Baklava Recipe
This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.
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You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious.
Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!
How to Make the Best Baklava (See Video Below):
Ingredients for Baklava Recipe:
You will need 1 (16 oz) package of phyllo (fillo) dough*; thawed according to package instructions *Fillo dough should be paper thin – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.
Also, don’t skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won’t stay together easily.
The chocolate is optional but a nice touch to fancy up a tray of baklava.
How To Make Baklava:
1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.
Start with your honey sauce (which will need time to cool as your baklava bakes).
1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava
How to Assemble Baklava:
Preheat Oven to 325˚F.
1. Pulse walnuts about 10 times in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon
2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.).
Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
Here’s the order:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.
4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown
5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature
Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
So many juicy layers of flavor! This is hands down, our favorite baklava. Check out the glowing reviews below and add the ingredients to your grocery list. 🙂
Watch Baklava Video Tutorial:
Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.
Dessert Recipes to Explore:
- Blueberry Lemon Cake – this went viral for good reason
- Strawberry Layer Cake – loaded with fresh strawberries
- Banana Bread Recipe – moist and fully loaded
- Strawberry Sauce – you’ll want this over every dessert & pancakes!
Baklava Recipe
Ingredients
- 16 oz phyllo dough, thawed by package instructions
- 1 1/4 cups unsalted butter, 10 oz or 2 1/2 sticks, melted
- 1 lb walnuts, finely chopped, (about 4 cups)
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 Tbsp lemon juice, juice of 1/2 lemon
- 3/4 cup water
- 1/2 cup honey
- Melted chocolate chips & chopped walnuts for garnish, optional
Instructions
Prep:
- Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
- Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
- Butter the bottom and sides of a 13x9 non-stick baking pan.
Start with your honey sauce (which needs time to cool as baklava bakes).
- In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
How to make Baklava: Preheat Oven to 325˚F.
- Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
- Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
- Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
- Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
- Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
Notes
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.
Nutrition Per Serving
♥ FAVORITE THINGS ♥
Shown in this post (Amazon affiliate links):
* Cuisinart 9×13 non-stick cake pan (also great for cakes!)
* Wusthof Cooks knife – an essential knife for any cook
* Zwilling sauce pan distributes heat evenly & handle stays cool
* This Cuisinart 11-cup food processor cuts prep time in half
What are YOU cooking up for Christmas?
If you’ve tried this already and are back for more, I’d love to hear from you in a comment below!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Me, the non baker queen took a chance on this recipe. It was absolutely perfect. So glad I chose this one to try. Thank you so much for sharing it. Everyone loved it. Happiest of holidays to you
That’s wonderful, Roxanne! Thank you so much for trying my recipe! I’m so glad it has a hit.
This will be the 3rd? or 4th Christmas I have made your baklava recipe. It is the best I have ever had! I did make 1 tiny altwration last year, and OMGoodness!!! I added 2 whole cloves to the syrup while it simmered and cooled. Yum!
That sounds amazing! Thank you for sharing.
Hi loved the flavor and crispy consistency. Mine really stuck to the bottom of the pan. Has anyone tried parchment paper. I don’t have a nonstick pan
Hi Adele! I’m glad you loved the recipe. The pan can make a difference. The best thing to do is to use a non-stick baking spray to help.
When you cut the pastry, do you cut through to the bottom, or are you just making the diamond design on the top?
Hi Gail! You’ll want to cut all the way through.
THIS was delicious, AND the hit of the Thanksgiving desserts- of which there were many!
I will definitely make this again! Just one quick question— the top layer came loose/ slid off on several of the pieces and to avoid this in the future, what do i need to do?
Hi Maggie! I’m so glad you loved it. One of the most important parts is to use enough butter on the sheets and enough syrup to moisten the sheets so they hold together well.
Thank you! 🙂 more butter on anything always makes things better! Seriously, even my brother asked me when I learned to cook like this- this was such an impressive dessert. And OMG delicious. You were right about the lemon juice taking it over the top. Thank you!
Can you substitute something else for honey? And if so what is the amount ?
I haven’t tried a substitution to advise but one of readers shared they use maple syrup and it works good too.
Hi Natasha,
Would it be okay to substitute pistachios for walnuts? Would anything have to change in the recipe with that change?
Thank you,
G
Hi G! I think so. I haven’t done it myself that way, but some of my readers have reported using pistachios instead.
