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.

Baklava pieces loaded with nuts and honey lemon syrup with chocolate garnish - A center cut view of this homemade baklava recipe showing flaky, crisp, tender layers.

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!

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How to Make the Best Baklava (See Video Below):

Slice of baklava coming out of serving pan for baklava and how to cut baklava

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.

Baklava Recipe ingredients

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.

How to Prepare Fillo (phyllo) Dough for Baklava Recipe

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 Make Syrup for Baklava Recipe

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

How to Make filling for baklava recipeHow to make nut filling for Baklava Recipe

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.

How to layer baklava recipe

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

How to Cut Baklava Recipe

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

How to Apply Syrup to Baklava Recipe

Homemade baklava displayed sliced in baking sheet drizzled with hot honey lemon syrup for the best baklava recipe

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.

Up close view of baklava recipe showing nut and syrup filling with flaky crisp crust.

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:

Baklava Recipe

4.87 from 210 votes
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes
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 baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version. 

Author: Natasha of NatashasKitchen.com
Skill Level: Medium/Advanced
Cost to Make: $18-$20
Calories: 255 kcal
Servings: 30 pieces

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:

  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, 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.

  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 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.
  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 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.

Recipe Notes

Here's the order of the Baklava Layers:
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 Facts
Baklava Recipe
Amount Per Serving
Calories 255 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 74mg 3%
Potassium 83mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 11g
Protein 3g 6%
Vitamin A 4.8%
Vitamin C 0.7%
Calcium 2%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

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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

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

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Robert
    June 21, 2018

    Awesome. Never tried it before and it came out crisp, sweet, and tasty. Took me 45 min. It really is best if you let it set overnight! Yum!! Reply

    • Natashas Kitchen
      June 21, 2018

      Thank you for the wonderful review! Reply

  • Betty
    June 20, 2018

    Hi! Natasha, is there a reason to not use a glass pan for the baklava.
    Thanks! Reply

    • Natashas Kitchen
      June 20, 2018

      Hi Betty, a couple of my readers reported good results using glass. Here is what Diane wrote: “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees.” We like the metal pan only because it is more squared off on the edges. Reply

  • BenSha.
    June 16, 2018

    Just made this and it was divine. Lemon and cinnamon add another dimension of flavour and balance. I ate some straight after drizzling the syrup on and it was sublime–so I can’t wait to see what it tastes like after four hours. This is the best recipe for baklava out there. It is fairly easy and yields unparalleled results. I only made one change-I lined the tray with baking paper. Don’t want my metal utensils scratching it when I am taking the baklava out Reply

    • Natashas Kitchen
      June 16, 2018

      Thank you for the wonderful review, BenSha! Reply

  • Jack
    June 16, 2018

    Made this yesterday. It turned out great. Can this be frozen Reply

    • Natashas Kitchen
      June 16, 2018

      I’m glad you enjoyed it, Jack! You can store it at room temp in the same pan, covered with a tea towel for 1 to 2 weeks. You can freeze it up to 3 months by tightly wrapping the dish in several layers of plastic wrap and placing into the freezer. Thaw at room temperature and serve – it will be just as good as fresh Reply

  • Jolie
    June 15, 2018

    My roommate and I made it today. What a wonderful recipe! We are both so pleased with the results! Our phyllo dough didn’t look as golden brown as yours, but it was definitely nice and crisp after an hour and 15 mins in the oven. We garnished ours with some crushed pistachios. Love that your honey sauce didn’t make it too sweet. I’ve had some baklava that were way too sugary. This was perfect! Reply

    • Natashas Kitchen
      June 16, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Joe Caccioppo
    June 15, 2018

    Hi Natasha, I am definitely making this version! Quick suggestion, since the phyllo is so thin and may make it difficult to cut, put the Baklava in the refrigerator for about an hour or so, then cut your slices before baking. The butter hardens and makes it so much easier to cut. Always wonderful recipes!!! Reply

  • Lori Argyle
    June 14, 2018

    I just made this recipe tonight for a friend’s graduation party. It’s been cooling on the stove top for about an hour and I just had a bite of it! this is the first time I have ever made baklava and your recipe was so easy to follow and turned out amazing! This recipe is a keeper!! Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so inspired reading your review. Thank you! I’m so happy you enjoyed it 🙂 Reply

  • Dutch Girl
    June 14, 2018

    Great recipe! Since our phylodough-packages are different, I happend to have half the amount. So I halved the recipe and still have a delicious pan of baklava. Tested a little tiny bit. Now hope I can keep my hands (and the kids’ hands) off it until Saturday…. Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so happy you enjoyed that. Thank you for sharing your great review with us! Reply

  • Karen
    June 14, 2018

    I’ve just made this for some friends for Eid. I added a little rose water as I had some. It’s in the oven but I made a small test piece as I went. Delicious and that’s without the syrup soaking in for a while. Thank you. Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so glad you enjoyed it! Thank you Karen. Reply

  • Liz Duane
    June 13, 2018

    In Libya where I live we use a mixture of Pistachios and almonds. We don’t boil the honey right at the beginning of our sugar mix, but add it at the end. Also we only do a top and bottom layer of filo, not a repeated layer in the middle, so a bit less time consuming and nuts do need to be packed down well Reply

    • Natashas Kitchen
      June 13, 2018

      Thank you for the awesome tip! We love hearing how you all make these recipes your own! Reply

  • Christina Martel
    June 12, 2018

    Looks amazing. I’m going to give it a try. Reply

  • Joan Goudounis
    June 12, 2018

    What size phyllo do you use? Reply

    • Natashas Kitchen
      June 12, 2018

      Ho Joan, My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14. Reply

  • Alta (SouthAfrica)
    June 12, 2018

    Love your blog!!!
    Must I roasted the walnuts? Reply

    • Natasha
      June 12, 2018

      Hi Alta, it isn’t necessary since they are baked in the baklava but it wouldn’t hurt. It might enhance the flavor even more. I hope you love it! Reply

  • Angel
    June 10, 2018

    Hi, I have never tried Baklava but this recipe looks simple and easy to make so, I am going to do this weekend for my parents. Anyway, can I use Airbake non-stick pan with this? Will it make a difference on how it is going to be cooked? Thank you so much! Reply

    • Natasha
      June 11, 2018

      Hi Angel, I don’t have any experience with airbake pans so I’m not sure if they do something special to produce better results. I wisg I could be more help. If someone else has experimented, please let us know! 🙂 Reply

  • Steve
    June 10, 2018

    I have tried a couple of other recipes for baklava recently that both turned out pretty good, but nowhere as amazing as yours Natasha. Until I read your recipe I did not realise that there was filo pastry available thinner than the type that I usually buy from the supermarket. I tracked some amazing filo down in a Turkish store very near to where I live in South London and using it made a world of difference to the finished baklava. I really like the way that the flavour of the nuts comes through because it is not overly sweet. I presented my finished product to friends at a barbecue at our place yesterday and its wonderful appearance drew gasps from everybody, and even more from the wonderful taste and texture. I of course took all the credit, but really it was all down to your amazing, easy to follow recipe. Thank you. Reply

