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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

4.92 from 370 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 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*
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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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

  • 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

  • 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

  • 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

  • Kathie
    January 1, 2021

    Excellent recipe and so easy to follow. Thank you for the detailed instructions. I will be trying more of your recipies.

    Reply

    • Natashas Kitchen
      January 2, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Kathie!

      Reply

  • Kathy MacPherson
    December 31, 2020

    Made this for the first time ever. It turned out excellent. I did add a little cinnamon to the syrup. Thank you for the recipe and easy to follow instructions.

    Reply

    • Natashas Kitchen
      December 31, 2020

      You’re welcome, Kathy! I’m so happy that was helpful.

      Reply

  • Valentín Fonseca
    December 31, 2020

    Natasha, your recipes are spectacularly delicious … ALL !!! Last year I made the CHOCOLATE CAKE with my daughter for the family New Year’s celebration … without words … This year I decided on BAKLAVA … it was very nice because yesterday we made it as a family, each one had a specific task and it’s ready for today’s celebration … we haven’t tried it yet but the way it smelled while cooking and the way it looked, I’m sure it’s delicious. I wish you a wonderful year 2021. Greetings from Costa Rica.

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Valentin. Thank you for this wonderful review! I’m happy you enjoyed it. Happy New Year!

      Reply

  • Barbie
    December 26, 2020

    Very good recipe. I’ve made it exactly as directed and it was amazing. The second time I added a couple tablespoons of orange blossom water to the honey mixture and about. 1/4 teaspoon of cardamom to the walnut mix. The only detail I would include is to not use too much butter when brushing the layers because I ended up using a whole extra stick the first time I made it. Sooooo good though!

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

  • Connie Morrison
    December 25, 2020

    this came out perfect as usual quite recipe keep up the good work happy holidays

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Thank you, Connie. Happy holidays too!

      Reply

  • Billie DeVore
    December 24, 2020

    Thank You so Much!!! I just love Baklava m, but honestly I was always intimidated just looking at it 😁. Thankfully with your help, I did it!!! Oh yeah!!! It will probably be the death of my by adding a roll here or there all over my body, but I’ll die fat and happy!!!

    Reply

    • Natashas Kitchen
      December 24, 2020

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

      Reply

  • Monica Romero
    December 24, 2020

    As promised, it came out perfectly. Gave some to neighbors for Christmas and they wanted to know where I had bought it.😊
    Merry Christmas and
    Thank you.

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so glad you all enjoyed this recipe, Monica! Merry Christmas!

      Reply

  • Megean Adams
    December 24, 2020

    Me & my family of 6 luv ur recipes, u make them, I have been cooking & baking since I was 8yr. old, I am so glad I found u site plus I have a daughter-in-law who is Russian & I am going to make ur recipe for Borscht, I make ur Chicken Madera many times, Merry Christmas ⛄🎄 from my family to urs & thank u again for everything u offer, especially at this time in the world, we all need anything positive in our life’s.

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Ayushi
    December 23, 2020

    Can I use my convection mode at 325degree instead of baking .

    Reply

    • Natasha
      December 23, 2020

      Hi Ayushi, 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

  • Renee
    December 22, 2020

    Wanted to share the Lebanese. Version of baklava.
    Baklava recipe:
    Clarify 2 pounds salted butter.
    Mix 2 cups chopped pecans or walnuts 1/2 cup sugar and 2 -3 Tablespoons Mazahar (orange blossom water)
    Two boxes phillo dough
    For the syrup boil 1 cup water and 2 cups sugar until thickens a bit. Once it cools a little add juice of 1/2 lemon and 3 Tablespoons Mazahar.

    Arrange 1/2 of the phillo dough in bottom of of pan lightly painting each row with melted clarified butter.
    Scatter nut mixture over the dough layers. Add remaining phillo layers with butter spread in between. Cut into diamond shape with a sharp knife. Bake at 350 until lightly browned. About 25 – 30 minutes. Maybe a little more just keep checking. Pour syrup mixture on top when take it out of the oven while it’s still warm.

    Clarifying the butter removes the salt and water. Many sweet recipes call for clarified butter that has a nutty flavor. Baklawa, kaak, grabie.
    To clarify: Boil the butter on medium low heat in a heavy pot. Do not stir. The butter will begin to foam and this foam will drop and stick to the bottom of the pot; it will burn quickly at this point so continue to watch it closely. Strain the clarified clear butter off of the top. The foamy granules on the bottom are very salty.