This recipe is fabulous.
I didn’t have walnuts so I worked with what I had which happened to be almonds and cashew nuts so used half and half.
It did not disappoint.
Huge hit with the whole family.
They loved this recipe more than the baklava we had in Turkey!!
Thank you kindly from England.😃💚
Love your shared knowledge Natasha.
Hello Kim, happy to know that you enjoyed the Baklava. Thanks so much for sharing!
Love your version of Baklava. After I made your recipe I never looked back, I used to buy the Costco Baklava. I have been to Turkey and Greece and your recipe is still tops. I made a few changes instead of 10 layers of phyIo pastry I use 8 and 4 instead of 5 as it is a mouthfull. Also I love cinnamon so I add 3 heaped teaspoons and half the sugar and double the honey. The nice thing about Baklava is it lasts for ages the longer the better. I leave it in the baking tray covered with a flat tray and a tea towel in the oven and take a piece every other day. Thanks again for a great recipe that’s easy and tastes Devine.
You’re very welcome, Cheryl! We love this one too. Thank you for the wonderful feedback.
I was wondrering if a glass baking dish could be used instead of metal?
Hi Jill, a glass pan may work here, to avoid thermal shock you may need to adjust the bake temperature, also ensure your glass pan is safe in the oven to the temperature this recipe requires. I hope this helps, if you test this in a glass pan, please let me know how you like it.
Hi Natasha, I love love this baklava recipe!
Is it possible to bake two pans of baklava at once? Would any adjustments needs to be made?
Thank you so much.
Hi Jennifer! That would be fine if, no adjustments needed if they are the same size.
I am really looking forward to making this for Christmas. I have to find a use for the 20 pounds of walnuts that someone gave me. I was wondering if there’s a way to make it less sweet I know my family doesn’t like it really super sweet? Btw I’ve tried lots of your other recipes and loved them all!
Hello ALine, I have not experimented on that to advise. If you do an experiment, we’d love to know how it goes!
Hi! Your recipes never fail me so I am going to try this one. I have a question though. Was alternative to walnuts and tree nuts in general do you recommend if any? My daughter is allergic to tree nuts so I would love to make an allergy friendly one.
Hi Mire! I’m sorry, I don’t have a substitute to suggest.
Maybe chopped up unsalted shelled sunflower seeds or pepitas (shelled green pumpkin seeds) would work as a substitute? Lightly toasted, they’d probably even have a very similar flavor.
I realize this is late to the party but. use toasted old fashioned oats in place of pecans in pie and other things so I may try that.
Perfect recipe for baklava! I made this a few times already and was a total success every time! I wish I could upload a picture to show how lovely it looked 😊
I’m so glad to hear that! You can tag me in a picture on Instagram/Facebook. #natashaskitchen
I’ve followed this recipe a few times. Always turns out great. I have it in the oven now. I just realized I forgot to cut it. Oops! Hopefully it’s not too big a deal.
Hi Heidi! I hope you still love it! Cutting before cooking does seem to help it to cook more evenly and helps the syrup to drain into the baklava. You can cut the baklava up immediately after cooking it, but it is very crisp at this point and the top tends to shatter.
I’ve made this many times with fabulous results. I use an adjustable baking frame inside of a larger pan so I can make it 9×14.
I increase the nuts to 1.25 lbs, cinnamon to 2 t., sugar to 1.33 cups, lemon juice to 3 T., and add 3T to the 1/2 cup honey. I also always heat the butter and pour it into a spray bottle. Makes this recipe go very fast! It’s delicious.
Thank you for sharing, Audrey!
I have been making baklava for roughly 25 years and have never thought of using a spray bottle for the butter. GAME. CHANGER. Thank you so much for this life hack!
Hello everyone, I only tweeked the butter part. I melted all the butter and put it in a spray bottle. Much easier and faster to do the layers. This is the best “real” recipe I’ve made. Tastes so authentic and good Holiday treat.
Hi Sandy! Thank you for sharing that with us! I’m glad you enjoy this recipe.
I’ve used nonstick butter flavored spray in a pinch. It turned out fine. No one knew. But I felt bad about it. If you’re in a hurry, and need to use the butter spray, just know it’ll all work out..
