The Best Baklava Recipe

5 from 1 vote

This iconic Middle Eastern dessert is a symphony of sweet flavors and flaky layers that will transport you to a world of culinary bliss.

Course Dessert, Side Dish

Cuisine Greek

Keyword Baklava, Greek Baklava, The best Baklava

Prep Time 15

Cook Time 40

Total Time 55

Servings People

Calories 306kcal

1 package Phyllo dough This thin, delicate pastry is the foundation ofbaklava. It can be found in the frozen section of most grocery stores or madefrom scratch if you're feeling adventurous.
1 lb
chopped mixed nuts (Walnuts, almonds & Pistachios)  
The most common nuts used in baklava are walnutsand pistachios, but you can also experiment with almonds or a combination ofyour favorite nuts. Make sure to use high-quality nuts for the best results.
1 cup Unsalted butter Melted butter is brushed between the layers ofphyllo dough to add richness and ensure a golden, crispy texture.
1 tsp
Ceylon cinnamon  
A blend of ground cinnamon and cloves addswarmth and depth of flavor to the nut mixture. You can adjust the spice levelsto suit your taste.
1 cup Water
1 cup White sugar
1 tsp Vanilla extract
½ cup Organic raw honey The final touch that brings all the flavorstogether is a sweet, sticky honey syrup. Use pure, high-quality honey for thebest results.
½ tsp Lemon juice (for the honey mixture)

Preheat your oven to 350°F (175°C). Grease a baking dish with melted butter.
Thaw the phyllo dough according to the package instructions. Keep it covered with a damp cloth to prevent it from drying out.
In a food processor, pulse the nuts until coarsely ground. Add the ground cinnamon and cloves, and pulse a few more times to combine.
Lay a sheet of phyllo dough in the greased baking dish and brush it with melted butter. Repeat this process, layering and buttering each sheet, until you have about 10 layers.
Sprinkle a generous amount of the nut mixture over the phyllo dough, spreading it evenly. Repeat the layering process with the remaining phyllo dough and nut mixture, ending with a top layer of phyllo dough.
Using a sharp knife, carefully cut the baklava into diamond or square shapes.
Bake the baklava in the preheated oven for about 35-40 minutes, or until it turns golden brown and crispy.
While the baklava is baking, prepare the honey syrup. In a saucepan, combine honey, water, and a squeeze of lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until the syrup thickens slightly.
Once the baklava is done baking, remove it from the oven and immediately pour the hot honey syrup over it. Allow the baklava to cool completely and absorb the syrup before serving.

Tips for Making the Perfect Baklava

Be gentle when handling the phyllo dough to prevent it from tearing. If it does tear, don't worry - it will still taste delicious.
Use a sharp knife to cut the baklava into shapes to ensure clean edges.
Let the baklava cool completely before pouring the honey syrup. This will allow the syrup to be absorbed evenly, resulting in a moist and flavorful dessert.
Store the baklava in an airtight container at room temperature for up to a week. The flavors will continue to develop, making it even more delicious over time.