Would you like to learn how to make the popular Mediterranean dessert baklava? It is a rich, sweet pastry made of layers of fillo filled with chopped walnuts or pistachio and held together with syrup or honey. Impress your guests following this step-by-step recipe.
Don't you just love it? The making of this rich, popular Mediterranean dessert might seem daunting, but it really is a simple process.
Since I never enjoyed baking as much as cooking I made my first baklava when I was well into my 40's. I don't know why I was so intimidated by it, it's not at all as difficult as I thought it would be. So don't make the same mistake and wait. Make it now! If I can do it, you can do it too.
What is baklava?
This is a sweet dessert with layers of fillo a.k.a. phyllo pastry sheets filled with chopped or ground walnuts and held together with lemony syrup. There's nothing better than homemade baklava.
The easiest way to prepare it is in a large pan (9x13") assembled much like lasagna and cut into squares or diamonds, although you can form it into pocket shapes, triangles, and even roll them into tight ropes.
Even though there are different kinds of baklava - some are filled with pistachios, hazelnuts, almonds, coconut, chocolate, with fruit, with beer (yes), and poppy or sesame seeds, it all comes down to filled pastry sheets drenched in syrup. And sometimes placed on top of a cheesecake, ha. I had to 😉
Obviously, the syrup can differ too. To the base, you can add flavors like lemon, orange juice, honey, rose water, or spices like cinnamon or cloves.
Some very skilled people make the filo dough from scratch, much like the dough I used in the making of the burek-meat pie but stretched even thinner. I never got that ambitious so I stick to the store-bought fillo dough.
The most popular brands are The Fillo Factory and Athens Fillo Dough. You can find it at any local store and even at Whole Foods or online.
Origin:
Many associate this dessert with Greece. The history of it is not well documented but the masses seem to agree baklava was first developed in the Ottoman Empire, now Turkey.
Since they ruled for centuries over parts of Europe, Asia, the Caucasus, and Africa, baklava consequently stayed and is to date a popular and favorite dessert of the Mediterranean, The Balkans, and the Middle East.
Each country has added something unique to their recipe, hence the many variations. Some recipes place the filling right in the middle of the pastry sheets, rather than layering them intermittently and others, like the Greek version, yield the syrup and their baklava is crisp and flaky.
All things considered, I have never tasted bad baklava.
Different ways to cut it
As mentioned above, there are different shapes you can cut it in, but we will stick with the basics for now. Once you feel comfortable with making this dessert you can invent your own unique cut. Always cut it before baking!
- Square Cut: First, cut vertically into strips then horizontally, or vice versa
- Triangle Cut: First, cut vertically into strips, then horizontally, and finally diagonally
- Diamond Cut: First, cut vertically into strips, then diagonally
- Star Cut (round pan): First, slice it in half. Second, cut each half in half, then each quarter in half until you have an octagon. Next, cut each octagon section parallel with a left line. Finally, cut each octagon section parallel with a right line (basically making diamond cuts).
Ingredients:
You really need just a few simple ingredients:
- Fillo sheets (filo or phyllo)
- Walnuts (or pistachio or combination of both)
- Butter (or oil)
- Sugar
- Lemon
- Cinnamon
How to make it:
*Details and the printable recipe are available at the bottom of this post.
- First, make the syrup: Boil sugar, lemon slices, and water until sugar dissolves and the mixture is syrupy about 10-15 minutes. Set aside to cool.
- Next, make the filling: ground walnuts in a food processor. You can also use a rotary grater if you have one. Combine walnuts with cinnamon, cardamom if using, and sugar.
- Assemble: Layer a few sheets of buttered fillo in a pan on top of each other and sprinkle with walnut mixture. Repeat until filling is used up. Cut the unbaked baklava into squares or diamonds all the way to the bottom of the pan.
- Bake: Bake in 350 F preheated oven for 50-60 minutes or until golden and crisp. Remove from the oven and immediately spoon syrup over it. Cool before serving.
Recipe Tips:
- Variations: Substitute half of the walnuts with pistachios.
- Use ghee instead of butter.
- Add 2 tablespoons of honey to the syrup.
- Add 1 tablespoon rose water to the cooked syrup.
- Always pour cold syrup over hot pastry.
- If using Fillo Factory fillo, layer 3 sheets on the bottom and top as they are a bit thicker than other brands.
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Baklava Recipe
Ingredients
Syrup
- 3 cups sugar
- 3 cups water
- 1 lemon, sliced
Instructions
- First, make the syrup. In a medium saucepan, combine sugar, lemon slices, and water; bring to a boil. Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10-15 minutes. Set aside to cool.
- Preheat oven to 350F. Butter the bottom and sides of a pan.