Not my first baklava but I found this recipe to be very very dry. Baklava should be “wet” with the honey/water mixture. Thanks but I won’t fix this one again.
Hi Elizabeth! We’ve been making this for years and it’s never been dry. Did you use the accurate amount of ingredients? Don’t skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won’t stay together easily.
This was DIVINE!!! First time making baklava and I couldn’t be happier! Slight tweaks were that I substituted fresh orange juice for the lemon juice. Used half pistachios and half walnuts. And I added 1/2 teaspoon almond extract to the syrup after it cooked. The orange and almond complimented the baklava beautifully. Baked in a well buttered glass Pyrex. No problem removing them. They were done at 65 min. I ran short a few layers so I think I accidentally picked up 2 at a time on a couple of the layers. No problem. I did need an extra 1/4 cup butter to brush on the phyllo I’m serving this to my cooking class after they make gyro meatball pitas and hummus. It’ll be the perfect sweet ending to their Mediterranean recipes. It does take a long time to make. But isn’t hard. I appreciate your detailed recipes, pictures and videos. You are this chef’s go-to, for solid recipes I can count on!! Thanks Natasha.
You’re very welcome, Paulette! Thank you for sharing your experience.
I got so many compliments on this! I did have to melt almost 2 more sticks of butter. I’m sure every sheet of dough was very thoroughly buttered but it was so good! Thank you so much for sharing!
That’s wonderful, Adrianne!
I ended up using almost 2 sticks of butter extra as well. It looks good. I hope I didn’t mess it up and it tastes good. Going to try the spray bottle trick next time. Definitely a labor of love.
Such a delicious, easy to follow recipe! I love baklava so much, I’m so happy I can now make it on my own. I was really intimidated by the labor intensive recipe, but it really was easy to follow and turned out perfect!
I’m so glad you gave this a try, Katie! Thank you for your review.
For beginning bakers, maybe emphasize that you don’t just remove the syrup from the heat to cool, but rather sit it aside until after the baklava bakes! Made the mistake of pouring the cooled syrup over the baklava BEFORE baking. Now waiting to see how badly I ruined dessert for Greek night on our family vacation. 🙁
I’m sorry that happened, Mike. I try to be very clear in my instructions. That is one reason why I recommend to my readers to read the whole recipe blog and instructions once through before attempting the recipe. Thank you for the feedback. I hope it turns out well.
Hi! Can this be made in advance and then Frozen? How would you recommend storing once it is out and room temperature, covered or uncovered? Thank you!
Hi Madison! You can store it at room temp, covered with a tea towel for 1 to 2 weeks or freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.
Thank you for the thoughtful reply and guidance. Can’t wait to make this!
Excellent simple recipe! I did 1/2 walnut, 1/2 pecan so my mouth didn’t get torn up by the walnuts. I took it to a party by my Greek friend and he said it’s the best baklava he’s had in a long time!
That’s wonderful. I’m so glad it was a hit!
made pretty much exactly as directed, turned out delicious! I would probably rinse the walnuts a bit before adding them next time, they had a bitter taste.
Thanks for the tip and we’re glad that you loved it!
Hello I did not see any explanation of preparing melted butter. Did I miss?
Hi Jeanine, you want to have the butter melted and ready for brushing. I melt it in a small saucepan on the stove.
I just made this for Eid which is tomorrow and it’s delicious . My first baklava . Thank you so much for sharing this recipe.
You’re very welcome, Senada! I’m so glad you enjoyed this recipe.
I have another Baklava recipe that I had always used, but I liked the chart with how many buttered sheets and quantity of nuts to use. It makes it so much easier. So I tried it, and it was absolutely delicious, and the only Baklava recipe I now use! As a matter of fact, I have 2 boxes of Filo dough in my freezer to make for upcoming functions. I also bought a very large pan, (I’m not sure what kind of pan, maybe a lasagne pan?) that I only use for Baklava. I roll up aluminum foil and make borders in the large pan so I don’t have to cut the Fi!o dough. Thanks so much for this recipe!
Hi Carol! You’re very welcome. Thank you for sharing that with us.
Holy moly this Baklava is the bomb! I smashed the walnuts down to almost powder and coated them in cinnamon. I definitely had to use more butter also. This also gets better as it ages! This was better on day 5 than the 2nd day! I will definitely be making this again, sooner than later! Thanks! 😃❤️
You’re so welcome! Sounds yum, so glad that you loved the result!
