I finally perfected my Honey Baklava with one unexpected pantry trick, so read on to find out what made the difference.

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I have a confession: I might be obsessed with this baklava. It’s flaky, crisp and tender, not sickeningly sweet, and every bite feels like a little party.

I love the way crisp phyllo dough catches honey, making textures that sing together, and somehow it feels familiar and totally new at the same time. Friends beg me to Make Baklava whenever they visit, and yes, I call it the Best Baklava Recipe though i’m probably biased.

If you think you know baklava, wait till this version lands on your plate, you won’t believe it.

Ingredients

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Phyllo dough: Paper thin sheets that give crisp, flaky texture; it’s mostly carbs.
Unsalted butter: Adds rich mouthfeel and browning, mostly fat, adds savory balance to sweetness.
Walnuts: Crunch, healthy fats protein and fiber, gives earthiness and contrasts syrup sweetness.
Honey: Natural sweetener, floral notes, mostly sugars, helps bind syrup and caramelize bits.
Lemon juice: Adds bright acidity, cuts cloying sweetness, provides some vitamin C freshness.
Sugar: Quick energy from simple carbs, boosts syrup body, makes baklava stick together.
Cinnamon: Warm spice, tiny antioxidant boost, aromatic lift that ties nuts and honey.
Vanilla or orange blossom: Subtle floral lift that gives complexity without extra sweetness.
Salt: Tiny pinch enhances flavors, balances sweetness and brings out nutty tones.

Ingredient Quantities

1 lb phyllo dough (about 20 to 24 sheets), thawed and kept covered

1 1/2 cups unsalted butter, melted (about 3 sticks)

3 cups walnuts, coarsely chopped, or a mix of walnuts and pistachios if you like

1/2 cup granulated sugar for the nut mixture

2 teaspoons ground cinnamon

Pinch of ground cloves, optional

Pinch of salt

1 cup granulated sugar for the syrup

1/2 cup water

1/2 cup honey, preferably mild floral honey

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract or 1 tablespoon orange blossom water, optional

1 cinnamon stick, optional for the syrup

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan. Thaw 1 lb phyllo dough and keep it covered with a slightly damp towel so it does not dry out, that stuff dries in a second.

2. Pulse 3 cups walnuts (or walnuts + pistachios) with 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, a pinch of ground cloves if you like, and a pinch of salt until coarsely chopped. You want texture not dust, so don’t over-process.

3. Melt 1 1/2 cups unsalted butter. Have a pastry brush ready and keep the butter warm so it stays pourable. I usually pour half into a glass measuring cup for easier brushing.

4. Layer the phyllo: place one sheet in the pan, brush lightly with butter, repeat with about 7 more sheets (so you have a solid buttery base). Keep the remaining phyllo covered while you work.

5. Sprinkle about one third of the nut mixture evenly over the layered phyllo. Then build another stack of about 6 to 8 buttered phyllo sheets, brush each, then another third of the nuts. Repeat once more with the last nut third, then finish with the remaining phyllo sheets (brush each sheet thoroughly with butter) so the top is well coated.

6. With a sharp knife score the whole thing into diamonds or squares down to the bottom of the pan, this helps the syrup soak in later. Don’t worry about perfect shapes, but cut all the way through.

7. Bake at 350 F for 45 to 55 minutes, until the pastry is deep golden brown and crisp. If the top is browning too quickly tent loosely with foil for the last 10 minutes.

8. While it bakes make the syrup: combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup honey, 2 tablespoons fresh lemon juice and a cinnamon stick in a small saucepan. Bring to a boil, then reduce heat and simmer gently for 8 to 10 minutes until slightly thickened. Remove from heat, discard the cinnamon stick, stir in 1 teaspoon vanilla extract or 1 tablespoon orange blossom water if using, and let the syrup cool to room temperature.

9. As soon as the baklava is out of the oven, pour the cooled syrup evenly over the hot pastry, give it a few minutes to soak in then let it cool completely at room temp. This contrast of hot pastry and cool syrup keeps the layers crisp but soaked, trust me.

10. Let it rest for at least 4 hours or overnight so the syrup settles into the cuts. Serve at room temp. Bonus tips: keep leftovers covered at room temperature for up to 4 days, or freeze slices between parchment for longer storage.

Equipment Needed

1. 9×13 inch baking pan, greased
2. Food processor (or a chef’s knife and cutting board to chop the nuts)
3. Mixing bowls (one for nuts, one for syrup)
4. Small saucepan for the syrup
5. Pastry brush and a glass measuring cup to hold/pour melted butter
6. Sharp chef’s knife for scoring all the way through
7. Measuring cups and spoons
8. Slightly damp kitchen towel to cover phyllo, plus oven mitts and a cooling rack for resting the baklava

FAQ

Q: How do I keep phyllo from drying out while I work? A: Thaw it in the fridge per package instructions and keep the stack covered with a slightly damp kitchen towel or plastic wrap. Work quickly, brush each sheet with melted butter as you layer. If a sheet tears, don't panic, just overlap a small piece and butter it, nobody will notice once it's baked.

Q: Can I swap or mix the nuts? A: Yes. Walnuts, pistachios, almonds or a mix all work. Use about 3 cups total, chop coarse so you still get texture. Toasting the nuts for 5 to 7 minutes brings out more flavor, but let them cool first.

Q: When should I pour the syrup, hot or cold? A: Aim for both to be warm. Pour warm syrup over hot just-out-of-the-oven baklava so it soaks in. If the syrup is ice cold it can make the layers soggy and the butter seize up, and if both are piping hot you might lose some crispness.

Q: Do I cut the baklava before or after baking? A: Cut all the way through into diamonds or squares before baking, so you can separate pieces cleanly later. After baking and pouring syrup, let it rest several hours or overnight so the syrup absorbs fully, then separate the pieces.

