My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a
cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-
ahead dessert because it's even better the next day!
New to making baklava from scratch? This easy step-by-step tutorial and expert tips will help you make
the BEST honey baklava every single time! Be sure to also watch the video below.
This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in
your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands
down.
Why This Recipe Is So Great
Minimal ingredients required – If you take a look at the shopping list in the recipe card, it’s not too
long. This dessert is mostly about honey, walnuts and phyllo dough, with some citrus and spices to
enhance the flavor.
Perfected proportions – I’ve done many rounds of recipe testing and I truly think the proportions here
are absolute perfection. Not too many nuts, enough pastry to hold it together well, and while this
dessert is sweet, it’s not over the top.
Stores well and freezer friendly – Baklava keeps exceptionally well. It’s fine at room temperature for up
to a week, or you can freeze it. If you want to ship some to a loved one, baklava handles travel
wonderfully.
Make-ahead friendly – This is one of the best options for make ahead desserts, since it actually does
need to sit for a while after it’s made.
What is traditional baklava made of?
Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of
phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon
juice.
You'll find many variations of this beautiful dessert from Middle Eastern baklava, where the simple
syrup is scented with rosewater, to Greek baklava with walnuts and a generous sprinkle of cinnamon
within.
This recipe leans toward Greek baklava, although with my own very nutty Egyptian twist (it's all in the
nut mixture).
Ingredients
For the baklava:
1 pound chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 pound phyllo dough
1 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 teaspoon ground cloves
For the syrup:
1 cup water
1 cup sugar
1/2 cup honey
2 tablespoons lemon juice
1 cinnamon stick
Finely ground pistachios for garnish, optional
Method
Lightly grease a 9x13 pan and set the oven to 350°F.
Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed,
roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to
keep it from drying out.
Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a
separate bowl, melt the butter in the microwave.
Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted
butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with
butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all
used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not
worry if the sheets crinkle up a bit, it will just add more texture.
Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly
golden brown, and edges appear slightly crisp.
While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a
saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly
thickened. Remove the cinnamon stick and allow to cool.
Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely
crushed pistachios of desired.