Ultimate Homemade Baklava Recipe

Introduction:

Baklava is a timeless dessert with roots in the Middle East, the Balkans, and the Mediterranean. Known for its delicate layers of crisp phyllo dough, rich nut filling, and fragrant syrup, baklava is both elegant and deeply comforting.

Although it may look complicated, baklava is very achievable at home when broken into simple steps. This recipe guides you through the process to ensure perfect layers, balanced sweetness, and a beautifully golden finish every time.

Ingredients;

For the Syrup

The syrup must be completely cooled before pouring over the hot baklava.

• 2 cups granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick (optional)
• A few strips of lemon or orange zest (optional)

For the Filling and Pastry

• 1 pound phyllo dough, thawed
• 1 1/2 cups chopped nuts (walnuts, pistachios, pecans, or a combination)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, melted or clarified

Tip: Walnuts or pecans give the most traditional flavor and appearance.

Instructions:

Step 1: Prepare the Syrup

1. Combine sugar, water, honey, lemon juice, cinnamon stick, and citrus zest in a saucepan.
2. Bring to a boil, stirring until the sugar dissolves.
3. Reduce heat and simmer for 10 to 15 minutes until slightly thickened.
4. Remove cinnamon stick and zest.
5. Set aside and allow syrup to cool completely.

Step 2: Prepare the Nut Filling

1. Roughly chop the nuts, keeping some texture.
2. Mix nuts with sugar and cinnamon until evenly combined.

Step 3: Prepare the Phyllo Dough

1. Melt butter and keep warm.
2. Brush a 9 x 13-inch baking pan with butter.
3. Keep unused phyllo covered with a slightly damp towel while assembling.

Step 4: Assemble the Baklava

Base Layers

• Layer 15 to 18 sheets of phyllo dough in the pan, brushing each sheet lightly with butter.

First Nut Layer

• Sprinkle half of the nut mixture evenly over the phyllo.

Middle Layers

• Add 5 to 7 sheets of phyllo, buttering each one.

Second Nut Layer

• Sprinkle remaining nut mixture evenly.

Top Layers

• Finish with 15 to 18 sheets of phyllo, buttering each sheet carefully.
• Butter the top generously.

Step 5: Cut the Baklava

1. Trim and tuck any overhanging dough.
2. Using a sharp knife, cut into squares or diamonds all the way through to the bottom.
3. Brush the top once more with butter.

Step 6: Bake

1. Preheat oven to 325°F (160°C).
2. Bake for 45 to 60 minutes until deeply golden and crisp.

Step 7: Add the Syrup

1. Remove hot baklava from the oven.
2. Slowly pour the cooled syrup evenly over the hot baklava.
3. Allow the syrup to absorb fully.

Serving and Storage

• Let baklava rest for at least 4 to 6 hours, preferably overnight.
• Serve at room temperature.
• Store in an airtight container at room temperature for up to 2 weeks.
• Do not refrigerate, as this will soften the phyllo layers.