Easy Baklava Recipe

Name: Easy Baklava
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 pound chopped nuts; 1 teaspoon ground cinnamon; 1 (16 ounce) package phyllo dough; 1 cup butter, melted; 1 cup white sugar; 1 cup water; 0.5 cup honey; 1 teaspoon vanilla extract; 1 teaspoon grated lemon zest

Cook Time: 50 minutes

Ingredients:

1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Directions:

Step 1: Preheat the oven to 350F (175C). Butter a 9x13-inch baking dish.

Step 2: In a bowl, toss together the chopped nuts and cinnamon.

Step 3: Unroll the phyllo dough and cut the stack in half to fit the prepared dish. Keep the phyllo covered with a damp cloth to prevent it from drying out during assembly.

Step 4: Place two sheets of phyllo dough at the bottom of the prepared baking dish. Brush generously with some of the melted butter.

Step 5: Sprinkle 2 to 3 tablespoons of the nut-cinnamon mixture over the buttered phyllo layer.

Step 6: Repeat layering phyllo sheets, butter, and nut mixture until all ingredients are used, finishing with about 6 sheets of phyllo on top.

Step 7: Using a sharp knife, cut the assembled baklava into 4 long rows, then make diagonal cuts 9 times to create 36 diamond-shaped pieces. Be sure to cut all the way through to the bottom layers.

Step 8: Bake in the preheated oven for about 50 minutes, or until the baklava is golden brown and crisp.

Step 9: While the baklava is baking, prepare the syrup: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, then stir in honey, vanilla extract, and lemon zest. Reduce the heat and simmer for 20 minutes.

Step 10: Remove the baklava from the oven and immediately pour the syrup over it, making sure to cover all pieces.

Step 11: Let the baklava cool completely before serving. Store uncovered at room temperature.

Recipe Tip: You may substitute orange zest for lemon zest for a different flavor.

Nutrition Facts (per serving):

Calories: 201
Total Fat: 14g (18% Daily Value)
Saturated Fat: 4g (21% Daily Value)
Cholesterol: 14mg (5% Daily Value)
Sodium: 97mg (4% Daily Value)
Total Carbohydrates: 18g (6% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Protein: 3g (6% Daily Value)
Calcium: 17mg (1% Daily Value)
Iron: 1mg (4% Daily Value)
Potassium: 70mg (1% Daily Value)

History of Baklava

Baklava, the iconic pastry beloved in many cultures, has a long and fascinating history that traces back to the ancient empires of the Middle East and Eastern Mediterranean. The precise origins of baklava are widely debated, with theories pointing to the Assyrians, Greeks, or the Ottoman Empire. It is believed that baklava was first created in the royal kitchens of ancient civilizations, where layers of thin dough (known as phyllo) were combined with nuts, sweet syrup, and honey to create a luxurious treat for royalty.

While the dessert spread across regions, each country added its unique touch, resulting in various regional variations of baklava. Today, it remains a staple of Middle Eastern, Mediterranean, and Balkan cuisines, symbolizing hospitality and celebration.

Regional Variations

Baklava is enjoyed across numerous regions, with each culture infusing its distinctive flavors and ingredients into the recipe. In Greece, for instance, pistachios are often used as the primary nut, while in Turkey, walnuts and hazelnuts are the more common choices. The syrup used to soak the pastry can also varyTurkish baklava typically incorporates a simple sugar syrup, while Greek baklava often uses honey to add a richer, more fragrant sweetness.

The thickness of the phyllo dough also varies; in some countries, baklava is made with multiple thin layers of dough, while in others, it may have thicker layers. These regional differences not only influence the taste and texture but also reflect the rich cultural tapestry of the regions where baklava is prepared and enjoyed.

What Makes Baklava Different from Other Pastries?

Baklava is distinct from other pastries due to its signature combination of flaky, buttery phyllo dough, crunchy nut filling, and sticky, sweet syrup. Unlike many other desserts that rely on a single flavor profile, baklava offers a delightful contrast between the crispy layers and the gooey sweetness of the syrup. The richness of the butter used in the phyllo dough also contributes to the indulgent nature of baklava, making it a dessert thats truly satisfying.

Another unique feature is the variety of nuts used, which may include walnuts, pistachios, almonds, or hazelnuts. This nutty filling not only adds texture but also brings a depth of flavor that pairs perfectly with the sweetness of the syrup. In comparison, many other desserts are either cake-based or use cream fillings, but baklava stands out for its use of phyllo and the way the syrup soaks through to the layers, creating an unforgettable flavor experience.

Where Is Baklava Typically Served?

