Classic Baklava Recipe

Master this homemade classic baklava recipe with layers of buttery phyllo pastry and honey-soaked nuts. Learn how to achieve the perfect balance of crisp layers and sweet filling with our best easy baking technique that results in authentic, restaurant-quality baklava every time.

Difficulty:

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

24 pieces

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g phyllo pastry sheets, thawed if frozen</li><li class="ingredients-single-item">225g unsalted butter, melted</li><li class="ingredients-single-item">400g walnuts, finely chopped (or a mixture of walnuts, pistachios and almonds)</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">250ml water</li><li class="ingredients-single-item">150g honey</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 whole cloves</li><li class="ingredients-single-item">1 strip lemon peel</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp orange blossom water (optional)</li><li class="ingredients-single-item">50g pistachios, finely chopped, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33cm x 23cm (13x9 inch) baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional, for chopping nuts)</li><li class="equipment-single-item">Sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your workspace. Preheat your oven to 175°C (350°F). Melt the butter in a small saucepan over low heat or in the microwave. Keep the phyllo dough covered with a slightly damp kitchen towel while working to prevent it from drying out - this is crucial for successful baklava as dried phyllo becomes brittle and unworkable.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the nut filling by combining the chopped walnuts with ground cinnamon and cloves in a large bowl. Mix thoroughly to ensure the spices are evenly distributed throughout the nuts. The fine texture of the nuts creates the perfect filling that will hold together when the baklava is cut.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Brush the bottom and sides of your baking dish generously with melted butter. This prevents sticking and adds richness to the bottom layers. Carefully place a sheet of phyllo in the dish, allowing any excess to go up the sides. Brush completely with melted butter. The butter between each layer is what creates those distinctive flaky, crisp layers after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Repeat the process, adding another sheet of phyllo and brushing with butter. Continue until you have used approximately 1/3 of the phyllo sheets (about 7-8 sheets). Don't worry if sheets tear slightly - they'll be hidden in the layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sprinkle 1/3 of the nut mixture evenly over the buttered phyllo layers. Then continue with 3-4 more sheets of phyllo, brushing each with butter, followed by another 1/3 of the nut mixture. Repeat once more, then finish with the remaining phyllo sheets on top, brushing each layer with butter, including the final top sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Before baking, use a sharp knife to cut the baklava into diamond shapes. First make straight cuts to form squares, then cut diagonally across the squares to form diamonds. Make sure to cut all the way to the bottom of the dish. This pre-cutting is essential as it allows the honey syrup to penetrate throughout the layers later.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 45-50 minutes, until the baklava is golden brown and crisp on top. You'll know it's done when the layers have puffed slightly and the top has a rich amber color. If browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the baklava is baking, prepare the honey syrup. Combine the sugar, water, honey, cinnamon stick, cloves, and lemon peel in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer for about 15 minutes until slightly thickened. The syrup should coat the back of a spoon but still remain pourable. Remove from heat and stir in the lemon juice and orange blossom water if using. Let cool to room temperature. The syrup must be cool when it meets the hot baklava (or vice versa) - this temperature differential is the secret to properly textured baklava.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the baklava comes out of the oven, immediately pour the cooled syrup evenly over the hot pastry. You'll hear a delightful sizzle as the syrup hits the hot layers. Make sure to get the syrup into all the cut lines. Sprinkle the chopped pistachios over the top for a beautiful garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the baklava to cool completely at room temperature, uncovered, for at least 4-6 hours or preferably overnight. This resting time is essential as it allows the syrup to be fully absorbed and the flavors to meld together. Store at room temperature, loosely covered with foil, for up to 1 week. The flavor actually improves after the first day!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Baklava Recipe?

Classic baklava requires phyllo pastry, unsalted butter, chopped walnuts (or mixed nuts), cinnamon, cloves, sugar, water, honey, lemon, and optional orange blossom water. The finishing touch is a garnish of chopped pistachios for colour and extra flavour.

How to cook Classic Baklava Recipe at home?

Learn how to cook Classic Baklava Recipe by layering buttered phyllo sheets with spiced nuts, cutting into diamonds before baking, then pouring cool honey syrup over the hot pastry. The key techniques include keeping phyllo covered while working, brushing each layer generously with butter, cutting before baking, and ensuring temperature contrast between hot baklava and cool syrup.

Why is my phyllo dough tearing while making baklava?

Phyllo tears when it dries out. Keep the sheets covered with a damp kitchen towel while working and work quickly. Don't worry about small tears as they'll be hidden in the layers. If sheets are completely broken, use them in middle layers where they won't be visible in the final dessert.

What's the secret to crispy, not soggy, baklava?

The temperature contrast is crucial—always pour cool syrup over hot baklava (or vice versa). Pre-cut before baking allows proper syrup absorption. Use the right amount of butter between layers and ensure thorough baking until golden brown. Finally, let the baklava rest uncovered for at least 4-6 hours after adding syrup.

Can I make baklava with different nuts than walnuts?

Absolutely! While walnuts are traditional, pistachios are popular in Turkish versions, and almonds or hazelnuts work beautifully too. Many bakers create signature versions using pine nuts or a mixture of nuts. Adjust spices accordingly—cardamom pairs wonderfully with pistachios, while cinnamon complements walnuts.

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