Go Back

Authentic Homemade Baklava

4 from 1 vote
This classic baklava recipe combines layers of crisp, honey-soaked phyllo with a cinnamon-spiced blend of pistachios, walnuts, and hazelnuts. It's the perfect make-ahead dessert and tastes even better the next day!
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Course: Dessert
Cuisine: Mediterranean
Servings: 24 slices

Ingredients

Baklava Filling

  • 6 oz shelled pistachios coarsely chopped
  • 6 oz walnuts coarsely chopped
  • 6 oz hazelnuts coarsely chopped
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon
  • large pinch of ground cloves
  • 16- oz package phyllo dough thawed
  • 1 1/2 to 2 sticks of unsalted butter up to 16 tbsp, melted

Honey Syrup

  • 3/4 cup granulated sugar
  • 1 cup cold water
  • 1 cup honey
  • 1 tbsp orange extract optional
  • 5 whole cloves
  • Juice of 1 lemon

Instructions

  • Preheat the oven to 350 degrees F.
  • Make the Honey Syrup: Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
  • Make the Nut Mixture: In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
  • Prepare the Phyllo Pastry: Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
  • Assemble the Baklava: Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan. Brush the top of the phyllo sheet with the melted butter.
  • Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter. Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
  • Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
  • Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
  • Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
  • Cut the Baklava Pastry Into Pieces: Using a sharp knife, cut the pastry into 24 diamond shaped pieces.
  • Bake: Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean.
  • Pour Syrup Over Hot Baklava: As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
  • Cool Completely: Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

Video

Notes

  • Chef's tip: Before you begin, thaw the phyllo pastry package in the fridge overnight (review package instructions). Take it out of the fridge 1 hour before you start.
  • Let baklava cool before serving: Make sure baklava sits and cools completely before serving. Baklava is even better the next day when it’s had time to absorb the syrup.