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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.
Print Recipe
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 25 minutes

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.
Servings: 16 servings