    • Natashas Kitchen
      June 11, 2018

      That’s just awesome, Steve!! Thank you for sharing your wonderful review 🙂 Reply

  • Luz
    June 10, 2018

    Hello Natashia, Your recipe looks amazing and I would love to bake it for my son. Do you think I can substitute butter with a non-dairy margarine? Reply

    • Natasha
      June 10, 2018

      Hi Luz, I honestly haven’t tried it that way so I’m not sure. Maybe try googling “dairy free baklava” – I wonder if ghee might work (if that’s ok for your son to have). I wish I could be more help! If anyone else has insight into this, please share 🙂 Reply

      • alp
        June 12, 2018

        if taste doesn’t matter, you can use margarine or oil, but it will never be the real thing without good quality clarified butter. I suggest try it with pistachios, little costly, but much better. Reply

        • Liz Duane
          June 13, 2018

          I use a mix of pistachios and almonds Reply

  • Rambie
    June 10, 2018

    I made this wonderful treatand it was a pain working with the sheets of pastry but it turned out very yummy. Can I freeze some of it or will it be stale like once it thaws? Reply

    • Natasha
      June 10, 2018

      Hi Rambie, I have freezing notes in the recipe but yes it is freezer friendly and tastes just as good thawed. Reply

  • Bob
    June 8, 2018

    This looks good but my sister has a nut allergy, any way to substitute walnuts for something else? Reply

    • Natashas Kitchen
      June 8, 2018

      Hi Bob, Does her allergy extend to pecans (I know they are closely related). You can replace them with different nuts or even use a combination like pistachios, cashews, almonds. Reply

  • Denise
    June 8, 2018

    Could the recipe be in grams… cups mean nothing to us Brits!! Sounds a good recipe! Thanks Reply

    • Natashas Kitchen
      June 8, 2018

      Hi Denise, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help. Reply

    • Scott
      June 11, 2018

      Google 2 cups = grams and Google will automatically convert for u. Reply

  • Edisa
    June 7, 2018

    don’t put cinnamon in the Baklava Reply

    • Diana
      June 8, 2018

      I always put in extra cinnamon! I love it and can’t imagine the baklava being very good without it.
      But everybody has different tastes. I love the recipe just as is. Reply

  • JAIME PAZ RAMIREZ
    June 7, 2018

    si pudiera pasar las recetas en ESPAÑOL Reply

  • Kylee
    June 7, 2018

    This recipe is phenomenal!!! I have gotten nothing but compliments from my coworkers, best they have ever eaten!! As far as thawing the phyllo, I was short on time and just left it to thaw for 2 hours (per the box) and it worked just fine. Thanks for the awesome recipe!!! Reply

    • Natashas Kitchen
      June 7, 2018

      Thank you so much for that compliment and the great review, Kylee! I’m so happy you all enjoyed it. Reply

  • Norma Clarke
    June 5, 2018

    I never bake this before, but seeing your video, I will make it this weekend. I excited to try this. Norma Clarke Reply

    • Natashas Kitchen
      June 5, 2018

      I’m so happy you discovered our blog, Norma. Welcome! 🙂 Reply

  • Mohammed Ismail
    June 3, 2018

    Any substitute for honey? Reply

    • Natasha
      June 3, 2018

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

  • Zaineb
    May 23, 2018

    i have to make this for my food tech tomorrow and i found it really great!! Reply

    • Natasha's Kitchen
      May 23, 2018

      I’m happy to hear that, thanks for sharing! 🙂 Reply

  • Thomas
    May 6, 2018

    Hello Natasha just wanted to say I love your name, and your recipe for baklava as well five stars thanks for sharing,my wife and I have been making baklava for many years we use a bit of alspice as well as cinnamon other than that it’s pretty much the same again thanks for sharing Reply

    • Natasha's Kitchen
      May 7, 2018

      Hello Thomas, I’m glad to hear you and your wife enjoy the recipe. Thanks for sharing your review and thoughtful comments! Reply

  • Luli
    May 4, 2018

    Hi! I just made this recipe last nigth, i tried the baklava today it is Delicius. Thank you so much for sharing an amazing recipe. My family love it. Reply

    • Natasha's Kitchen
      May 4, 2018

      You’re welcome Luli! I’m glad you enjoy the recipe. Thanks for sharing your excellent review! Reply

    • Alicia Cheong
      May 29, 2018

      hi natasha!
      do you know if icing sugar/powdered sugar is an acceptable substitute to the granulated sugar in your syrup recipe?

      Thanks!
      Alicia Reply

      • Natasha
        May 29, 2018

        Hi Alicia, usually for 1 cup of granulated sugar you can use 2 cups of powdered sugar but it can make the syrup murky. Without experimenting I can’t make a recommendation. Reply

        • AnitraF
          June 18, 2018

          Powdered sugar contains a small amount of corn starch, but you can take regular sugar (or even Splenda!) and run it through a blender until it is of the same consistency as powdered sugar. I have done this for a fudge recipe. Reply

  • Ginka
    April 30, 2018

    Hi, Natasha,
    I would really like to make your baklava, but in France the fillo sheets are 8 oz per package and a total of 10 sheets. So in order to get 40 sheets following the recipe, I’d need 4 pkgs or 32 oz. So what would you suggest – make it with 40 sheets (32oz) or respect the 16 oz and cut it to 20 sheets?
    Thank you! Reply

    • Natasha
      natashaskitchen
      May 1, 2018

      Hi Ginka, are the sheets super thin and almost transparent? I wonder if they are a different size (dimensions) or different thickness. Its so hard to gauge without using the same product. If someone else has tried with the filo sheets described, please share your insights! Reply

  • Darla
    April 18, 2018

    As a baklava lover and first-time maker, I looked at several recipes. I chose this one for it’s authenticity, and it was the right choice.

    I did NOT even wait for it to cool and set before eating several pieces.

    The good — the lemon gave it a lightness that was very refreshing, and not the least bit too lemony. I usually find baklava far too heavy and way, way too sweet.

    The bad — because of the above-named qualities, I have to force myself to stop eating it after 4 pieces! Reply

    • Natasha's Kitchen
      April 18, 2018

      I’m glad to hear how much you enjoy this recipe Darla! Thanks for sharing your excellent review with other readers! Reply

  • Judy
    April 17, 2018

    I’ve made this several times. Everyone loves it especially me. I have a question though. Mine falls apart at some layer or other. I even try to pack it down as I’m going along. Is there a solution to this ? I use plenty of butter. Thank you. Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Judy, sometimes using a wider dish could cause this so you might consider increasing the syrup 10-15% if your dish is wider than the one I used or if the walls of the dish fan out rather than going straight up. Reply

      • Judy
        April 18, 2018

        I use the same size pan as you do. It is not dry and is very good. Just doesn’t stay together. Most of it does but…. Reply

        • Natasha
          natashaskitchen
          April 18, 2018

          Hi Judy, are you letting it rest overnight before enjoying it? Letting it rest allows the delicate sheets to absorb some of the liquid which helps keep it together. Reply

          • Judy
            April 19, 2018

            Yes. I do that too. Thank you for your reply.

