Baklava is a rich, indulgent dessert made with layers of flaky phyllo dough, buttery goodness, spiced nuts, and a sweet honey syrup. This Homemade Baklava recipe will walk you through the steps to create this classic Mediterranean and Middle Eastern treat right at home. With its crunchy texture and sweet, nutty flavor, baklava is perfect for special occasions, holidays, or whenever you’re craving something truly decadent!
Why You’ll Love This Recipe
Baklava is a timeless dessert that’s surprisingly easy to make at home. While it requires a bit of patience in layering the phyllo dough, the end result is well worth the effort. The combination of crispy layers, spiced nuts, and sticky honey syrup is irresistible. Plus, you can easily customize the filling with your favorite nuts or spices to make it your own.
Homemade Baklava
Ingredients
- 1 (16-ounce) package Phyllo Dough (thawed, I use Athens brand)
- 1 lb finely chopped pecans or walnuts
- 1 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup honey
How to Make Homemade Baklava
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the chopped nuts and cinnamon. Set aside.
- Unroll the phyllo dough on a clean surface. Cover with plastic wrap and a damp dish towel to prevent it from drying out.
- Melt the butter in the microwave in 30-second intervals until fully melted.
2. Layer the Phyllo Dough:
- Using a pastry brush, butter the bottom and sides of a 9×13-inch baking pan.
- Place two sheets of phyllo dough in the pan and brush with melted butter. Repeat this process until you have layered 8 sheets.
- Sprinkle 2 to 3 tablespoons of the nut mixture evenly over the buttered 8th sheet.
- Add two more sheets of phyllo dough, butter them, and then sprinkle with more nuts. Continue layering two sheets of phyllo, brushing with butter, and adding nuts until you have just 8 sheets left. Finish by layering the last 8 sheets two at a time, brushing each layer with butter (no nuts on top).
3. Cut and Bake:
- Using a sharp knife, cut the baklava into 4 rows down the length of the pan, then cut diagonally across the pan to create diamond-shaped pieces (or cut into squares if you prefer).
- Bake the baklava for 45 to 50 minutes, or until it’s golden brown and crispy on top.
4. Prepare the Honey Syrup:
- While the baklava is baking, start making the syrup. In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring until the sugar dissolves.
- Add the vanilla extract and honey, then reduce the heat and simmer for 20 minutes, stirring occasionally.
5. Add the Syrup:
- Remove the baklava from the oven and immediately pour the hot syrup evenly over the entire pan. Make sure to coat all the layers and cuts.
- Allow the baklava to cool completely, letting the syrup soak in and set. This can take several hours, but the baklava is best served once fully cooled.
Variations
- Nut Varieties: Use a mix of pistachios, almonds, or hazelnuts in place of or in addition to the walnuts or pecans.
- Spice it Up: Add a pinch of ground cloves or nutmeg to the cinnamon for a warmer, spicier flavor.
- Citrus Flavor: Add lemon juice or orange zest to the syrup for a bright, tangy twist.
Equipment
- 9×13-inch baking pan
- Pastry brush
- Sharp knife
- Medium saucepan
Storage
- At Room Temperature: Baklava can be stored in an airtight container at room temperature for up to 5 days. It will stay crisp and delicious.
- In the Refrigerator: For longer storage, refrigerate the baklava for up to 10 days. The layers may soften slightly, but it will still taste amazing.
Homemade Baklava
What to Serve with Baklava
Baklava is perfect on its own, but you can serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra honey for added sweetness. It pairs beautifully with hot tea or coffee.
Tips
- Work Quickly: Phyllo dough can dry out quickly, so make sure to cover the sheets with plastic wrap and a damp cloth while working.
- Sharp Knife: Use a sharp knife to cut the baklava before baking to ensure clean, even slices.
- Hot Syrup, Cool Baklava: Pour the hot syrup over the cooled baklava to help it absorb properly and create the perfect texture.
FAQ
Can I freeze baklava?
Yes! Baklava freezes well. Wrap individual pieces tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
Can I make baklava ahead of time?
Absolutely! Baklava is a great make-ahead dessert because it tastes even better the next day. The syrup will fully absorb, and the flavors will meld together beautifully.
Approximate Nutrition Information (per serving)
- Calories: 290
- Carbohydrates: 32g
- Protein: 4g
- Fat: 18g
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Homemade Baklava
Ingredients
- 1 (16-ounce) package Phyllo Dough
- 1 lb finely chopped pecans or walnuts
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup honey
Instructions
Notes
I use the Athens brand Phyllo dough, which comes with 36 sheets per box. Some brands may have more or fewer sheets due to differences in thickness. If your box has fewer sheets, start adding the chopped nuts with the 6th sheet, and add 1/4 cup of nuts every 2 sheets. You can also use chopped pistachios as a nut option. Additionally, Baklava freezes well, making it convenient to prepare in advance for later use.
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