- Place 1 sheet of dough in prepared baking pan; using a pastry brush, butter thoroughly. Repeat with 4 more sheets of fillo, laying each on top of the other. Sprinkle with ⅓ cup of walnut filling. Add two sheets of fillo dough, buttering each sheet, then sprinkle with ⅓ cup of nuts. Repeat until filling is used up, finishing with 5 sheets of fillo dough on top. So it goes like this: 5 buttered sheets + filling, 2 buttered sheets + filling, repeat..., finish with 5 buttered sheets.
- Using a sharp knife cut the unbaked baklava into squares or diamonds all the way to the bottom of the pan. Pour remaining butter over the whole baklava and lightly sprinkle the top of pastry with cold water. This inhibits the pastry from curling.
- Finally, bake baklava for 50-60 minutes or until golden and crisp. Remove from the oven and immediately spoon syrup over it.
- Let cool for at least 4 hours.
Notes
- Variations: Substitute half of the walnuts with pistachios.
- Use butter ghee instead of butter.
- Add 2 tablespoons honey to the syrup.
- Add 1 tablespoon rose water to the cooked syrup.
- Always pour cold syrup over hot baklava.
- If using Fillo Factory fillo, layer 3 sheets on the bottom and top as they are a bit thicker than other brands'.
Nel says
I've made baklava off and on for decades but sometimes needs a reminder of weights and measurements. Your's looks about right. What I don't understand is why do you make the syrup first instead of while the pastry is baking? I've always poured the syrup warm. Anyway, thanks for the refresher.
Jas says
Thanks, Nel! In my experience, if you pour hot syrup over hot baklava, the pastry will get mushy and I like it crispy. If you pour cold syrup over cold baklava it won't absorb it. So one or the other has to be different temperature. The syrup doesn't have to be refrigerator-cold, though, just not boiling hot. That's why I prepare the syrup first and let it cool down until baklava is ready. But, if you're happy with your results, it is not a rule you have to follow. 🙂
Bethany says
Maybe you said and I missed it, but what size pan do you recommend if using a round pan?
Jas says
Hi, Bethany. My pan is 12-inch but depending on the size of phyllo sheets, you could use a bigger pan. Just make sure when you put your pan on the sheets, the bottom of it is not larger than the sheets. Does that make sense? I put my pan on the sheets and then cut around with scissors so that my layers of phyllo sheets fit into the pan 🙂 Hope that helps!
Teresa says
Such a delicious sweet. I've eaten it from bakeries and restaurants and loved it, but never made my own. Thank you for sharing your recipe with us at the #BloggingGrandmothersLinkParty!
Jas says
I hope you will give it a try someday, Teresa! 🙂
Jas says
Isn't it? I also look forward to the Greek and Serb festival each year in our city. That means baklava twice a year that I don't have to make, lol.
Ai @Ai made it for you says
Your baklava looks divine!! I've only had it a couple of times but I love baklava, but I've never attempted to make it myself. Happy Fiesta Friday!
Jas says
Thank you! Perhaps I can inspire you to make it someday 😀
Grammy Dee from Grammy's Grid says
I love baklava although I've never tried to make it. Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared this post.
Jas says
Thank you, Grammy Dee!
Parsimonious Décor Darling says
I absolutely adore baklava...yummmmm. Thank you for sharing this easy how-to.
Jas says
Thank you for stopping in! 😀
Jhuls @ The Not So Creative Cook says
Oh, wow! These look perfect! I love baklava so much that I hope I could eat the whole pan, but my tummy doesn't allow me. 😀 Thanks for sharing and the illustrations are so useful. Have a great week, Jas!
Jas says
Noo, you shouldn't eat the whole pan, lol. It's yummy but too rich! 😀
Sue from Sizzling Towards 60 & Beyond says
Looks so delicious Jas! Thanks so much for sharing your post with us at #BloggingGrandmothersLinkParty I have shared on social media. Have a great week and see you at next week’s link up! Sue from Sizzling Towards Sixty & Beyond
Jas says
Thank you, Sue! Have a great week ahead!
Arlene@Arl's World says
Looks delicious , but almost too pretty to eat ...almost! 😉 Happy FF and weekend to you!
Jas says
Thank you, Arlene! Not quite so pretty, so we ate it all, lol 😉
Miz Helen says
I just pinned your beautiful Baklava! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Jas says
Thank you bunches!
image-in-ing: weekly photo linky says
Such a lovely dessert.
Jas says
Thank you!
Roseann M Hampton says
Yum! I love how you show the different ways to cut it! Last time I made it we just cut it into little rectangles.
Jas says
Hi, Roseann! Nothing wrong with little rectangles - still tastes delicious 🙂