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.

Let’s get started!

Servings: 25 

– 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

TOTAL Time: 1 hour 35 Min


White Scribbled Underline

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 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.

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.



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!