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Classic Baklava Recipe

A close-up of a golden-brown slice of Baklava on a plate, showcasing layers of flaky pastry and chopped nuts, with a drizzle of syrup.
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Learn to make authentic baklava with layers of flaky phyllo dough, chopped nuts, and sweet syrup. This recipe guides you through handling phyllo for a perfect, melt-in-your-mouth dessert.

Ingredients

Scale
  • 1 pound phyllo dough, thawed
  • 1 cup (2 sticks) unsalted butter, melted
  • 4 cups chopped walnuts or pistachios
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • For the Syrup:
  • 2 cups granulated sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 strip lemon peel

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a bowl, combine the chopped nuts, cinnamon, and cloves. Mix well.
  3. Carefully unroll the phyllo dough. Keep the phyllo covered with a damp towel to prevent it from drying out.
  4. Place one sheet of phyllo in the prepared pan. Brush generously with melted butter. Repeat this process with 7 more sheets of phyllo, buttering each layer.
  5. Sprinkle about one-third of the nut mixture evenly over the phyllo.
  6. Layer 4 more buttered sheets of phyllo on top of the nuts.
  7. Spread another third of the nut mixture over the phyllo.
  8. Layer 4 more buttered sheets of phyllo.
  9. Spread the remaining nut mixture over the phyllo.
  10. Top with the remaining phyllo sheets, buttering each layer generously. Ensure the top layer is well-buttered.
  11. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom layer.
  12. Bake for 45-55 minutes, or until the top is golden brown and crisp.
  13. While the baklava bakes, prepare the syrup. In a saucepan, combine sugar, water, honey, cinnamon stick, cloves, and lemon peel.
  14. Bring the mixture to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10-15 minutes, until slightly thickened. Remove cinnamon stick, cloves, and lemon peel. Let the syrup cool slightly.
  15. Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava. You should hear it sizzle.
  16. Let the baklava cool completely in the pan for at least 4 hours, or preferably overnight, to allow the syrup to soak in.
  17. Serve at room temperature.

Notes

  • For a richer flavor, you can toast the nuts lightly before chopping.
  • If you don’t have walnuts or pistachios, pecans or almonds can also be used.
  • Ensure your phyllo is completely thawed before starting.
  • Work quickly when layering phyllo to prevent it from drying out.
  • The syrup should be warm when poured over hot baklava for best absorption.

Nutrition

Find it online: https://carlacooking.com/baklava-recipe/