Homemade Baklava is a rich and flaky Middle Eastern dessert made with delicate layers of phyllo dough, a fragrant nut mixture, and a luscious honey syrup. Each bite is a perfect balance of sweet and nutty flavors with a satisfying crunch.
Why You’ll Love This Recipe
I love this recipe because it brings together the warm flavors of cinnamon-spiced nuts and a fragrant honey syrup for a dessert that’s both indulgent and comforting. The crisp phyllo layers create a delightful texture, and the syrup keeps it irresistibly moist. It’s surprisingly simple to prepare, making it perfect for special occasions or as a sweet treat for family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Baklava:
1 package (16 oz) phyllo dough, thawed
2 cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
For the Syrup:
1 cup sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 cinnamon stick
2 teaspoons fresh lemon juice
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, mix the chopped nuts with ground cinnamon and set aside.
Unroll the phyllo dough and cut it to fit the baking dish if needed. Keep it covered with a damp cloth to prevent it from drying out.
Lay two sheets of phyllo dough in the dish and brush each layer with melted butter. Repeat until you have about 8 layers.
Sprinkle a thin layer of the nut mixture over the phyllo.
Add two more phyllo sheets, brushing each with butter, then sprinkle with nuts. Continue layering and end with 8 sheets of phyllo dough on top.
Using a sharp knife, cut the baklava into diamond or square shapes. Bake for 50–60 minutes, or until golden and crisp.
While the baklava bakes, prepare the syrup. Combine sugar, water, honey, cinnamon stick, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the cinnamon stick and stir in the vanilla extract.
Pour the hot syrup over the baked baklava immediately after removing it from the oven. Let it soak for at least 4 hours or overnight before serving.
Servings and Timing
Servings: 24 pieces
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Variations
Nut Combinations: Use pecans or hazelnuts for a twist on the traditional nut mixture.
Spices: Add a pinch of ground cloves or cardamom to the nuts for extra warmth.
Syrup Flavoring: Experiment with rose water or orange blossom water for a floral note in the syrup.
Chocolate Drizzle: Drizzle melted chocolate over the baklava once it’s soaked in syrup for an added layer of indulgence.
Mini Baklava: Cut the phyllo into smaller sections before layering for individual bite-sized treats.
Storage/Reheating
To store, place the baklava in an airtight container at room temperature for up to a week. For longer storage, refrigerate it for up to two weeks or freeze it for up to three months. To enjoy it warm, reheat individual pieces in a 300°F (150°C) oven for 5–7 minutes.
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FAQs
How do I prevent the phyllo dough from drying out?
I always cover the unused phyllo sheets with a damp cloth while assembling the layers to keep them from drying out.
Can I make baklava ahead of time?
Yes, baklava tastes even better the next day after the syrup has fully soaked into the layers, making it ideal for advance preparation.
What’s the best way to cut baklava?
I recommend using a sharp knife and cutting the baklava into your desired shapes before baking, as it’s much easier to do when the layers are uncooked.
Can I use store-bought syrup instead of making my own?
While store-bought syrup can be used in a pinch, homemade syrup adds a fresh and customizable flavor that I find irreplaceable.
What should I do if the phyllo tears?
Don’t worry if the phyllo tears—it won’t affect the final result. Simply layer it as evenly as possible and proceed with the recipe.
Conclusion
Homemade Baklava is a delightful dessert that captures the essence of Middle Eastern flavors with its layers of crispy phyllo, aromatic nuts, and sweet honey syrup. Whether you’re making it for a holiday celebration or a weekend treat, this recipe is sure to impress and satisfy every sweet tooth. Enjoy the rich and flaky goodness.
📖 Recipe:
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Homemade Baklava
- Total Time: 1 hour 30 minutes
- Yield: 24 pieces
- Diet: Vegetarian
Description
Homemade Baklava is a decadent Middle Eastern dessert made with crispy phyllo layers, spiced nuts, and a sweet honey syrup. Perfect for celebrations, this easy recipe is rich, flaky, and bursting with flavor.
Ingredients
For the Baklava:
1 package (16 oz) phyllo dough, thawed
2 cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
For the Syrup:
1 cup sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 cinnamon stick
2 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix chopped nuts and cinnamon in a bowl.
- Unroll phyllo dough, cutting to fit the dish if necessary. Keep unused sheets covered with a damp cloth.
- Layer two sheets of phyllo in the dish, brushing each with butter. Repeat for 8 layers.
- Add a thin layer of nut mixture, then two phyllo sheets (buttered). Repeat layers, finishing with 8 phyllo sheets on top.
- Cut baklava into desired shapes and bake for 50–60 minutes, or until golden and crisp.
- Make the syrup: Boil sugar, water, honey, cinnamon stick, and lemon juice, then simmer for 10 minutes. Remove cinnamon stick and stir in vanilla.
- Pour hot syrup over the baked baklava immediately. Let it soak for at least 4 hours or overnight.
Notes
Cover unused phyllo with a damp cloth to prevent drying.
Syrup flavors can be customized with rose water or orange blossom water.
Baklava tastes better the next day after the syrup fully absorbs.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 24 pieces
- Calories: 320 kcal
