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Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all coated with candy honey syrup. It’s unbelievable!


I LOVE Greek meals, particularly BAKLAVA. The candy and sticky forkful of each chunk is wonderful, and if you get to get pleasure from it with your loved ones and family, that’s the BEST half.

It actually was not troublesome to make, although if that is your first time, I can perceive if you’re intimidated by the considered making it. I promise it doesn’t must be completely made, as a result of it would all come collectively simply high quality. Know that it’s a bit time-consuming, however in the long run, it’s completely scrumptious and nicely well worth the effort. This can be a standout dessert for particular events!

Walnuts and pistachios in between sheets of phyllo dough soaked in a honey syrup.

Is Baklava a Greek dessert?

I had dinner with a Turkish couple and loved a lot of their native dishes. They stunned me by serving Turkish Baklava for dessert, as I at all times thought it was Greek! I discovered that, in actual fact, a number of cultures declare Baklava as a local dessert.

Totally different nations make Baklava with completely different elements. There is no such thing as a “proper” solution to make it, though you may need your Mediterranean mates combating over whose is greatest!

Phyllo dough squares with nuts and honey.

Is Baklava laborious to make?

This recipe is a do-it-yourself baklava recipe – it makes use of minimal elements, beginning with pre-made phyllo dough. When you eat at Center Japanese or Greek eating places, you’ll discover their Baklava to be far more intricate than what we make in our dwelling kitchens.

I promise, this recipe comes collectively fairly simply and is value the additional effort!
It could be irritating at instances with the phyllo dough tearing or making an attempt to unfold the butter over the sheets. Keep it up although! It’s like making a Lasagna, it’s a bit labor intensive and will look messy as your assembling, however as soon as baked the whole lot comes collectively superbly.
In addition to, nobody’s going to know if you happen to used just a few ripped items or missed some spots with the butter.

Is Baklava Gluten-free?

Sadly, conventional Baklava is just not gluten-free, as phyllo dough is made utilizing wheat flour and different elements that include gluten. The excellent news is that there are many gluten-free baklava recipes on-line!

Ingredients for Baklava.

What elements do I want?

Listed below are the elements you want for the baklava filling:

  • 1 cup pistachios, chopped finely
  • 1 cup of walnuts, chopped finely
  • 1 pound phyllo dough – that is NOT puff pastry
  • ¾ cup of unsalted butter, melted
  • 1/3 cup of sugar
  • One teaspoon of floor cinnamon
  • 1/3 teaspoon of floor cloves

You want the next elements for the citrus syrup:

  • 1 cup water
  • 1 cup sugar
  • ½ cup honey
  • 2 tablespoons lemon juice
  • 1/8 teaspoon floor nutmeg
  • 1 cinnamon stick
  • Finely floor pistachios (for garnish)
The butter and nut filling for Baklava.

How you can make Baklava Step-by-Step

First, we’re going to arrange the spiced nut filling:

Combine the nuts with sugar, cinnamon, and cloves in a medium bowl. When you’ve got a meals processor, put the whole lot in there and pulse about ten instances to get the precise texture. It’s a straightforward solution to chop all these nuts!

Process photos for Baklava.

Construct the Layers

Gently roll out the phyllo dough and canopy it with a humid towel to maintain it from drying out.

Line a jelly roll pan (11×16 inch) with aluminum foil, leaving the sides lengthy so you possibly can fold them as much as encase the Baklava if you add the syrup later.
*See my notes within the recipe card about utilizing a 9 X 13-inch pan.

Place the primary sheet of phyllo dough into the pan and brush it with melted butter. Repeat 7 instances till the underside layer is 8 sheets thick, ensuring to brush every sheet with butter.

Spoon a skinny layer of the nut combination onto the phyllo dough. Cowl this layer with two extra phyllo sheets, brushing each with melted butter. Proceed to alternate nut layers and two layers of phyllo, every brushed with butter, till the nut combination is gone. Don’t neglect to butter the highest layer!

Utilizing a really sharp knife, begin at one of many corners and really gently make diagonal cuts by the sheets of phyllo dough. Repeat the method going the opposite path in order that the cuts crisscross and make diamond shapes. Bake for 30-35 minutes at 350 levels or till frivolously golden brown and the sides seem barely crisp.

Making honey syrup to pour over Baklava.

Make the Syrup

Whereas the baklava bakes, make the citrus sugar syrup.

In a medium saucepan, mix the water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick. Convey the elements to a boil. Cut back to low warmth and permit the syrup to simmer for 7 minutes, continually stirring because the sugar dissolves. You’ll be capable to inform if it has dissolved by dipping a clear index finger in and rubbing it towards your thumb.

Let the candy syrup cool utterly and take away the cinnamon stick. Then, spoon the cooled syrup excessive of the nice and cozy Baklava and let all the dessert cool and relaxation for no less than 4 hours. I truthfully assume it’s greatest the following day!

A tray of Turkish dessert bars.

Baklava Suggestions

  • Thaw the Phyllo dough by leaving it within the fridge in a single day. It’s bought in your grocer’s freezer part.
  • The Phyllo dough might and most definitely will break aside, particularly whether it is one thing you could have by no means labored with earlier than. Attempt to not change into too annoyed and begin throwing issues round your kitchen! Simply put the items again collectively as greatest you possibly can and proceed on. The wonderful thing about that is that within the closing consequence, identical to in a lasagna, the perfection of the development is not going to matter, and it’ll all style simply nearly as good. It’s simply essential that you just try and construct it as greatest you possibly can.
  • To stop the phyllo dough from tearing, roll it out onto a clear flat floor, and canopy it with a humid tea towel. Take solely the sheets you want as you assemble and brush with butter then get well with the towel. This can assist hold the dough moist and workable.
  • I learn that for greatest outcomes, cooled syrup + scorching Baklava = incredible dessert, whereas scorching syrup + cooled Baklava = not a lot. So ensure that the syrup is cooled and the Baklava is scorching!
Layers of phyllo dough, walnuts and pistachios soaked in a honey syrup.

