Homemade Baklava
Homemade Baklava
A rich and decadent Middle Eastern dessert made with layers of flaky phyllo dough, chopped nuts, and sweet syrup. This baklava is perfectly crisp on the outside, buttery, and soaked with a honey-citrus syrup that makes it irresistible for special occasions or anytime you crave a sweet treat.
Ingredients
For the Baklava:
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1 package (16 oz) phyllo dough, thawed
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1 1/2 cups unsalted butter, melted
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2 cups nuts (walnuts, pistachios, or a mix), finely chopped
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1 tsp ground cinnamon
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1/4 tsp ground cloves (optional)
For the Syrup:
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1 cup granulated sugar
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1/2 cup honey
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1/2 cup water
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1 tbsp lemon juice
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1 tsp vanilla extract
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Optional: 1 tsp orange zest
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. -
Prepare the Nut Filling:
In a medium bowl, combine chopped nuts, cinnamon, and cloves. Set aside. -
Layer the Phyllo Dough:
Unroll phyllo dough and cover with a damp towel to prevent drying. Place one sheet in the baking dish and brush lightly with melted butter. Repeat layering 6–8 sheets, brushing each with butter. -
Add Nut Filling:
Evenly sprinkle about 1/3 of the nut mixture over the layered phyllo. Repeat layering 4–6 sheets of phyllo with butter, then add another 1/3 of the nuts. Repeat until all nuts are used, ending with a top layer of 6–8 buttered phyllo sheets. -
Cut Before Baking:
Using a sharp knife, cut the baklava into diamond or square shapes. -
Bake:
Bake for 45–50 minutes, until the top is golden brown and crisp. -
Prepare Syrup:
While baking, combine sugar, honey, water, lemon juice, and optional orange zest in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in vanilla. -
Pour Syrup Over Baklava:
Remove baklava from oven and immediately pour the warm syrup evenly over the hot baklava. Allow to cool completely and absorb the syrup for several hours or overnight before serving.
Equipment
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9×13-inch baking dish
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Medium mixing bowl
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Small saucepan
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Pastry brush
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Sharp knife
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Measuring cups and spoons
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Damp kitchen towel
Timing
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Prep Time: 30 minutes
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Cook Time: 45–50 minutes
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Syrup Prep Time: 10 minutes
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Total Time: 1 hour 25 minutes (+ cooling/soaking time)
Serving Size
Serves 12–16
Homemade Baklava
Equipment
- 9x13-inch baking dish
- Medium mixing bowl
- Small saucepan
- Pastry brush
- Sharp knife
- Measuring cups and spoons
- Damp kitchen towel
Ingredients
- For the Baklava:
- 1 package 16 oz phyllo dough, thawed
- 1 1/2 cups unsalted butter melted
- 2 cups nuts walnuts, pistachios, or a mix, finely chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves optional
- For the Syrup:
- 1 cup granulated sugar
- 1/2 cup honey
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Optional: 1 tsp orange zest
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Prepare the Nut Filling:
- In a medium bowl, combine chopped nuts, cinnamon, and cloves. Set aside.
- Layer the Phyllo Dough:
- Unroll phyllo dough and cover with a damp towel to prevent drying. Place one sheet in the baking dish and brush lightly with melted butter. Repeat layering 6–8 sheets, brushing each with butter.
- Add Nut Filling:
- Evenly sprinkle about 1/3 of the nut mixture over the layered phyllo. Repeat layering 4–6 sheets of phyllo with butter, then add another 1/3 of the nuts. Repeat until all nuts are used, ending with a top layer of 6–8 buttered phyllo sheets.
- Cut Before Baking:
- Using a sharp knife, cut the baklava into diamond or square shapes.
- Bake:
- Bake for 45–50 minutes, until the top is golden brown and crisp.
- Prepare Syrup:
- While baking, combine sugar, honey, water, lemon juice, and optional orange zest in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in vanilla.
- Pour Syrup Over Baklava:
- Remove baklava from oven and immediately pour the warm syrup evenly over the hot baklava. Allow to cool completely and absorb the syrup for several hours or overnight before serving.
Frequently Asked Questions (FAQs)
Can I use different nuts?
Yes. Walnuts, pistachios, almonds, or a combination work well. Adjust quantity to taste.
Do I have to use phyllo dough?
Yes, phyllo gives baklava its signature flaky texture. Do not substitute with puff pastry.
How do I prevent phyllo from drying out?
Keep the sheets covered with a damp kitchen towel while assembling to prevent drying and cracking.
Can I make it ahead of time?
Yes. Baklava tastes even better after sitting for several hours or overnight, as the syrup fully soaks in.
Can I make it gluten-free?
Traditional baklava uses wheat-based phyllo dough, so it is not gluten-free. Look for gluten-free phyllo if needed.
Can I make it less sweet?
Yes. Reduce the sugar or honey in the syrup slightly, but the dessert is traditionally quite sweet.
Can I add spices?
Yes. Cinnamon, cloves, cardamom, or nutmeg can be added to the nut mixture for extra flavor.
Can I freeze baklava?
Yes. Freeze uncut or cut baklava in an airtight container for up to 2 months. Thaw at room temperature before serving.
Can I use store-bought syrup?
Yes. Use a simple honey or sugar syrup, but homemade syrup with lemon juice adds the best flavor.
How do I get crispy layers?
Brush each phyllo sheet generously with melted butter and bake at the proper temperature. Avoid adding too much syrup at once until baked.
How To Store Homemade Baklava
Room Temperature:
Store in an airtight container at room temperature for up to 5 days. Keep away from moisture to maintain crispness.
Refrigerator:
Baklava can be refrigerated for up to 2 weeks. Allow it to come to room temperature before serving for best texture.
Freezer:
Wrap tightly in plastic wrap and aluminum foil, freeze for up to 2 months. Thaw overnight at room temperature before serving.
Serving Tips: Serve at room temperature. Pair with tea, coffee, or a scoop of ice cream for a decadent dessert.
