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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.

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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!

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 coarsely 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

4.94 from 523 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
Keyword: Baklava
Cuisine: American, Turkish
Course: Dessert
Calories: 255
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*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 74mg3%
Potassium 83mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 240IU5%
Vitamin C 0.6mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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♥ FAVORITE THINGS ♥
Shown in this post (Amazon affiliate links):
Cuisinart 9×13 non-stick cake pan (also great for cakes!)
Wusthof Cooks knife – an essential knife for any cook
Zwilling sauce pan distributes heat evenly & handle stays cool
* This Cuisinart 11-cup food processor cuts 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

 

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Lesa
    September 22, 2022

    The best baklava I have ever made and tasted!!!!
    Not overly sweet like some Baklava can be…

    Reply

    • Natasha's Kitchen
      September 22, 2022

      Thank you! I’m happy to know that you love this recipe.

      Reply

  • Naz
    September 17, 2022

    This recipe is amazing!
    Could you please try to make cold baklava with milky sauce and share your recipe. Thank you!

    Reply

    • Natasha's Kitchen
      September 18, 2022

      Glad you enjoyed it and thanks for the suggestion!

      Reply

  • Sara
    September 5, 2022

    Today these will be made for the 3rd time in our house. They are THE BEST baghlava I’ve ever tasted. In fact I was recently gifted a box of baghlava from one of the famous bakeries in Turkey, I thought it would be out of this world,but nope, my recipe , I mean Natasha’s recipe 😉 is out of this world. We’ve had our shares of baghlava in our lives since we are Persian, but nothing compares to these. I’ve also never made baghlava before, my mom gets so excited every time I’d say we should make baghlava and the next a few days she is in heaven, the worse part is waiting for the syrup soak in for a day, but the wait is sooooo worth it. Thank you Natasha for putting these heavenly recipes for us 😊.

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Hi Sara! I’m so glad your family loves this recipe. It really is an amazing one. We love it! 🙂

      Reply

  • Elvin
    August 12, 2022

    I have done this baklava recipe at least 6-7 times now: for the family, for family reunion, for work potluck, and I must say everytime I did it, it was a super hit.. There is only one thing I do different.. I add 3 different nuts.. Walnut, Pistachio and Hazelnut or Pecan. And I sprinkle the same mix as garnish as well.. And I do my garnish half chocolate and the other half icing sugar..

    Reply

    • NatashasKitchen.com
      August 12, 2022

      Sounds amazing! I’d love to see a picture sometime. You can tag me on Facebook or Instagram. 🙂

      Reply

  • Alicia
    August 8, 2022

    I was so glad that Natasha’s recipe added the sugar syrup and honey after baking, because cooked honey is toxic https://food.ndtv.com/food-drinks/reasons-why-you-should-never-cook-honey-1696700
    After you cool the sugar syrup without honey, then add the raw honey and pour it over.
    Yay, a healthier baklavah 🙂

    Reply

  • Nadya
    August 8, 2022

    Hi Natasha
    Could I make the syrup some days in advance and keep it in the fridge?

    Reply

    • Natashas Kitchen
      August 8, 2022

      Hi Nadya, I have always made it fresh.

      Reply

  • Chef Bill
    July 17, 2022

    Very nice… I found that two and a half sticks of butter wasn’t nearly enough using it you did in your video. I actually had the same exact brush I was using as you. Ended up almost doubling the amount of butter used.

    Reply

    • Natasha's Kitchen
      July 17, 2022

      Hi Chef Bill, I’ve never tried doubling it but if that’s what you prefer I recommend following that.

      Reply

  • Corny_Licious
    July 11, 2022

    I also made these and everyone loved them. I topped them with pistachios for a little more color.
    They got a little dark and a little dry, but they are so tasty. Will do them again!

    Reply

    • Natasha's Kitchen
      July 12, 2022

      So glad it was a hit!

      Reply

  • Julia
    June 27, 2022

    Baklava just came out of the oven, I’ve poured the syrup and now the wait begins. It looks great. I so appreciate your breaking down the number of sheets and nuts, sheets, etc.. You are the only one who has done that (as far as I’ve seen). I found the process very time consuming (is that normal for the recipe)? Or am I exceedingly slow? I will make again, but not till a holiday. Thank you for a wonderful recipe.

    Reply

    • Natashas Kitchen
      June 27, 2022

      I’m so glad that was helpful, Julia! Thank you for sharing that with me! Baklava tends to be pretty time-consuming. The recipe typically takes me about 2 hours and 15 minutes.

      Reply

  • David Ortiz
    June 13, 2022

    I love Baklava but rarely ever have it because they don’t sell it anywhere near me… well actually that was before. I really wanted to have some but was nervous to do it. I had this recipe saved for some time and decided to go for for it. It was the first time I ever tried making baklava but it instantly became a favorite with my relatives and I can honestly say, I’ve never had better tasting baklava. The texture, flavor, everything is perfectly balanced. Thank you so much Natasha because of you, I can have this whenever I want now.

    Reply

    • Natashas Kitchen
      June 13, 2022

      Wow! That’s just awesome, David! I’m so happy this became a family favorite! That’s so great!

      Reply

  • Betsy
    June 6, 2022

    I have made baklava for years and have not seen a recipe online that is as similar as this one is to mine. You have many layers of nuts when the Greek recipes have only a couple layers. I also add clove and cinnamon to the nut mix and clarify the butter. I learned the hard way one year when the baklava came out soggy because of all the milk solids in the bottom of the pan. I am thinking they must have changed the water content of butter sometime in the last 30 years. I don’t remember there being so much in the past.