Baklava is often served at special occasions such as weddings, religious celebrations, and family gatherings. Its a popular choice for desserts during the Islamic holy month of Ramadan, as well as at Christmas and Easter in countries with Eastern Orthodox traditions. In Turkey, baklava is typically offered as a gesture of hospitality to guests, and it is often paired with Turkish coffee or tea.

While baklava can be found in most Middle Eastern and Mediterranean countries, it is also enjoyed in regions far beyond its traditional roots. In the Balkans, countries like Serbia and Bosnia take pride in their own versions of baklava, while in Central Asia, it has become an essential part of local celebrations and feasts. Even in Western countries, especially in big cities with diverse populations, baklava has gained a reputation as a delicious and exotic treat.

Interesting Facts About Baklava

Baklava is considered one of the oldest desserts in the world, with records of its existence dating back over 1,000 years.
The phyllo dough used in baklava requires expert skill to roll thin enough to create the signature flaky texture. Its said that the dough should be so thin that it is almost translucent.
Traditionally, baklava was made in large, circular trays and cut into triangle or diamond shapes, but in modern-day baking, it is often made in rectangular or square pans.
In Turkey, baklava is often made in a special copper pan that enhances its ability to cook evenly and absorb the syrup more efficiently.
Baklava has gained such popularity globally that it was even awarded UNESCO Intangible Cultural Heritage status in 2013, recognizing the significance of this dessert in cultural heritage.

FAQ about Easy Baklava Recipe

Baklava should be stored uncovered at room temperature. This allows the syrup to remain crispy and prevents the layers from becoming soggy.

It is not recommended to refrigerate baklava, as it can cause the syrup to lose its crispiness. However, if you must refrigerate it, place it in an airtight container and consume within a week.

Baklava typically lasts for about 1 week when stored at room temperature. If refrigerated, it may last for up to 2 weeks, but the texture might suffer.

Yes, baklava can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can last for up to 2 months in the freezer. To serve, let it thaw at room temperature.

To make clean cuts, it's best to cut baklava while it is still warm but not too hot. Use a sharp knife and cut through all layers to ensure even pieces. Some people refrigerate it for 30 minutes before cutting to make this process easier.

Yes, you can substitute various ingredients in baklava. For example, you can use different nuts like pistachios, walnuts, or almonds. You can also experiment with different sweeteners like maple syrup or agave syrup. Additionally, using orange zest instead of lemon zest will provide a different flavor.

If your phyllo dough is too dry, make sure to cover it with a damp cloth while assembling the baklava. You can also lightly mist it with water or cover it with plastic wrap to prevent it from drying out.

Baklava is done when it is golden brown and crisp on top. It typically takes around 50 minutes to bake at 350°F (175°C), but it's important to check periodically towards the end of the baking time to avoid overcooking.

Baklava can become soggy if it absorbs too much syrup. To prevent this, make sure to pour the syrup over the baklava immediately after baking, while it's still hot, but not overly drenched. Let it cool completely before serving.

Yes, you can adjust the sweetness of the baklava by modifying the amount of sugar or honey in the syrup. You can also use a less sweet syrup or substitute honey with maple syrup for a different flavor profile.

Comments

ellaphunt

10/06/2025 01:52:54 PM

Very good recipe. I've been making baklava for years. I have always purchased a disposable foil pan (1/2 sheet cake size) and it seems to fit the full phyllo sheets perfectly. I only make a Christmastime so I have to make in large quantity and this pan yeilds approximately 60-70 pieces, depending how you cut it.

Graden

07/29/2007 07:50:44 PM

This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with only 2 layers of phyllo the bottom is very mushy. Mine was done in 43 minutes. thanks for your recipe!

Bobbi Jean

12/04/2020 04:26:04 PM

I needed to make something for a holiday bake-off; in my case, it had to be wreath-like and contain coconut. I found this recipe, added a cup of shredded coconut to the chopped nuts and cinnamon, before I spread it on the prepared dough. I should also note, I bought the wrong Phyllo... sheets versus dough, but was able to make it work. I also cut the wreath shape after it was all assembled, then shaped the dough around the edges. I used the trimmings to cut leaf shapes that I added to the top prior to cooking. Still cooked it the same way, only in a pizza pan. It sounds complicated, but it was really easy. I added a layer of the syrup then the sprinkles, I actually placed the jimmies with tweezers... it was a competition after all. After it cooled just a little, I had the remaining syrup.

RubyFork2572

02/02/2024 03:27:15 PM

I made this with my 11 y.o. daughter and did some changes too. First time trying! We added 1/2 teaspoon nutmeg, used 3 types of nuts (peanuts, cashew, almonds), and following a "suggestion" from a review here, we first place a layer of 8 sheets (divided by 2, buttered each time), before adding the 1st layer of nuts, that helped when cutting through it at the end... As this was a school project, we only used 1 roll of phyllo.... we also topped each slice with a mix of peanut and almond sweeten with some of the syrup. All in all, seems to have been a huge success!