Loved the recipe. The only hesitation I had was using a sharp knife to cut the dough in my non-stick pan. How about a greased cookie sheet that’s not non-stick?
Hi Dave, that would work fine to use a greased cookie sheet that isn’t non-stick. I hope you love the baklava recipe!
To piggy back on Dave’s question, would a glass baking dish have any different effects versus a nonstick or metal dish?
Hi Laura, a glass pan may work here, to avoid thermal shock you may need to adjust the bake temperature, also ensure your glass pan is safe in the oven to the temperature this recipe requires. I hope this helps, if you test this in a glass pan, please let me know how you like it.
I thought making baklava from scratch, was going to be very intimidating and labor intensive. But I watched your video about three times, and read the recipe thoroughly; following to the letter. It came out, amazing, beautiful, and crispy. I chose walnuts this time, but next time I made you a 50–50 mix of almonds and walnuts. Your video was so very helpful! Thank you again!
Hi Delilah! That’s wonderful. Thank you for trying my recipe. I’m so glad you enjoyed it.
I love this recipe it is so tasty! The only problem I have had is that sometimes my top layers of phyllo want to separate after it has cooked…..and fall off. Am I overcooking it?
Hi Marcey, It’s hard to say what’s causing it to separate without being there, but I recommend ensuring your baklava is not too close to the top of the oven or heating element.
I also have the problem where the top layers of phyllo dough don’t stick to the nut mixture and come off.
The recipe is a huge hit! People request me to make this at work.
Hello Natasha,
Lovely recipe, Can we use pistachio instead of walnuts..lots love from india
Hi Chaitra! Yes, you can also use pistachios.
I just made this, and the dough becomes very gooey and stuck together when i add the syrupy . I was very much looking forward to this recipe. It didn’t after the baklava consistency, nor the taste. What could’ve gone wrong?
Hi Mariam! Did you make any changes or possibly use a different dough? The box should say “phyllo (fillo) dough” (sometimes people confuse this with puff pastry). Fillo dough should be paper thin – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.
The only other thing that comes to mind is the syrup. I would look over the instructions again to see if you used the correct measurements for the ingredients in the syrup. When you remove the baklava from the oven and you will need to immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Then let the baklava rest for 4-6 hours or overnight at room temperature. I hope that helps.
My second time making this recipe going to try a date paste drizzle instead of chocolate. Been curious if my baklava obsession could meet my date obsession and make babies!
Sounds great! We’d love to know how it goes.
I made this for the first time a few days ago and it was amazing!! Thank you so much for the detailed instructions. I was so nervous to make baklava because it seems daunting and now I can’t wait to make it again!
That’s wonderful, Sarah! I’m so glad you loved it. Thank you for sharing.
Was such an easy recipe. I love it and my family was most impressed. With the sweet treat. I did Mia pistachios and walnuts for my personal preference. Thanks for sharing it.
You’re very welcome! So glad it was enjoyed.
This was my first time making baklava and I am very happy with the results. It always seemed so intimidating but it is surprisingly easy. I did end up using too much butter but I blame that on lack of experience and my brush, next time I will stick to the recipe but double the syrup recipe and keep the rest the way it is.
I’m so happy you enjoyed that. Thank you for sharing that with us, Anna!
The bones of this recipe are quite good- but it lacked some flavor. The nuts needed salt, the lemon was too strong. If I adjust those things next time I think this recipe is a winner!
Hi, the lemon is supposed to be very mild and subtle but not overpowering or strong. Were you possibly using concentrated lemon juice? I would definitely recommend fresh squeezed for this recipe.
I have a question is the syrup thin or thick. I Haven’t taken them out of the oven. I made two syrups from two recipes
The syrup won’t be very thick when it’s poured on. As the Baklava rests and the syrup is absorbed it does become a bit sticky.
Amazing !!! I mixed almond, walnut and hazelnuts plus I added chocolate chips and it was a hit – all gone, thank you
Hi Silvia! I’m glad you loved it. Thank you for sharing.
Just made it again – love watching you on YouTube – you’re the best !
Thank you for the love and support, Silvia! 🙂
amazzing recipew mi ane my famiel loedve it wolud tyr it aigan
So glad your family loved it, Debi! Thank you.
