Layers upon layers of crispy, flaky buttery pastry with crushed nuts soaked in a honey lemon syrup. The iconic Baklava is my all time favourite pastry that I can’t get enough of.
You’ll love how homemade Baklava is not overly sweet and how people can’t believe you made this!
Baklava recipe
I can sweep past the window of patisseries without having to fight an urge to pop in.
But if there’s one sweet thing that makes me hesitate – and breaks me more often that I care to admit – it’s Baklava.
This is THE Dessert to make when you want to impress the pants off your family and friends. Everybody loves it. It makes loads. It looks amazing. It tastes even more amazing.
And it ain’t that hard to make. 🤫
What goes in Baklava
Something that might surprise you is how few ingredients go into Baklava. Filo / phyllo pastry, walnuts or pistachios (or other nuts, see recipe notes for regional variations) , butter, honey, sugar, lemon, cinnamon and water.
Yes, really, that’s all you need!
Phyllo pastry – tricks to handling
Phyllo pastry – also known as Filo Pastry – is the paper-thin pastry used to make pastries and pies like Spanakopita in Mediterranean and Middle Eastern cuisines. It’s sold frozen and fresh (fridge section of supermarkets).
The difference between Phyllo Pastry and Puff Pastry is that puff pastry “puffs up” when it’s cooked, revealing layers upon layers of flaky pastry. Phyllo pastry is like a single one of those thin flaky layers in puff pastry.
People seem to have a love/hate relationship with Phyllo pastry. The “love” part usually being the consumption of anything made with Phyllo.
The “hate” part usually the making part. 😂
The problem most people have is that the pastry dries out so it crumbles when you try to use it. It’s frustrating and there’s no way to salvage it once that happens.
But when you follow simple tips, you are going to be a Phyllo Queen (or King) and breeze right through this Baklava recipe – and any other recipe using Phyllo pastry:
How to use phyllo pastry
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Thaw frozen phyllo pastry overnight in the fridge. Don’t try to rush the thawing by placing it in a warm place – makes the pastry brittle;
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Get refrigerated phyllo pastry if you can (fresh pasta and noodles section of supermarkets). No need to thaw, slightly easier to handle (more pliable);
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Take it out of the fridge 30 minutes beforehand;
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Keep the phyllo pastry covered with a slightly damp tea towel to ensure it doesn’t dry out; and
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Handle like tissue paper with fairy fingers. Don’t slap it around like a slice of ham!
Follow these steps and the phyllo will be fine for even a couple of hours out on the bench. And see below for what to do with leftover phyllo scraps!
How to make Baklava
It’s as simple as this: blitz walnuts or pistachios until they are fine crumbs. Alternate with layers of phyllo pastry, brushing every sheet with butter, and walnuts. It’s like making lasagne!
Cut into diamonds, bake, pour over honey lemon syrup. Leave to soak. Devour.
I realise it doesn’t take many words to describe how to make Baklava but actually, the assembling part does take time. It takes me 30 minutes (from phyllo pastry cutting to getting it in the oven), and I’ve had practice.
Don’t fret if it takes you longer. I mean, don’t take a phone call from your chatty Aunt Cecilia mid Baklava assembly. Let’s focus on the task on hand here! But if you keep your phyllo pastry covered, it’s good for up to 2 hours.
Nuts used in Baklava
Baklava is made with a variety of nuts across the Mediterranean and Middle East, the most common being walnuts, pistachios and almonds. Sometimes just one of these, sometimes a combination.
Here are some regional varieties:
* Greece: there are versions made with just one nut – walnuts, pistachios or almonds – as well as a mix of walnuts and pistachios. I usually make it with just walnuts.
* Turkish – usually made with only pistachios, no cinnamon
* Persian – 50/50 almonds and pistacchio with cardamom instead of cinnamon and a touch of rosewater in the syrup (start with 1 tsp, adjust to taste)
* Middle Eastern – typically made with just walnuts, per recipe
Crackle and pop!
It goes without saying that the best part is the eating part, but running a close second is the part when you pour the syrup over the Baklava while it’s still piping hot. It sizzles and crackles and it’s just an all round satisfying experience!
You’d think pouring syrup over Baklava would make the top layers soggy but it doesn’t at all, they stay super crisp – you’ll see in the video. Even the pastry on the bottom stays very crispy even though it ends up soaked in the syrup.
But the syrup’s main job is to soak into the walnuts and let me assure you, it does a very good job of that.
Losing count of the layers…..
“Don’t talk to me!!” I say sternly when I’m assembling baklava. “I need to concentrate!!”
It is alarmingly easy to lose count of the layers. I do, practically every single time.
BUT DON’T WORRY!!! Firstly, running out of nuts is a good indicator that you’re on the last layer. 😂
Secondly, if you miss a sheet, or use one too many on a layer, or if you’re short for the top layer – it’s still going to be amazing! You’ll find variations of Baklava all over the internet, and the thickness of each layer of pastry is all over the place, some using as little as 2 sheets.
So honestly, don’t worry. There is a 90% chance that I’ve miscounted somewhere along the way in the baklava you see in these photos!
What to do with leftover phyllo pastry
If you’re in Australia, the number of sheets in the packets are such that you need 2 x 375g packets and it means you will end up with quite a few offcuts.
Here’s a couple of ideas of things to make with leftover Phyllo pastry scraps – a Spinach Feta Scrunch Pie (there is no better name for it!) which I made using this recipe by Scrummy Lane (I added extra scrunched up pastry on the top), or Spinach Ricotta Triangles made using the filling from my Spinach Ricotta Rolls.
THE FINAL WORD ON BAKLAVA!
If all that’s not enough to convince you that this is a must try recipe then the clincher might be this – it keeps 100% perfectly for a week (drops down to 98% after that…) so it’s ideal to make for gatherings. It’s great if you just wait the minimum 6 hours to let the syrup soak right through, but it’s even better the next day…. and the next day….
One of the things my friends liked the most about this homemade Baklava is that while you still get the same signature juicy syrupy experience, it is not sickeningly sweet like many store bought Baklava can be. Also, that tiny hint of fresh lemon is really lovely in this! – Nagi x
GREEK MENU
It’s GREEK WEEK here on RecipeTin Eats! A week where I share recipes for a complete Greek Feast. Plate smashing is optional – but loads of garlic in everything is not! Here’s what’s on the menu:
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Main – Greek Chicken with Tzatziki for dolloping (and dipping for starters!)
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Sides – Greek Lemon Roasted Potatoes and Greek Salad
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Dessert – this Baklava recipe
See here for more Greek recipes!
Baklava Recipe
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual – so watch me make this Baklava recipe!
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Baklava
Ingredients
- 40 sheets filo/phyllo pastry (2 x 375g or 1 x 1lb pack, Note 1 for pack sizes)
- 500g / 1 lb walnuts (other nuts Note 2)
- 285 g / 10 oz unsalted butter , melted and slightly cooled
- 1 tsp cinnamon powder
Syrup:
- 1 cup / 200g white sugar
- 2 tbsp lemon juice
- 3/4 cup / 185 ml water
- 1/2 cup / 170 g honey
Instructions
- You will need a 23 x 33 cm / 9 x 13" baking pan.
Phyllo:
- For best results, thaw phyllo pastry overnight in the fridge (even if the pack says otherwise) then take out of the fridge 30 minutes prior.
- Cut phyllo to the size of the baking pan.
- Keep pastry covered with a damp tea towel at all times.
Nuts:
- Place nuts and cinnamon in a food processor. Pulse 15 times or until fine crumbs - don't let it turn into powder.
Assemble Baklava (see Layers visual below):
- Preheat oven to 160C / 325F.
- Base: Brush base of pan with butter. Lay over one sheet of phyllo. Brush with butter. Repeat to use 10 sheets, brushing every single sheet with butter. Scatter over 3/4 cup walnuts.
