Baklava is a delicious dessert made with buttery layers of phyllo dough, chopped pistachios, and walnuts, all covered with sweet honey syrup. It’s incredible!

I LOVE Greek food, especially BAKLAVA. The sweet and sticky forkful of every bite is amazing, and when you get to enjoy it with your family and relatives, that’s the BEST part.

It really was not difficult to make, though if this is your first time, I can understand if you are intimidated by the thought of making it. I promise it doesn’t have to be perfectly made, because it will all come together just fine. Know that it is a bit time-consuming, but in the end, it’s absolutely delicious and well worth the effort. This is a standout dessert for special occasions!

Is Baklava a Greek dessert?

I had dinner with a Turkish couple and enjoyed lots of their native dishes. They surprised me by serving Turkish Baklava for dessert, as I always thought it was Greek! I learned that, in fact, several cultures claim Baklava as a native dessert.

Different countries make Baklava with different ingredients. There is no “right” way to make it, although you might have your Mediterranean friends fighting over whose is best!

Is Baklava hard to make?

This recipe is a homemade baklava recipe – it uses minimal ingredients, starting with pre-made phyllo dough. If you eat at Middle Eastern or Greek restaurants, you’ll find their Baklava to be much more intricate than what we make in our home kitchens.

I promise, this recipe comes together pretty easily and is worth the extra effort!
It may be frustrating at times with the phyllo dough tearing or trying to spread the butter over the sheets. Stick with it though! It’s like making a Lasagna, it is a bit labor intensive and may look messy as your assembling, but once baked everything comes together beautifully.
Besides, no one’s going to know if you used a few ripped pieces or missed some spots with the butter.

Is Baklava Gluten-free?

Unfortunately, traditional Baklava is not gluten-free, as phyllo dough is made using wheat flour and other ingredients that contain gluten. The good news is that there are plenty of gluten-free baklava recipes online!

What ingredients do I need?

Here are the ingredients you need for the baklava filling:

• 1 cup pistachios, chopped finely
• 1 cup of walnuts, chopped finely
• 1 pound phyllo dough – this is NOT puff pastry
• ¾ cup of unsalted butter, melted
• 1/3 cup of sugar
• One teaspoon of ground cinnamon
• 1/3 teaspoon of ground cloves

You need the following ingredients for the citrus syrup:

• 1 cup water
• 1 cup sugar
• ½ cup honey
• 2 tablespoons lemon juice
• 1/8 teaspoon ground nutmeg
• 1 cinnamon stick
• Finely ground pistachios (for garnish)

How to make Baklava Step-by-Step

First, we’re going to prepare the spiced nut filling:

Mix the nuts with sugar, cinnamon, and cloves in a medium bowl. If you have a food processor, put everything in there and pulse about ten times to get the right texture. It’s an easy way to chop all those nuts!

Build the Layers

Gently roll out the phyllo dough and cover it with a damp towel to keep it from drying out.

Line a jelly roll pan (11×16 inch) with aluminum foil, leaving the edges long so you can fold them up to encase the Baklava when you add the syrup later.
*See my notes in the recipe card about using a 9 X 13-inch pan.

Place the first sheet of phyllo dough into the pan and brush it with melted butter. Repeat 7 times until the bottom layer is 8 sheets thick, making sure to brush each sheet with butter.

Spoon a thin layer of the nut mixture onto the phyllo dough. Cover this layer with two more phyllo sheets, brushing each one with melted butter. Continue to alternate nut layers and two layers of phyllo, each brushed with butter, until the nut mixture is gone. Don’t forget to butter the top layer!

Using a very sharp knife, start at one of the corners and very gently make diagonal cuts through the sheets of phyllo dough. Repeat the process going the other direction so that the cuts crisscross and make diamond shapes. Bake for 30-35 minutes at 350 degrees or until lightly golden brown and the edges appear slightly crisp.

Make the Syrup

While the baklava bakes, make the citrus sugar syrup.

In a medium saucepan, combine the water, sugar, honey, lemon juice, ground nutmeg, and cinnamon stick. Bring the ingredients to a boil. Reduce to low heat and allow the syrup to simmer for 7 minutes, constantly stirring as the sugar dissolves. You’ll be able to tell if it has dissolved by dipping a clean index finger in and rubbing it against your thumb.

Let the sweet syrup cool completely and remove the cinnamon stick. Then, spoon the cooled syrup over the top of the warm Baklava and let the entire dessert cool and rest for at least 4 hours. I honestly think it’s best the next day!

Can I make Greek Baklava ahead of time?

This is the perfect make-ahead dessert since this Baklava needs 4-8 hours to absorb the syrup fully. You don’t even have to refrigerate it- just serve it when ready!

Do I need to refrigerate my Baklava?

Actually, Baklava will keep well at room temperature for up to a week. If you want it to last longer, store it in the fridge, and it will keep up to 3 weeks.

Should I eat Baklava hot or cold?

People typically serve baklava at room temperature. If you keep yours in the refrigerator, let it come to room temperature before eating, as it is typically a bit firm and tougher to cut and chew when cold.

Can Baklava be frozen?

Yes, this dessert freezes well! Store it in an airtight container for up to 3 months.

Can I change which nuts I use for this recipe?

Absolutely! I use a combination of nuts in this recipe, but some people prefer only walnuts or don’t like pistachios. Follow your taste buds! You can even use almonds. You’ll want to use a total of 2 cups of chopped nuts in whichever combination or of the specific nut you choose.

Love Greek Food?

If you enjoy Greek cuisine, you’ll love these recipes:

• Turkey Gyro Pockets with Tzatziki sauce combine the flavors of a gyro made healthier with turkey in a bite-size crescent roll. These are great for a party!
• Greek Quinoa Chicken Salad is a light yet satisfying recipe that is perfect for lunch or dinner! It’s delicious served warm or cold!
• Spanakopita is another excellent use of phyllo dough, this time with layers of spinach, onion, and herbed Feta cheese. This “Greek lasagna” is so good!
• Greek Honey Walnut Cookies are filled cookies that mimic the flavors of Baklava. These are so sweet and tasty!

 Want other dessert recipes? Here are a few that I highly recommend. 

• Doughboys
• 2-ingredient Nutella cinnamon rolls
• Caramel Apple Cheesecake Bars
• Funfetti Oreo Cheesecake Bars
• Viennese Crescents

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Baklava – adapted from Simply recipes by Garret McCord of Vanilla Garlic.

This post was originally published 8/23/11. It has been updated with pictures and in format on 2/24/23.

The post Baklava appeared first on 365 Days of Baking.

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