I perfected a Homemade Baklava Recipe that stacks delicate phyllo with a crunchy walnut and cinnamon filling soaked in honey syrup, and in the post I share simple tips that make this classic dessert reliably succeed at home.

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I’ve chased the perfect Baklava for years and this Easy Homemade Baklava finally made me stop. Flaky sheets of phyllo dough stack up like paper-thin surprises while a sticky amber honey syrup binds everything into that shattering, sweet finish.

People call it the Best Baklava Recipe in my kitchen and maybe its true, but there’s always one little twist that keeps me coming back. It’s a Greek Baklava that feels fancy but isn’t intimidating, and every bite makes you wonder what clever hack gave it that crisp top.

Try it when you want to impress without pretending you have a pastry degree.

Ingredients

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Paper thin pastry sheets, mostly carbs, light and crisp when baked, its not very fatty.
Crunchy kernels, good source of protein and healthy fats, add earthy nutty bite.
Rich creamy fat, gives golden layers and moisture, high in saturated fat though.
Natural sweetener, floral and sticky, adds depth and chewy texture, simple sugars.
Pure crystalline sweetness, boosts caramel colour and crunch, little nutritional benefit.
Warm spice, adds aroma and subtle sweetness, it’s got antioxidants and flavor lift.
Bright acidic touch, cuts heavy sweetness, gives freshness and a tiny tang.
Salt small amount balances sweetness and enhances other flavors, essential seasoning.

Ingredient Quantities

1 (16 ounce) package phyllo dough, thawed, about 18 to 24 sheets

1 cup (225 g) unsalted butter melted

3 cups (300 g) walnuts finely chopped

1/2 cup (100 g) granulated sugar for the filling

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup (240 ml) honey

1 cup (200 g) granulated sugar for the syrup

1/2 cup (120 ml) water

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract (optional)

1 cinnamon stick (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly butter a 9×13 inch baking pan; unroll phyllo and keep it covered with a slightly damp towel so it doesn’t dry out, work fast because it tears easy.

2. Make the syrup first so it can cool: combine 1 cup honey, 1 cup granulated sugar, 1/2 cup water, 2 tablespoons lemon juice, 1 teaspoon vanilla (if using) and the cinnamon stick in a small saucepan, bring to a boil then lower heat and simmer about 8 to 10 minutes until slightly thickened; remove the cinnamon stick and let the syrup cool completely.

3. Mix the filling: stir together 3 cups finely chopped walnuts, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl, taste and adjust if you want it sweeter or more cinnamon.

4. Melt and measure butter (about 1 cup melted), keep it warm; lay one phyllo sheet in the pan, brush lightly with butter and repeat, layering about 6 to 8 sheets for the bottom, brushing each sheet, if a sheet rips just overlap a small piece to patch it.

5. Sprinkle about one third of the walnut mixture evenly over the layered phyllo, then repeat another 6 to 8 buttered phyllo sheets, another third of the nuts, then finish with the remaining phyllo sheets on top, brushing butter between every sheet and making sure the top layer is well buttered so it browns nicely.

6. Using a sharp knife, cut the unbaked baklava all the way through to the pan into diamonds or squares, cutting now helps the syrup soak in later.

7. Bake on the middle rack for 40 to 55 minutes, until the top is deep golden brown and crisp, rotate the pan once midway to get even color, if edges brown too fast tent loosely with foil.

8. As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot baklava so it soaks in; you might spoon it to get it into the cuts, don’t panic if it seems like a lot, it will absorb as it cools.

9. Let the baklava cool and set at least 4 hours, preferably overnight, then serve; store covered at room temp for a few days, and if you want a little extra look, sprinkle chopped walnuts on top before serving.

Equipment Needed

1. 9×13 inch baking pan
2. small saucepan (for the syrup)
3. medium mixing bowl (for the nuts)
4. measuring cups and spoons
5. pastry brush (to butter the phyllo)
6. sharp knife (to cut the unbaked baklava)
7. clean slightly damp kitchen towel (to cover phyllo)
8. oven mitts or potholders
9. wooden spoon or heatproof spatula (to stir syrup and butter)

FAQ

Q: How should I thaw phyllo so it won't crack? A: Thaw the frozen package in the fridge overnight or on the counter for 1 to 2 hours still wrapped. Once you start using it keep the stack covered with plastic wrap and a damp towel so the sheets dont dry out and crack.

Q: What's the easiest way to stop phyllo from tearing while I work? A: Work on a large clean surface, brush each sheet with melted butter as you layer, and handle the sheets gently. If a sheet rips just patch it with another small piece, nobody will notice after baking.

Q: Do the walnuts need to be super fine? A: No, pulse them to a coarse meal in a food processor. You want bits you can still feel. Toast the nuts a few minutes for more flavor. You can swap pistachios or almonds but the texture will change a bit.

Q: When do I pour the syrup and what temperature should it be? A: Pour warm syrup over hot baklava right after it comes out of the oven. Make the syrup by boiling sugar, water and the cinnamon stick, simmer 8 to 10 minutes, then stir in honey, lemon and vanilla off the heat. The syrup should be warm not scalding so the pastry soaks it evenly.