        • Diana
          June 5, 2018

          Some of mine falls apart too but most of it doesn’t. That’s where a spoon comes in handy after the rest is gone! My husband loves cleaning up the crumbs! Reply

  • dee Holley
    April 13, 2018

    I’ve made baklava before and it was a disaster. Your recipe and instructions were so easy to follow. I enjoyed making it. Thank you Reply

    • Natasha's Kitchen
      April 13, 2018

      My pleasure Dee! I’m glad you recipe and find the instructions helpful. Thanks for sharing your excellent review! Reply

  • Jeffrey
    April 11, 2018

    Wow! This is amazing!

    I am not well versed in cooking pastries and my wife thought it might be a good idea to start with a baklava. I wasn’t too keen but found your recipe online.

    My initial thoughts were that it seemed simple without too many ingredients. I went to the shops and bought some walnuts and, for the first time ever, filo pastry. I’ve never used it before nor had I ever seen it used.

    I spent in excess of 3 hours, maybe even 4, getting it together making a few mistakes along the way. In the end, it went into the oven and I crossed my fingers that it would end up eaten rather than in the bin.

    It came out perfect! I poured the sauce last and half of the baklava has already been eaten with a few hours!

    Thank you for this recipe! It was awesome even for a first timer! Reply

    • Natasha's Kitchen
      April 12, 2018

      My pleasure Jeffrey! I’m glad to hear the recipe is an absolute success. Thanks for sharing your excellent review with other readers! Reply

  • Zelina
    April 10, 2018

    I love baklava . Looking forward with great anticipation in using your recipe soon. Reply

    • Natasha's Kitchen
      April 11, 2018

      I hope you enjoy the recipe Zelina! Please let me know what you think when you decide to try it! Reply

  • Elaine in NC
    April 1, 2018

    This is a delicious dessert! A bit time consuming but so well worth it! My fiancee said its better than the store bought version! Imagine my giddiness 🙂 Reply

    • Natasha's Kitchen
      April 1, 2018

      That’s awesome, great job Elaine! I’m happy to hear how much you both enjoy the recipe. Thanks for sharing your fantastic review! Reply

      • CAROL
        April 7, 2018

        was introduced to baklava while working for an airline and it’s absolutely sinful it’s so good!! Reply

        • Natasha's Kitchen
          April 7, 2018

          It’s a delicious treat for sure! 🙂 Reply

  • Eileen
    March 31, 2018

    This looks amazing, and I love baking, but I have two questions: 1) How do you not ruin your baking pan when you cut into them with the knife? and 2) do you have a companion recipe for the filo dough? I am allergic to corn (thus corn starch) which is in all the commercially available packages I’ve seen. This is usually the problem I run into, so I make many things at home. TIA! Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      Hi Eileen, If you want to be sure to preserve your pan, you can line the bottom of it with parchment paper. I don’t have a recipe for homemade filo dough yet. That is really tough about the corn allergy. GMO Corn products are hidden in so many things unfortunately. We are trying to avoid soy for our son which has forced us to really take a closer look at labels and soy is in everything also. I wish I could help more with that question. The grocery stores I frequent really only have 1 brand of filo dough. Reply

    • Lu
      June 4, 2018

      I use a glass pan they are pretty sturdy Reply

  • Kelly
    March 31, 2018

    I made this recipe a few years ago and it was wonderful. It popped up on my Facebook page this morning so I decided to make it tonight for our Easter dinner tomorrow. More people means I won’t eat the whole pan myself 😉 It’s in the oven as I type. I’m obsessed with cardamom so I added it to the nut mixture (I used walnuts, pistachios and cinnamon). Keeping my fingers crossed I didn’t screw up a great recipe. Reply

    • Natasha's Kitchen
      April 1, 2018

      Please let me know how it turns out Kelly! Reply

    • Marjaneh
      June 6, 2018

      Hi , I also use cardamom, pistachio, and walnnuts, and ground saffron in the syrup and it turns out great. Reply

      • Natashas Kitchen
        June 6, 2018

        mmm That sounds tasty! Thanks for sharing that with us, Kelly! Reply

  • Lisa
    March 29, 2018

    Hi, will the baklava turn out correctly if sweet leaf is used instead of sugar? Reply

    • Natasha
      natashaskitchen
      March 30, 2018

      Hi Lisa, I honestly haven’t tried that so I can’t recommend it. Maybe try a google search for “sweet leaf baklava” and see if anyone else has tried? Reply

      • Lisa Chittavong
        March 30, 2018

        Okay, thank you. Reply

        • Natasha's Kitchen
          March 30, 2018

          You’re welcome Lisa! Reply

  • Sheila
    March 28, 2018

    Hi Natasha,
    I’m looking forward to trying this recipe. Would you consider this to be to dryer or moister version of baklava? The family I’m making it for prefer baklava with a fair amount of syrup.

    Thanks,
    Sheila Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Sheila, I would put the moistness level somewhere in the middle in this recipe. You can increase the syrup level by 25% to make it more moist. Reply

  • Darlene
    March 27, 2018

    I just made this and it is delicious! Your recipe was so clear and easy to follow. I have one question: Do you store this in the pan covered with a tea cloth or do you remove the pieces to another container? I was concerned that storing in the pan might make it soggy since so much of the syrup goes to the bottom. Thanks again for a great and easy to follow recipe! Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Darlene, store at room temp in the same pan, covered with a tea towel for 1 to 2 weeks. You can freeze it up to 3 months by tightly wrapping the dish in several layers of plastic wrap and placing into the freezer. Thaw at room temperature and serve – it will be just as good as fresh 🙂 Reply

      • Liz Duane
        June 13, 2018

        I use a mix of pistachios and almonds

        Cover with aluminium foil to store. In Libya we make huge trays for parties and once covered with foil ‘leftover ‘ pieces keeps its crispness perfectly for a good while . Reply

  • Emma
    March 23, 2018

    Your recipe is so amazing and always a huge hit, thank you for giving such clear directions to follow, it never fails to impress a crowd! 🙂
    I also add in the zest of 1/2 orange and 1 lemon into the walnut mix and it makes it so superb and tasty!! Reply

    • Natasha's Kitchen
      March 23, 2018

      I’m happy to hear how much you’re enjoying the recipes Emma! Thanks for following and sharing your excellent review with other readers! Reply

  • Diana
    March 22, 2018

    I really don’t see how this could be confusing unless you make it so. Since I don’t measure in grams as someone from another country might do I used the cups measurement and it turned out great. Natasha the recipe was fine. Reply

