Baklava Recipe
Discover the authentic way to prepare this iconic Mediterranean dessert with our detailed baklava recipe. Each golden layer bursts with nutty flavor and aromatic syrup.
Baklava is made with delicate phyllo dough, finely chopped walnuts, warm spices, and a simple lemon-scented syrup. It’s a show-stopping dessert perfect for gatherings or gifting.
Layers of Flavor: Key Ingredients in This Baklava Recipe
Phyllo dough – The foundation of baklava, these paper-thin pastry sheets bake into crisp, golden layers that contrast beautifully with the nutty filling.
Walnuts – The primary filling ingredient, providing a rich, earthy flavor and crunchy texture that defines classic baklava.
Cinnamon – Adds warm spice to the nut mixture, deepening the flavor and enhancing the richness of the walnuts.
Granulated sugar – Used in both the filling and syrup, it provides sweetness and balances the tang from the lemon.
Lemon juice – A touch of acidity in the syrup keeps it from being overly sweet and adds brightness to each bite.
Unsalted butter – Brushed between each layer of phyllo, it ensures a golden, crispy finish and adds richness to the dessert.
Assembling Perfection: How to Make This Baklava Recipe
This baklava recipe starts with layering buttered phyllo sheets, alternating with spiced walnut filling. After cutting the pastry into elegant diamond shapes, it’s baked until golden and crisp. A cooled lemon-sugar syrup is poured over the hot baklava, soaking into every flaky layer and delivering the perfect texture contrast.
Baklava Recipe Tips for Flawless Results
When making this baklava recipe, work quickly with the phyllo dough to prevent drying—always keep it covered with a towel. Make sure the syrup is completely cool before pouring it over hot baklava to keep the pastry crisp. For a floral note, try adding a splash of rosewater or orange blossom water to the syrup. You can also experiment with different nuts, such as pistachios or a blend of walnuts and hazelnuts.
How to Store Leftovers from This Baklava Recipe
To keep leftover baklava crisp, store it at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 10 days and bring it to room temperature before serving. Baklava also freezes well—store it in a freezer-safe container for up to 3 months and thaw overnight in the fridge.
Frequently Asked Questions
Can I use a nut mix instead of just walnuts?
Yes, you can substitute some or all of the walnuts with pistachios, cashews, or hazelnuts for varied flavor and texture.
Do I need to clarify the butter?
Clarified butter isn’t required, but it helps prevent sogginess. If your butter has excess foam or solids, skim them off before using.
Why is my baklava soggy?
This usually happens if the syrup and baklava are the same temperature. Always use cooled syrup on hot baklava to maintain crispness.
Can I make baklava in advance?
Yes, you can prepare it up to 8 hours ahead and leave it at room temperature. It’s best enjoyed the same day for peak texture.
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Baklava Recipe
Ingredients
- For the Syrup:
- 1 tsp fresh lemon juice
- 1 cup water
- 1 1/2 cups granulated sugar
- For the Baklava:
- 14 oz walnuts approximately 3 1/2 cups
- 1 tsp ground cinnamon
- 1 tbsp granulated sugar
- 16 oz phyllo dough thawed according to package directions
- 1 cup unsalted butter melted
Instructions
- Place sugar and water in a saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to medium and let the syrup simmer for about 15 minutes until slightly thickened. Stir in the lemon juice, remove from heat, and allow to cool completely.
- Combine walnuts, sugar, and cinnamon in a food processor and pulse until the mixture is finely chopped. Set aside.
- Preheat oven to 350°F. Unroll the thawed phyllo sheets onto a clean surface and cover with a dry kitchen towel to prevent drying. Brush the bottom of a 9×13-inch baking pan with melted butter.
- Fold one phyllo sheet in half and lay it in the pan, brushing it with melted butter. Repeat this step with four more sheets, continuing to brush each layer generously. Evenly spread half of the walnut mixture across the layered phyllo.
- Add five more folded phyllo sheets, buttering each layer. Distribute the remaining nut mixture on top.
- Layer the final set of 5 to 8 phyllo sheets, buttering each one, including the topmost layer. Cut the assembled pastry into diamonds or squares using a sharp knife, and pour any leftover butter over the entire surface.
- Place in the oven and bake for 50 to 60 minutes, or until deeply golden. Remove from the oven and immediately pour the cooled syrup over the hot pastry. Allow to sit for at least one hour at room temperature before serving to let the syrup fully absorb.
- Notes
- Phyllo is fragile and may tear—minor rips won’t impact the final outcome. Ensure dough is thoroughly thawed before using. Depending on brand, phyllo packs may contain 15 to 18 sheets; folded sheets should form roughly 10-layer sets. For precut sheets matching pan dimensions, use 10 layers per section. For best texture, avoid over-processing nuts—some coarseness adds crunch. For aromatic variation, consider adding a tablespoon of rosewater or orange blossom water to the syrup. Ensure syrup is cold and baklava hot when combining to maintain crispness.
- Variations: Use 14 oz of any preferred nuts—walnuts, pistachios, hazelnuts, or cashews.
- Make Ahead: Prepare up to 8 hours in advance and store at room temperature.
- Storage: Keep in an airtight container up to 3 days at room temperature or 10 days refrigerated. Bring to room temperature before serving.
- Freezing: Store in freezer-safe containers for up to 3 months; thaw in refrigerator overnight.
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