Baklava

Phyllo pastry and walnuts are layered together then baked until the pastry is deliciously flaky. A sweet honey syrup is poured over the top which soaks into the baklava and makes every bite heavenly.

If you love sweet, flaky dessert bars, also try these Dutch caramel apple pie bars, churro cheesecake bars, or sopapilla cheesecake bars. You’ll love them!

Where is Baklava From?

Baklava is one of the best desserts of all time! There is much debate about the origin of Baklava. Both Greece and Turkey claim to be the originators of the recipe. According to Wiki, the oldest known recipe that resembles baklava came from the Romans. You know that it’s a winning recipe if it’s remained popular for that many centuries!

It’s made with flaky layers of buttered phyllo pastry stuffed with walnuts. Honey syrup is poured over the top so that every bite is deliciously sweet. It’s moist and flavorful, and if you’re anything like me, you won’t be able to resist reaching for another piece.

Ingredient List

I love this recipe because it doesn’t have a long list of ingredients. Only a handful that create the most amazing flavor and texture! Exact measurements are in the recipe card below.

• Walnuts: Add a nutty flavor and crunch.
• Spices: Cinnamon and ground cloves are added for some warm, cozy flavor.
• Salted Butter: Helps bind the phyllo dough and also adds richness.
• Phyllo Dough: Thin, flaky pastry used to make baklava.

Honey Syrup:

• Water: Dissolves the sugar.
• Granulated Sugar: Sweetens the syrup.
• Whole Cloves: Add a touch of sweetness and aroma.
• Cinnamon Stick: Infuses the syrup with warm, inviting spice.
• Honey: So the syrup is nice and sweet and has a wonderful sticky texture.
• Orange Extract: Adds a zesty citrusy flavor.
• Lemon Juice: Adds a touch of tartness, balancing the sweetness.

Baklava Recipe

I’ve broken up this recipe into 3 simple parts- preparing the phyllo pastry, assembling the baklava, and making the honey syrup to coat it with. It’s a lot easier to make than you’d think, and so worth it once you try a piece!

1. Preheat Oven: Preheat your oven to 330 degrees Fahrenheit.
2. Nut Mixture: Place the walnuts, cinnamon, and cloves in a food processor and pulse until chopped.
3. Melt Butter: Melt the butter in a pan or microwave.
4. Cut Phyllo Pastry: Cut the phyllo pastry in half so that you have 2, 9-inch wide pieces

Assembly

1. Layer Dough: Brush the bottom of a 9×13 baking dish with the melted butter. Lay down two sheets of phyllo dough to cover the pan’s entire bottom and lightly brush the top with butter. Top with 2 more sheets of phyllo and brush with butter. Repeat this until you have 8 layers of phyllo dough in the bottom of the on.
2. Add Nut Mixture: Sprinkle 1/3 of the walnut mixture into the pan. Top with 2 sheets of phyllo dough and brush with butter. Add two more sheets of phyllo dough and brush with butter, making it 4 sheets total on top of the walnuts. Repeat this process once more so you have another layer of walnuts followed by 4 more sheets of phyllo dough and butter.
3. Repeat: Sprinkle the remaining 1/3 of the walnut mixture over the top of the phyllo dough. Top with 2 sheets of phyllo and brush with butter. Use up the remaining phyllo dough and butter until you run out of phyllo dough.
4. Cut: Cut the baklava three times down the long length so you have 4 equal sections. Then make cuts diagonally so you have diamond-shaped pieces.
5. Bake: Place the baking dish into the oven and bake uncovered for about an hour, or until it is puffed and very golden on the top. Close to the 50-60 minute range, keep a close eye on it so the top doesn’t get too dark.

Honey Syrup

1. Prepare Syrup: While the baklava is baking, prepare the syrup. Heat the water, sugar, cloves, and cinnamon stick in a small pot over high heat just until the sugar is dissolved. Remove the pot from the heat and stir in the honey, orange extract, and lemon juice. Set aside to cool.
2. Pour On Top: When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.