    Also just a quick note. Instead of spreading the butter with a pastry brush just shake it so you don’t compress the layers of dough. It will melt and spread in the oven.

    Reply

  • Glenda
    December 21, 2020

    I dated a man from
    Greece years ago and he said Rose water was the key to authentic baklava. What do you think of this statement?

    Reply

    • Natasha's Kitchen
      December 22, 2020

      Hi Glenda, I haven’t tried that but several readers have reported good results adding a little rose water for added flavor.

      Reply

  • Deb
    December 21, 2020

    Made today with my son. This was excellent, we’re already planning on making this again.

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Yay sounds wonderful! Glad you loved this recipe, Deb.

      Reply

  • Erica
    December 19, 2020

    I have family member’s have a sensitivity to walnuts, could I substitute pistachios instead for the nuts?

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Erica, yes, that will work.

      Reply

  • Kristen Gasperich
    December 19, 2020

    Hi Natasha!
    Love your recipes and wonder if there is any use for the scraps of phylo dough that gets cut off to fit the pan. Hate to throw good food away

    Reply

  • Staci Nelson
    December 17, 2020

    I made this recipe this weekend. It was a little more advanced than I normally do, but gave it a go anyway. Oh My Goodness! It was awesome. We ate the whole pan in 4 days. I’m definitely going to make this again.

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Love it! Thank you for sharing your awesome feedback with us, Staci.

      Reply

  • Diane Reeves
    December 17, 2020

    Hi Natasha:
    I made baklava with my Baba for years and we always used 5 layers of phyllo dough, add about 1/4 inch of the nut filling and then roll. We would not cut it until it was finished. I am anxious to try it this way to see the difference. Thanks for sharing.
    Diane

    Reply

    • Natashas Kitchen
      December 17, 2020

      I hope you enjoy this recipe, Diane!

      Reply

  • AnneMarie
    December 15, 2020

    i have made this a number of times and it is amazing. I was a little intimidated at first, but your instruction are very easy to follow. I am making it this weekend for Christmas it looks so nice on a glass plate. Thank you for all of your wonderful recipes.💗

    Reply

    • Natasha's Kitchen
      December 15, 2020

      I’m sure it will look so awesome! I’m glad that you decided to try this recipe, thank you so much for your wonderful feedback.

      Reply

  • Paul
    December 14, 2020

    Mine is in the oven now and smelling great! First time making it so hopefully will turn out!

    Reply

    • Natashas Kitchen
      December 14, 2020

      I hope you love this recipe, Paul!

      Reply

  • DeeAnna
    December 12, 2020

    Hi, I made this Baclava recipe today and it is soooo good. We love that it’s not overly sweet. The flavors are very well balanced. It was my first time making baclava and I appreciate you clear instruction. Thank you – we loved it!

    Reply

    • Natashas Kitchen
      December 12, 2020

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

      Reply

  • Patti
    December 4, 2020

    Making this tomorrow. Can baklava be frozen?

    Reply

    • Natashas Kitchen
      December 4, 2020

      Hi Patti, 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

  • Lana
    December 3, 2020

    Thanks for the easy recipe Natasha. It turned out great and didn’t even last 5 days. I think I ll put a little bit less syrup on it next time , but it is just my preference. I love that it has walnuts, as most of the store bought Baklava have peanuts. Definitely the best Baklava recipe!

    Reply

    • Natasha's Kitchen
      December 3, 2020

      Fantastic! Thank you for trying this recipe, Lana. I am so happy to know that it turned out great!

      Reply

  • Kathie P
    November 26, 2020

    I made the baklava and it turned out beautiful. Thanks for the step by step easy to follow directions. Definitely a keeper!

    Reply

    • Natasha's Kitchen
      November 27, 2020

      Hello Kathie, that’s so great! I’m glad you loved the end result of this recipe. Thank you for your amazing feedback.

      Reply

  • Zach Houchin
    November 25, 2020

    Do you pour all of the syrup on from the start? I always feel like there is so much left standing, and it absorbs a lot of it, just wondering if the extra after it soaks is because I shouldn’t be adding all of it.

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Zach, we use it all. It sizzles in the recipe nicely and will absorb it, yes. If you find it too much for your taste, you will pour less over it.

      Reply

  • Peggy
    November 12, 2020

    Holy baklava Batman!!!! I made this many years ago and needed a refresher recipe so I turned to you! Your recipes are very reliable and wonderful.. videos too.
    I just made it and it is awesome!!!!
    I did forget how involved all of those dough layers are bit like you said so worth it!
    Keep up the great work!