    • Natasha's Kitchen
      March 22, 2018

      I’m happy to hear that Diana, thanks! Reply

  • Wally
    March 22, 2018

    Thanks for the confusing weight measures!!!
    If one cup of sugar is 210 grams, how can four cups of walnuts be around 450 grams???
    Thanks, I shall find a less confusing place to learn recipes! Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Wally, when I share grams, I actually manually go in and weigh them on a digital scale. You can do a google search to double check if you are ever questioning something because human error does occur. According to google, 1 lb of walnuts is 453 grams by weight (walnuts are not as condensed as sugar so it’s not cup for cup with sugar). 1 Cup of sugar is 200-220 grams depending on which site you are looking at. I would definitely suggest investing in a digital scale to double check if you are concerned. Reply

      • Kelly S
        April 12, 2018

        I agree with Diana – clearly Wally is not a cook!!! I have made this recipe before and am about to make it again for work function. Its SPOT ON. I grew up with this (Egyptian father) and we did not use orange or lemon zest – so can’t speak to that – just will say this is the best recipe we’ve found! Thanks! Reply

        • Natasha
          natashaskitchen
          April 12, 2018

          I’m so happy you love the baklava recipe!! Thank you for the amazing review 🙂 Reply

    • Anne
      March 22, 2018

      That’s pretty rude… Reply

      • Natasha
        natashaskitchen
        March 22, 2018

        Thank you for your support Anne 🙂 I sure appreciate you! 🙂 Reply

      • Olya
        March 31, 2018

        How is that rude? Natasha replied with a lot of grace and she was simply explaining what could have happened to cause the confusion… Reply

        • Natasha
          natashaskitchen
          April 1, 2018

          Hi Olya, you are so sweet 🙂 I think Anne was replying to Wally in that comment. The way the comments are threaded, it’s difficult to tell. You both are so thoughtful. 🙂 I hope you had a lovely Easter! Reply

  • Diana
    March 21, 2018

    I made this ahead and it was great for 2 weeks. I also froze a few pieces to see how it worked and it was still wonderful! Although I have to admit I ate most of it before it was all the way defrosted and it is amazing frozen! I love this recipe! Reply

    • Natasha's Kitchen
      March 21, 2018

      That’s great to hear Diana! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your excellent review! Reply

  • Ruchik
    March 21, 2018

    Natasha,
    This recipe is delicious. I am using it to make for my daughter’s wedding reception this weekend. Initially, I planned on making it Friday to allow the syrup to absorb and be ready to serve on Saturday evening. If I make it on Thursday it would certainly be easier because of my schedule, but I am concerned it may get a little soggy. Or do you think that it will be okay to assemble on Thursday, then store it in the refrigerator overnight and bake it on Friday morning? I would be so very grateful if you would share your thoughts about this. Many thanks! I love your blog 🙂 Reply

    • Natasha
      natashaskitchen
      March 21, 2018

      Hi Ruchik, I’m so glad you love the recipe! Congratulations to your daughter! 🙂 I would make it Thursday if that works better with your schedule. You can keep it at room temperature 1 to 2 weeks and I have frozen it for several months also. I haven’t had it get soggy on me 🙂 Reply

  • Natasha's Kitchen
    March 17, 2018

    Yum, that sounds delicious! Thanks for sharing your great review Dale! Reply

  • Dave Abell
    March 15, 2018

    Hi, I am an over the road driver who likes to cook and bake on my time off. I absolutely have to try this for my lady Bianca and myself. Thank you so much for sharing the recipe Reply

    • Natasha's Kitchen
      March 16, 2018

      You’re welcome Dave! I hope you both enjoy it, please let me know what you two think when you get around to making it! Reply

  • Magdalena
    March 15, 2018

    We plan on making this for Easter like we did last year. It is a wonderful recipe. Thank you for it! Reply

    • Natasha's Kitchen
      March 15, 2018

      You’re welcome Magdalena! I’m glad to hear that, thanks for sharing! Reply

  • Casey
    February 26, 2018

    This was such an easy recipe to follow and turned out beautifully. I’m actually making it again now. added cardamon seeds to the syrup when boiling adds a nice flavour. Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m glad you enjoy the recipe so much Casey! Thanks for sharing your great review! Reply

  • Christina Douglas
    February 19, 2018

    I really like this recipe, but some people thought that it was on the sweet side. Is there any way to cut the sweetness besides the lemon? Should I just add less sugar? More lemon? Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Christina, you could cut down the sugar slightly or add a little more lemon or both 🙂 Reply

  • Melanie
    February 18, 2018

    This recipe was so delicious! The only changes I made were to sprinkle 1 tbl of caster sugar to the middle layer, and I added 2 tbl rose water to the syrup recipe. So delicious! I got so many compliments. Sorry – I made this ages ago (Christmas 2016!), but only just saw the photo to remind me. Thank you 🙂 Reply

    • Natasha's Kitchen
      February 19, 2018

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

  • Olga
    February 7, 2018

    My boyfriend and I love this recipe! We have made it several times over the past few years and seem to be getting faster and faster at it. We love pistachios, so we usually do 1/2 pistachios 1/2 walnuts. Pistachios can get a little pricey, but they’re so delicious. This is definitely my go to recipe when I need to impress someone. A little time consuming at first but SO worth it. Reply

    • Natasha's Kitchen
      February 7, 2018

      I’m glad you both enjoy the recipe so much! Thanks for sharing your fantastic review with other readers! Reply

  • Jordan
    February 6, 2018

    Lord have mercy! This was one of the best things I’ve ever made. The few people that I shared it with (I didn’t want to share it because I wanted to eat it all) said it was better than store bought that they had had. It takes forever to make, but is worth it! Definitely saving this recipe. Thank you! Reply

    • Natasha's Kitchen
      February 6, 2018

      You’re welcome Jordan! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your wonderful review! Reply

  • Allison
    January 31, 2018

    Have made this recipe three times, and it’s always a big hit!! Everyone comments on how crispy and not goopy or overly sweet it is. Great recipe. Reply

    • Natasha's Kitchen
      January 31, 2018

      I’m glad to hear how much you enjoy the recipe Allison! Thanks for sharing your wonderful review! Reply

  • Carmen B
    January 29, 2018

    I followed the recope exactly like shown and waited to cool for 4 hours but it didn’t turn out. Falling apart not sweet and bottom very brown and soggy. Why???? How can I fix it ? Should I make more sweeter sauce? Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Carmen, let the baklava sit covered overnight at room temperature and it will absorb the liquid and soften the layers. Reply

  • Diana
    January 28, 2018

    I never ever thought that I could make Baklava let alone it turning out soooo good! It was not hard at all. I made two recipes for Christmas and now am making a recipe for a friend’s birthday. She said that of all the many Greek Festivals she has attended that by far my Baklava was the best she has tasted! I did add just a little more cinnamon because I love it. Thank you for your video and easy to follow recipe. Reply

    • Natasha
      natashaskitchen
      January 28, 2018

      You are very welcome Diana and thank you for such a wonderful review 😀 Reply

  • Nick Bozied
    January 17, 2018

    If you want True Mihhili (Lebanese for Baklava or Baklawa) Here is the recipe we use:
    1 1/2 cups sugar.
    1/2 cup water.
    1 T light corn syrup.
    1 t orange blossom water.
    3 cups walnuts toasted and chopped.
    1/4 cup sugar.
    1 1/2 cups clarified butter.
    1 lb phyllo dough thawed.

