This Baklava recipe is sweet, flaky, and nutty. This classic can be intimidating to put together, but with these easy-to-follow steps, you’ll be preparing this delicious dessert with ease.
If you love nutty sweets, then you should try this amazing Nutella baklava and Chocolate Dessert Salami.
Table Of Contents
Baklava Recipe Details
I love this classic Baklava recipe because it’s so flaky and delicate. It’s sure to impress your family and friends whenever you serve it.
- TASTE: Honey sweet and full of pistachios, this nutty dessert is scrumptious. You’ll love the delicate blend of flavors.
- TEXTURE: With a flaky crust, crunchy nuts, and a gooey center, there’s plenty to love about this recipe.
- TIME: This Baklava recipe takes about 90 minutes to make from start to finish.
- EASE: This recipe is easy to follow and breaks down each step to make this dessert nice and easy.
What You’ll Need
Ingredient Notes
Phyllo Dough: make sure to defrost this in the fridge overnight. If it’s not defrosted properly, it will break apart as you try to work with it.
Butter: traditionally, people use ghee (clarified butter), which you can also use. I used butter because it’s less expensive and tastes better (in my opinion).
Add-ins and Substitutions
- Substitute other nuts- Try this Baklava recipe with pecans, macadamia nuts, walnuts, or almonds. You can also add Nutella like I did in this Nutella Baklava Recipe.
- Add fruity flavors- Orange blossom, figs, and apple are great additions to this recipe. Just remember to dice any fruit small to better fit between the layers of phyllo dough.
- Substitute the butter- If you want to make this Baklava dairy-free, all you have to do is substitute the melted butter with a plant-based butter.
- Add coconut and chocolate- This are so tasty in Baklava. Shredded coconut, sweetened or unsweetened, and melted chocolate can be added to the filling or just used as a topping.
How to Make Baklava
This is a quick rundown with step-by-step photos. Scroll down to the printable recipe card for the full detailed recipe.
- Defrost the phyllo dough. Thaw the phyllo dough overnight, giving it enough time to slowly come up to a warmer temperature before working on it so it doesn’t break apart.
- Let the phyllo come to room temp. Then place the thawed phyllo dough onto your countertop and let it sit at room temperature for about 1 hour.
- Make the honey syrup. While you wait for the phyllo dough, add the granulated sugar, water, honey, and fresh lemon juice to a saucepan. Bring it to a boil, stirring constantly. Then let it simmer over medium-low heat for about 8-10 minutes undisturbed. Set aside to cool.
- Make the nut mixture. Place the shelled lightly salted pistachios and cinnamon into a food processor. Pulse at high speed until the pistachios are crushed down to a fine crumb. Then set it aside.
- Trim the phyllo dough. Now trim the entire stack of phyllo sheets (at least 35 sheets) so that they fit a 9×13 inch baking dish. Then quickly cover them with a thin damp towel to keep them from drying out.
- Butter the dish. Melt unsalted butter in a saucepan and use a pastry brush to brush the butter onto the bottom of the baking dish.
- Begin assembling the baklava. Now place a sheet of phyllo dough into the pan and brush it with butter again. Do this with another 4 sheets of buttered phyllo dough (so a total of 5 sheets with butter in between each sheet). Then add 1/2 cup of the pistachio mixture on top.
- Repeat. Repeat this same process again: another 5 buttered sheets, then 1/2 cup of pistachio crumbs. You will need to do this process a total of 6 times. Then after you’ve placed the last 1/2 cup of nuts, finish it off with 5 more buttered phyllo sheets. Generously butter the top layer.
Pro Tip: If your butter starts to stiffen, just reheat it on the stove for a few minutes on low heat. Also, If you ever get confused, see the notes section for the detailed order of assembling baklava.
- Cut the baklava. To cut the pastry, make 3 even slices lengthwise so you have a total of 4 (1 1/2 inch) wide strips. Then cut diagonally so that each piece of baklava is in the shape of a diamond.
- Bake. Now bake the pistachio baklava at 350 degrees Fahrenheit for 40-50 minutes.
- Add the honey syrup. As soon as you pull the baklava out of the oven, immediately pour the honey syrup over the entire pastry. The hissing bubbly sound will be quite satisfying to hear! 😉
- Let it rest. Let the baklava sit for a few hours before serving, or overnight. It tastes even better the next day!
Recipe Tips
- Defrost the phyllo dough overnight- To make sure it’s fully defrosted, put the phyllo dough in the refrigerator overnight.
- Don’t rush the phyllo dough preparation- This ingredient is one of the most important so take your time. Let it come to room temp slowly on the counter before working with it for best results.
- Measure the pistachios after chopping- Wait until after you process the nuts to measure out the amount you need. This is more accurate since they will pack more densely into the measuring cup.
- Carefully butter the phyllo sheets- When you’re layering the baklava, make sure to brush butter from end to the end for full coverage, and extra on the very top. This is so it won’t dry out.
FAQs
What is baklava?
Traditional Turkish baklava is a flaky dessert typically made of phyllo dough, pistachios, butter, and a simple syrup of sugar, lemon juice, and water. But there are a lot of variations to this dessert found throughout the Mediterranean and Middle East.
How do you keep baklava crispy?
If you cover your baklava tightly with plastic wrap, it will cause the phyllo to get soggy. Instead, when it has cooled, leave it at room temperature and use a clean tea towel or piece of cheesecloth to cover it. This will keep it crispy.
Serving Suggestions
This impressive Baklava recipe is perfect for special occasions and holidays. Here are some serving ideas.
