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Authentic Homemade Baklava Recipe: Flaky Layers of Phyllo, Nuts, and Honey Syrup

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Authentic homemade baklava with layers of crispy phyllo dough, spiced nuts, and sweet honey syrup. This impressive Mediterranean dessert is easier to make than you think and perfect for celebrations!

Ingredients

Scale

For the Baklava:

  • 1 pound phyllo dough (filo pastry), thawed according to package directions
  • 1 pound (4 sticks) unsalted butter, melted
  • 4 cups walnuts, pistachios, or a combination, finely chopped
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves (optional)
  • ¼ teaspoon salt

For the Honey Syrup:

  • 1½ cups granulated sugar
  • 1 cup water
  • ¾ cup honey
  • 3 tablespoons fresh lemon juice
  • 1 cinnamon stick
  • 3-4 whole cloves (optional)
  • 1 teaspoon vanilla extract or 1 tablespoon rose water (optional)

Instructions

  1. Prepare Ingredients: Remove phyllo dough from the freezer and thaw in the refrigerator overnight. Let it sit at room temperature for 1 hour before using. Preheat your oven to 350°F (175°C). Melt the butter and keep it warm. If desired, clarify it by skimming off the foam.
  2. Make Nut Filling: In a food processor or by hand with a knife, chop the nuts to a medium-fine consistency—you want texture, not nut butter. Transfer to a bowl and mix with ½ cup sugar, cinnamon, cloves (if using), and salt. Set aside.
  3. Prepare Phyllo: Carefully unroll the phyllo dough and lay it flat. Using your 9×13-inch pan as a guide, trim the phyllo sheets to fit if necessary (a little overhang is fine—you can fold it in). Immediately cover the stack with a slightly damp kitchen towel or plastic wrap to prevent drying.
  4. Butter the Pan: Generously brush the bottom and sides of your 9×13-inch baking pan with melted butter.
  5. Layer Bottom Phyllo: Place one sheet of phyllo in the pan and brush it completely with melted butter. Repeat this process, layering phyllo and buttering each sheet, until you’ve used about 8-10 sheets. Each sheet should be completely buttered before adding the next.
  6. Add First Nut Layer: Sprinkle about one-third of the nut mixture evenly over the phyllo base. Spread it gently to cover the entire surface.
  7. Create Middle Layers: Layer 4-5 more buttered phyllo sheets on top of the nuts. Add another third of the nut mixture. Layer 4-5 more buttered phyllo sheets, then add the final third of the nut mixture.
  8. Top Phyllo Layers: Finish with the remaining phyllo sheets (about 8-10 sheets), buttering each layer generously. Make sure the top layer is very well buttered—this ensures beautiful golden browning.
  9. Cut the Baklava: Using a very sharp knife, cut the baklava into diamonds or squares. Cut lengthwise into 4-5 strips, then diagonally to create diamond shapes. Cut all the way through to the bottom—this is crucial for allowing the syrup to penetrate. You can also cut straight lines to create squares if you prefer.
  10. Bake: Place the pan in the preheated oven and bake for 45-50 minutes, until the top is golden brown and crispy. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  11. Make the Syrup: While the baklava bakes, combine sugar, water, honey, lemon juice, cinnamon stick, and cloves in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and simmer for 10-12 minutes until slightly thickened—it should coat the back of a spoon. Remove from heat, discard the cinnamon stick and cloves, and stir in vanilla or rose water if using. Let cool to room temperature.
  12. Add Syrup: This is the secret: one component must be hot, one must be cool. As soon as the baklava comes out of the oven (while it’s hot), immediately pour the cooled syrup evenly over the entire surface. You’ll hear it sizzle—that’s perfect! Use a spoon to distribute syrup into the cut lines. Let it soak in completely.
  13. Rest: Let the baklava sit uncovered at room temperature for at least 4 hours, preferably overnight. This allows the syrup to fully absorb and the layers to set properly. Resist cutting into it early—patience is rewarded!
  14. Serve: Re-cut along the original lines if needed, and serve at room temperature. Baklava is traditionally enjoyed with Turkish coffee, Arabic coffee, or hot tea.

Notes

  • Keep phyllo covered at all times while working—it dries out in minutes when exposed to air.
  • The hot/cold rule is essential: hot baklava + cold syrup OR cold baklava + hot syrup. Never both hot or both cold, or the phyllo will become soggy.
  • Don’t skimp on butter—generously buttering each layer is what creates that incredible flaky texture.
  • Cut all the way through before baking, not after. This ensures clean cuts and allows the syrup to penetrate every layer.
  • If your phyllo tears (it happens!), don’t worry. Just patch it with another piece and butter over it. The layers hide imperfections beautifully.

Nutrition

Find it online: https://focialy.com/baklava-recipe/