Baklava Recipe: Sweet Layers

sweet baklava recipe
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Sweet Baklava Recipe
Baklava is a sweet dessert made of layers of thin pastry dough, typically phyllo dough, filled with chopped nuts, often walnuts, pistachios, or almonds. Between these layers, a sweet syrup made from sugar, water.

Hey! Welcome to my little corner of the internet where I share my love for baking and all things sweet. Today, I’m excited to bring you a recipe Baklava. Growing up, my grandma used to make the most incredible baklava for special occasions along with Honey Buns. I remember eagerly waiting as she carefully layered the phyllo dough and nuts, filling our home with the most heavenly aroma.

Every bite was a symphony of flavors, crunchy yet melt-in-your-mouth deliciousness. I’ve since inherited her recipe and added my own twist to it. So, grab a cup of tea or coffee, and let’s dive into making this irresistible treat together.

What is Baklava?

Baklava is a delicious dessert that comes from the Middle East, though it’s enjoyed worldwide. It’s made with layers of thin pastry dough, usually phyllo dough, filled with chopped nuts, often walnuts, pistachios, or almonds. Between these layers of nuts and dough, there’s a sweet syrup, typically made from sugar, water, and sometimes flavored with lemon juice or rose water. The pastry is baked until golden and crispy, then soaked in the syrup, allowing it to absorb the sweetness.It’s a beloved dessert for celebrations, gatherings, or simply as a special indulgence.

Overview: How to make Baklava Recipe?

To make it, start by preparing the nut filling. Combine chopped nuts like walnuts, pistachios, or almonds with sugar and a hint of cinnamon if desired. Next, melt butter in a saucepan. Unwrap your phyllo dough carefully, as it’s delicate. Brush melted butter onto a baking dish and lay a sheet of phyllo dough on the bottom. Brush it with more butter and repeat this process, stacking about 10 sheets. Sprinkle a layer of the nut mixture over the phyllo dough.

Add another layer of phyllo dough, brushing butter between each sheet. Continue layering phyllo and nuts until you run out, ending with a top layer of phyllo. Cut the baklava into squares or diamonds. Bake in a preheated oven until golden brown. While it’s baking, make a syrup of sugar, water, and lemon juice. Pour the syrup over the baked baklava once it’s out of the oven. Let it cool before serving. Enjoy your homemade baklava.

sweet baklava recipe

Sweet Baklava Recipe

Baklava is a sweet dessert made of layers of thin pastry dough, typically phyllo dough, filled with chopped nuts, often walnuts, pistachios, or almonds. Between these layers, a sweet syrup made from sugar, water.
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Course: Dessert
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting time: 2 hours
Total Time: 2 hours 50 minutes
Calories: 350kcal
Author: Jacob Allen
Servings: 5


  • Baking Dish
  • Mixing Bowls
  • Oven
  • Cutting Board and Knife
  • Saucepan


  • 16 ounces phyllo dough
  • 1/2 cup mixed nuts
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 3 tbps honey


  • Preheat your oven to 350°F (175°C) and grease a baking dish with melted butter.
  • Thaw the phyllo dough according to the package instructions, and cover it with a damp cloth to prevent it from drying out.
  • In a mixing bowl, combine the finely chopped nuts with cinnamon if using.
  • Brush the bottom of the baking dish with melted butter. Place a sheet of phyllo dough in the dish and brush it with more butter. Repeat this process, layering about 10 sheets of phyllo dough, brushing each sheet with butter.
  • Spread a layer of the nut mixture evenly over the buttered phyllo dough.
  • Continue layering phyllo dough and butter, adding another 10 sheets on top of the nut mixture, brushing each sheet with butter.
  • Using a sharp knife, carefully cut the baklava into desired shapes, such as squares or diamonds.
  • Bake the baklava in the preheated oven for 40-50 minutes, or until golden brown and crisp.
  • While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened.
  • Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the hot baklava, ensuring that it is evenly distributed.
  • Allow the baklava to cool completely in the baking dish, allowing it to absorb the syrup and develop its flavors.
  • Once cooled, carefully lift out the individual pieces of baklava and serve. Optionally, garnish with additional nuts on top.