    The other is the Greeks version of what we’ve been making years before they stole it from us. Reply

    • Natasha's Kitchen
      January 18, 2018

      Thanks for sharing Nick! Reply

    • Natalia
      March 22, 2018

      Hi Nick, I Love the idea of orange blossom water! Where do you buy that? Online? Reply

  • 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

  • Lisa Smith
    December 31, 2017

    It is in the oven and the sauce is cooling…very excited! I usually buy it once a year from a specialty grocery store and this was so easy that I will never hesitate to make it again. Can’t wait to taste it! Reply

    • Natasha's Kitchen
      January 1, 2018

      Please let me know what you think Lisa! Reply

  • Neal Backsman
    December 27, 2017

    Now is this the “art” of baklava with pre-made dough? Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Neal, it is a major time saver to buy pre-made dough, but you are welcome to make your own if you prefer. Reply

  • Beverley Wilson
    December 27, 2017

    Hi, What can I use instead of cinnamon as I absolutely hate the stuff. Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Beverley, you could just omit cinnamon and it will still work 🙂 Reply

      • Beverley Wilson
        December 28, 2017

        Thank you so much, that sounds good. Reply

  • El
    December 27, 2017

    Can you use salted butter? Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi El, I haven’t tried it with salted butter so I’m not 100% sure. Salted butter not only has salt in it, but also extra moisture compared to unsalted butter and I’m not sure if either would adversely affect the recipe. Reply

      • Susan Stockman
        April 16, 2018

        I just made this last night. This was my first attempt ever for making baklava. The video was very helpful. I think it came out great, as did my Greek boyfriend. Thank you! Reply

        • Natasha's Kitchen
          April 16, 2018

          You’re welcome Susan! I’m glad you both enjoy the recipe. Thanks for sharing your great review! Reply

    • Susan Stockman
      April 16, 2018

      I used salted butter. It came out fine. Reply

  • December 26, 2017

    I see at the end of the directions. You say to let it set at room temperature for 1 to 2 weeks. Why is that? And is it necessary? Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Lillian, For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. It can be stored at room temp, covered with a tea towel for 1 to 2 weeks – you can also cover and freeze it up to 3 months. Reply

  • Sarah
    December 26, 2017

    I lost 15 sheets of dough and most of the other sheets were ripped. I couldn’t keep them damp or then they were gooey messes. The taste was fabulous but looked terrible. I don’t know what I did wrong except I didn’t handle the dough right. Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Sarah, it is critically important to cover the sheets with a lightly damp tea towel or linen towel between picking up each sheet or they do dry out and flake quickly otherwise. The sheets are much easier to work with when using the damp towel. I’m glad you still enjoyed the flavor 🙂 Reply

  • Bella
    December 26, 2017

    Hi! I grew up in an Italian/Greek mining community, and honestly some things were presented to me as Italian or Greek, when they were the other way around. My grandmother’s generation grew up “all inclusive” and the families each identified with each other VERY STRONGLY. I just wanted to add that, although I grew up with walnuts in Baklava, I traveled as a college student and found out that in the Mediterranean, they “prefer” (?) or at least us, PISTACHIOS more than walnuts. Have you heard of this? Also, in Greece, they introduce it as GREEK. But in Turkey – and again in Egypt – they introduce it as either being TURKISH or EGYPTIAN. 😀 And by the way, in the Arabic speaking world, they pronounce it “ba KLA va” – I just thought you would find that interesting. So, about the nuts….? 😀 and thank you! Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Bella, I made my baklava cups with a mixture of nuts including pistachios and they are very nice in color and flavor. You can definitely mix it up with a variety of nuts in this recipe. Reply

  • Ken E.
    December 26, 2017

    When I was first in college, I worked for a Home Health agency. I was assigned to a Greek couple in their 80s living at home. I learned to make Baklava from the Mrs. She made it exactly the way you make it. I have made it so many times and it turns out excellent every time. Thanks for the recipe. Mine was translated from a pinch of this, a handful of that. Reply

    • Natasha's Kitchen
      December 26, 2017

      My pleasure Ken! I’m glad to hear the recipe is a success! Thanks for sharing your wonderful review with other readers! Reply

  • Megan Burge
    December 24, 2017

    This was an amazingly delicious recipe. This was my first time making baklava. It was simple and turned out perfectly! Thanks! Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Megan! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Annette Mcgrady
    December 23, 2017

    Looks beautiful..however I think I used alot more butter than called for..the recipe was a bit hard to follow due to the ads blocking the recipe.. Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Annette, there should never be ads blocking the recipe. Was there an ad blocking in the video? Please let me know so that I can report it to our tech team. Have a great weekend. Reply

  • Loretta Blond
    December 22, 2017

    I have made Baklava several times but tried yours this time, it turned out perfect. I use a pinch of Cardamon and sage tho, the Greek website I first learned from recommend it. Another add in for flavor can be orange or lemon zest, I like orange.
    What I liked the most about your recipe was the photos, they are GREAT , especially for first timers! 5/5! Reply

    • Natasha's Kitchen
      December 22, 2017

      I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review Loretta! Reply

  • Amanda Alshaikhali
    December 21, 2017

    Use ghee not butter. Butter makes phylo dough soggy. You can find ghee at an Arab or international market. Also adding pistachios and sugar in the nut mix makes it amazing.
    With syrup add cinnamon stick and orange blossom water. Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      I haven’t tried that substitution but I bet it would work great especially for people who can’t have butter (allergies!). I’ve never had a baklava turn soggy on me before. The baking and nature of the phyllo dough keeps it from turning soggy. Reply

  • Celeste
    December 19, 2017

    I made this recipe for my Dad’s Birthday; he absolutely loves baklava. We all loved this recipe. It makes a lot but will not last long on the plate! Simply amazing Reply

    • Celeste
      December 19, 2017

      Also, the step-by-step video was very helpful Reply

      • Natasha's Kitchen
        December 19, 2017

        I’m glad to hear that! Reply

    • Natasha's Kitchen
      December 19, 2017

      I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review Celeste! Reply

  • Tan
    December 17, 2017

    It tastes great but is really dry. Can I fix this by adding another 1/2 recipe of the honey mixture do you think? Reply