    Reply

    • Natasha's Kitchen
      June 6, 2022

      Hi Betsy, this is the recipe that we have tested and loved so far. I hope you can also try this version next time, we’d love to know what you think after you test it.

      Reply

  • Maria
    May 19, 2022

    Love how this recipe is not too sweet. I put orange blossom
    Flavouring in the syrup, when the syrup is cooled. Thankyou.

    Reply

    • Natashas Kitchen
      May 19, 2022

      We don’t like overly sweety recipes either! I’m so glad you enjoyed it, Maria!

      Reply

  • Carol
    May 11, 2022

    Making this for the third time AND every time it takes me back to my childhood shelling the pistachios (we use pistachios instead of walnuts) at the kitchen table❤️

    Reply

    • NatashasKitchen.com
      May 11, 2022

      Hi Carol! That’s wonderful. So glad this recipe can take you back in time to those fond memories. Thank you for the review.

      Reply

  • CM
    May 2, 2022

    Do you pour all of the honey syrup on the baklava? I watched your video and it didn’t look like you poured all of it. Thanks so much!

    Reply

    • Natashas Kitchen
      May 3, 2022

      Hi CM, yes, we use it all! I hope you love this recipe!

      Reply

  • Cathy
    April 12, 2022

    Just wondering if I could substitute almonds for the walnuts?

    Reply

    • Natasha's Kitchen
      April 12, 2022

      Hi Cathy, yes, you can replace them with different nuts or even use a combination like pistachios, cashews, almonds.

      Reply

  • Chris
    April 10, 2022

    2nd time I’ve made this, I use a blend of Honey ‘No Shell’ pistachios & bulk plain that I ran through a food processor. I also use fresh honey from a local farmer as well as doubling the lemon (I like lemon).
    This recipe is ridiculously simple & tastes better than anything you’d get in a restaurant or pick up in the store. The only downside is waiting after you hear the sizzle of the sauce and letting it cool down . . . who actually waits for that before they grab a piece??
    Tip – definitely watch & stir the honey sauce so it doesn’t boil over, it will foam up once it starts to boil before you reduce the heat.
    Good job Natasha

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Thank you for your comments and suggestions, Chris. That is so helpful – we appreciate it! Glad you enjoyed making this recipe.

      Reply

  • Jennifer Orkisz
    April 10, 2022

    I just took the baklava out of the oven and poured the syrup on and heard the ‘sizzle’. They look and smell delicious. This is my first time making them. Overnight is a longtime to wait but we will! After I got the hang of buttering each sheet the process got easier. The only tricky part was measuring and cutting the dough because I was afraid it was going to dry out but the damp towel was the answer. Thank you for a great recipe. I know I’ll make it again.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      You’re welcome! Great to hear that the recipe was a success, thanks for sharing!

      Reply

  • Vika
    March 26, 2022

    An other amazing easy to follow recipe! Lebanese friends approved! So did kids and everyone how had it!
    Thank you!

    Reply

    • NatashasKitchen.com
      March 26, 2022

      So happy to hear that, Vika! Thank you for sharing.

      Reply

  • mamie caillou
    February 26, 2022

    Un petit coucou de Bordeaux, en France ! je vous dis bravo pour cette recette , mais aussi pour toutes les autres.

    Reply

    • Natasha
      February 26, 2022

      Hi Mamie, I translated your comment: “”A little hello from Bordeaux, France! I say congratulations for this recipe, but also for all the others.” Hello to you as well. I’m so glad you like the recipe.

      Reply

    • Natasha
      February 26, 2022

      Hi Mamie, I translated your comment: “A little hello from Bordeaux, France! I say congratulations for this recipe, but also for all the others.” Hello to you as well. I’m so glad you like the recipe.

      Reply

  • Esther Arulpooranam
    February 14, 2022

    This was an amazingly detailed recipe ! Very easy in theory but time consuming. At the end I had golden brown layers of crispy baklava but the centre of my tray had pieces that the layers did not stick to the rest so the top section keep sliding off. Maybe I didn’t bake it for as long? Also next time I will add some additional flavour for the smell – the teaspoon of cinnamon doesn’t do much. Because I had only walnuts, I toasted them and used them but they have a strong taste so maybe I should have used some other nuts like pistachios or cashews. Overall it was an excellent find and I can proudly say “Home made baklava” when I share it with my family!

    Reply

    • Vika
      March 26, 2022

      I also added more cinnamon (had almonds and walnuts ) and garnished with crashed phistashios…my middle layer (parts were sliding off slightly too) wasn’t a problem but wonder why too

      Reply

  • Nicole
    February 9, 2022

    Good afternoon do you slice all the way down to bottom of pan or just on top veggies baking?

    Reply

  • Retta
    January 29, 2022

    I first had baklava in 1996 when I worked with several Bosnian women, man could they cook. For years I couldn’t even remember what it was called and was explaining it to a friend who told me what it was. I searched and searched bakeries and could never find it. In 2018 I finally found it at a family bakery close by, but it was not always available because they didn’t make it there. They had a lady who made it at home and sold to them. I tried so hard to get her information and even left my number, but never got a response. I consider myself a good cook, but I usually bake from a box. In early fall 2021 I all of a sudden got into baking and trying new things. I decided to give baklava a go, and since I have used your recipes before a I figured I would give it a try. Needless to say no one was disappointed. It took me forever to make, but 6 people continue to ask for more. I am not a fan of lemon and have tweaked it since the first time using just under 1 tbsp. The Bosnian lady would make it to where the sauce would drip off, which was good but a little much. However, I use 1 cup of water now because 3/4 just isn’t enough for me. Anyway I just wanted to thank you for helping me find a good base recipe to work with and for the YouTube video. Keep doing what you do because I haven’t prepared anything bad from you.