    Reply

    • Natashas Kitchen
      November 12, 2020

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

      Reply

  • Shay
    November 8, 2020

    I made this yesterday cutting the recipe in half so I used an 8 by 8 square pan and it turned out delicious! Thank you so much! Next time I will just add more phyllo on the top layer like you said and I used a few extra tablespoons of butter to brush the top layer. Thank you again! Do you think pecans and cashews are good to be used in baklava?

    Reply

    • Natasha's Kitchen
      November 8, 2020

      That is so awesome, glad you loved this recipe! I think that sounds like a good idea, if you try it next time, please share with us how it goes!

      Reply

  • Nancy
    November 7, 2020

    I made this tonight – it turned out great! I read the comments and used two reader suggestions. I did not spread butter on individual sheets- I just poured it on top. I also put a clove on each section. Next time I will try another reader suggestion and put it in the freezer before cutting. Right now it is cooling and I am trying to figure out when to cover it. Outstanding! I just ate all the little pieces that were not cut into full diamonds.

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Very nice! Thanks for sharing your experience making this recipe, Nancy. I hope you love every recipe that you try from us!

      Reply

  • Pamela
    November 4, 2020

    This is a great recipe. I’ve gotten rave reviews from the recipient’s of this tasty treat! Time consuming but very much worth the time it takes to make it!

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Fantastic! Thanks for sharing your great feedback with us, Pamela.

      Reply

  • Rizna imran
    November 2, 2020

    hi i want phllyo sheet recipe

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Rizna, thank you for that suggestion. We don’t have that recipe at this time but we will add it to our list.

      Reply

  • Peggy
    October 31, 2020

    I found that I had to add a lot more butter for the layers. Also, I find that it was too much lemon in the syrup. the syrup was also not enough. it came out way too dry.

    Reply

    • Natasha
      November 2, 2020

      Hi Peggy, it softens up after letting it rest so make sure to give it plenty of time to rest. Also, make sure that your dish isn’t too large for your pastry or the liquid will pool and won’t adequately soften the layers.

      Reply

  • Traci
    October 28, 2020

    Baklava is hands down one of my favorite desserts! I have a friend who makes this every Christmas. After she cuts the diamond pattern, she inserts 1 whole clove in the center of each diamond. The subtle clove flavor that goes inside the baklava is to die for! The cooking process also softens the clove which is then delicious to eat! I am going to try this recipe and add the clove. Can’t wait! Thank you again for an amazing recipe!

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Sounds awesome! Thanks for sharing that with us, I will try that too next time. I hope you love our recipe for baklava too!

      Reply

  • Sarah
    October 28, 2020

    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!!

    Reply

    • Natashas Kitchen
      October 28, 2020

      I’m so happy to hear that Sarah! Isn’t this the best dessert!

      Reply

  • Sylvia Oetting
    October 24, 2020

    Probably one of the most impressive desserts I have ever made… don’t know if I can wait another4-6 hours to taste it… can hardly wait to share it with family and friends…Thank you for this fabulous recipe…I do believe I’ll be making this for Christmas gifts…. perfect, perfect, perfect!!!

    Reply

    • Natasha
      October 24, 2020

      Hi Sylvia, I’m so happy you loved the baklava. It is hard to wait but waiting makes all the difference in the final texture of the baklava. That is such a smart idea for Christmas gifting. The good news is, you can make an entire batch ahead and freeze it.

      Reply

  • Natasha
    October 15, 2020

    Natasha, once the baklava cools, do I need to cover it for the 6 hrs it needs to absorb the syrope or leave it uncovered?

    Reply

    • Natasha
      October 15, 2020

      Hi Natasha, I usually cover with a light and dry tea towel while it’s resting at room temperature.

      Reply

  • LYNN ALGERI
    October 8, 2020

    This is the BEST baklava ever!! I’m making 200 pieces for my daughters wedding, by request of the groom! We are beekeepers, and we use our own honey to make it with. There is never any left over. Thanks so much for sharing this perfect recipe!!

    Reply

    • Natasha's Kitchen
      October 8, 2020

      Wow, that is so awesome! I hope the guests will enjoy this too! Congratulations in advance for the wedding and enjoy the party!

      Reply

  • Vera
    October 2, 2020

    Natasha, thank you so much for the baklava recipe. I have been making it almost every time we have an occasion or family get together. The only thing I had no success with is drizzling it with chocolate. Would you be willing to share how exactly do you do the chocolate drizzle?

    Thanks!!