It looks delicious!
Can it be made with pecans instead of walnuts?
Hi Lara, pecans would work fine, and you can even do a combination of nuts.
I make it using a 50:50 combination of almonds and pecans and it’s delicious!
hi there,
if I double it and make 2 pans do I cook it for the same amount of time??? Ty so much❤️
Hi Debi! Yes, you should be able to do that without any adjustments.
Second year making this recipe to gift people pastry boxes (along with the lemon cream horns!). Just amazing. I love that I can take on ANY pastry with your recipes and it turns out perfectly on the first try, every time. I used raw honey from our own bees this year and oh man, what a taste difference. Thanks for such wonderful recipes!
Hi Lena! I’m so glad to hear that. Thank you for sharing.
Love this recipe…I use pistachios and walnuts and sub orange for lemon juice. Had tons of compliments. My question is how far in advance can I make the honey syrup? I’d like to make it the day before…should I refrigerate it?
Hi Jen! I think that could work to make the syrup in advance. I haven’t tested it to know what the consistency of the syrup is like when it’s cold, but you may need to let it sit out at room temperature for a little while and give it a quick stir. This Baklava can be made in advance so that is also an option. You can store it at room temp, covered with a tea towel for 1 to 2 weeks or freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.
Thank you! That’s pretty much what I was thinking. I would not have expected it to freeze well…that is good to know.
We use pistachio nuts and use maple syrup instead of the honey syrup. A Canadian version.
Sounds delicious. Do you have proportions for the syrup or do you substitute same amount of maple syrup and follow Natasha recipe?
Hello,
This was a great recipe, thank you! I wanted to try using orange rather than lemon. Would you use the same measurements? Or add zest?
Thank you,
Jess
Thank you, Jess. One of our readers shared this “The only thing I changed is that I use orange juice instead of lemon and have had TONS of compliments.” Hope that helps!
Be sure and use a NON StiCK pan not a pyrex:( Not sure what went wrong with mine as very hard even be4 I dumbly put it in the fridge overnight! Hope it can be salvaged as very hard. Wasnt’ a good idea to use wildflower honey as strong taste tho the house smelled great…Wahh!
Hi! I’m sorry to hear that. I used a 13×9 non-stick baking pan and didn’t have this issue. You could try using more butter to grease the pan before apply the first sheet and be sure to use enough butter in between layers. I hope your next attempt is more successful!
I used to live in Turkey and remember pistachio nuts as well. Can you do half and half? Or just garnish with chopped pistachios?
Also, do these freeze well?
Thx
Kathy
Hi Kathy, yes, pistachios work well and you can do half and half and also garnish with pistachios on top.
I absolutely love this recipe! Made it last year to take for family Thanksgiving. They called ahead and requested it this year. Thanks so much!
You’re very welcome, Matt! I appreciate the feedback. Happy Thanksgiving! 🙂
So am I supposed to pour all of the syrup over this dish. I just felt like it was too much liquid. Is it really going to soak up all of liquid?
Hi Rachel! Yes, the layers will soak it up. Let the baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.
Orange might be nice instead of the lemon. I drink coffee and tea black/no sugar. There is nothing quite a piece of baklava with that plain drink. thanks for the recipe.
You’re welcome! I hope you loved it!
Can this be frozen after it is cooked/cooled? Was hoping to make well ahead of Christmas.
Hi Karen, yes, you can make an entire batch ahead and freeze it.
I like this recipe but cutting the baklava was difficult it tore at the bottom and makes it difficult to get it out of pan neatly. Can you clear this up? btw I watched the video that did not help much for me.
Hi Joan, make sure when cutting that you cut all the way through the bottom layer, otherwise, it won’t lift out of the pan easily and can break.
Hi Natasha, can I use Pepperidge Farm Frozen Puff Pastry Sheets ?
Hello! No, phyllo dough is needed. You will not have the same results with puff pastry,
My husband loves baklava. I have made this several times. Not a single time I fail:) This time I made with pistachios.
So glad to hear that! Thank you for the review.
Simply the best. Made this for mother in law for her birthday. She loved it.
So glad to hear that!
Hi Natasha! I love your recipes and your channel! I want to make a cheesecake baklava. Watching several videos and I’m not sure which one I like. I was hoping you had a version that easier and better. Looking forward to your version.
