Baklava is the queen of desserts. Sticky. Nutty. Honey-soaked. Irresistible.
Layers of paper-thin phyllo brushed with butter. A crunchy walnut or pistachio filling. A sweet honey-lemon syrup that soaks in overnight. It sounds complicated. It’s not. Just go slow with the phyllo.
Ingredients
Makes one 9×13 pan (about 30-40 pieces).
- 1 box (16 oz / 450g) frozen phyllo dough, thawed
- 1½ cups (340g) unsalted butter, melted
- 2 cups (240g) walnuts or pistachios, finely chopped
- ½ cup (100g) sugar
- 1 teaspoon cinnamon
For the Honey Syrup:
- 1 cup (200g) sugar
- ¾ cup (180ml) water
- ½ cup (170g) honey
- 1 tablespoon lemon juice
- 1 cinnamon stick or ½ teaspoon cinnamon
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 325°F (165°C). Grease a 9×13 baking dish.
- Mix chopped nuts, ½ cup sugar, and cinnamon in a bowl.
- Thaw phyllo according to package. Keep covered with a damp towel (it dries fast).
Step 2: Layer
- Layer 10 sheets of phyllo in the dish, brushing each with melted butter.
- Sprinkle a thin layer of nut mixture.
- Add 5 more buttered phyllo sheets. More nuts. Repeat until nuts are gone.
- Top with 10-15 buttered phyllo sheets. Brush the top with butter.
Step 3: Cut and Bake
- Using a sharp knife, cut diamonds or squares all the way through.
- Bake for 45-60 minutes until deep golden brown and crispy.
Step 4: Make Syrup and Soak
- While baklava bakes, simmer sugar, water, honey, lemon juice, and cinnamon for 10 minutes. Cool slightly.
- Pour warm syrup over HOT baklava right out of the oven.
- Let it soak for 4-6 hours or overnight. Do not skip this step.
Summary
Prep Time: 30 minutes | Bake Time: 1 hour | Soak Time: 4-6 hours | Total Time: ~6 hours
Yield: 30-40 pieces
Difficulty: Medium (phyllo needs patience)
Storage Notes
Counter: Store in an airtight container at room temperature for up to 2 weeks. Yes, weeks. It gets better with time.
Do not refrigerate — fridge makes it soggy.
Freezer: Freeze unbaked (cut) baklava for up to 3 months. Bake from frozen, adding 10-15 minutes.