    Reply

    • Natashas Kitchen
      October 3, 2020

      I’m so glad you enjoyed it, Vera! Thank you for that suggestion, I’ll have to add that to the list! You can add the chocolate to a ziplock or pastry bag, cut a tiny hole in it and drizzle over your pastry.

      Reply

  • Jeff
    September 23, 2020

    I’m not great at baking, but this recipe worked out wonderfully. I gave it to friends and family and they all loved it. It didn’t even last a full 24 hours. It was definitely tedious, but completely worth the time. Thank you so much for sharing! I’m going to be trying more of your recipes soon.

    Reply

    • Natasha's Kitchen
      September 24, 2020

      You are most welcome, Jeff. That is so awesome, so glad to hear that your friends were also able to taste this wonderful recipe!

      Reply

  • Amber
    September 21, 2020

    I’ve had this recipe saved for a while and just have been so apprehensive about making it. It seemed so intimidating to make one of my favorite desserts because I didn’t want to mess it up. I finally decided to try it and I’m so upset it took me so long because it’s so awesome! The buttery flakey layers mixed with the syrup was heaven. I have local honey which was a particularly strong distinct taste to it and it came across super well in the syrup. I took it to a family dinner and everyone was super enthralled with it. Safe to say this recipe is a hit!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      I’m glad you finally tried it! You can now make your favorite dessert at home and any time you want to.

      Reply

  • Rebecca
    September 20, 2020

    LOVE this recipe! Made this for a family gathering and everyone was so impressed! I made one minor change- added cinnamon to the melted butter mixture so there was more cinnamon added throughout the layers. Delicious!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Great idea! Thanks for sharing that with us, I am so glad you loved this recipe, Rebecca!

      Reply

  • Susana
    September 6, 2020

    Natasha I love your recipes, I have made dozens of them, and they are always fantastic. I got a little tip from a greek lady many years ago, which makes Baklava even easier and quicker to make. Make the baklava just like you do, without buttering the sheets. Cut the triangles, pour the melted butter over the lot, and bake. Then continue with the syrup, while still warm. I have tried doing it both ways and there is no difference, just a lot less work. Thank you keep the recipes coming.

    Reply

    • Natasha's Kitchen
      September 7, 2020

      So nice to know that, thanks for sharing that info and tip with us, Susana!

      Reply

  • Michele Mellor
    September 3, 2020

    Natasha, this was simply amazing! I did add another teaspoon of cinnamon because I love that flavor and I used pecans instead of walnuts. My BIL said it was better than any restaurant one he has had.

    Reply

    • Natashas Kitchen
      September 3, 2020

      Wow! I’m so happy to hear that! Thank you for this wonderful feedback!

      Reply

  • RSN
    August 30, 2020

    Hi Natasha. I have been making food recipes from all over the world for years. And It isn’t easy to find good recipes. Yours are very easy to follow. And the results are just outstanding. Please let me know what would you suggest to increase the honey flavor to your syrup ? Should I just add less lemon to it ? Should I just cook it for a little bit longer than 4 minutes ?

    Reply

    • Natasha
      August 31, 2020

      Hi, I’m not sure how to increase the honey flavor more without adding more honey, but I love the lemon juice in there because it helps to cut the sweetness.

      Reply

      • RSN
        August 31, 2020

        Natasha !!! Your recipe is just amazing as is !!! And I will make it again…. Thanks

        Reply

        • Natashas Kitchen
          August 31, 2020

          I’m o glad you enjoyed this recipe! Thank you for that wonderful reveiw!

          Reply

    • Dan
      January 9, 2021

      It may be the honey you are using. There is a lot of fake honey out there that is part honey, part flavored corn syrup. And it will be labeled as 100% honey. We only buy local honey at the farmers markets.

      Reply

  • Sophia
    August 28, 2020

    Hi Natasha!

    I love this recipe, it is truly my pride and joy. I make your Baklava recipe for special occasion and it is highly requested. Don’t worry, I always give you the credit!

    I have also made your shrimp tacos. They were AMAZING and easy!

    Reply

    • Natashas Kitchen
      August 28, 2020

      Thank you for sharing this wonderful review with me Sophia! I’m so glad you enjoyed this recipe!

      Reply

  • Lea
    August 20, 2020

    This was fantastic! I used pistachios, almonds, and walnuts – I particularly love the pistachios in baklava. I also used kerrygold butter and the flavor is awesome. Highly recommend!

    Reply

    • Natashas Kitchen
      August 20, 2020

      I’m so happy to hear that Lea! Thank you for the wonderful review!

