I love this baklava because it’s rich, sweet, and beautifully layered. The crisp phyllo contrasts perfectly with the soft, nutty center and the syrup that soaks into each layer without making it soggy. I can make it ahead of time, which is perfect for entertaining, and the syrupy aroma as it bakes fills my kitchen with warmth. It’s also surprisingly simple to assemble once I get into the rhythm of the layering—and I always enjoy watching people light up when they take a bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 oz phyllo dough, thawed according to package instructions
1 ¼ cups unsalted butter (about 2 ½ sticks), melted
I start by thawing the phyllo dough in the fridge overnight, then leave it out on the counter for 1 hour to bring it to room temperature.
While it comes to temp, I make the syrup: in a medium saucepan, I combine sugar, honey, lemon juice, and water. I bring it to a boil over medium-high heat, then lower the heat and let it simmer for 4 minutes without stirring. Once done, I remove it from the heat and let it cool completely.
Walnut Mixture 3. I pulse the walnuts in a food processor until finely chopped and mix them with cinnamon in a bowl.
Assembling the Baklava 4. I preheat the oven to 325°F and butter the bottom and sides of a 13×9 baking pan. 5. I trim the phyllo sheets to fit the pan, keeping the unused sheets covered with a damp towel to prevent drying. 6. I layer 10 phyllo sheets in the pan, brushing each one with melted butter before adding the next. 7. I sprinkle about ¾ cup of the nut mixture evenly over the top. 8. Then I layer 5 buttered phyllo sheets, followed by another ¾ cup of the nut mixture. 9. I repeat this layering (5 sheets + nuts) three more times. 10. To finish, I add 10 more buttered phyllo sheets on top and brush the very top sheet with butter. 11. Using a sharp knife, I cut the baklava into 1½-inch strips, then cut diagonally to form diamond shapes.
Baking and Finishing 12. I bake the baklava at 325°F for 1 hour and 15 minutes until it’s golden brown and crisp. 13. Right after it comes out of the oven, I spoon the cooled syrup evenly over the hot baklava. I can hear it sizzle as it soaks in, which tells me it’s going to stay crispy. 14. I let it cool uncovered at room temperature for at least 4 hours (or overnight) so the syrup fully penetrates. 15. Before serving, I sometimes garnish with a drizzle of melted chocolate and a sprinkle of chopped walnuts.
Servings and Timing
This recipe makes about 30 pieces of baklava.
Prep time: 1 hour
Cook time: 1 hour 15 minutes
Cooling time: 4 hours
Total time: 6 hours 15 minutes
Variations
Pistachio Baklava: I swap the walnuts for pistachios or do a mix of both for a more vibrant flavor.
Spiced Syrup: Adding a cinnamon stick or whole cloves to the syrup gives it a warm spiced undertone.
Orange-Honey Syrup: I sometimes use orange juice instead of lemon for a citrusy twist.
Chocolate Drizzle: A drizzle of dark chocolate makes it feel even more luxurious.
Mini Baklava Cups: I press phyllo sheets into muffin tins for a single-serve version of this classic treat.
Storage/Reheating
Room Temperature: I store baklava uncovered or lightly covered with a tea towel at room temp for up to 1 week.
Refrigerator: It lasts up to 2 weeks in an airtight container, though the texture becomes chewier.
Freezer: I wrap the pan tightly in plastic wrap and foil and freeze it for up to 4 months. I thaw it at room temperature or in the fridge and reheat in a 300°F oven for 10 minutes if I want it crisp again.
FAQs
Can I make baklava ahead of time?
Yes, I always make it at least a day in advance. Letting it rest allows the syrup to soak in and the flavors to meld.
Do I need to butter every sheet of phyllo?
Yes, I butter each layer to keep the sheets from drying out and to create that golden, flaky texture baklava is known for.
Can I use other nuts besides walnuts?
Absolutely. I often switch it up with pistachios, almonds, or even a blend for a more complex flavor.
Why does baklava need to cool for so long?
Allowing it to sit gives the syrup time to soak into all the layers, softening the inside while keeping the outside crispy.
How do I cut baklava without tearing the layers?
I use a very sharp knife and make gentle, deliberate cuts. Cutting before baking is key so the layers don’t break apart later.
Conclusion
This Baklava recipe is a true celebration dessert—rich, aromatic, and beautifully layered. I love how the flaky phyllo, sweet honey syrup, and spiced walnuts come together in every bite. Whether I’m making it for a special occasion or just because I’m craving something sweet and impressive, this baklava always delivers. It’s one of those recipes I go back to again and again, and it never fails to wow my guests or satisfy my sweet tooth.
This classic baklava features buttery layers of flaky phyllo, finely chopped walnuts, and a lemon-honey syrup that soaks in perfectly. A rich, golden, sweet dessert that’s worth every step.
Ingredients
For the Baklava Layers:
16 oz phyllo dough, thawed per package instructions
1 ¼ cups (10 oz or 2 ½ sticks) unsalted butter, melted
Trim sheets to fit a 13×9 pan. Cover with a damp towel to prevent drying.
Grease pan with butter.
In a saucepan, combine sugar, honey, lemon juice, and water. Bring to a boil, then simmer for 4 minutes. Let cool completely.
2. Nut Filling:
Pulse walnuts in a food processor until finely chopped.
Mix with ground cinnamon in a bowl.
3. Assemble Baklava:
Preheat oven to 325°F.
Layer 10 phyllo sheets, brushing each with melted butter.
Add ¾ cup nut mixture.
Repeat layering: 5 buttered sheets, ¾ cup nuts (x4).
Finish with 10 buttered phyllo sheets. Brush top with butter.
Cut into 1½-inch strips, then diagonally into diamond shapes.
4. Bake and Syrup:
Bake for 1 hour 15 minutes at 325°F until golden.
Immediately pour cooled syrup over hot baklava. Let cool at room temperature, uncovered, for at least 4 hours (or overnight) to allow syrup to soak in.
5. Garnish and Store:
Garnish with chopped nuts or melted chocolate if desired.
Store covered with a tea towel at room temperature for 1 week.
Notes
Always cover unused phyllo with a damp cloth to prevent drying.
For best flavor, let baklava sit overnight to soak.
Storage:
Room temp (1 week, covered with tea towel)
Fridge (2 weeks in airtight container—texture may soften)
Freezer (up to 4 months, thaw before serving, reheat if desired for crispness)