Q: How do I cut neat diamonds without shredding the layers? A: Score the whole pan through all layers with a long sharp knife before baking, then bake. Cut again right after baking if needed. Wiping the knife under hot water and drying between cuts keeps slices clean.

Q: How long does baklava keep and can I make it ahead? A: Baklava keeps well at room temperature for up to a week in an airtight container. You can assemble it ahead and refrigerate for a day or freeze an unbaked pan wrapped tightly, then bake from frozen adding a bit more time. To refresh, warm slices in a low oven for a few minutes to crisp them.

Easy Homemade Baklava Recipe Substitutions and Variations

Phyllo dough: swap with puff pastry sheets. Thaw and roll out a bit, use 1 or 2 thin layers where you’d use a phyllo sheet — you get a thicker, flakier baklava that’s not exactly traditional but still yum.
Walnuts: use pistachios or blanched almonds, 1:1, coarsely chopped. Pistachios give that classic green pop and a sweeter, nuttier bite.
Unsalted butter: use ghee or clarified butter, 1:1, it melts the same and is less likely to burn. Coconut oil works too but will add coconut flavor.
Honey: substitute maple syrup or agave nectar, 1:1. They’re thinner so cut the syrup water by about 2 tbsp and simmer a bit longer till it’s slightly thicker so it soaks in right.

Pro Tips

1) Toast the walnuts quick in a dry skillet or in the oven till they smell nutty, then let them cool completely before chopping. It makes the filling taste WAY better, and not pulsing them to dust keeps nice little crunchy bits.

2) Keep the phyllo covered with a slightly damp towel and work fast, and if a sheet rips just overlap a tiny strip to patch it. Use clarified butter or gently melted butter thats been skimmed, it soaks less and helps the layers crisp up.

3) Cut all the way through into diamonds or squares before baking with a long sharp knife, that way the syrup can get in later. Rotate the pan midway and if edges brown too fast loosely tent foil, dont wait till it burns.

4) Make the syrup a touch thicker than you think you need and let it cool completely before pouring it over piping hot baklava, pour slowly into the cuts so it soaks evenly. Then be patient and let it set overnight, thats when it tastes best.

Easy Homemade Baklava Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

606

kcal

Equipment: 1. 9×13 inch baking pan
2. small saucepan (for the syrup)
3. medium mixing bowl (for the nuts)
4. measuring cups and spoons
5. pastry brush (to butter the phyllo)
6. sharp knife (to cut the unbaked baklava)
7. clean slightly damp kitchen towel (to cover phyllo)
8. oven mitts or potholders
9. wooden spoon or heatproof spatula (to stir syrup and butter)

Ingredients

1 (16 ounce) package phyllo dough, thawed, about 18 to 24 sheets
1 cup (225 g) unsalted butter melted
3 cups (300 g) walnuts finely chopped
1/2 cup (100 g) granulated sugar for the filling
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (240 ml) honey
1 cup (200 g) granulated sugar for the syrup
1/2 cup (120 ml) water
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract (optional)
1 cinnamon stick (optional)

Directions

Preheat oven to 350°F (175°C) and lightly butter a 9×13 inch baking pan; unroll phyllo and keep it covered with a slightly damp towel so it doesn't dry out, work fast because it tears easy.
Make the syrup first so it can cool: combine 1 cup honey, 1 cup granulated sugar, 1/2 cup water, 2 tablespoons lemon juice, 1 teaspoon vanilla (if using) and the cinnamon stick in a small saucepan, bring to a boil then lower heat and simmer about 8 to 10 minutes until slightly thickened; remove the cinnamon stick and let the syrup cool completely.
Mix the filling: stir together 3 cups finely chopped walnuts, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl, taste and adjust if you want it sweeter or more cinnamon.
Melt and measure butter (about 1 cup melted), keep it warm; lay one phyllo sheet in the pan, brush lightly with butter and repeat, layering about 6 to 8 sheets for the bottom, brushing each sheet, if a sheet rips just overlap a small piece to patch it.
Sprinkle about one third of the walnut mixture evenly over the layered phyllo, then repeat another 6 to 8 buttered phyllo sheets, another third of the nuts, then finish with the remaining phyllo sheets on top, brushing butter between every sheet and making sure the top layer is well buttered so it browns nicely.
Using a sharp knife, cut the unbaked baklava all the way through to the pan into diamonds or squares, cutting now helps the syrup soak in later.
Bake on the middle rack for 40 to 55 minutes, until the top is deep golden brown and crisp, rotate the pan once midway to get even color, if edges brown too fast tent loosely with foil.
As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot baklava so it soaks in; you might spoon it to get it into the cuts, don't panic if it seems like a lot, it will absorb as it cools.
Let the baklava cool and set at least 4 hours, preferably overnight, then serve; store covered at room temp for a few days, and if you want a little extra look, sprinkle chopped walnuts on top before serving.

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.