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.
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.
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.
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 for 45–50 minutes, until golden brown and crisp.
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.
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.
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
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.
8 servings