Baklava Recipe

This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

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.

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!

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.

This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

Ingredients for Baklava Recipe:

1 (16 oz) pkg phyllo (fillo) dough*; thawed according to package instructions
2 1/2 sticks (10 oz or 1 1/4 cups) melted unsalted Butter
1 lb (about 450 grams, or 4 cups) walnuts, finely chopped
1 tsp ground cinnamon
1 cup (210 grams) granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup (6 oz) water
1/2 cup (4 oz) honey
Melted chocolate chips & chopped walnuts for garnish, optional

*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.

Baklava Recipe

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.

Baklava Recipe-7Start 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

Baklava Recipe-4

How to Assemble Baklava:

Preheat Oven to 325˚F.

1. Pulse walnuts about 10 times in a food processor until coarsley ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon

Baklava Recipe-5Baklava Recipe-6

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.

Baklava Recipe-8

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

Baklava Recipe-9

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

Baklava Recipe-10This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

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.

This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

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. 🙂

Baklava Recipe

4.9 from 167 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium/ Advanced
Cost To Make: $18-$20
Serving: 27-30 pieces

Ingredients

  • 1 (16 oz) pkg phyllo dough; thawed by package instructions
  • 2½ sticks (10 oz or 1¼ cups) unsalted butter, melted
  • 1 lb (about 4 cups) walnuts, finely chopped
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2 Tbsp lemon juice (juice of ½ lemon)
  • ¾ cup water
  • ½ cup honey
  • Melted chocolate chips & chopped walnuts for garnish, optional

Instructions

Prep:

  1. 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).
  2. 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.
  3. 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).

  1. In a medium saucepan, combine 1 cup sugar, ½ cup honey, 2 Tbsp lemon juice, and ¾ 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.

  1. 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.
  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 ⅕ of nut mixture (about ¾ 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.
  4. Cut pastry into 1½" 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 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

Here's the order of the Baklava Layers:
10 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture
10 buttered phyllo sheets and butter the top.

Final Final Picmonkey Hashtag banner♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* Also great for rectangular cakes, this Cuisinart 9×13 non-stick cake pan
Wusthof Cooks knife – an essential knife for any cook & can last a lifetime
* This Zwilling sauce pan distributes heat evenly & handle is designed to stay cool.
* A good food processor like this Cuisinart 11-cup pro can cut your prep time in half 🙂

This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

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!

This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

 

Read comments/reviewsAdd comment/review

  • Paula
    January 13, 2018

    I have wanted to try this for so long… I have just put it in the oven so here’s hoping. Thank you for the step by step instructions. Easier than I thought. Reply

    • Natasha's Kitchen
      January 13, 2018

      My pleasure Paula, I hope you enjoy it! Reply

  • Dana Davidson
    January 11, 2018

    This is the second time I have used this fantastic recipe. The only thing I changed was I added some pecans to the mix. Great recipe and I received nothing but raves. Reply

    • Natasha's Kitchen
      January 12, 2018

      Awesome, I’m happy to hear how much you enjoy the recipe Dana! Thanks for sharing your great review! Reply

  • Linda Castro
    January 11, 2018

    Made this, my first attempt at Baklava, for my Grandson’s mama who is Greek. First it wasn’t nearly as hard as I thought it would be, second it came with very high reviews from her and her family. Win-win. Thank you for this awesome recipe. Reply

    • Natasha's Kitchen
      January 11, 2018

      You’re welcome Linda! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers! Reply

  • ann
    January 11, 2018

    dang it, Iforgot to butter the pan beforestarting. Its in the oven…is it going to come out? glass pyrex pan Reply

    • Natasha
      natashaskitchen
      January 11, 2018

      Hi Ann, the butter helps but after you pour on the syrup and let it rest, there is enough moisture and butter from the baklava to help it come out of the pan 🙂 Reply

  • Gina
    January 9, 2018

    We use olive oil only (no butter). It’s just as crisp and delicious! Most of my relatives in Greece do this, my relatives here in the States use butter. I guess it’s whatever’s most available! It’s yummy both ways =) Reply

    • Natasha's Kitchen
      January 9, 2018

      That’s a great suggestion Gina! Thanks for sharing! 🙂 Reply

  • Noeleen
    January 2, 2018

    I know that Greek desserts are all about the honey but I really don’t like honey! Is there a substitute syrup that will work? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Noeleen, I haven’t tested anything else but two readers reported good results using 1/2 cup agave nectar. Reply

  • Ann Victoria Paras
    January 1, 2018

    I use half walnuts and half almonds. Reply

    • Natasha's Kitchen
      January 2, 2018

      Great suggestion, thanks for sharing! Reply

  • Ang Soloby
    January 1, 2018

    So easy to make!! Love it as our new family recipe… Thank you!! Reply

    • Natasha's Kitchen
      January 2, 2018

      You’re welcome! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing! Reply

  • Melissa
    January 1, 2018

    I made this tonight with my husband help. He counted the layers for me and trimmed them. He also worked the food processor. It looks amazing. My husband is waiting until tomorrow to try it out since it says to let it soak in overnight. The step by step instructions were amazingly easy to follow. This was my first attempt. Reply

    • Natasha's Kitchen
      January 2, 2018

      I’m glad to hear you both enjoy the recipe! Please let me know how it turns out Melissa! Reply

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