    Reply

    • Natashas Kitchen
      January 29, 2022

      I’m so glad you found my recipe, Retta! Thank you so much for sharing that great review with me.

      Reply

  • Christina Clark
    January 8, 2022

    Absolutely perfect! I gave up on baklava years ago because it turned out sticky and messy and wasn’t worth it. But this recipe is perfection! Specific instructions made it easy, and it looks beautiful and tastes amazing! I’m adding baklava back into my baking repertoire! Thank you, Natasha!

    Reply

    • Natashas Kitchen
      January 8, 2022

      I’m so glad you gave my recipe a try, Christina!

      Reply

  • Kristy
    December 31, 2021

    I have never made this before, but enjoy eating it when I go to Greek Fest in my town! Not to toot my own horn but BEEP BEEP! It was delicious! And easy!! The sizzle was my favorite part! I will for sure make this again! Thank you so much!!

    Reply

    • Natashas Kitchen
      December 31, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Kristy!

      Reply

      • Carol
        March 10, 2022

        Excellent recipe; the baklava was great with no adjustments. Thanks Natasha. It looked nice, cut into diamond shapes.

        Reply

        • Natasha's Kitchen
          March 11, 2022

          You’re welcome, Carol. Happy to know that you loved the result!

          Reply

  • Brad
    December 28, 2021

    Thanks for a great recipe! I made a half batch in a ~9×9 inch glass pan simply by using half the amounts called for in the recipe, and the half package of frozen filo I had on hand. Cutting the filo sheets in half worked well for my pan, and I had a sufficient number of sheets per the recipe.

    Cooking time was on the short side of the range, and I loosely covered the dish about after about 40min as the top was getting quite brown.

    Only other modifications were to first gently toast the walnuts (350degF, 8min) prior to chopping in the food processor, to to add the zest of one mandarin orange and half a small lemon to the syrup after it came off the heat. There are other comments suggesting that there is not enough syrup called for in the recipe, but for my taste and preference, the recipe is spot on and left the baklava crispy. If you like a ‘juicy’ version, perhaps you may want to make a bit more of the syrup, but I liked the result from the recipe.

    Overall, a delicious product and relatively simple to make. Much better than the store-purchased baklava I’ve had here in St. Louis region. Excellent recipe by Natasha, and I’m glad she posted it.

    Reply

    • Natashas Kitchen
      December 28, 2021

      I’m glad you enjoyed it! Thank you for sharing those modifications with our readers!

      Reply

    • anomar
      February 6, 2022

      Vert helpful idea on baking just half of the recipe. Thank you!

      Reply

  • Richard
    December 24, 2021

    Making right now. Just wondering, can Maple syrup be used for the syrup next time?
    Thanks

    Reply

    • Natashas Kitchen
      December 24, 2021

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

      Reply

  • Linda Albrand
    December 21, 2021

    Second time making this. Yes it can be tedious but so worth it. I crank up the Christmas music and get lost in the layer buttering. This is by far the best recipe ever. Will never disappoint.

    Reply

    • Natashas Kitchen
      December 21, 2021

      Thank you so much for your lovely feedback! I love that you have fun with this! That’s so great!

      Reply

  • Ratna
    December 20, 2021

    thanks for the recipe, I cant wait to try it tomorrow.
    want to try this recipe because less sugar.
    in have another recipe I had been making for several times walnut mix with egg white, I am wondering whats the different.
    I also tried mix with pistachio and walnut turn really good.

    Reply

    • Natashas Kitchen
      December 21, 2021

      Thank you so much for sharing that with me, Ratna! I hope you love this recipe!

      Reply

  • Barb
    December 16, 2021

    I appreciate the work you went into to produce the video and your recipe. I have been making Bakalava for over 40 years now and still love the making and tastiness of it.
    I have never used water in any of my bakalava and wouldn’t consider it at this point. I have used other recipes and will fall back to mine every time. Use only butter to lightly coat each layer never pressing down with the brush only drizzling over each sheet and LIGHTLY spreading it. So give a batch a try with half brown sugar and half white in the mix with walnuts and cinnamon. I swear by it. Let me know if you try and like it. I’ll be pretty shocked if you don’t like it but hope you do. This was my break so I’m back to baking. Happy Holidays to you and your loved ones. Barb

    Reply

  • Sue Johnson
    December 16, 2021

    Have you tried using pecans in this recipe? I love your recipe with walnuts but forgot to pick some up.

    Reply

    • Natashas Kitchen
      December 16, 2021

      Hi Sue, Pecans would work fine, and you can even do a combination of nuts.

      Reply

  • Linda Straczynski (Polish hubby)
    December 13, 2021

    Hi there, first, I have loved and made many of your recipes. Being a Greek woman, I was taught at a young age by my Yiayia (grandmother), how to make Baklava. While they never used recipes, I quickly learned. Your beautiful baklava recipe is very similar, being brushing butter by splashing it around each phyllo, no need to brush each sheet completely.. works perfectly and faster. Believe me the butter spreads when baking. I like your idea of your layers bc I start the first ten layers the same, but then butter and layer walnuts each layer til last buttered 8-10 sheets. Years ago I was selling my Baklava to a local store. Finally couldn’t keep up with the demand for more. Being a young mother of three babies, twin girls and another baby girl, just a little over a year apart, I Really had my work cut out for me. I obviously survived as the oldest just turned 49, and my twins will be 48 tomorrow. Pheww. I am the Matriarch And Yiayia of 8 beautiful grandchildren. Love your website. Now if only I could have daughters that can cook like you?? I will pass my crown on. 🎄🎄💕😍😍😍

    Reply

    • Natashas Kitchen
      December 13, 2021

      Aww, Linda, this story is so special! Thank you so much for sharing that with me! This review means so much to me knowing this review is from a Greek woman who used to sell baklava! Congratulations on your success, especially while raising little kiddos! Thank you for your lovely compliment! Merry Christmas!