Susan Rothberg

10/08/2018 07:13:05 AM

Friends said it's the best Baklava they've ever tasted. I used a little extra vanilla. The 2nd time I used about a half teaspoon of orange extract. Pistachios went over very well I also made a gluten-free version. I bought gluten-free puff pastry, rolled it out as thin as I could (use potato starch to keep things from sticking) and keep the rest the same. I also went a little heavy on the liquid part, extra water.

Andrea Shreve Wood

12/18/2021 10:19:10 PM

Perfect baklava every time. One thing we changed that worked VERY well: We refrigerated the baklava for an hour before we cut it into sections. Made all the difference in perfect pieces without the fight with the phyllo.

Luvs2cook

11/22/2016 09:47:38 PM

I've made this several times and my family loves it (so do I!) I use pecans and walnuts and 3/4 cup orange blossom honey. Six sheets on bottom and six on top. Everything else just as the recipe states. I feared the filo for many years, no more! Thanks!

Laurahallie

04/17/2017 03:58:25 AM

Good thing I did a test run of this, because apparently phyllo dough is not the same thing as puff pastry. As for my second attempt: I think it turned out pretty well and fairly easily survived a subway ride, frantic cab ride, bus ride, and car ride to get to its destination. Friends and I thought it tasted fantastic. Don't skip out on the lemon zest: It really puts a unique spin on the dessert. A made a few minor changes: I took others' suggestions and started with more layers of dough on the bottom, which was, I think, a good move. There was a lot of liquid so the extra layers sopped it all up. I sometimes used an extra layer of phyllo throughout the layering if pieces were sticking together. I used a combination of pecans and walnuts. I also made less than the full cup of melted butter the second time around, because even if you slather on a health amount of butter, you do not need that much.

artingal

12/23/2019 01:21:33 AM

We made this recipe many, many times. Everything about it works great, except the listed bake time is way too long. Fifty minutes in the oven is an overkill; thirty-five minutes is plenty of time. We've been playing with many kinds of nut mixtures. Our favorite addition to the simple syrup & honey mixture is lots and lots of orange peel zest.

angiefalc333

10/26/2019 08:06:01 PM

After assembling the baklava I put it in the fridge for half an hour then cut it into the diamond shapes, I found it much easier when the pastry was cold. I also used honey in the syrup instead of all sugar. It was so delicious, I took it in for a food day at work and everyone love it.

Rhys

08/01/2017 11:45:45 AM

I added cloves to the honey, sugar mixture, used walnuts and pistachios for the nuts, put 5 sheets phyllo on the bottom and most importantly, allowed 5 minutes for the dish to cool before ladling on the liquid. Excellent!

Meagan

09/19/2025 01:21:39 AM

My family loves baklava... and everyone said this was the best they've had! It makes a huge difference having it fresh at home. It was my first time making it and it was very easy.

anita

09/11/2025 06:56:05 PM

I had a premium nut mix that had to be used up, and I bought a 5 pound bag of dates. Decided to make this for Sabbath. Made one batch with the sugar drizzle and one batch without, for those that need to limit sugars.

Patti Evans

07/26/2025 01:06:02 PM

I didn’t have walnuts so I used pistachios and pecans. I also ran out of honey in my second batch and used maple syrup. Delicious! I had a hard time cutting my phyllo. My knife was sharp but it kept wanting to lift. A messy presentation.

Jacky Stiekema

05/11/2025 08:59:30 PM

Absolutely perfect and very easy to make

Andrew Hobbs

04/26/2025 07:16:38 PM

It’s been ages since I’ve had baklava so trying to compare what I tasted back then to the utter deliciousness that these turned out to be is rather moot. But the recipe was easy, simple to follow and turned out incredible. Will definitely be making again

FizzyPeas5971

03/02/2025 05:00:35 PM

I’ve now made it 3 times ! Easy! A favourite everywhere! Spanakopita next!

Laurie Kudoba

01/19/2025 05:22:57 PM

This recipe was easy and delicious! I exchanged the honey for maple syrup to make it vegan and it was amazing! I also only cooked it for 45 minutes but I think 40 would be even better as the bottom was very browned and a little too crispy.

Victoria Clark

11/26/2024 03:56:21 AM

Tried it just now — incredible!

SilverKale5835

11/24/2024 09:59:20 PM

Sometimes it seemed to have too much butter so I decreased the amount a little - Love It.

audio version

Cook Time: 25 minutes