Easy Baklava Recipe

Introduction

Baklava is a rich, sweet dessert with layers of crisp phyllo dough, butter, and a spiced nut filling, all soaked in fragrant honey syrup. This easy baklava recipe guides you through making this classic treat that’s perfect for any special occasion or a delicious homemade indulgence.

Ingredients

• 1 (16-ounce) package phyllo dough, thawed according to package instructions
• 1 1/4 cups butter, melted
• 8 ounces walnuts, finely chopped
• 8 ounces shelled pistachios, finely chopped
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 3/4 cup water
• 1/2 cup honey
• 2 tablespoons lemon juice
• 1 (2-inch) piece fresh orange peel

Instructions

1. Step 1: Thaw the phyllo dough according to the package instructions. It is best to thaw it overnight in the refrigerator. About 10 minutes before starting, remove the box from the fridge and keep it unopened at room temperature. Unroll the sheets carefully, trim if needed, and keep them covered with a damp towel to prevent drying out.
2. Step 2: Make the syrup by combining sugar, water, honey, lemon juice, and orange peel in a medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves, then reduce heat and boil gently without stirring for 4 minutes. Remove from heat and let cool completely.
3. Step 3: Chop the walnuts and pistachios coarsely in a food processor by pulsing about 10–12 times or chop finely by hand. Mix the nuts with the ground cinnamon in a bowl and set aside.
4. Step 4: Preheat your oven to 325°F (165°C). Brush a 9×13-inch baking dish with some melted butter.
5. Step 5: Layer 10 sheets of phyllo in the baking dish, brushing each sheet with melted butter before adding the next. Sprinkle about 3/4 cup of the nut mixture evenly over the phyllo.
6. Step 6: Layer 5 sheets of phyllo on top, brushing each with butter. Add another 3/4 cup of the nut mixture. Repeat this layering process three more times (5 phyllo sheets brushed with butter, then nuts), totaling four nut layers.
7. Step 7: Finish with 6 to 10 sheets of phyllo on top, brushing each sheet with melted butter, including the top sheet.
8. Step 8: Carefully slice the assembled baklava into 1 1/2-inch wide strips lengthwise, then cut diagonally to make diamond shapes, or cut into squares if preferred.
9. Step 9: Bake for 1 hour and 15 minutes until the baklava is golden brown. Remove from the oven and immediately drizzle the cooled syrup evenly over the entire baklava.
10. Step 10: Let the baklava cool completely at room temperature, uncovered, for 4–6 hours to allow the syrup to absorb.

Tips & Variations

• For easier handling, always keep the phyllo sheets covered with a damp towel while working to prevent drying and cracking.
• Feel free to swap walnuts or pistachios with other nuts like almonds or pecans based on your preference.
• Add a pinch of ground cloves or nutmeg to the nut mixture for extra warmth and complexity.
• If you want a crisper top, use a kitchen torch on the final layer of baked baklava before adding syrup.
• Use store-bought honey for a milder sweetness or try wildflower honey for a more floral flavor.

Storage

Store baklava at room temperature covered with a clean tea towel or in an airtight container for up to 1 to 2 weeks. Avoid refrigeration, as it can cause the pastry to become soggy. To enjoy, simply serve at room temperature. If needed, reheat briefly in a low oven to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baklava ahead of time?

Yes, baklava can be assembled and baked a day ahead. Drizzle the syrup just before serving to keep the layers crisp longer.

What if I don’t have orange peel for the syrup?

You can omit the orange peel or substitute with a strip of lemon or lime zest for a slightly different citrus note.

Easy Baklava Recipe

---

★★★★★

4.4 from 50 reviews

• Author: Matteo
• Total Time: 5 hours 45 minutes (including cooling time)
• Yield: 16 to 20 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Easy Baklava Recipe is a classic Middle Eastern dessert made with layers of buttery phyllo dough, a fragrant mixture of chopped walnuts and pistachios with cinnamon, and a sweet honey-lemon syrup. Perfectly flaky and sweet, this baklava is baked to a golden brown and soaked in a citrusy syrup for a melt-in-your-mouth treat.

---

Ingredients

Scale 1x2x3x

Phyllo and Butter

• 1 (16-ounces) package phyllo dough, thawed according to package instructions
• 1 1/4 cups butter, melted

Nuts and Spice

• 8 ounces walnuts, finely chopped
• 8 ounces shelled pistachios, finely chopped
• 1 teaspoon ground cinnamon

Syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1/2 cup honey
• 2 tablespoons lemon juice
• 1 2-inch piece fresh orange peel

---

Instructions

1. Thaw Phyllo Dough: Thaw the phyllo dough according to the package instructions, ideally overnight in the refrigerator. Remove from the fridge about 10 minutes before use and keep it covered under a damp towel to prevent drying and breaking.
2. Prepare Syrup: In a medium saucepan over medium-high heat, combine sugar, water, honey, lemon juice, and orange peel. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low and boil for 4 more minutes without stirring. Remove from heat and let cool completely.
3. Chop Nuts: Pulse walnuts and pistachios in a food processor about 10-12 times or chop finely by hand. Mix the chopped nuts with cinnamon and set aside.
4. Preheat Oven and Prepare Baking Dish: Preheat oven to 325°F (163°C). Brush a 9 x 13-inch baking dish with some melted butter to prevent sticking.
5. Layer Phyllo and Nuts: Place 10 sheets of phyllo in the baking dish, brushing each sheet lightly with melted butter as you layer. Spread 3/4 cup of the nut mixture evenly over the top. Repeat layering with 5 sheets buttered individually, then 3/4 cup nut mixture, and continue this pattern 3 more times (5 sheets + nuts each time).
6. Top Layer: Finish with 10 more sheets of phyllo, buttering each sheet, and brush the final top sheet generously with butter. This completes the layering.
7. Slice Baklava: Using a sharp knife, slice the layered baklava into 1 1/2-inch wide strips lengthwise, then cut diagonally into diamond shapes or squares as you prefer.
8. Bake: Bake for 1 hour and 15 minutes at 325°F until the baklava is golden brown and crisp.
9. Add Syrup: Remove the hot baklava from the oven and immediately drizzle the cooled syrup evenly over the top, allowing it to soak in.
10. Cool and Serve: Let baklava cool uncovered at room temperature for 4 to 6 hours so the syrup fully absorbs. Store covered with a clean tea towel at room temperature for up to 1 to 2 weeks.

Notes

• Keep phyllo dough covered under a damp towel to prevent it from drying out while working.
• If your phyllo sheets are large, trim them to fit the pan; smaller sheets only need slight trimming.
• Slicing before baking helps the syrup penetrate every piece evenly.
• The syrup can be prepared ahead of time and cooled while baking.
• Store baklava at room temperature covered with a towel; avoid refrigeration which can make phyllo soggy.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Baklava, Easy Baklava, Phyllo Dough Dessert, Nutty Baklava, Middle Eastern Dessert, Honey Syrup Baklava