Traditional Baklava

Traditional Baklava is a beloved dessert with roots in Middle Eastern and Mediterranean cuisines, known for its crisp, buttery layers of phyllo dough filled with spiced nuts and soaked in a luscious honey syrup. Sweet, sticky, and irresistible, this classic treat is perfect for holidays, celebrations, or whenever you’re craving something truly special.

Why You’ll Love This Recipe

This baklava recipe delivers everything you love about the classic version—crunchy texture, aromatic spice, and a sweet syrupy finish that soaks into every flaky layer. It’s simpler than you might think to make at home and delivers bakery-quality results every time.

• Classic flavors with a rich honey-cinnamon aroma

• Perfectly crisp and golden phyllo layers

• Simple ingredients, big payoff

• A great make-ahead dessert

• Ideal for feeding a crowd or gifting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (16-ounce) package phyllo dough, thawed

• 1 pound finely chopped pecans or walnuts

• 1 cup unsalted butter, melted

• 1 teaspoon ground cinnamon

Syrup:

• 1 cup water

• 1 cup granulated sugar

• ½ cup honey

• 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 350°F and prepare a 9×13-inch baking dish by brushing it with melted butter.

2. Mix the filling: In a bowl, combine the chopped nuts with cinnamon. Set aside.

3. Prep the phyllo dough: Unroll the phyllo and keep it covered with plastic wrap and a damp towel to prevent drying out. Trim sheets to fit your pan, if needed.

4. Layer the phyllo:

   • Place two sheets of phyllo dough in the bottom of the buttered dish. Brush the top layer with melted butter.

   • Repeat this process until you have 8 sheets layered and buttered.

   • Sprinkle 2–3 tablespoons of the nut mixture evenly on top.

   • Continue layering two phyllo sheets at a time, brushing with butter and sprinkling with nuts every second layer.

   • Stop layering nuts when you have 8 sheets remaining. Layer the final sheets two at a time, brushing only with butter.

5. Cut the baklava: Using a sharp knife, cut 4 rows lengthwise, then diagonally to create the traditional diamond shapes. You can also cut into squares if preferred.

6. Bake for 45–50 minutes, until golden and crisp.

7. Make the syrup:

   • While the baklava bakes, combine water and sugar in a saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves.

   • Stir in honey and vanilla extract, reduce heat, and simmer for 20 minutes.

8. Finish the baklava: Remove from oven and immediately pour the hot syrup evenly over the baklava. Allow it to cool and set for at least 1 hour before serving.

Servings and timing

• Servings: 36 pieces

• Prep time: 30 minutes

• Cook time: 50 minutes

• Cooling time: 1 hour

• Total time: 1 hour 20 minutes

Variations

• Nut choices: Use pistachios, hazelnuts, or a blend of nuts for added complexity.

• Spice it up: Add cardamom or nutmeg for a deeper spiced flavor.

• Orange blossom twist: Replace vanilla in the syrup with a few drops of orange blossom water for a floral finish.

• Chocolate drizzle: Once cooled, drizzle melted dark chocolate over the top for a modern touch.

• Vegan version: Use plant-based butter and ensure the phyllo dough is vegan-friendly.

Storage/Reheating

• Room temperature: Store covered at room temperature for up to 5 days.

• Refrigerator: For longer storage, keep in the fridge for up to 2 weeks. Let come to room temp before serving.

• Freezer: Freeze baked baklava in an airtight container for up to 3 months. Thaw at room temperature.

• Reheating: Not necessary, but if you prefer warm baklava, heat in a 300°F oven for 5–7 minutes.

FAQs

Do I need to thaw phyllo dough before using?

Yes, thaw it in the fridge overnight, then bring it to room temperature for 1–2 hours before using.

What’s the best way to cut baklava?

Use a sharp knife and cut slowly to avoid tearing the delicate dough. Cut before baking to get clean shapes.

Can I use a food processor to chop the nuts?

Yes, pulse until finely chopped, but don’t over-process into a paste.

Why is my baklava soggy?

Make sure the syrup is hot and the baklava is hot when you pour it—this helps it absorb evenly without getting soggy.

How long should I let the baklava rest?

At least 1 hour, but longer is better. Resting helps the syrup soak in and the baklava to set.

Can I make baklava ahead of time?

Yes! Baklava tastes even better the next day and keeps well for several days.

Should the syrup be hot or cold when poured?

Hot syrup over hot baklava is ideal for the best absorption and texture.

What’s the difference between baklava and similar desserts?

Baklava is unique for its phyllo layers, spiced nut filling, and honey-based syrup. Similar desserts may use different doughs or syrups.

Is baklava gluten-free?

No, phyllo dough contains wheat. Use gluten-free phyllo if needed, though results may vary.

Can I use salted butter?

Unsalted butter is preferred to control the salt level, but if using salted, reduce added salt in the recipe.

Conclusion

This Traditional Baklava Recipe captures the essence of a timeless dessert with flaky layers, spiced nuts, and a sweet honey syrup that brings everything together. Whether you’re serving it at a celebration or making it just because, this crowd-pleasing treat offers a satisfying mix of crunch, sweetness, and flavor in every bite. Once you make it from scratch, you’ll never go back to store-bought again.