enjoy Baklava as is! Store loosely covered at room temperature for up to 3 days.