Baklava Recipe – Crispy, Buttery & Sweet Middle Eastern Delight

Baklava is a rich, flaky, and indulgent dessert made with layers of thin phyllo pastry, filled with chopped nuts, and soaked in fragrant sugar syrup or honey. Loved across the Middle East, Turkey, and Mediterranean regions, this iconic sweet treat is known for its crisp texture and perfectly balanced sweetness. Whether served during festivals, celebrations, or as a luxurious tea-time dessert, Baklava never fails to impress.

In this detailed recipe, you’ll learn how to make authentic homemade baklava step by step, along with tips to achieve perfectly crispy layers and a delicious syrup-soaked finish.

What is Baklava?

Baklava is a layered pastry dessert traditionally made using phyllo dough, butter, nuts (usually pistachios, walnuts, or almonds), and sweet syrup flavored with honey or rose water. The dessert is baked until golden and then soaked in syrup, which gives it its signature glossy finish and sweet taste.

Though commonly associated with Turkish and Middle Eastern cuisine, variations of baklava exist in many cultures, each with slight differences in nuts, spices, and syrup flavoring.

Ingredients

For the Baklava Layers:

16 oz (450 g) phyllo dough (thawed)
1½ cups melted unsalted butter
2 cups finely chopped walnuts
1 cup finely chopped pistachios (optional)
¼ cup sugar
1 teaspoon ground cinnamon

For the Sugar Syrup:

1 cup water
1 cup granulated sugar
½ cup honey
1 tablespoon lemon juice
1 teaspoon rose water or orange blossom water (optional)

Step-by-Step Preparation

Step 1: Prepare the Nut Filling

In a mixing bowl, combine chopped walnuts, pistachios, sugar, and cinnamon. Mix well and set aside. The nut mixture should be finely chopped but not powdered, so it maintains texture.

Step 2: Prepare the Baking Dish

Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish with melted butter.

Unroll the phyllo dough and cover it with a damp cloth to prevent drying. Phyllo sheets dry quickly, so always keep them covered when not in use.

Step 3: Layer the Phyllo

Place one sheet of phyllo in the dish and brush it generously with melted butter. Repeat this process with 8–10 sheets, brushing each layer with butter.

Spread a thin, even layer of the nut mixture over the phyllo.

Add another 5–6 buttered phyllo sheets, then another layer of nuts.

Continue layering until all nut mixture is used, finishing with 8–10 buttered phyllo sheets on top.

Make sure the top layer is well brushed with butter to achieve a golden crisp finish.

Step 4: Cut Before Baking

Using a sharp knife, cut the baklava into diamond or square shapes before baking. Cutting beforehand ensures clean slices after baking and allows the syrup to seep through evenly.

Step 5: Bake

Bake in the preheated oven for 45–50 minutes or until the top becomes golden brown and crisp.

The layers should look beautifully puffed and evenly browned.

Step 6: Prepare the Syrup

While the baklava is baking, prepare the syrup.

In a saucepan, combine water and sugar. Bring to a boil and stir until sugar dissolves. Add honey and let it simmer for 5–7 minutes.

Remove from heat and stir in lemon juice and rose water (if using). Let the syrup cool slightly.

Step 7: Add Syrup

Once the baklava comes out of the oven, immediately pour the warm syrup evenly over the hot baklava.

You will hear a sizzling sound — this is perfect! It helps the syrup penetrate the layers properly.

Allow the baklava to rest for at least 4–6 hours (or overnight) for best results.

Tips for Perfect Baklava

Always use room-temperature phyllo dough.
Keep phyllo covered with a damp cloth while working.
Do not skip butter between layers; it ensures flakiness.
Pour warm syrup over hot baklava (or cool syrup over hot baklava).
Let it rest properly before serving for the best texture.

Variations

Use only pistachios for authentic Turkish-style baklava.
Add cardamom for an aromatic twist.
Replace honey with maple syrup for a different flavor.
Add crushed almonds for extra crunch.

Serving Suggestions

Baklava tastes best when served:

With Turkish tea or coffee
As a festive dessert
After a rich Middle Eastern meal
With a scoop of vanilla ice cream

It can be stored at room temperature in an airtight container for up to one week.

Storage Instructions

Store at room temperature for 4–5 days.
Avoid refrigeration, as it may soften the layers.
Keep in an airtight container to maintain crispness.

Nutritional Information (Approximate per piece)

Calories: 250–300 kcal
Carbohydrates: 30 g
Fat: 15 g
Protein: 4 g

(Values may vary based on ingredients used.)

Why You’ll Love This Recipe

Perfect balance of crispy and sweet
Easy to make at home
Impressive festive dessert
Customizable nut filling
Long shelf life

Baklava is more than just a dessert — it’s a celebration of texture, flavor, and tradition. Once you try this homemade baklava recipe, you’ll realize how simple it is to recreate this luxurious treat in your own kitchen.

recipekahani.com