- Ice cream: Serve this baklava with vanilla or pistachio ice cream for a delightful dessert.
- Nuts: Pistachios or other nuts can be served alongside this dessert as well.
- Chocolate: You can’t go wrong with a drizzle of chocoalte on top.
Make This Baklava Recipe in Advance
Make ahead: This Baklava recipe is really convenient because you can prepare it days in advance. Lightly cover it and leave it on the counter until you are ready to serve.
Storing: Store this Baklava at room temperature, lightly covered with a tea towel or cheesecloth so it does not get soggy. It will stay fresh for about a week. In the fridge in an airtight container, it will last about 2 weeks, but will take on a harder, chewy texture.
Freeze: Wrap the cooled Baklava well plastic wrap and place in a freezer ziplock bag to freeze. It will last for up to 4 months.
More Delicious Desserts!
Full Recipe Instructions
Baklava Recipe
This sweet and flaky Baklava is so delicious! With easy to follow steps, this recipe makes it easy to prepare this classic dessert.
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Servings: 25 pieces
Calories: 267kcal
Ingredients
- 3/4 cup granulated sugar
- 1 cup water
- 1 cup honey
- 3 tablespoons fresh lemon juice
- 1 pound Phyllo dough defrosted overnight in the refrigerator (35 sheets)
- 3 cups shelled lightly salted pistachios finely chopped in food processor. (Measure after chopping)
- 1/2 tsp cinnamon
- 1 cup unsalted butter
Instructions
- The first thing you want to do is thaw the phyllo dough overnight. You want to give it enough time to come slowly come down to a warmer temperature before working on it. If you try to use it right away, the phyllo dough will break apart.
- Then place the thawed phyllo dough onto your countertop and let it sit at room temperature for about 1 hour. This step st also very important. Don't try to rush it.
- While you wait for the phyllo dough, start making the honey syrup. In a saucepan, add 3/4 cup granulated sugar, 1 cup water, 1 cup honey, and 3 tablespoons fresh lemon juice.
- Place the saucepan on the stove and bring the mixture to a boil making sure to stir constantly. Then let it simmer in the saucepan at medium-low heat for about 8-10 minutes undisturbed. Then set it aside to cool.
- Place 3 heaping cups shelled lightly salted pistachios and 1/2 tsp cinnamon into a food processor. Pulse the food processor at high speed until the pistachios are crushed down to a fine crumb. Then set it aside.
- Now trim the entire stack of phyllo sheets (at least 35 sheets) so that they fit a 9×13 inch baking dish. I just slice the edges off with a sharp knife. Then quickly cover the phyllo sheets with a thin damp towel to keep them from drying out.
- Melt 1 cup of unsalted butter in a saucepan then use a pastry brush to brush the butter onto the bottom of the baking dish.
- Now place a sheet of phyllo dough into the pan. Then brush with butter again, and repeat this process with another 4 sheets of buttered phyllo dough (so a total of 5 sheets with butter in between each sheet).
- Now sprinkle 1/2 cup of the chopped pistachios on top of the phyllo sheet.
- Then repeat this same process again. So another 5 buttered sheets, then 1/2 cup of pistachios. You will need to do this process a total of 6 times. Then after you’ve placed the last 1/2 cup of nuts, finish it off with 5 more buttered phyllo sheets. Make sure the top layer had a generous amount of butter brushed on top. Tip: If your butter starts to stiffen, just reheat it on the stove for a few minutes on low heat. Also, If you ever get confused, see the notes section for the detailed order of assembling baklava.
- To cut the pastry, make 3 even slices lengthwise so you have a total of 4 (1 1/2 inch) wide strips. Then cut diagonally so that each piece of baklava is in the shape of a diamond.
- Now bake the pistachio baklava at 350 degrees Fahrenheit for 40-50 minutes.
- As soon as you pull the baklava out of the oven, immediately pour the honey syrup over the entire pastry. The hissing bubbly sound will be quite satisfying to hear! 😉
- Now let the baklava sit for a few hours before serving. But it tastes even better the next day. So you can totally make this a day in advance!
Notes
If you are ever confused about the order of assembling the baklava, here is a quick guide:
- 5 buttered sheets
- 1/2 cup nuts
- 5 buttered sheets
- 1/2 cup nuts
- 5 buttered sheets
- 1/2 cup nuts
- 5 buttered sheets
- 1/2 cup nuts
- 5 buttered sheets
- 1/2 cup nuts
- 5 buttered sheets
- 1/2 cup nuts
- 5 buttered sheets
- Defrost the phyllo dough overnight- To make sure it’s fully defrosted, put the phyllo dough in the refrigerator overnight. Then let it come to room temperature.
- Measure the pistachios after chopping- Wait until after you process the nuts to measure out the amount you need. This is more accurate since they will pack more densely into the measuring cup.
- Keep the phyllo sheets covered- place a damp tea towel on top of the phyllo dough to keep it from drying out as you work with it.
Nutrition
Calories: 267kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 176mg | Fiber: 2g | Sugar: 18g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Barbara says
This looks wonderful and your direction are easy to follow. Thanks for the interesting tips too.
Dina says
My pleasure Barbara! I hope you love this recipe!
Fanzillah says
Very time consuming, worth the effort though, simply delicious. I used pistachios, pecans and almonds, and just blended all together. Used less sugar and more honey
Dina says
Happy to hear you enjoyed this baklava recipe! Yes, baklava does take some time but it is so worth it 🙂 Thank you for your feedback!