Hi Chris! I do have not a cheesecake Baklava recipe, but that sounds amazing!
Looks delicious! I’m going to try making this but can you substitute pecans for the walnuts and not affect the taste?
Hi Debbie, pecans would work fine, and you can even do a combination of nuts.
Good morning, Natasha!
After baking the baklava, do you cover it with anything for the suggested 4-6 hours or overnight?
Looking forward to making this.
Have a happy day!
Thank you,
Mia P
I hope you love this recipe, Mia! Once it’s cooled completely to room temperature, that 4-6 hr resting period is before adding the chocolate. We cover with a tea towel, or loosely with plastic wrap.
love this tasty baklava
it turned out a little dry (in terms of sherbet)maybe i should add a little more water. By recipe it 3/4 water, i added 180ml. What do you think ?
HI Deniela, I think it could work to add a little more. The most common issue I see is if someone uses a larger pan or one where the walls of the dish fan out rather than go straight up. If using a larger dish, I would recommend scaling the syrup to make a little more of it. If you click on the serving size in the recipe card, you can see how it adjusts the recipe ingredients amounts which may help.
Thanks
next one will be in a smaller pan :), or it will be double dosed syrup
I made it and its GREAT.
A little bit more syrup would have been perfect but I still have to say: its DELICIOUS !!!!
Thank you for the feedback, Monika! I’m glad you enjoyed it.
This recipe has earned me tons of accolades! It’s so worth the effort! Wondering if you have a suggestion to prevent the top layer of dough from getting too crispy and curling up on several of the pieces? When I use a damp towel during prep, they get “gummy.” Thank you!
Hi Danielle, I’m so glad to hear this recipe was a hit! It’s hard to say without being there what’s causing it to curl up, but I recommend ensuring your baklava is not too close to the top of the oven or heating element.
Danielle, in answer to your question; if you just place a damp towel over the phyllo dough, that will make it gummy. Instead, cover the stack of phyllo sheets first with a layer of plastic wrap, then lay the damp towel on top of the plastic wrap. This works perfectly.
I would love to make this recipe, but cannot have cinnamon. What would be a good substitute? Thanks
Hi Grace, I haven’t tried any substitute for the cinnamon to advise.
I normally love your recipes but I know there is amazing baklava out there and I’ve had it! Even my mom’s baklava is the absolute best. The Arabs know what they’re doing so I wouldn’t necessarily say this is better than the best compared to theirs but good job!
Thank you, Alaa! I hope you enjoyed our spin on Baklava!
This is now my go-to recipe to impress for desert, third time I’ve made it; but 2 1/2 sticks of butter? Come on! I’m lucky to get away with 3 1/2!
Good to hear that this is now your go-to recipe!
The best baklava I have ever made and tasted!!!!
Not overly sweet like some Baklava can be…
Thank you! I’m happy to know that you love this recipe.
This recipe is amazing!
Could you please try to make cold baklava with milky sauce and share your recipe. Thank you!
Glad you enjoyed it and thanks for the suggestion!
Today these will be made for the 3rd time in our house. They are THE BEST baghlava I’ve ever tasted. In fact I was recently gifted a box of baghlava from one of the famous bakeries in Turkey, I thought it would be out of this world,but nope, my recipe , I mean Natasha’s recipe 😉 is out of this world. We’ve had our shares of baghlava in our lives since we are Persian, but nothing compares to these. I’ve also never made baghlava before, my mom gets so excited every time I’d say we should make baghlava and the next a few days she is in heaven, the worse part is waiting for the syrup soak in for a day, but the wait is sooooo worth it. Thank you Natasha for putting these heavenly recipes for us 😊.
Hi Sara! I’m so glad your family loves this recipe. It really is an amazing one. We love it! 🙂
I have done this baklava recipe at least 6-7 times now: for the family, for family reunion, for work potluck, and I must say everytime I did it, it was a super hit.. There is only one thing I do different.. I add 3 different nuts.. Walnut, Pistachio and Hazelnut or Pecan. And I sprinkle the same mix as garnish as well.. And I do my garnish half chocolate and the other half icing sugar..
Sounds amazing! I’d love to see a picture sometime. You can tag me on Facebook or Instagram. 🙂
I was so glad that Natasha’s recipe added the sugar syrup and honey after baking, because cooked honey is toxic https://food.ndtv.com/food-drinks/reasons-why-you-should-never-cook-honey-1696700
After you cool the sugar syrup without honey, then add the raw honey and pour it over.