      Reply

    • Khadija Serir
      April 4, 2022

      Awesome!!!!
      Personally I think this recipe is awesome!!! (ps arab baqlawa is waaaaay more auethentic)
      Terrific recipe!!!
      Fun to enjoy many cultures!
      Oh and can you pleaseeeee make a recipe for algerian qalb el luz!!! It tastes AWESOME, even though some think that it looks not that good! Never judge a book by its cover! Overall if you read this, get your kitchen ready and make it RIGHT AWAY!
      Lots of thanks to Natasha Kravchuk!!!
      🙂

      Reply

      • Natasha's Kitchen
        April 4, 2022

        Thank you for your feedback and suggestion. I’ll try to add that to our list.

        Reply

  • Valerie Grassi
    December 8, 2021

    Hi Natasha! This will be my third year making your baklava and my husband from Italy loves it! This year I plan to make this as Christmas gifts for my favorite doctor and hairdresser. Question: How long does it stay fresh stored at room temperature? I work 10 hours a day Mon. thru Thurs, so my plan was to make it on a Saturday and deliver the following Friday but I’m concerned about freshness. Thoughts?

    Reply

    • Natasha's Kitchen
      December 9, 2021

      Wow, that is awesome! Good to know that you are always using this recipe and I think it’s a good idea to make this as a gift. You can make an entire batch ahead and freeze it.

      Reply

  • Peter Chopelas
    December 1, 2021

    I just ran across this recipe now. My mother learned to make baklava from her mother where she was born in Athens Greece, and this is almost identical to her process, it is very nicely done. One comment I would add is you are putting the syrup on too slowly, if the pan cools you will not get the sizzle so important to caramelize the sugars to get that nice crispy, but moist, texture (the failure of most all commercially made baklava that gives you soggy mush). My mother taught us to pour the chilled syrup onto the hot pan all at once. she said it must sizzle, or it is ruined. No need to spoon it on, but to pour it right out of the bowl into the pan at once. that is the “secret” to moist yet crispy baklava.

    A variation, in the middle east they often use pistachios instead of wall nuts, and also flavor it with rose water.

    My late mother taught my now wife to make it when she was 16, when we were first dating (we have been married now for 39 years). My wife has taught our two daughters how to make this way, as my late mother taught her, and my daughters, as well as my wife, makes it as good as my mother used to make it.

    Reply

    • Natasha's Kitchen
      December 1, 2021

      Hi Peter, thank you for sharing a lot of useful information and tips with us. That is so useful and we appreciate it!

      Reply

  • Nevena
    November 24, 2021

    Making this recipe has become an annual tradition for me. It’s absolutely perfect. Thank you!!

    Reply

    • Natasha's Kitchen
      November 25, 2021

      That’s fantastic feedback! Thank you so much for sharing that with us.

      Reply

  • Richard Harner
    November 23, 2021

    This is my third year using your recipe and it is *always* a big hit! I follow your directions to the letter and have never had a bad batch. Greek Christmas and Easter wouldn’t be complete without this baklava. I feel like the Pied Piper when I bring it into work, haha! They can’t get enough!

    Reply

    • Natashas Kitchen
      November 23, 2021

      I’m so glad it’s been a hit! It’s truly our favorite also! I’m so happy to hear you all enjoyed it!

      Reply

  • Jennifer Wilburn
    November 15, 2021

    THIS BAKLAVA RECIPE IS AMAZING!! Thank you so much for sharing!!
    The only thing I changed is that I use orange juice instead of lemon and have had TONS of compliments.
    My question to you is can it be frozen? Have you ever tried?

    Reply

    • Natasha's Kitchen
      November 15, 2021

      Thank you for the awesome review, Jennifer. You can freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.

      Reply

  • Jeanne
    October 31, 2021

    Made this baklava today and it is an excellent recipe! Be sure to use a medium sized pan to cook the honey syrup, I used a smaller one and it boiled over.
    Had a few leftover nuts that adhered well to the freshly-poured syrup. That sizzle is delightful.

    Reply

    • Natashas Kitchen
      November 1, 2021

      Thank you so much for sharing that with me.

      Reply

  • Natasha
    October 24, 2021

    Made this several times! The BEST!!! I cannot eat any other kind of baklava anymore. Nothing comes close to this!

    Natasha, on a different topic. What are some of your favorite dishes/dessert to bring to a potluck?

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Hello there! Thank you for your great review! That’s a tough question as I have a lot of favorites but here are some of my dessert recipes that you can try.

      Reply

  • Triana
    October 16, 2021

    Baklava is my son’s favorite dessert. We enjoy the bonding time while making it and he absolutely devours it as soon as it cools.
    Personally, I’m gluten free yet am able to enjoy it vicariously through the amazing aroma and watching him gobble it up.
    This is our favorite recipe.
    Thanks Natasha!

    Reply

    • Natasha's Kitchen
      October 17, 2021

      Great to hear that, Triana. Thank you for your review and for sharing that with us!

      Reply

  • Kylie
    October 8, 2021

    Will the baking time change, if baking in a glass pan? Thanks for the answer in advance!

