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 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
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

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

Baklava Recipe

4.9 from 139 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 bannerThis baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com♥ 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 🙂

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

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Read comments/reviewsAdd comment/review

  • Fábio Faria
    July 10, 2017

    Hi Natasha first of all thanks for this amazagin recipe.
    I would like to do it but i have some questions.
    1º Is it possible to do it and eat it in the same day?
    2º If i let it stay overnight , can it be in the fridge or outside the fridge?
    3º The filo.. i didnt understand that part, first i let him stay outside for 1h and only then i put a blanket? Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi there, you could enjoy it the same day, but you will want to give it a minimum of 4-6 hours or it will be dry. The syrup softens the layers as it stand. Also, overnight, cover with a tea towel or plastic wrap and let it sit on the counter at room temperature. It is not necessary to refrigerate. For the filo, it is important to let it thaw for an hour at room temperature and then once you open the package and trim the sheets to fit your pan size, you need to keep the stack of filo sheets covered with a lightly damp towel to keep them from drying out and crumbing apart. Filo sheets are very very thin and dry out easily. I hope you love the recipe! Reply

    • Joyce Anglin Miller
      July 17, 2017

      As tedious as it was to make it was worth it. I made your baklava this past weekend for a picnic dessert and it was a big hit! Reply

      • Natasha's Kitchen
        July 18, 2017

        I’m glad everyone enjoyed your labor of love and recipe! Thanks for sharing your great review Joyce! Reply

  • Rebecca
    July 8, 2017

    Once in a while I treat myself to Baklava but my mother and I are diabetic. Do you think instead of honey I can use some sort of concoction with Splenda? Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Hi Rebecaa, I honestly have not tried that so I can’t say for sure. I searched through all of the reader comments and couldn’t find any reviews with that kind of substitution. You might google online to see if anyone else has tried and apply a similar substitution that you find. Sorry I can’t be more helpful! Reply

    • Susan
      July 16, 2017

      Rebecca, I have been making baklava at home for 40 years, and I don’t believe that there is any acceptable way to adapt this recipe for Diabetics. I am speaking up because your question seems to suggest that honey is an acceptable sweetener for Diabetics, and it is not. Using honey as a sweetener can cause serious health problems for you if you have Diabetes. Please don’t risk your health for a sweet dessert! Reply

  • Roberta Anderson
    July 1, 2017

    I have tried using phyllo dough before and it hasn’t worked out well but since I decided to give it one more try and I’m glad I did. I made your Baklava and it was perfect. It was easier than I expected and it tasted wonderful. I received compliments from my family and friends. Thank You Reply

    • Natasha's Kitchen
      July 2, 2017

      You’re welcome Roberta! I’m glad to hear you love the recipe! Thank YOU for following and sharing your excellent review! Reply

  • Carolyn
    June 26, 2017

    I just finished cutting up my batch of baklava, definitely wished l would have followed other recipes & added sugar to the filling. It needs the sweetest to cut the cinnamon. Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Hi Carolyn, once the syrup is on and has softened the baklava, it goes into every layer of the baklava, making it perfectly sweet from the sugar and honey. Also, this way the sugar is melted into the syrup which ensures you don’t have granules of sugar in your baklava. Reply

  • Carolyn
    June 26, 2017

    I just made a batch about an hour ago, l’ve not had a lot of success with other recipes. I followed other tips regarding letting the syrup simmer for almost 20 mins & adding a tea of vanilla. l noticed the button isn’t as soggy as past attempts. Next time l’ll try other nuts. Thanks for a great recipe 😋 Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      You’re welcome!! 🙂 I’m so glad you enjoyed it 🙂 Reply

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