Yay, a healthier baklavah 🙂
Hi Natasha
Could I make the syrup some days in advance and keep it in the fridge?
Hi Nadya, I have always made it fresh.
Very nice… I found that two and a half sticks of butter wasn’t nearly enough using it you did in your video. I actually had the same exact brush I was using as you. Ended up almost doubling the amount of butter used.
Hi Chef Bill, I’ve never tried doubling it but if that’s what you prefer I recommend following that.
I also made these and everyone loved them. I topped them with pistachios for a little more color.
They got a little dark and a little dry, but they are so tasty. Will do them again!
So glad it was a hit!
Baklava just came out of the oven, I’ve poured the syrup and now the wait begins. It looks great. I so appreciate your breaking down the number of sheets and nuts, sheets, etc.. You are the only one who has done that (as far as I’ve seen). I found the process very time consuming (is that normal for the recipe)? Or am I exceedingly slow? I will make again, but not till a holiday. Thank you for a wonderful recipe.
I’m so glad that was helpful, Julia! Thank you for sharing that with me! Baklava tends to be pretty time-consuming. The recipe typically takes me about 2 hours and 15 minutes.
I love Baklava but rarely ever have it because they don’t sell it anywhere near me… well actually that was before. I really wanted to have some but was nervous to do it. I had this recipe saved for some time and decided to go for for it. It was the first time I ever tried making baklava but it instantly became a favorite with my relatives and I can honestly say, I’ve never had better tasting baklava. The texture, flavor, everything is perfectly balanced. Thank you so much Natasha because of you, I can have this whenever I want now.
Wow! That’s just awesome, David! I’m so happy this became a family favorite! That’s so great!
I have made baklava for years and have not seen a recipe online that is as similar as this one is to mine. You have many layers of nuts when the Greek recipes have only a couple layers. I also add clove and cinnamon to the nut mix and clarify the butter. I learned the hard way one year when the baklava came out soggy because of all the milk solids in the bottom of the pan. I am thinking they must have changed the water content of butter sometime in the last 30 years. I don’t remember there being so much in the past.
Hi Betsy, this is the recipe that we have tested and loved so far. I hope you can also try this version next time, we’d love to know what you think after you test it.
Love how this recipe is not too sweet. I put orange blossom
Flavouring in the syrup, when the syrup is cooled. Thankyou.
We don’t like overly sweety recipes either! I’m so glad you enjoyed it, Maria!
Making this for the third time AND every time it takes me back to my childhood shelling the pistachios (we use pistachios instead of walnuts) at the kitchen table❤️
Hi Carol! That’s wonderful. So glad this recipe can take you back in time to those fond memories. Thank you for the review.
Do you pour all of the honey syrup on the baklava? I watched your video and it didn’t look like you poured all of it. Thanks so much!
Hi CM, yes, we use it all! I hope you love this recipe!
Just wondering if I could substitute almonds for the walnuts?
Hi Cathy, yes, you can replace them with different nuts or even use a combination like pistachios, cashews, almonds.
2nd time I’ve made this, I use a blend of Honey ‘No Shell’ pistachios & bulk plain that I ran through a food processor. I also use fresh honey from a local farmer as well as doubling the lemon (I like lemon).
This recipe is ridiculously simple & tastes better than anything you’d get in a restaurant or pick up in the store. The only downside is waiting after you hear the sizzle of the sauce and letting it cool down . . . who actually waits for that before they grab a piece??
Tip – definitely watch & stir the honey sauce so it doesn’t boil over, it will foam up once it starts to boil before you reduce the heat.
Good job Natasha
Thank you for your comments and suggestions, Chris. That is so helpful – we appreciate it! Glad you enjoyed making this recipe.
I just took the baklava out of the oven and poured the syrup on and heard the ‘sizzle’. They look and smell delicious. This is my first time making them. Overnight is a longtime to wait but we will! After I got the hang of buttering each sheet the process got easier. The only tricky part was measuring and cutting the dough because I was afraid it was going to dry out but the damp towel was the answer. Thank you for a great recipe. I know I’ll make it again.
You’re welcome! Great to hear that the recipe was a success, thanks for sharing!