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Two diamonds of baklava on a small dessert plate.

Baklava Recipe

Kristen Stevens
Phyllo pastry and walnuts are layered together then baked until the pastry is deliciously flaky. A sweet honey syrup is poured over the top which soaks into the baklava and makes every bite heavenly.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine Greek
Servings 22 pieces
Calories 265 kcal

Ingredients
  

  • 12 ounces walnuts halves or pieces
  • 2 teaspoons ground cinnamon
  • ½ cup salted butter
  • 16 ounces phyllo pastry thawed

The Honey Syrup

  • ¾ cup water
  • ½ cup granulated sugar
  • 1 cup honey
  • 2 tablespoons lemon juice

Instructions
 

Step 1: Prepare the ingredients

  • Preheat your oven to 350 degrees.
  • Place the walnuts and cinnamon in your food processor and pulse until chopped.
  • Melt the butter in a pan or microwave.
  • Cut the phyllo pastry in half so that you have 2 9" wide pieces

Step 2: Assemble the baklava

  • Brush a layer of butter in the bottom of a 9x13” baking dish. Top with 2 sheets of phyllo pastry. Brush lightly with butter then add 2 more sheets of phyllo. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish.
  • Sprinkle 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts.
  • Sprinkle another 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts.
  • Sprinkle the remaining 1/3 of the walnuts into the baking dish.
  • Add 2 more sheets of phyllo then brush the top with butter. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Baste the top with any remaining butter.

Step 3: Cut and bake the baklava

  • Cut the baklava into 4 long strips. Then make cuts diagonally so you have diamond-shaped pieces.
  • Place the baking dish into the oven and bake, uncovered, for 25-35 minutes, or until it is puffed and golden on the top.

Step 4: Make the syrup

  • While the baklava is baking, prepare the syrup. Warm the water and sugar in a small pot over high heat just until the sugar is dissolved. Remove the pot from the heat and stir in the honey and lemon juice. Set it aside to cool.
  • When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.

Notes

Phyllo pastry needs to thaw before you can use it. Let it thaw for at least 1 hour at room temperature or overnight in the fridge.
To keep the baklava crispy, lightly dab the melted butter over the phyllo pastry. Too much butter can make the dessert soggy. Also, make sure that the syrup is cool before you pour it over the hot baklava. 

Nutrition

Calories: 265kcalCarbohydrates: 30gProtein: 4gFat: 16gSaturated Fat: 4gCholesterol: 11mgSodium: 138mgPotassium: 91mgFiber: 2gSugar: 18gVitamin A: 132IUVitamin C: 1mgCalcium: 21mgIron: 1mg