Baklava Recipe

Baklava pastry arranged in a baking dish.

5 from 9 votes

This Baklava recipe is a is a rich, flaky pastry made with layers of buttery phyllo dough, chopped nuts, and a sweet syrup, creating a crisp, sticky, and irresistibly sweet dessert.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: Greek

Diet: Vegetarian

Servings:

Calories: 282kcal

Author: Andrea

Ingredients

For the Baklava

1 16 ounce package frozen phyllo dough
1 pound finely chopped nuts walnuts, pecans, pistachios, etc.
2 teaspoons ground cinnamon
1 cup butter melted

For the Syrup

1 cup water
1 cup sugar
1 teaspoon vanilla extract
1/2 cup honey

Instructions

Thaw the phyllo dough according to the package directions.
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the chopped nuts and cinnamon. Brush the sides and bottom of a 9 x 13 baking dish with melted butter.
Place two sheets of phyllo dough in the bottom of the pan, and brush with melted butter. Add another two sheets and brush with butter. Add two more sheets of phyllo dough, then brush with melted butter.
Sprinkle about two tablespoons of nuts on top of the dough, spreading evenly. Layer another two sheets of dough on top of the nuts, and brush with melted butter. Continue to alternate adding nuts and layers of dough, brushing the top of each dough layer with butter, until all of the nuts are used up.
Layer two sheets of dough on top of the last nut layer, brush with butter, and repeat twice more so that the top layer of dough is six sheets deep.
Using a sharp knife, cut the baklava diagonally into rows, then turn the pan and cut the opposite way diagonally, to form diamond-shaped pieces. Bake in the preheated oven for 50 minutes, until golden brown on top.
While the baklava is baking, make the syrup by stirring together the water and sugar in a medium saucepan. Bring the water and sugar to a simmer over medium heat, then stir in the vanilla and honey. Simmer for 20 minutes, until thickened slightly.
Pour the syrup over the hot baklava, spreading evenly. Let cool completely, then cut into pieces.

Notes

Baklava should be served at room temperature. After baking, let it sit for 4-6 hours or overnight for the syrup to soak through all the layers, making it delicious and flavorful.

STORE Baklava at room temperature with a light covering, like a tea towel, for up to a week. It’s best enjoyed 3-4 days after making. Since it's stored at room temperature, you can serve it directly. No need to rewarm it.

Nutrition