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Slices of Baklava on a plate.
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5 from 5 votes

Baklava

Baklava is a divine, melt in your mouth pastry. Thin layers of phyllo dough, sweet nutty filling and a decadent honey syrup. How about a little more baklava?
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: Greek
Keyword: Baklava
Servings: 24
Calories: 302kcal
Author: Echo Blickenstaff

Equipment

Ingredients

  • 1 package phyllo dough frozen, 40 sheets, thawed according to package instructions
  • 1 pound walnuts about 4 cups, finely chopped
  • 1 teaspoon cinnamon
  • 1 cup butter melted

For the syrup

  • 1 cup sugar
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 3/4 cup water

Instructions

  • Preheat oven to 325. Trim phyllo dough so that it fits in a 9x13 pan. (Most dough comes in 9x14 sheets, so I just trimmed 1 inch off the end of my sheets)
    Phyllo dough sliced with a pizza cutter for Baklava.
  • In a large bowl, mix together the chopped walnuts and cinnamon.
    Chopped walnuts in a bowl for Baklava.
  • Layer the phyllo sheets one by one, brushing a thin layer of melted butter over each individual sheet.
    Butter brushing on sheet of Phyllo dough for Baklava.
  • Layer the phyllo sheets with the nut mixture. The layering pattern is as follows: 10 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 10 phyllo sheets. Keep remaining phyllo dough covered with a damp tea towel at all times.
    Walnut cinnamon topping on Phyllo dough layers for Baklava.
  • Brush butter on the top sheets of phyllo dough. Keep remaining phyllo dough covered with a damp tea towel at all times.
    Multiple layers of Phyllo dough with butter for Baklava.
  • Cut the pastry into 1 1/2 inch strips the long way in the pan.
    Horizontal lines cut into Phyllo Dough for Baklava top.
  • Then cut diagonally so it forms diamond shapes. Bake for 1 hour and 15 minutes.
    Diamond slice design on top of unbaked Baklava in a glass baking dish.

For the syrup

  • While baklava is in the oven, mix all the syrup ingredients in a medium sauce pan. Bring to a boil, stirring constantly until the sugar has dissolved. Turn down to medium low heat and boil for 4 more minutes without stirring. Remove from heat and let cool completely.
    Honey lemon syrup in a pot for hot Baklava.
  • Immediately after removing baklava from the oven, pour the syrup evenly over the whole pan. You should hear it sizzle in the pan.
    Honey lemon syrup pouring on top of hot Baklava.
  • For best results, let baklava cool at room temperature and covered for 4-6 hours or overnight.
    Glass baking dish of Baklava.

Video

Notes

How to Store Baklava

  • Making ahead - You can make this recipe ahead of time and store it at room temperature for up to two weeks. Most desserts are stored in an airtight container; however, baklava is stored with a tea towel or kitchen towel lightly draped over the top of the baking pan.
  • Refrigerating - Yes! You can place the baklava in the fridge to be stored. It will have a chewier texture when ready to eat but it will still have all the flavor.
  • Freezing - Once the baklava has cooled, wrap it tightly in a few layers of plastic wrap and then place it in a ziplock freezer bag or an airtight container. Freeze the baklava for up to four months in the freezer. It is best to wrap it in small batches. This will also help when you are ready to thaw it out, there is only a small batch rather than the whole pan

Nutrition

Calories: 302kcal | Carbohydrates: 27g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 153mg | Potassium: 105mg | Fiber: 2g | Sugar: 15g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg