5 from 36 votes
Baklava Recipe
Baklava is a layered dessert made with phyllo dough, a spiced chopped nut filling, and a lemon-scented simple syrup. The fingery layers of buttery phyllo give way to a crunchy nut mixture spiced with cinnamon. After baking, a cooled lemon syrup is poured on top to soak into the crisp layers, adding sweetness and moisture.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
24
Calories:
283 kcal
Course:
Dessert
Cuisine:
Mediterranean, Middle Eastern, Turkish
Ingredients
Simple Syrup
- 1 1/2 cup granulated sugar
- 1 cup water
- 1 tsp lemon juice
Baklava and filling
- 14 oz walnuts about 3 1/2 cup
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1 cup butter melted, unsalted
- 16 oz phyllo dough thawed according to the packaging
Instructions
Make the syrup:
- Place the sugar and water in a saucepan over medium high heat. Once it comes to a simmer, lower the heat to medium and simmer for 15 minutes so the syrup thickens a bit. Add the lemon juice, turn the heat off and set the syrup aside to cool completely.
Cup of Yum
Prepare the filling:
- Place the walnuts, granulated sugar and cinnamon in the bowl of a food processor and pulse until the walnuts are finely chopped. Set aside.
Assemble the baklava:
- Preheat the oven to 350 degrees F. Take all the phyllo sheets out of the packaging and unroll them. Place them on a clean surface and cover with a kitchen towel to keep them from breaking. Take a 9x13 baking pan and brush the bottom with melted butter.
- Fold a sheet of phyllo in half and place it in the baking pan. Brush the sheet with melted butter. Repeat this with 4 more sheets, brushing every sheet with melted butter. Spread 1/2 nut mix over the phyllo dough.
- Top with 5 more phyllo sheets (folded in half) and brush each sheet with melted butter. Spread the remaining nut mix on the phyllo sheet evenly.
- Repeat with the remaining phyllo sheets (remaining 5 to 8 sheets) and make sure to brush each layer including the last one with butter.
- Cut the baklava into diamond shapes using a sharp knife. To do so, cut the pastry diagonally and then in strips, 1 to 1 1/2 inch wide. You can watch the video for a full tutorial. Alternatively, you can cut them into squares. Pour the remaining butter all over the baklava.
Bake and finish:
- Bake the baklava in the oven at 350 degrees F for 50 to 60 minutes until it's golden. Take it out of the oven and immediately pour the syrup (which is now completely cool) evenly all over the hot baklava.
- Let the baklava sit at room temperature for at least 1 hour before serving. This will give the baklava enough time to absorb the syrup in each layer.
Notes
- Ensure phyllo dough is fully thawed before use to prevent tearing.
- It's acceptable if phyllo tears slightly during assembly; this won't affect flavor.
- Use 14 ounces of chopped nuts, such as walnuts, pistachios, cashews, or hazelnuts.
- For extra aroma, add 1 tablespoon of rosewater or orange blossom water to the syrup while simmering.
- Cool the syrup completely before pouring over hot baklava to maintain crisp layers.
- Baklava can be made up to 8 hours ahead and kept at room temperature until serving.
- Store in an airtight container up to 3 days at room temperature or 10 days refrigerated.
- Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before serving.
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
20mg
(7%)
Sodium
93mg
(4%)
Potassium
90mg
(2%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
240IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 93mg | 4% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.