- Mid layers: Cover with 5 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.
- Top: Cover with 10 sheets of phyllo, brushing every sheet with butter, including the final layer.
- Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds. (Note 3)
- Bake for 1 hour - 1 hr 15 minutes until golden brown. Meanwhile, make syrup (needs time to cool)
- Remove from oven and immediately pour over syrup.
- Leave to soak for at least 6 hours, preferably overnight.
- Check to ensure each piece is cut all the way through, then serve. Keeps for a week!
Syrup:
- Place ingredients in a saucepan over medium high heat. Bring to a simmer, stir to dissolve sugar. Lower heat to medium and simmer for 3 minutes, remove from heat and cool.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
That’s Sydney city and the harbour bridge in the background there! I should’ve made it less blurry 🙂
Gail says
Hi Nagi, Baklava is an interesting recipe. Not sure if there’s phyllo pastry here. But will shop around. It looks so good as a great dessert or snack. Love that drippy soft look. Mmmm😊
Blurry background maybe …but nice pic of Dozer all happy and cute 😂
Hugs …
PS: Hurricane Isaac downgraded to a Tropical storm. Our islands won’t be affected except for lots of rain. Still concerned for the other islands higher up the Caribbean chain though. Sigh …
Nagi says
But then I heard it doubled in size overnight???!!!
Gail says
Hi Nagi,
That would have been hurricane Florence which is pounding parts of USA on the East coast at the moment. Isaac has since weakened further as a Tropical storm and passed over the other islands in the Caribbean with lots of rainfall, and is now in the Caribbean basin. He could further weaken or re-organize. Left to be seen.
So the Caribbean is safe for the time being. So many systems are out there and around the world right now. Mother Nature is playing herself big time 😂
Carmen says
Many years ago I had the misfortune of having baklava. Misfortune? Because that gorgeous taste lingered forever in my taste buds and memory but have never again managed to have again. Have thought of making my own to share with friends and hubby but the thought was too daunting as it looked too complicated. However you make it look so easy that I simply have to give it a go. Poor me! Thanks again Nagi for your videos as they make the recipe look so easy. 👍 and worth giving it a go.
Nagi says
BA HA HA! I hear you Carmen, I wish I’d NEVER tasted baklava!! 😂
Lisa says
My gosh – Dozer is glowing just as much as the syrup in the video! Such a beautiful honey coloured boy – with a gorgeous smile in that pic. Shall make this – and test it on the Greeks in the family. 🙂
Nagi says
He’s like a furry golden roasted potato!! 😂
April says
I’ve always wanted to make baklava but found it daunting. You just have an amazing way of making of previously terrifying dishes easy! Plus, spinach and ricotta triangles as well, winning! I’m off to the shops!!! My family thanks you Nagi 😊
Nagi says
Thanks April!! It really isn’t that hard once you break it down 🙂 Being able to make videos certainly helps! Hope your family loves it 🙂 N x
Katina Fragakis says
Thank you, Nagi! Finally, someone has correctly demonstrated the layering of ingredients in baklava. This is the way my mother did it. The ingredients are spot on. And I loved your notes…very helpful. Got to make it!
Nagi says
Hope you get a chance to try it Katina! N x
J says
Yummy! I had this yrs ago, but never made it. That’s going to change as soon as I get some phyllo sheets! I’m liking this Greek week bc this guy that I like, his last name is Greek, although he doesn’t look like it. So I’d like to impress him, with what you said about family and friends! 😂Was trying to find emoji for embarrassed and shy, instead I’ll just laugh it off. 😁
Well doesn’t Dozer think he’s the kind of the mountain! Lol. x
Nagi says
You know what they say – the way to a man’s heart is through his STOMACHE!!! 😂
Leah says
OK. I’m making this. I’ve always thought it must be a pain in the neck, but, you make it look do-able. This will be my birthday cake this year…along with the rest of your Greek feast! My favorite food on the planet. 🙂
The picture is perfect, just the way it is. Dozer makes Sydney look good! 😀
Nagi says
You have good taste. I want this for my birthday too! 😂
Martin says
No Gyro for Greek Week?