    Reply

    • Natasha
      October 10, 2021

      Hi Kylie, One of our readers reported great results and wrote the following after experimenting with a glass dish “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees.”

      Reply

  • Flying None on YouTube or Bell
    October 8, 2021

    Baklava Rolls….
    I made your recipe for baklava into baklava rolls .. I was hoping to share a picture. They are nice to give as gifts .. folks love getting a roll or 2 with 3-4 pieces each roll instead of a few diamond shapes.. I just wanted to share it with you .. thank you. Your recipes always work and that’s very nice when every recipe works .. especially fir the younger cooks and beginner cooks I share with.. some don’t have time to find recipes so I do it for them.. Your my go to 1st bc every recipe I tried from your collection works .. thank you for that ..

    Reply

  • Flying None on YouTube or Bell
    October 8, 2021

    I made your recipe for baklava into baklava rolls .. I was hoping to share a picture. They are nice to give as gifts .. folks love getting a roll or 2 with 3-4 pieces each roll instead of a few diamond shapes.. I just wanted to share it with you .. thank you. Your recipes always work and that’s very nice when every recipe works .. especially fir the younger cooks and beginner cooks I share with.. some don’t have time to find recipes so I do it for them.. Your my go to 1st bc every recipe I tried from your collection works .. thank you for that ..

    Reply

    • Natasha's Kitchen
      October 9, 2021

      Thank you for your good comments and feedback. I hope you’ll love all the recipes that you will try!

      Reply

  • Barbara T
    October 7, 2021

    Made Baklava and it is Perfect!
    The layers are flaky, the top is crispy and the sweetness is perfect. If you want a tender tasty desert please make and enjoy❤️
    I know we are!

    Reply

    • Natasha's Kitchen
      October 7, 2021

      Glad you enjoyed this recipe, Barbara. Thank you for sharing your experience with us, we appreciate this review!

      Reply

  • R
    September 28, 2021

    Hi Natasha !

    Did you use all the honey syrup or did you have some leftover ?

    Thanks
    R

    Reply

  • Jc
    September 28, 2021

    Tried your apple pie recipe. It was delicious. Butter is the trick. My wife loves it. Will try to make the bakalav with your clear instructions. The 10,5 steps will help a lot.

    Reply

    • Natasha's Kitchen
      September 28, 2021

      Thanks for sharing, JC. I hope you’ll love all the recipes that you will try!

      Reply

  • Laura
    September 13, 2021

    This was the best Baklava we’ve ever had! I thought if I added a drop of lemon essential oil, it would be amazing and wow it really kicked it up a notch! I’m sure it’s good without the essential oil too!

    Reply

    • Natashas Kitchen
      September 13, 2021

      Thank you so much for sharing that with me, Laura!

      Reply

    • Erin
      December 21, 2021

      I would recommend instead of lemon essential oils, when you are heating up the syrup putting in the lemon skins. Leaving them in until it is time to pour!

      Reply

  • Kelly Owen
    September 13, 2021

    Can I substitute the 1 c. Of suger with 1c. Of stevia?

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Hi Kelly, I haven’t tried it with stevia yet. If you will do an experiment, please share with us how it goes.

      Reply

  • Mike Felicetti
    September 9, 2021

    Hello Natasha,

    Two questions:

    First, I have a convection oven that has a convection bake feature; what setting should I use or do I use normal bake feature.
    Second, which rack in my oven should I use to make the Baklava; as I am thinking about making it for the holidays. Thank you.

    Reply

    • Natashas Kitchen
      September 9, 2021

      Hi Mike, I haven’t tested baking baklava on convection mode so I can’t say for sure. If you experiment, please let me know how it goes.

      Reply

  • Sritha
    August 25, 2021

    This is the best baklava recipe ever. Was my first time making baklava and it turned out absolutely perfectly! Stayed crispy for days after and was delicious. Not overly sweet or sticky which I loved! I ended up using a little more butter than listed but basically just heated up half sticks at a time to make sure I didn’t have to keep reheating the butter once it started to harden. 10/10 recipe, will definitely make again!

    Reply

    • Natashas Kitchen
      August 25, 2021

      That’s so great! It sounds like you have a new favorite, Sritha!

      Reply

  • Juliana
    August 9, 2021

    I’m planning on making this recipe some time this week, can I use orange juice instead of lemon?

    Reply

    • Natasha's Kitchen
      August 9, 2021

      Hi Juliana, I saw this comment shared by someone else in the comments. “This is the recipe I use when I make baklava but instead of lemon juice, I use orange juice. I did it like this the first time I made it since that is what I had and I LOVE IT THIS WAY!!” Hope that helps.

      Reply

  • Ardlee Simon
    August 4, 2021

    OMG!! I wanted to do this ever since you posted it and I finally did today. Boy was that work!! I mixed walnuts and pistachios and I didn’t do the top thick enough because I ran out of Philo BUT it was still delicious. I made a smaller portion just for myself and I really love it. My husband said it was delicious!!! My arms hurt but my tummy is happy 🙂

    Reply

    • Natasha's Kitchen
      August 4, 2021

      Hello Ardlee, thanks for sharing your experience making this recipe. Great to hear that it was a success and you felt happy with the result.

      Reply

  • riley
    August 4, 2021

    Hey Natasha,
    Can I use a casserole clear dish to make the baklava?

    Reply

    • Natashas Kitchen
      August 5, 2021

      Hi Riley, if you’re referring to a glass casserole dish, that should work. One of our readers wrote the following after experimenting with a glass dish “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees. I also used the glass dish because I could cut the dough without scratching the bottom of my Teflon pan.” I hope that helps.

      Reply

  • Christina
    August 4, 2021

    Can I change the walnut with almond? Thank you

    Reply

    • Natashas Kitchen
      August 4, 2021

      Hi Christina, yes, you can replace them with different nuts or even use a combination like pistachios, cashews, almonds.

      Reply

  • Alexis
    July 29, 2021

    Hi Natasha, can I use margarine instead of butter? Thank you!

    Reply

    • Natashas Kitchen
      July 29, 2021

      Hi Alexis, I honestly haven’t tried it that way so I’m not sure. I wish I could be more help! If anyone else has insight into this, please share 🙂

      Reply

      • Angela
        August 29, 2022

        I would only use butter. Margarine and butter do not have the same flavor.

        Reply

  • Hadicha
    June 27, 2021

    Hello Natasha! I will try out your recipe today. I tried two other recipes from youtube from other turkish recipes but it didn’t turn out as I wanted them to, maybe I did wrong somewhere. But you always give the best recipes and tips and tricks so I am positive that this one will turn out much better than the other ones!

    Some say both the syrup and baklava should be hot to hear the sizzle, but your recipe suggests the syrup to be cool. Hm, let’s try that then😋☺️❤

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Thanks for sharing that with me. I hope you’ll love all the recipes that you will try from my website.

      Reply

  • Raynah
    June 5, 2021

    This is a great recipe with perfect directions. I have made this a few times and is always a hit with my family and friends. Thank you for sharing your recipes.

    Reply

    • Natashas Kitchen
      June 5, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Raynah!

      Reply

  • emily
    May 30, 2021

    I’ve made this recipe 4 times now and every time it comes out PERFECT. It is an amazing recipe. Thanks for sharing!

    Reply

    • Natasha's Kitchen
      May 31, 2021

      Thanks for your wonderful feedback, Emily! Glad you have always loved this recipe.

      Reply

  • Jess
    May 23, 2021

    Best baklava recipe ever…. don’t hesitate make it! My family begs for it every holiday!

    Reply

    • Natasha's Kitchen
      May 24, 2021

      Love it! Thanks for your awesome review, Jess. I appreciate it!

      Reply

  • Nataliya
    May 12, 2021

    Hands up!! The best baklava ever. That was my first time ever I made it. It is time consuming but it’s so much worth it Thanks,Natasha.

    Reply

    • Natashas Kitchen
      May 12, 2021

      That’s so great! It sounds like you have a new favorite, Nataliya! I’m glad you gave this a try!

      Reply

  • Marie
    May 6, 2021

    Hi Natasha,
    I was planning to this for Mother’s Day this year, but I wanted to know if its necessary to make 5layers of fillo sheets and nuts mixture, or can I do 3 layers and just add 7-8 sheets and use 1 cup of nuts mixture in between?
    Thanks

    Reply

    • Natasha
      May 7, 2021

      Hi Marie, it’s less likely to slide apart with the proportions I used, but there is room to experiment.

      Reply

  • Toni
    May 2, 2021

    Yummy! The first time, I found it slightly dry. Second time I made it, I multiplied the honey sauce by 1.5, added 2 whole cloves (took those out before pouring) AND added about 1/4 tsp. of salt. The salt and hint of clove gave it a richness of flavor that wasn’t in the first attempt. 1.5 times the sauce was just the right amount. Oh, and I also used raw oregano honey. Wow!
    Thanks, Natasha. Your recipies are always delish!

    Reply

    • Natashas Kitchen
      May 3, 2021

      Thank you so much for sharing that with me, Toni! I’m happy you to hear you didn’t give up after the first time!

      Reply

    • Jane
      September 14, 2021

      Yes me too I found it dry. Will do like you and make 1.5 of sauce. Will also had a clove.

      Reply

  • Nick Jones
    April 22, 2021

    Made for the first time today tasted amazing was nice to make something a little out of my comfort zone unfortunately slightly over cooked the top due to oven be set slightly to high still looked impressive

    Reply

    • Natasha's Kitchen
      April 22, 2021

      Hello Nice, good to know that you liked the recipe. Thank you for your good comments and feedback!

      Reply

  • Jeff
    April 18, 2021

    This recipe is amazing, I’ve made it many times, and people are always asking for it. This is the only thing I ever use phyllo dough for, but I’ve made it enough times, you would think I would get better at working with that dough, but ummmm… There are always sheets that stick together, and then I tear them trying to get them apart, or they just fall apart when I lift them up, or I lose count of how many sheets I’ve used on this layer, and I probably end up using 6 sheets instead of 5. Anyway, the point is that I think trying to make this recipe with exactly the 40 sheets you need is a dangerous game, and if anybody else like me isn’t very familiar with phyllo dough, you might listen, I find it impossible to make this recipe with one box of exactly 40 sheets. The kind I buy comes in a box with two separately wrapped rolls of 20 sheets, so I always buy two boxes, because I’m for sure going to need a third roll of dough haha :D. But it seems like it lasts a long time in the freezer or refrigerator, so I just save that fourth roll that’s still wrapped for the next time I make baklava.

    Reply

    • Natashas Kitchen
      April 19, 2021

      Thank you so much for sharing that with us Jeff! I’m glad you gave it a try and enjoyed it!

      Reply

  • Kimberlee
    April 13, 2021

    This came out delicious!
    Only difference I made really was the addition of zest of a small mandarin orange. Made it extra yummy 🙂

    Reply

    • Natashas Kitchen
      April 13, 2021

      Thank you so much for sharing that with me, Kimberlee! I’m so glad you enjoyed it!

      Reply

  • Joyce
    April 11, 2021

    It’s always so good,I’m asked to make it for all of our weddings, so be careful who you share this with!!!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Oh wow, good to know that this recipe is well requested! Thanks for sharing that with us, Joyce.

      Reply

  • Evelina
    April 6, 2021

    Hi Natasha. Im living in uk can you please tell me if I could use fillo pastry? Because i cant find no where phillo daugh? Thanks xxx

    Reply

    • Natasha
      April 6, 2021

      Hi Evelina, I am not familiar with what is available in the UK, but you might google that to see if it goes by a different name.

      Reply

    • Lee
      April 8, 2021

      Same thing 🙂

      Reply

  • Jalyn schneider
    April 5, 2021

    Excellent recipe. Was a bit time consuming but really easy. Worth the time! I’ll never buy baklava again!

    Reply

    • Natashas Kitchen
      April 5, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Claudia Carr
    April 3, 2021

    I’ve been using this recipe for several years and I love the results. Many compliments from all who enjoy it. I would highly recommend this 5 star recipe.

    Reply

    • Natashas Kitchen
      April 4, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Liz Einsig Wise
    April 2, 2021

    Absolutely delicious! This was my first time using phyllo dough, and thanks to your clear instructions & video tutorial, everything went very smoothly. This tasted as good or better than any baklava I’ve ever had from a restaurant or Greek fest. I used a bit more butter than called for, but otherwise, used the recipe & method exactly. Thank you – this was so, so good!

    Reply

    • Natashas Kitchen
      April 2, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Liz!

      Reply

  • Mimie
    March 25, 2021

    I’ve tried baking your baklava recipe & I can tell that this is really superrrrb yummy. The most delicious homemade baklava recipe I’ve tried. You are the best Natasha🥳😘🤤👌 Thank you for your recipe 🥰

    Reply

    • Natashas Kitchen
      March 25, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Parikh
    March 22, 2021

    Hi Natasha, I have tried this recipe several time and turned out really very well. This time I am planning to make half pan. What changes I need to with timings?

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Parikh, yes, you can halve this recipe. Time shouldn’t change by much, but it should take the same amount, watch it closer to the end.

      Reply

  • George Suroviec
    March 12, 2021

    It turned out ok, falls aparts. I used a 10 x 15 pyrex dish. Didn’t have to cut phyllo sheets. However, next time I will add a bit of sugar and maybe butter to nut mix to help hold it all together. Or, 50% more honey sauce. There wasn’t enough to soak up throughout.

    Reply

    • Natasha
      March 12, 2021

      Hi George, if using a larger pan, you would want to make more sauce and normally after letting it rest, it should stay together without sliding apart.

      Reply

    • Audrey
      March 12, 2021

      I also use a larger pan but dam up the sides with parchment paper under the first layer of dough. Then I roll up foil in the gaps to hold up the parchment paper walls. I do increase the syrup by 1/3 to make up for the larger area. It actually works very well and I don’t have to cut the dough or end up with less baklava!

      Reply

  • Cindy
    March 1, 2021

    Can I use pistachios?

    Reply

    • Natashas Kitchen
      March 1, 2021

      Hi Cindy! Yes, pistachios work great!

      Reply

    • Jeff
      April 18, 2021

      I’ve made this recipe a lot of times, and I always use pistachios, and it is delicious. I don’t know why you would use any other nut lol 😀

      Reply

    • Melinda Devries
      May 14, 2021

      No

      Reply

  • Audrey
    February 13, 2021

    I’ve made this several times always with great results. Recently I didn’t want to make a whole pan so used one roll of phyllo, cut it in half, and made a smaller pan of it. I cut everything in half. Worked great!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      So great to hear that, Audrey. Thank you for sharing that with us, so helpful!

      Reply

  • neslihan
    February 12, 2021

    Hi,
    your recipes are really good , while looking on your blog I run across Baklava , wich is on of the best Turkish Dessert 🙂

    I really recommend you to visit Turkey and eat baklava .

    Reply

    • Natashas Kitchen
      February 12, 2021

      Welcome to our blog! Thank you for that recommendation.

      Reply

    • Jodi
      February 22, 2021

      Taste amazing, but I’m the only one who eats it. Can I freeze half if so what should I use? Tupperware? Foodsaver?

      Reply

      • Natasha
        February 22, 2021

        Hi Jodie, yes this freezes beautifully then just thaw and enjoy.

        Reply

  • Julie Zavoral
    February 11, 2021

    Absolutely delicious!

    Reply

    • Natasha's Kitchen
      February 12, 2021

      Thank you, Julie!

      Reply

  • Iman
    February 11, 2021

    I usually don’t leave reviews for recipes but I just wanted to add that I love this recipe, follow it exactly and you will not mess this up! The key is to make sure every layer is buttered!!

    Reply

    • Natashas Kitchen
      February 11, 2021

      Thank you for sharing your feedback and experience with this recipe, Iman! I’m happy you enjoyed it!

      Reply

      • Luke
        March 29, 2021

        Hi Natasha,

        Newbie question here; are the nuts salted or unsalted? Also is the butter salted or unsalted? Lastly, is the oven temp for static or fan forced?

        Reply

        • Natashas Kitchen
          March 29, 2021

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

          Reply

          • Jeff
            April 18, 2021

            I use salted butter, and there are no ill effects. Comes out perfect.

          • Natasha's Kitchen
            April 18, 2021

            So glad to hear that, Jeff. Thanks for sharing your good feedback with us!

  • Rabia
    February 6, 2021

    So today i decided to tackle this recipe, all I can say is OMG. It turned out amazing. My family loved it.

    Reply

    • Natashas Kitchen
      February 6, 2021

      That’s so great, Rabia! I’m so happy you enjoyed this recipe.

      Reply

  • Debbie
    February 5, 2021

    Thanks Natasha for another fantastic recipe. This baklava is amazing. Love your cooking videos!

    Reply

    • Natashas Kitchen
      February 5, 2021

      You’re welcome, Debbie! Isn’t it delicious! The perfect treat!

      Reply

  • Rose
    February 5, 2021

    Hey, I have a nut allergy. What are the best substitutions for walnuts?
    Thank you!

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Rose, Does your 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

    • Fred
      March 28, 2021

      Maybe granola? Oats? Are pine nuts actually nuts? Those are traditional. Peanuts aren’t really nuts – maybe they would work. Maybe pretzels?

      Reply

  • Aileen
    February 4, 2021

    Baklava is a fantastic desert, BUT…have you tried it for breakfast. Seriously!!! 🙂

    Reply

    • Natashas Kitchen
      February 4, 2021

      I bet it is so good with a cup of coffee! Yum!

      Reply

  • Terry Miller
    February 2, 2021

    Can this be made in a pyrex baking dish? If yes, is the cooking time different?

    Reply

    • Natashas Kitchen
      February 2, 2021

      Hi Terry, one of our readers wrote the following after experimenting with a glass dish “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees. I also used the glass dish because I could cut the dough without scratching the bottom of my Teflon pan.” I hope that helps.

      Reply

  • Donna Wood
    February 2, 2021

    This was sooo yummy! Thank you for the recipe and easy to follow directions! It’s definitely a keeper ❤️😊❤️
    Donna Wood,
    Stratford On
    Canada 👍🏻

    Reply

    • Natasha's Kitchen
      February 2, 2021

      You are very welcome, Donna. Good to know that you enjoyed making this recipe!

      Reply

  • Saalihah
    January 31, 2021

    This is hands down, the BEST recipe!! They literally disappeared after I made them. I noticed that the longer you keep them, the better they taste. Thanks for sharing this delicious recipe.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Wow, that is awesome! Thank you for your fantastic review of this recipe. I appreciate your comments!

      Reply

  • Pam Alton
    January 30, 2021

    I’ve been making Baklava for 40 yrs. I am lebanese. We don’t use cinnamon . We use either Rose water, or orange blossom as a flavoring in the nut mixture ( nuts sugar and flavoring ). We don’t use honey. We use 20 sheets on the bottom, 20 on top. We use unsalted butter.

    Reply

    • Natashas Kitchen
      January 30, 2021

      Thank you so much for sharing that with us, Pam! I hope you give our version a try.

      Reply

      • Fida
        February 5, 2021

        Thank you natasha for the recipe. I tried both versions, and found that i liked rose water better. Thank you

        Reply

        • Natashas Kitchen
          February 5, 2021

          Thank you so much for sharing that, Fida!

          Reply

  • Danielle S.
    January 29, 2021

    Made this tonight for the first time, it turned out great! It tastes just like restaurant quality baklava. Will be making again. 🙂

    Reply

    • Natashas Kitchen
      January 30, 2021

      I’m so glad you enjoyed it, Danielle! Thank you for the wonderful review!

      Reply

  • Elaine Steffani
    January 28, 2021

    This has become my hubbie’s favorite dessert and it’s a fun team effort to make! 😂 So delicious! We also found eating them semi-frozen are really good as well. Thank you! Love your recipes!

    Reply

    • Natasha's Kitchen
      January 29, 2021

      Hi Elaine, I’m happy to hear that! Thank you for sharing your great review with us.

      Reply

      • Chris
        February 1, 2021

        I was wondering about the hour and 15 min baking time. Mine are already golden brown and smell amazing after a half hour. ??? Should I take them out?

        Reply

        • Natasha
          February 1, 2021

          Hi Chris, Make sure you aren’t baking on convection oven settings. Also, they should be browned as you see in the photo, but I haven’t pulled them out that early before.

          Reply

        • Liz Einsig Wise
          April 2, 2021

          I just made these & took them out at 50 minutes – perfectly done. I am below sea level in New Orleans & it often takes me less time to bake things.

          Reply

          • Natashas Kitchen
            April 2, 2021

            Hi Liz! I’m so glad it turned out!

  • Danielle
    January 22, 2021

    Your baklava recipe melts in you mouth. It’s a long process to make but my oh my it’s so worth it. Thank you Natasha for all your recipe….you rock 👍🏼

    Reply

    • Natashas Kitchen
      January 22, 2021

      You’re welcome! I’m so happy you enjoyed it, Danielle!

      Reply

  • Sabrina
    January 18, 2021

    This was so amazing! I’m making it again in a few weeks for my husband’s birthday. I will be exploring more recipes on your website!

    Reply

    • Natasha's Kitchen
      January 19, 2021

      Sounds like a great plan! I hope that you and your family will love every recipe that you will try, Sabrina.

      Reply

  • Elaine
    January 14, 2021

    Made this today and it was divine!! Could eat it all myself!

    Reply

  • Kim
    January 12, 2021

    Made this last night for first time ever & its delicious! Next im going to try doing it in rolls!

    Reply

    • Natashas Kitchen
      January 12, 2021

      Isn’t it so good! I’m glad you enjoyed this recipe, Kim!

      Reply

  • Danna
    January 2, 2021

    Made this for Christmas, it was a hit! New tradition with this awesome recipe! Thank you, Natasha!

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so glad you enjoyed it, Danna!

      Reply

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