    • Natasha
      natashaskitchen
      December 17, 2017

      Hi Tan, did you possibly use a larger pan? Also, make sure you let it rest overnight for the syrup to absorb into the baklava and the following day it will be moist, juicy and soft while still maintaining the crisp topping. Reply

  • Peggy
    December 16, 2017

    My first time ever making this! Thank goodness for your video. It helped me with the visual. I did find the phylo dough hard to separate and my pkg had many tears but I persevered! It’s just coming out of the oven now so I won’t taste test until tonight. Can’t wait! Reply

    • Natasha's Kitchen
      December 16, 2017

      I’m glad you find the recipe so helpful! Please let me know how it turns out Peggy! Reply

      • Peggy
        December 16, 2017

        I think it is over cooked. I checked ii in an hour and I should have taken it out. I just tasted it and it is ok. My family will be my critics. Lol! Reply

        • Natasha
          natashaskitchen
          December 16, 2017

          Hi Peggy, did you make sure to bake at 325˚Farenheight using a regular (conventional) oven and not convection which will cook it faster. Also, did you use a glass pan or metal? I have had a couple readers report good results in glass but they said it baked faster than in a metal pan. I hope that helps to troubleshoot if it is overbaked. Reply

  • Cynthia M
    December 14, 2017

    I have made Baklava before, but it has been a long time. This was a great recipe. Really perfect, and while very rich, a nice balance of sweet. DEfinitely on my favorite list.

    I too appreciate the detailed instructions.
    Thank You Reply

    • Natasha's Kitchen
      December 14, 2017

      You’re welcome Cynthia! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • joan mcnary
    December 14, 2017

    Can I use a Pyrex pan for this recipe? Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Joan, a couple of my readers reported good results using glass. Here is what Diane wrote: “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees.” Reply

      • joan mcnary
        December 14, 2017

        Thanks for the tip!! I just put it in the oven and lowered the temperature, fingers crossed! Reply

        • Natasha's Kitchen
          December 14, 2017

          You’re welcome Joan! Reply

  • Jan
    December 12, 2017

    I would love to make this, but I have a family member with an extreme allergy to honey…. can I substitute something else like Corn Syrup? Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi Jan, I have had one person report great results replacing honey with maple syrup, just keep in mind they don’t sub straight across so you’ll want to use about 1/2 cup maple syrup. Reply

  • Ihssane Lghazaoui
    December 11, 2017

    Hello Natacha, thank you for this amazing recipe, I am a fan of baklava and i have never gathered the courage to do one myself until i stumbled on you very well detailed recipe. The result turned out amaaaaazing and incredibly successful. Thank you. Reply

    • Natasha's Kitchen
      December 11, 2017

      You’re welcome! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review Ihssane! Reply

  • December 10, 2017

    This was my first attempt at baklava. It came out picture perfect, and could stand up against any seasoned baklava expert. The recipe was easy to follow. It was a huge hit. So glad I found this. Thank you Natasha!😘 Reply

    • Natasha's Kitchen
      December 11, 2017

      You’re welcome Jamie! I’m glad to hear the recipe is such a success! Thanks for sharing your fantastic review! Reply

  • December 5, 2017

    YUM! This baklava looks amazing – so delicious ♥ Reply

    • Natasha's Kitchen
      December 6, 2017

      It tastes as good as it looks! Please let me know what you think if you decide to make it! Reply

  • Rezvan
    December 4, 2017

    I wish you could mention this originally comes from Middle East. Reply

    • Natasha
      natashaskitchen
      December 4, 2017

      Thank you for sharing! I hadn’t heard that before and others have written in with different histories of this recipe 🙂 Reply

  • Shawna
    November 27, 2017

    Lovely baklava recipe! Natasha explains step by step so it is almost impossible to fail. I substituted pecans for walnuts as I prefer pecans for baking. Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m glad you enjoy the recipe Shawna! Thanks for sharing your wonderful review with other readers! Reply

  • Mita
    November 20, 2017

    Thanks Natasha! This is so much like my late mother’s recipe, which I never got from her because in her later years she forgot the proportions. So happy to have found your page.
    I used the juice of half an orange in the syrup because I love the fragrance it imparts 😊 Reply

    • Natasha's Kitchen
      November 21, 2017

      My pleasure Mita! I’m so glad to hear you enjoy the recipe! Thanks for sharing your wonderful review! Reply

  • Jon
    November 17, 2017

    This was my first go at making baklava and it came out flawless! Living in Georgia, I used home grown pecans instead of walnuts and I highly recommend the switch. Pecans are a little less fat and have slightly more of a crunch, making this the perfect recipe! Reply

    • Natasha's Kitchen
      November 17, 2017

      I’m happy to hear the recipe is a HIT! Thanks for sharing your fantastic review Jon! Reply

  • Michael W.
    November 13, 2017

    Hi Natasha!
    I made this recipe and it turned out beautiful and delicious!!!
    My friends wanted to know where I purchased it as it’s the best tasting they’ve ever had!
    Thank you for sharing this delight, I’ll be making again for sure. Reply

    • Natasha's Kitchen
      November 13, 2017

      Hello Michael! My pleasure, I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review! Reply

  • alice
    November 12, 2017

    I made your baklava and it turned out BEAUTIFUL cooked in about 35 minute took about 1 hour to put together and I would make this again thank you Reply

    • Natasha's Kitchen
      November 13, 2017

      You’re welcome Alice! I’m happy to hear how much you love the recipe! Thanks for sharing your great review! Reply

  • Cindy Welsh
    November 11, 2017

    Can other nuts be substituted for the walnuts? We have allergy issues with walnuts. Thx, Cindy Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Hi Cindy, yes! A combination of nuts would work. You can try a mix of any or all of the following: pecans, hazelnuts, pistachios, cashews, most nuts really! 🙂 Reply

  • Anca
    November 11, 2017

    Thank you for the recipe but for the syrup is not mentioned what kind or how to make? I don’t know why you not give the details in full?! Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Anca, the instructions are in the post above in detail. Maybe you missed it while scrolling?  Reply

    • Barbara Parker
      November 12, 2017

      I made this Baklava months ago..and followed the recipe with no problems at all..especially the syrup!! ( As I said at the time, we cannot seem to get extremely thin Filo but have managed to get more sheets for the weight which is Sainsburys own) but still have to have another go!! Barbara Reply

  • Michael Poulos
    November 10, 2017

    My wife has been a celiac for 15 years.
    I am a full blooded greek and grew up on Baklava.
    IT IS NOT GLUTEN FREE.
    READ INGREDIENES ON FILO PKG. Reply

    • Natasha
      natashaskitchen
      November 10, 2017

      Hi Michael, I think the only place that says it shows as gluten-free is Pinterest and that is a Pinterest glitch and not something wrong with our blog. It’s irritating for sure but since Pinterest is not our own platform, there is nothing I can do about it. I’m not sure where Pinterest is pulling that from since we have not identified this recipe as being gluten-free anywhere in the post. Must be a glitch on Pinterest!  Reply