Nagi says
Already posted it!!! 🙂 N x
Dorothy Dunton says
Hi Nagi! I am drooling on my computer!! As usual your instructions are spot on easy to follow. The first time I had baklava was when Gary and I went to a Greek festival about 30 years ago and I ate a lot of it that day and took some home with me! I’m thinking that I would make a smaller pan of this because it is just the two of us and I don’t need to add extra padding to my backside!
Nagi says
You’re TINY Dorothy. And you need the sugar fuel!! 😂
Lynn says
I had to laugh at your comment in step 9…I doubt very much that this delicious treat will last anywhere NEAR a week! I can’t wait to try it!
Nagi says
Oh I was thinking about all those pieces you’re going to squirrel away for yourself…. hiding them way back in the back of the pantry…
Diane Conti says
Nagi, Baklava is not Greek, it is Turkish. UNESCO has given protected regional product status to Turkey and the city of Gaziantep as the home origin of Baklava. Please google Gaziantep Baklava. If you check UNESCO’s website you can find their World Heritage List by country and city. Please make this correction for your readers and viewers.
Nagi says
Thanks for the reference Diane! I understood there to be all sorts of regional varieties, I wanted to share a Greek one 🙂
Marisa Franca says
Oh, Yes!! I haven’t tried to make baklava and now I can bring my inner-Greek out. Yep, did I tell you I took one of those DNA tests and I have some Greek blood mixed in with my Italian blood? So, let the party begin and NO plate smashing. OPA!!!
Robin says
How funny to see this today! I just made my first attempt last night – I got a recipe from the local Jewish Community Center on the back of a Happy New Year card and thought I’d give it a try. The version I made had apples tossed in a bit of flour, in about equal parts with walnuts, along with butter, sugar, cinnamon and a wee bit of vanilla extract. The apples were added into the walnut “dough” and put in mini filo cups. From reading your recipe I now know I should have cooled the honey syrup before pouring over the treat.
Thanks so much, your recipe looks so simple and yummy!
Nagi says
ooh wow! Apples in flour?? In Baklava? That sounds amazing!!
Andrea says
Buttlover!!!!
Nagi says
I’m telling you… it LOVES my butt…..
Cashiefa says
Any replacement for nuts? i know that classic baklava is a nutty dessert. But for those with nut allergies. Any good substitute?
Nagi says
And/or pepitas!!!
Vivian says
Hi Nagi! I’m afraid I find Baklava achingly sweet but am totally in LOVE with Greek Lemon Roasted Potatoes! Yes, the recipe please.
Nagi says
I absolutely swear to you this isn’t achingly sweet like the ones you buy! 🙂 N x
Nagi says
I’m thinking a combination of sunflower seeds and sesame seeds would be terrific! I would probably do 75% sunflower / 25% sesame, toast them, cool, blitz, then use per recipe. Well, just blitz the sun flower seeds, sesame seeds won’t need it. Haven’t tried it personally but am imagining the flavours and textures and I think it’s a winner! N x
Zee says
And here I was, trying to watch my calories intake… 😀
Nagi says
Eat salad all next week…
Zee Gimon says
LOL. Yeah, right, like I can do that with all the recipes looking at me. I already bought bacon for beans&bacon…
Dahn says
Baklava is so addictive. It is a dangerous thing for me to have around. I love making it but Jon doesn’t have the same enchantment for it as I do and I end up eating WAY too much before taking it to work or giving it to friends. I have no self-control around baklava (well other things too, like pie, ice cream… I could go on).
Fantastic instructions! You make it so easy.
Nagi says
I love making it too! I think I’ve made it 8 times in the last few months 🙂 I find it pretty therapeutic putting all the layers together. N xx