Baklava

Baklava is a rich, decadent dessert recipe made of layers of flaky filo dough, filled with chopped roasted cinnamon walnuts, and sweetened with a sticky honey sauce. This recipe is not only impressive, but it is extremely easy to make.

Scroll down for tons of step-by-step photos and the full detailed recipe.

Why you'll love this recipe:

I grew up eating baklava and it's truly one of my favorite sweet treats.

• Easy to make: If you've ever enjoyed this sweet treat, chances are you bought it at a restaurant, bakery, or store. It is, however, actually extremely easy to make! Working with phyllo dough can be intimidating because it will dry out quickly, but as long as you follow the recipe steps and tips below, this recipe will turn out perfectly.
• Super sweet: This is one of those desserts where a little goes a long way. The honey and sugar perfectly balance the salty buttery flaky pastry dough and crunchy nuts. This recipe gives you a little bit of everything: sweet, salty, crunchy, chewy. Serve it with a strong cup of coffee for the perfect treat!
• Customizable: This recipe uses walnuts, but next time I think I'll make pistachio baklava. There are so many variations you can do to vary how this easy baklava recipe turns out!

Ingredients needed:

Exact quantities are listed in the recipe card below, but here is a summary.

• Syrup: The syrup is made of equal parts water and sugar along with honey and vanilla. I always use raw honey and pure vanilla extract.
• Dough: Phyllo dough is what makes up the thin crunchy layers. You can buy this in the freezer section of your grocery store or you can make your own.
• Nut filling: Walnuts, butter and cinnamon make up the filling. Using a high quality butter makes all the difference.

How to make this baklava recipe:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

Step 1: Make the syrup

Add all of the syrup ingredients to a pan and heat until it comes to a boil while stirring constantly to dissolve the sugar. Then, reduce the heat to maintain a simmer and allow to cook for about a half hour. Transfer to a measuring cup and allow to cool.

• 

• 

Step 2: Toast the nuts

I like to leave the raw walnuts whole while I toast them in the oven and then I run them through the food processor to chop them into tiny pieces. At this point you'll combine with the cinnamon and set them aside.

• 

• 

• 

• 

Step 3: Assemble the baklava

Now it's time to assemble the baklava. Phyllo dough dries out almost instantly so it's extremely important to keep the unused sheets with a damp (not wet) towel.

1. Paint the bottom of your baking dish with butter.
2. Lay down two sheets of dough, paint with a thin layer of butter, more dough, more butter, and so on. Do this until you have 8 sheets of dough on the bottom.
3. Continue the same process, but this time you'll be adding a few tablespoons of the cinnamon walnut pieces in between.
4. Do this until you have 8 remaining sheets of dough for the top.
5. The top follows the same dough/butter layering as the bottom.

• 

• 

• 

• 

• 

• 

Step 4: Cut pieces

Here's the trick with great baklava: once everything is assembled, cut the pieces but do not cut all the way through the bottom layer. This will allow you to have beautiful pieces once it's cooked, but the solid bottom layer will keep the syrup in the middle and not all over the bottom of the pan.

• 

• 

Step 5: Bake and add syrup

Bake until golden brown and then immediately pour the syrup over the top. This is the best part!

• 

• 

• 

• 

Recipe tips for perfect results:

• Working with Phyllo Dough: Ensure the dough has fully thawed before using, however do not open the package until you are ready to bake the baklava. You must always keep it moist (not wet), otherwise it will dry out.
• Variations: The easiest way to alter this recipe and to make it your own is to substitute the type of nuts used. Other than walnuts, the most popular choice is to use pistachios.
• Storage: Baklava is best enjoyed fresh on the day it is made, however it will still taste wonderful for several days. To store, do not cover tightly as air flow is needed to prevent the baklava from getting soggy. Instead, loosely cover with a lid or, my preferred method, a kitchen towel. This will allow air flow but will also keep anything from touching the baklava.

Full Recipe Instructions

This recipe was originally published in August 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!