    • Anne
      November 21, 2017

      they turned out so good! Wish i can post some picture here!! Thanks for the recipe and happy thanksgiving! Reply

  • Barb Reynolds
    November 7, 2017

    It states gluten free in the description but I thought phyllo was a wheat dough? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Barb, I don’t see anywhere that it says gluten free. Can you tell me exactly where you saw that? Thanks! Reply

      • Pete & Barb Reynolds
        November 8, 2017

        It is on the Pinterest site. I took a screen shot but I can’t post it here, sorry. Maybe they are the ones who added that? Reply

        • Natasha
          natashaskitchen
          November 8, 2017

          How odd. We don’t have any control over what shows up on Pinterest. Maybe the Pinterest database doesn’t know what phyllo is? 😉 Reply

  • Mariana
    November 4, 2017

    The best baklava recipe ever! Reply

    • Natasha's Kitchen
      November 6, 2017

      I’m glad you love it Mariana! Thanks for sharing 🙂 Reply

  • Edith
    November 2, 2017

    Haven’t tried it yet but would love it if you could list the ingredients quantities in grams and cups.
    Thank you in advance Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi Edith, I added some conversions in this recipe. We don’t have metric conversions for many of our earlier recipes due to time constraints. I have been putting them on the newer ones though. I think a chart is in order for the future! 🙂 Thanks Edith 🙂 Reply

  • Darlene
    November 1, 2017

    To make your Baklava you never stated if you’re using thin or thick fillo dough?? Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi Darlene, I have only ever seen paper thin fillo in the US but that is a good question! I added this note just under the ingredients list at a the top of the recipe to clarify: “*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.” Thank you for asking! Reply

  • CarmenTorrijosSorianoGalang
    October 16, 2017

    You are a good Chef and all your cooking are the best all recipes are tasty Reply

    • Natasha's Kitchen
      October 17, 2017

      I’m glad to hear you are enjoying the recipes! Thanks for following! 🙂 Reply

  • Miranda
    October 13, 2017

    Hello,
    I am allergic to walnuts. I was wondering how I would adapt this to pistachios or almonds, or would I not really change anything? Thank you for your time. Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Miranda, I have had a couple of people report great results using a variety of chopped nuts. I bet it would work well to mix the two nuts together instead of walnuts. Reply

  • Tes
    October 11, 2017

    Amazing recipe, so easy, made them yesterday everyone thought i’d bought them and was faking it! Thank you. Reply

    • Natasha's Kitchen
      October 11, 2017

      That’s awesome! I’m glad to hear that Tes! Thanks for sharing your wonderful review! Reply

  • Saniya
    October 10, 2017

    Hi Natasha! This was my first time making a baklava, and it turn out scrumptious. I followed the recipe but did did add zest of 1 large orange in the syrup and also in the filling, in attempt to hide the the honey, since my husband and daughter not a fan of it. It really mild down the honey and made it super yummy. My husband and my dauther gobbled right up. Thank you so much for this recipe and detailed steps it really helped to make this very antimidating recipe easy! Thank you! Reply

    • Natasha's Kitchen
      October 10, 2017

      My pleasure Saniya! I’m so glad to hear how much you everyone enjoys the recipe! Thanks for sharing your excellent review! Reply

  • kelly
    October 9, 2017

    I LOVE baklava and I know nuts are the traditional, but we have a nut allergy in our house. Is there ANYTHING I can substitute for the nuts? Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Kelly, I haven’t tried any substitutions but I have seen some using seeds. You might search for a seed baklava and see if there are any unique combinations out there. Reply

  • Kelly
    October 7, 2017

    I would also add a couple of things….I use orange juice instead of lemon (I just like the taste better). Also, I’ve made it with pecans, and also with almonds. And one very important step….while you’re making this, do not answer the phone, do not answer the door, and ignore everyone who tried to talk to you, especially the first time you make it!! Reply

    • Natasha's Kitchen
      October 7, 2017

      LOL, thanks for sharing your helpful tips with other readers Kelly! Reply

  • Lisa
    October 6, 2017

    Hi, could I swap the walnuts for any other nuts like hazelnut or pistachios x Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Hi Lisa, yes, I have had readers report great results using those substitutions or even a combination of different nuts. Reply

  • Shelley Scott
    October 6, 2017

    I have never made baklava myself, it is a most favorite dessert of my husband’s. I’m going to try it out!
    I have made many of your recipes/videos, and they always turn out fabulous. Thanks. Reply

    • Natasha's Kitchen
      October 6, 2017

      You’re welcome Shelley! I’m glad to hear you’re enjoying the recipes so much! Please let me know what you think of this one! Reply

  • anne
    October 1, 2017

    i have never made baklava before & will try it next weekend when im off. I have always wanted to make it so will see. thank you for posting this I love new things. Reply

    • Natasha's Kitchen
      October 2, 2017

      My pleasure Anne! Please let me know what you think of the recipe! Reply

  • Rohini
    September 26, 2017

    I don’t remember how many items I tried this so far in last couple of years. Every single time it was a big hit with family and friends. I did bake it and took with me to my family in another continent which was 24 hours flight journey and it still tasted good for another few days. Thanks you so much for this simple and delicious recipe! Reply

    • Natasha's Kitchen
      September 26, 2017

      You’re welcome Rohini! I’m glad to hear how much everyone loves this recipe! Thanks for sharing your excellent review! Reply

  • Jen
    September 25, 2017

    Hi Natasha!

    Will the Baklava still be good if I made it the day before?

    How should I store the leftovers in the fridge or freezer? Reply

    • Natasha
      natashaskitchen
      September 26, 2017

      Hi Jen, Store at room temp, covered with a tea towel for 1 to 2 weeks. You can freeze it up to 3 months by tightly wrapping the dish in several layers of plastic wrap and placing into the freezer. Thaw at room temperature and serve – it will be just as good as fresh 🙂 Reply

  • Bushra
    September 25, 2017

    hello, i love your recipes and want to make baklava but can not find fillo sheets, any alternative ?? Can puff pastery dough could b used Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Bushra, sometimes they are called phyllo and other packages say fillo dough. There really is not a good substitute for fillo dough unfortunately. I would suggest calling your local grocery stores to see if they carry it in the freezer section to possibly save you a trip to the grocery store. Reply

  • Cassandra
    September 18, 2017

    I used pecans for this and it turned out perfect, just I think next time I won’t do so much Lemon. Maybe when it cools the lemon taste will go away a bit but it really stands out to me. Now I don’t think other people will notice but since I know it is in there I can really taste it. I will uses this recipe again and baking time was prefect. Reply

    • Natasha
      natashaskitchen
      September 19, 2017

      Hi Cassandra, it does mellow out when it cools and sets into the baklava and helps to cut the sweetness which is otherwise a little overwhelming in baklava. I’m so glad you enjoyed the recipe! 🙂 Reply