  1. Thaw your phyllo dough properly: Too much moisture will make the phyllo sticky and hard to manage.  Do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours until ready to use.
  2. Place the phyllo pastry sheets between two clean towels while you work:  Unless you are able to work quickly, before you begin to assemble the baklava, place the thawed phyllo sheets in between two clean kitchen towels. This helps the phyllo sheets remain lenient so they won’t tear or break too much.
  3. Prepare your honey syrup ahead: It’s important that the honey syrup is cool when it hits the freshly-baked hot baklava. This way, the hot baklava layers will absorb as much of the syrup as possible and you’ll have perfectly honeyed baklava. You have enough time to make the syrup while the baklava is baking, but be sure you take it off heat and set it in a cool place.


Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 5g | Fiber: 3g | Sugar: 4g
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What if your phyllo dough is tearing?

If your phyllo dough is tearing, don’t worry! Phyllo dough is delicate, but there are ways to handle it gently. If it tears, you can usually patch it together by overlapping the torn edges and brushing them with melted butter. Try to work quickly but carefully to prevent further tearing. Remember to keep the unused phyllo dough covered with a damp cloth to prevent it from drying out. Minor tears are okay and often won’t affect the final result. Just keep calm and keep going – your baklava will still turn out delicious!

Time for the Tips!

  1. Handle phyllo dough gently: Phyllo dough is delicate and can tear easily. Thaw it properly and cover it with a damp cloth while working to prevent it from drying out.
  2. Use a sharp knife: A sharp knife will help you cut the baklava cleanly without tearing the layers.
  3. Keep buttering layers: Brush each layer of phyllo dough generously with melted butter to ensure a crispy and flavorful baklava.
  4. Finely chop nuts: Finely chop the nuts for the filling to ensure even distribution and easy cutting of the baklava.
  5. Customize the syrup: Adjust the sweetness and flavor of the syrup according to your preference. You can add more or less honey, sugar, or lemon juice to suit your taste.

What to serve with Baklava?

serving baklava recipe

  1. Caramel Apple Butter Ice Cream
  2. Vanilla Ice Cream
  3. Coffee Ancho Short Ribs
  4. Coffee Milk Punch 

What to do with Leftover?

  1. Reheat and Serve: Simply reheat the leftover baklava in the oven at a low temperature (around 250°F or 120°C) for a few minutes until warmed through. Enjoy it as a sweet treat with a cup of coffee or tea.
  2. Baklava Sundae: Crumble leftover baklava over a scoop of vanilla ice cream or Greek yogurt. Drizzle with additional honey or chocolate sauce for a decadent baklava sundae.
  3. Baklava Parfait: Layer crumbled baklava with Greek yogurt and fresh fruit in a glass to create a delicious and elegant parfait. Repeat the layers until the glass is filled, and serve chilled.
  4. Baklava Crust: Crush leftover baklava into fine crumbs and use them as a flavorful crust for cheesecakes, tarts, or pies. Simply press the crumbs into the bottom of a greased pan before adding your filling.
  5. Baklava Trifle: Layer crumbled baklava with whipped cream or custard and sliced fruit in a trifle dish for a stunning dessert. Repeat the layers and garnish with chopped nuts or chocolate shavings.
  6. Baklava Ice Cream Sandwiches: Place a scoop of ice cream between two pieces of baklava for a unique and delicious ice cream sandwich. Roll the edges in chopped nuts or sprinkles for added texture.
  7. Baklava Bread Pudding: Cube leftover baklava and use it as a flavorful addition to bread pudding. Mix it with custard and bake until golden and set for a rich and indulgent dessert.

Frequently Asked Questions (FAQs)

Q: What kind of nuts can I use in baklava?

A: Traditionally, baklava is made with a mixture of nuts such as walnuts, pistachios, and almonds. However, you can customize the nut mixture to your preference. Some variations may include hazelnuts, cashews, or pecans.

Q: Can I add spices to the nut mixture?

A: Yes, you can add spices such as cinnamon, nutmeg, or cardamom to the nut mixture for additional flavor. Just be mindful of the quantities so that the spices don’t overpower the taste of the nuts and syrup.

Q: Can I make baklava without butter?

A: While butter is traditionally used in baklava for its flavor and richness, you can substitute it with melted clarified butter or a neutral-flavored oil like vegetable oil if you prefer. However, the taste and texture may vary slightly.

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