Why You’ll Love This Recipe

Crispy and Flaky – The phyllo dough creates delicate, crisp layers.
Nutty and Sweet – A rich filling of walnuts or pistachios, combined with a honey-based syrup, makes every bite irresistible.
Easy to Make – While it looks intricate, this recipe is surprisingly simple to prepare.
Perfect for Special Occasions – Ideal for holidays, gatherings, or just as a treat.
Customizable – You can adjust the nut filling, sweetness level, and flavors to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Phyllo dough
Unsalted butter, melted
Walnuts or pistachios, finely chopped
Granulated sugar
Ground cinnamon
Honey
Water
Lemon juice
Vanilla extract

Directions

Preheat Oven – Set your oven to 350°F (175°C).
Prepare the Nut Filling – In a bowl, mix chopped nuts, sugar, and cinnamon.
Layer the Phyllo Dough – Brush a baking dish with melted butter. Layer phyllo sheets, brushing each layer with butter.
Add the Nut Mixture – After layering a few sheets, sprinkle some nut mixture evenly. Repeat the process until all ingredients are used, finishing with phyllo layers on top.
Cut the Baklava – Using a sharp knife, cut the baklava into diamond or square shapes before baking.
Bake – Place in the oven and bake for 45-50 minutes until golden and crisp.
Make the Syrup – While the baklava bakes, heat honey, water, lemon juice, and vanilla in a saucepan until combined.
Pour the Syrup – Once the baklava is out of the oven, immediately pour the warm syrup over it. Let it soak in for a few hours before serving.

Servings and Timing

Servings: 12-16 pieces
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Resting Time: 3-4 hours

Variations

Nut Choices – Use almonds, pecans, or a mix of different nuts.
Spiced Syrup – Add a cinnamon stick or cloves to the syrup for extra warmth.
Chocolate Drizzle – Drizzle melted chocolate over the finished baklava for a modern twist.
Orange or Rose Flavor – Add orange blossom water or rose water to the syrup for a floral aroma.

Storage/Reheating

Room Temperature – Store baklava in an airtight container for up to a week.
Refrigerator – Keeps well for up to 2 weeks but may lose some crispiness.
Freezer – Freeze baked and cooled baklava for up to 3 months. Thaw at room temperature before serving.
Reheating – Warm in the oven at 300°F (150°C) for a few minutes to refresh crispness.

FAQs

How do I keep phyllo dough from drying out?

Keep phyllo sheets covered with a damp towel while working to prevent them from drying out.

Can I use store-bought syrup instead of making my own?

Yes, but homemade syrup allows you to control the sweetness and flavor.

Why do I need to cut the baklava before baking?

Cutting before baking ensures even syrup absorption and prevents breaking the layers.

What’s the best nut combination for baklava?

A mix of walnuts and pistachios gives a great balance of flavor and texture.

How long should baklava rest before serving?

Let it rest for at least 3-4 hours, or overnight, to allow the syrup to soak in.

Can I make baklava ahead of time?

Yes, baklava actually tastes better the next day after the syrup has fully absorbed.

How do I get perfectly crispy baklava?

Brush each phyllo layer with butter and bake until golden brown before adding syrup.

Can I make this recipe vegan?

Yes, replace butter with a neutral oil or vegan butter and use maple syrup instead of honey.

Why is my baklava soggy?

Too much syrup or covering it while it’s still warm can cause sogginess. Let it cool uncovered.

What type of honey is best for baklava?

A mild-flavored honey, like clover or acacia, works best without overpowering the nuts.

Conclusion

Baklava with phyllo is a classic dessert that’s easy to make at home and delivers layers of crispy, nutty, and syrupy goodness. Whether you’re making it for a special occasion or just treating yourself, this recipe guarantees a delicious, homemade version of this beloved pastry. Try it today and enjoy the perfect balance of crunch and sweetness!

Baklava with Phyllo