  • Dee Gent
    September 13, 2017

    Is there a way to substitute something for the sugar? Maple syrup maybe? Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      Hi Dee, I haven’t tried substituting it but one of my readers mentioned they substituted honey for maple syrup so I imagine it could work. Again, I haven’t tested it but I think it is worth an experiment if you are trying to avoid sugar. Reply

  • VICKEY NELSON
    September 11, 2017

    I have never made Baklava before, and really don’t like walnuts. But thought what the heck and tried this recipe on Saturday. Waiting until Sunday to taste a piece was NOT EASY (the smell was AMAZING)..okay I snuck a corner piece… OMG this is so good. Putzy but AMAZING. I would make again, and again and again..even with Walnuts! Reply

    • Natasha's Kitchen
      September 11, 2017

      I’m glad you love the recipe Vickey! Thanks so much for sharing your excellent review! 🙂 Reply

  • Kiran Singh Randhawa
    September 10, 2017

    Just had a Baklava from Cyprus. This one was so sweet! It’s actually given me heartburn. I can’t believe how sweet it is! It’s literally dripping with Honey! I’m worried because we have a bit of a problem with ants here at the moment! Litteraly had to wipe down all the surfaces and take all the bins out etc! Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Kiran, I have actually had folks say the opposite about this baklava – that it isn’t as sweet as what is sold in stores or restaurants because it uses honey for sweetness and is well balanced with lemon. Reply

      • Linda
        October 6, 2017

        My Czech Mother-in-law learned it from her Czech family. How many countries make Baklava anyway? Reply

        • Natasha
          natashaskitchen
          October 6, 2017

          I don’t know exactly but it must be quite a few and it’s so interesting how every region has their own spin on it. Reply

  • Becky
    September 4, 2017

    Just finished making this for the second time – the first time, my dad saw my pictures on Facebook, so he requested it for his and my mom’s visit (we live 500+ miles apart).

    It’s almost 3am now, but it will be ready to enjoy for dinner tomorrow (er…tonight) when they get to town! It is time consuming to make, but oh, so worth it! Thank you for sharing the recipe! Reply

    • Natasha's Kitchen
      September 4, 2017

      My pleasure Becky! I’m happy to hear that you and your family enjoy the recipe! Thanks for sharing your wonderful review! Reply

  • Teresa Miller
    August 27, 2017

    I just finished making this tonight. It turned out wonderful!! I’ve wanted to try making baklava for a long time but was always intimidated. I found this recipe and actually thought it was quite easy. I’m wanting to box some up and send to someone. Any idea if that would work or how I would wrap it to send? Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      I am so glad you enjoyed the recipe!! I think it could work to package it up. Make sure you leave as little space around the baklava as possible so it doesn’t break apart in transit. Maybe wrap in parchment paper first to keep it from sticking and then cover with plastic wrap and maybe insert some bubble wrap over that to keep things from shifting. I hope that helps! I’m not an expert packager but it’s the best I could think of 🙂 Reply

      • Patti Lazzar
        September 22, 2017

        When in college, my roomie’s mom sent her a birthday cake entirely packed in popped popcorn. Cake was perfect and the additional “tin” of frosting was packed into the box, too. Perhaps this would work for shipping baklava in the pan. Reply

        • Natasha
          natashaskitchen
          September 23, 2017

          That is smart! I love it! Reply

  • Molly
    August 25, 2017

    How on earth can u leave it for 1hour and 15min? Ours nearly got completely burnt after 40 mins! We’ve wasted so much product! Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Molly, I haven’t had anyone report the same thing – I wonder if you might have been using a convection oven – I haven’t tested this in a convection oven but typically in a convection, you would have to reduce the temp or time since it bakes faster. Reply

  • Barbara Parker
    August 19, 2017

    Is a jelly roll ( pan) the same thing as what we call a Swiss roll? From barbara Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Barbara, yes, you would bake a Swiss roll cake in a jelly roll pan 🙂 Reply

  • Sue kirchner
    August 18, 2017

    A Greek lady taught me to make baklava and I have for years. I do things differently: I use a jelly roll pan and use 2 sheets side by side for each layer. It makes it a little thinner ( not quite as many layers). The other change is I use half the phyllo dough then spread out the nut mixture and then finish with the rest of the phyllo dough. Reply

    • Natasha
      natashaskitchen
      August 18, 2017

      Thank you for sharing your method! Reply

  • Jennifer
    August 16, 2017

    Our family traveled to Israel a couple of years ago and fell in love with the Baklava. I’ve been trying to find a good recipe ever since. I can’t wait to try yours! My question: In the attempts I have made before I have the most difficult time cutting the pre-baked baklava. The sheets always stick to my knife. Is it just that my knife is not sharp enough (or maybe the sheets are too soggy with butter) or is there a trick to getting those perfect cuts? Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Jennifer, I do hold down the top layer lightly with my finger tips as the knife passes through. It should go through fairly easily with a sharp knife and a serrated knife may also make it easier. Reply

  • Chrissy W
    August 12, 2017

    I’ve heard of making it with pecans instead. Has anyone ever tried it that way? I’m curious because I love pecans so much more than walnuts. Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Chrissy, I have had a couple of readers report great results subbing pecans instead. I hope you love it! Reply

  • Lauren
    August 4, 2017

    I just wanted to let you know that I made your recipe for baklava for my husband’s birthday and he was so, so pleased! I’ve tried a few different recipes before, but he thinks this one is far superior (and I agree!). Many thanks! Reply

    • Natasha's Kitchen
      August 4, 2017

      My pleasure Lauren! I’m happy to hear that! Thanks for sharing your excellent review! Reply

  • Pat
    August 1, 2017

    Would you recommend covering it with anything other than a tea towel? Just wondering if I need to go out and get one of those — dead set on trying out this recipe! Reply

    • Natasha
      natashaskitchen
      August 1, 2017

      Hi Pat, once it is at room temperature, you can also cover it loosely with plastic wrap 🙂 Reply

      • Pat
        August 2, 2017

        Now *that* I can do. Thank you! Reply

        • Natasha's Kitchen
          August 2, 2017

          My pleasure Pat 🙂 Reply

    • Barbara Parker
      August 2, 2017

      Surely a clean pillow case or similar to keep the Philo dampened would work? Reply

    • Natasha
      natashaskitchen
      August 2, 2017

      Oh my goodness I misunderstood your question – sorry! I thought you meant for storing it afterwards. I agree with Barbara, you could use a lightly damp regular kitchen towel or clean pillow case to keep the phyllo dough from drying out. I didn’t realize that is what you were asking about until I read Barbaras reply. Sorry!! Reply

  • Hannah Secrist
    July 24, 2017

    This looks great! Where do you buy the dough? I looked online and can only find the shells, every other kind is $80? I live in the US. Thanks in advance! Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Wow that is very spendy! I have found it at Fred Meyer, Winco and Walmart. Most large grocery stores should have it in the freezer section next to the frozen puff pastry. I hope that helps! Reply

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