Q: How do I store and reheat leftovers? A: Keep baklava at room temp in an airtight container for up to a week. Refrigeration can make the phyllo chewy. To refresh, warm in a 300 F oven for 8 to 12 minutes, not the microwave, it makes it soggy.

Q: Can I make parts ahead to save time? A: Absolutely. Chop and toast the nuts a day or two ahead. Make the syrup and refrigerate, just warm it before using. You can assemble the tray and freeze unbaked, then thaw overnight in the fridge and bake as usual.

Baklava Recipe Substitutions and Variations

Phyllo dough: use frozen puff pastry or yufka sheets, or even wonton wrappers for little cups. Puff pastry is thicker and will puff not flake like phyllo so layer fewer sheets and watch bake time, wontons make quick single‑bite baklava.
Unsalted butter: swap with ghee, refined coconut oil, or a firm vegan butter. Ghee gives a nutty, high‑heat friendly fat, coconut adds a hint of coconut, and vegan sticks work if you want dairy free.
Walnuts: replace with pistachios (classic), almonds, or pecans. Pistachios give the signature green color and sweeter flavor; with almonds or pecans just toast and chop coarsely, you might cut the nut sugar a bit if nuts are very sweet.
Honey (syrup): use pure maple syrup, agave nectar, or a plain simple syrup (equal parts sugar and water) with extra lemon for brightness. Maple brings its own flavor, agave is sweeter so use a little less, simple syrup gives a neutral sweetness.

Pro Tips

1. Keep that phyllo covered and work fast, it dries in seconds — sorry, dont use that character — I mean keep it under a damp towel. If a sheet tears just overlap a little, brush with butter and move on, no need to panic.

2. Warm butter is your friend but not boiling, if it gets too hot it’ll sog the sheets. Pour some into a measuring cup so you can brush quicker and save a bit to finish the top so the surface browns evenly.

3. Pulse the nuts coarsely, not into dust. Toast them lightly first for extra flavor, let them cool before chopping, and add a tiny pinch more salt than you think you need, it makes the sweetness pop.

4. Syrup timing matters: pour cool syrup over hot pastry and pour slowly along the scored lines so it soaks evenly. Let it rest at least a few hours or overnight, store at room temp in a covered container, dont refrigerate or the layers will go chewy.

Baklava Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I finally perfected my Honey Baklava with one unexpected pantry trick, so read on to find out what made the difference.

Servings

servings

Calories

638

kcal

Equipment: 1. 9×13 inch baking pan, greased
2. Food processor (or a chef’s knife and cutting board to chop the nuts)
3. Mixing bowls (one for nuts, one for syrup)
4. Small saucepan for the syrup
5. Pastry brush and a glass measuring cup to hold/pour melted butter
6. Sharp chef’s knife for scoring all the way through
7. Measuring cups and spoons
8. Slightly damp kitchen towel to cover phyllo, plus oven mitts and a cooling rack for resting the baklava

Ingredients

1 lb phyllo dough (about 20 to 24 sheets), thawed and kept covered
1 1/2 cups unsalted butter, melted (about 3 sticks)
3 cups walnuts, coarsely chopped, or a mix of walnuts and pistachios if you like
1/2 cup granulated sugar for the nut mixture
2 teaspoons ground cinnamon
Pinch of ground cloves, optional
Pinch of salt
1 cup granulated sugar for the syrup
1/2 cup water
1/2 cup honey, preferably mild floral honey
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract or 1 tablespoon orange blossom water, optional
1 cinnamon stick, optional for the syrup

Directions

Preheat oven to 350 F and grease a 9×13 inch baking pan. Thaw 1 lb phyllo dough and keep it covered with a slightly damp towel so it does not dry out, that stuff dries in a second.
Pulse 3 cups walnuts (or walnuts + pistachios) with 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, a pinch of ground cloves if you like, and a pinch of salt until coarsely chopped. You want texture not dust, so don’t over-process.
Melt 1 1/2 cups unsalted butter. Have a pastry brush ready and keep the butter warm so it stays pourable. I usually pour half into a glass measuring cup for easier brushing.
Layer the phyllo: place one sheet in the pan, brush lightly with butter, repeat with about 7 more sheets (so you have a solid buttery base). Keep the remaining phyllo covered while you work.
Sprinkle about one third of the nut mixture evenly over the layered phyllo. Then build another stack of about 6 to 8 buttered phyllo sheets, brush each, then another third of the nuts. Repeat once more with the last nut third, then finish with the remaining phyllo sheets (brush each sheet thoroughly with butter) so the top is well coated.
With a sharp knife score the whole thing into diamonds or squares down to the bottom of the pan, this helps the syrup soak in later. Don’t worry about perfect shapes, but cut all the way through.
Bake at 350 F for 45 to 55 minutes, until the pastry is deep golden brown and crisp. If the top is browning too quickly tent loosely with foil for the last 10 minutes.
While it bakes make the syrup: combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup honey, 2 tablespoons fresh lemon juice and a cinnamon stick in a small saucepan. Bring to a boil, then reduce heat and simmer gently for 8 to 10 minutes until slightly thickened. Remove from heat, discard the cinnamon stick, stir in 1 teaspoon vanilla extract or 1 tablespoon orange blossom water if using, and let the syrup cool to room temperature.
As soon as the baklava is out of the oven, pour the cooled syrup evenly over the hot pastry, give it a few minutes to soak in then let it cool completely at room temp. This contrast of hot pastry and cool syrup keeps the layers crisp but soaked, trust me.
Let it rest for at least 4 hours or overnight so the syrup settles into the cuts. Serve at room temp. Bonus tips: keep leftovers covered at room temperature for up to 4 days, or freeze slices between parchment for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.