Learn how to make authentic baklava with this step-by-step recipe. Layers of crisp phyllo dough, spiced nut filling, and a honey-lemon syrup create the perfect balance of sweet, sticky, and flaky in every bite.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 45 minsCook Time 45 minsTotal Time 1 hr 30 minsFor the Nut Filling
2 cups walnuts
1 ½ cups pistachios
½ cup almonds (optional)
1 tsp ground cinnamon
¼ tsp ground cloves or cardamom (optional)
2 tbsp sugar
Zest of 1 orange (optional)
For the Phyllo Layers
14 oz phyllo dough, thawed
1 cup unsalted butter, melted
Pinch of salt
For the Syrup
1 cup water
1 ¼ cups sugar
½ cup honey
2 tbsp lemon juice
1 strip lemon zest or orange peel
Optional: 1–2 tsp rose or orange blossom water
Prepare the Nut Filling
1
Pulse all nuts in a food processor until finely chopped (not a paste).
Mix with cinnamon, cloves, sugar, and orange zest (if using). Set aside.
Prepare the Phyllo
2
Preheat oven to 170°C / 340°F .
Brush a 9x13 inch baking pan with butter.
Trim phyllo sheets to fit the pan if needed. Cover with a damp towel to prevent drying.
Assemble the Baklava
3
Layer 8 sheets of phyllo in the pan, brushing each with melted butter.
Sprinkle a thin layer of nut mixture .
Repeat: layer 2–3 phyllo sheets (buttered), then nuts — until all nuts are used (about 5 layers).
Finish with 8–10 more phyllo sheets , buttering each.
Using a sharp knife, cut into diamonds or squares all the way through.
Bake
Make the Syrup
5
While baklava bakes, combine water, sugar, honey, lemon juice, and zest in a saucepan.
Simmer for 10–15 minutes until slightly thickened.
Remove from heat, stir in rose or orange blossom water if using.
Syrup the Baklava
6
As soon as the baklava is out of the oven, slowly pour warm syrup over the hot pastry.
It will sizzle — that’s good! Ensure it’s evenly soaked.
Let sit uncovered for at least 3 hours , ideally overnight, before serving.
Pairing Suggestions
7
Tea: Turkish black tea, mint tea, or cinnamon-spiced chai
Coffee: Greek or Turkish coffee, cardamom espresso
Wine: Sweet Muscat, Tokaji, or Vin Santo
Non-alcoholic: Rosewater lemonade or pomegranate juice
Tips & Notes
8
Use fresh phyllo: Dry or cracked sheets won’t bake evenly — thaw overnight in the fridge.
Don’t skip the resting time: It allows the syrup to fully absorb, preventing soggy or dry layers.
Flavor variations: Try adding crushed hazelnuts, cocoa nibs, or a pinch of espresso powder.
Storage: Keeps at room temperature (covered) for up to 5 days — no need to refrigerate.
Ingredients For the Nut Filling
2 cups walnuts
1 ½ cups pistachios
½ cup almonds (optional)
1 tsp ground cinnamon
¼ tsp ground cloves or cardamom (optional)
2 tbsp sugar
Zest of 1 orange (optional)
For the Phyllo Layers
14 oz phyllo dough, thawed
1 cup unsalted butter, melted
Pinch of salt
For the Syrup
1 cup water
1 ¼ cups sugar
½ cup honey
2 tbsp lemon juice
1 strip lemon zest or orange peel
Optional: 1–2 tsp rose or orange blossom water
Directions Prepare the Nut Filling
1
Pulse all nuts in a food processor until finely chopped (not a paste).
Mix with cinnamon, cloves, sugar, and orange zest (if using). Set aside.
Prepare the Phyllo
2
Preheat oven to 170°C / 340°F .
Brush a 9x13 inch baking pan with butter.
Trim phyllo sheets to fit the pan if needed. Cover with a damp towel to prevent drying.
Assemble the Baklava
3
Layer 8 sheets of phyllo in the pan, brushing each with melted butter.
Sprinkle a thin layer of nut mixture .
Repeat: layer 2–3 phyllo sheets (buttered), then nuts — until all nuts are used (about 5 layers).
Finish with 8–10 more phyllo sheets , buttering each.
Using a sharp knife, cut into diamonds or squares all the way through.
Bake
Make the Syrup
5
While baklava bakes, combine water, sugar, honey, lemon juice, and zest in a saucepan.
Simmer for 10–15 minutes until slightly thickened.
Remove from heat, stir in rose or orange blossom water if using.
Syrup the Baklava
6
As soon as the baklava is out of the oven, slowly pour warm syrup over the hot pastry.
It will sizzle — that’s good! Ensure it’s evenly soaked.
Let sit uncovered for at least 3 hours , ideally overnight, before serving.
Pairing Suggestions
7
Tea: Turkish black tea, mint tea, or cinnamon-spiced chai
Coffee: Greek or Turkish coffee, cardamom espresso
Wine: Sweet Muscat, Tokaji, or Vin Santo
Non-alcoholic: Rosewater lemonade or pomegranate juice
Tips & Notes
8
Use fresh phyllo: Dry or cracked sheets won’t bake evenly — thaw overnight in the fridge.
Don’t skip the resting time: It allows the syrup to fully absorb, preventing soggy or dry layers.
Flavor variations: Try adding crushed hazelnuts, cocoa nibs, or a pinch of espresso powder.
Storage: Keeps at room temperature (covered) for up to 5 days — no need to refrigerate.