Can I make Greek Baklava forward of time?

That is the proper make-ahead dessert since this Baklava wants 4-8 hours to soak up the syrup absolutely. You don’t even must refrigerate it- simply serve it when prepared!

Do I have to refrigerate my Baklava?

Really, Baklava will hold nicely at room temperature for as much as every week. If you need it to last more, retailer it within the fridge, and it’ll hold as much as 3 weeks.

Ought to I eat Baklava scorching or chilly?

Individuals usually serve baklava at room temperature. When you hold yours within the fridge, let it come to room temperature earlier than consuming, as it’s usually a bit agency and harder to chop and chew when chilly.

A pan of baklava squares.

Can Baklava be frozen?

Sure, this dessert freezes nicely! Retailer it in an hermetic container for as much as 3 months.

Can I alter which nuts I take advantage of for this recipe?

Completely! I take advantage of a mixture of nuts on this recipe, however some folks desire solely walnuts or don’t like pistachios. Comply with your style buds! You possibly can even use almonds. You’ll wish to use a complete of two cups of chopped nuts in whichever mixture or of the particular nut you select.

Walnuts and pistachios in between sheets of phyllo dough.

Love Greek Meals?

When you get pleasure from Greek delicacies, you’ll love these recipes:

  • Turkey Gyro Pockets with Tzatziki sauce mix the flavors of a gyro made more healthy with turkey in a bite-size crescent roll. These are nice for a celebration!
  • Greek Quinoa Hen Salad is a light-weight but satisfying recipe that’s good for lunch or dinner! It’s scrumptious served heat or chilly!
  • Spanakopita is one other glorious use of phyllo dough, this time with layers of spinach, onion, and herbed Feta cheese. This “Greek lasagna” is so good!
  • Greek Honey Walnut Cookies are crammed cookies that mimic the flavors of Baklava. These are so candy and engaging!

 Need different dessert recipes? Listed below are just a few that I extremely advocate. 




Preserve an eye fixed out for my latest recipes!

Baklava – tailored from Merely recipes by Garret McCord of Vanilla Garlic.


Created by: Lynne Feifer


Whole Time 5 hours 15 minutes

Baklava is a scrumptious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all coated with candy honey syrup. Scrumptious!

Stop your display from going darkish


  • In a small saucepan, mix elements for syrup; water, sugar, honey, lemon juice, floor nutmeg, and cinnamon stick. 

  • Convey elements to a boil, stirring continually. Decrease warmth and permit syrup to simmer for 7 minutes, stirring often. 

  • Put aside and permit to chill utterly, eradicating cinnamon stick. 

  • Put together a 11 x 16-inch jelly roll pan by lining it with tin foil. Grease it by brushing it with melted butter. *See notes under for making in a 9 X 13-inch pan. Preheat oven to 350°F. 

  • In a medium bowl, mix the finely chopped nuts with sugar, cinnamon, and cloves. Gently roll out the phyllo dough and canopy with a humid towel. (It can are inclined to dry out in a short time if you’re engaged on it.)

  • Place the primary sheet of phyllo dough into the pan. With a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 extra instances till the underside layer is 8 layers thick, with every sheet being brushed by butter. 

  • Spoon on a skinny layer of the nut combination. 

  • Cowl with two extra sheets of phyllo, brushing each with butter. Proceed to repeat: nut combination after which two sheets of phyllo dough, every brushed with butter, till there is no such thing as a remaining nut combination. 

  • Utilizing a pointy knife and beginning at one of many corners, very gently make diagonal cuts throughout the baklava. Repeat course of entering into different path in order that they criss-cross. 

  • Fold the tin foil up alongside the edges and ends in order that the baklava is encased. This can enable the syrup to soak into the edges simpler after it’s baked. 

  • Bake for 30-35 minutes, or till frivolously golden brown and edges seem barely crisp. 

  • Spoon the cooled syrup over the recent baklava and let cool for 4 hours. 


This recipe may be made in a 9 X 13-inch baking dish. I like to recommend a deep one, like a lasagna pan, because the phyllo dough sheets could also be a bit bigger than the pan itself, and also you’ll have to both reduce or bunch them as much as make them match.  Additionally, it’s possible you’ll not use the entire phyllo dough by the point you attain the highest of the pan.  As you possibly can see within the photos, I initially started assembling it on a jelly roll pan after which transferred all the factor to a 9 X 13 inch pan. It turned out completely high quality doing it this manner, although the switch course of was a bit scary. To make it best on your self, I extremely counsel you begin with both the jelly roll pan or a 9 X 13-inch and simply keep it up.


Serving: 1serving | Energy: 233kcal | Carbohydrates: 29g | Protein: 3g | Fats: 12g | Saturated Fats: 5g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 4g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 93mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Did you make this recipe?

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This submit was initially revealed 8/23/11. It has been up to date with photos and in format on 2/24/23.

Baklava - layers of buttered phyllo dough, with chopped pistachios, almonds and walnuts all covered with a honey syrup. Delicious!

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