      Reply

  • Sarah
    August 17, 2020

    Listen, this is incredible. One of the best things I have ever made. It is definitely not a quick one, but if you put the time in, you will get something incredible. I cut a bit of the sugar and it was perfect. Great recipe and a must try.

    Reply

    • Natasha's Kitchen
      August 17, 2020

      I’m so glad you enjoyed it!

      Reply

  • Tasha Conerly
    August 17, 2020

    Very good recipe for Baklava! I followed the recipe, but did add 2 tsp of sugar to my nut mixture. It was my 1st time working with Phyllo dough and it was tricky. Keeping it covered was key, but some of my sheets did stick pretty bad and i’m not sure why. Otherwise, it was just as smooth as watching you in the video. Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      August 17, 2020

      Nice to know that you enjoyed it!

      Reply

  • Lee
    August 15, 2020

    Glad I bought more butter. Used 5 sticks,applied on sheets with two inch paint brush.turned out perfect used 8 ox pistachios and 16 oz. Walnuts. Roasted walnuts first. Left sit overnight. nice and crispy. Used 25% brown sugar. Love it.

    Reply

    • Natasha's Kitchen
      August 15, 2020

      That is so awesome! Thank you so much for sharing your experience with us, Lee.

      Reply

  • Marie
    August 10, 2020

    Hey! Could I make this recipe in a round dish? What size dish would you recommend?

    Reply

    • Natashas Kitchen
      August 10, 2020

      Hi Marie, I haven’t tested this in a round pan but I bet that could work! If you happen you experiment I would love to know how you like this recipe!

      Reply

  • Alvin
    August 8, 2020

    Hi, after reading this amazing article i am as well happy to share my experience here with friends.

    Reply

    • Natashas Kitchen
      August 8, 2020

      I’m glad you enjoyed our recipe blog post, Avlin! I hope you love this recipe!

      Reply

  • Katrina
    August 5, 2020

    Can I substitute white sugar with brown sugar?

    Reply

    • Natasha's Kitchen
      August 6, 2020

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

      Reply

  • Rhona
    August 1, 2020

    What an amazing surprise how tasty this recipe is.
    I used mixed nuts instead of only walnuts.
    Seriously delicious

    Reply

    • Natashas Kitchen
      August 1, 2020

      I’m so happy you enjoyed this recipe, Rhona! It is one of our most popular recipes!

      Reply

  • Chris
    August 1, 2020

    Made this yesterday to take for an Eid brunch we were invited to this morning. A little fussy to make – all those layers… but totally worth it. Used 3 cups walnuts & 1 cup pistachios… otherwise followed the recipe exactly. It has the perfect amount of sweetness. The layers are separating, but based on comments, we’ll give it another day to see if it holds together more – that is, if we have any leftover! It’s so good!! Will definitely make again. Thanks so much for the recipe!

    Reply

    • Natashas Kitchen
      August 1, 2020

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

      Reply

    • Heather
      August 5, 2020

      My mother in law (she’s Greek) says she lets her baklava sit for at least a few days so all of the layers can suck up the syrup that sinks to the bottom. You could check after a few days to see if the syrup has moved back up through the layers. Other than that the recipe seems good.

      Reply

  • Martha
    July 29, 2020

    Hi there!
    Would love to try your recipe. It sounds wonderful. I have walnuts and pecans but I keep them in the freezer. Should I toast them first?

    Reply

    • Natashas Kitchen
      July 30, 2020

      Hi Martha, I haven’t found it necessary but you could if you prefer the toasted flavor you can do that. I haven’t tried using walnuts and pecans out of the freezer to advise on their texture.

      Reply

    • Audrey
      July 30, 2020

      I keep my walnuts in the freezer too. I let them warm up before I chop them in the food processor so I can get smaller pieces. When I did it with frozen walnuts they wouldn’t chop as fine. Otherwise I kept the recipe the same and there was no texture issues. I think toasting them first could add some more flavor if you wanted to do that. Of course they bake for 35 minutes anyway in the baklava so it might overdo it.

      Reply

  • Pushpa
    July 28, 2020

    Hi!
    I have used your baklava recipe. It tested good but the layers did not adhere together. Can you tell me the reason?
    Thanks

    Reply

    • Natashas Kitchen
      July 28, 2020

      Normally by day 2, it should be soft and the top layer should adhere with the amount of syrup in the recipe. If you use a larger pan, you might need more syrup or if the pan goes wider at the top. You can add more syrup and let it continue to rest to soak it up.

      Reply

  • Ben
    July 21, 2020

    Great recipe!

    Can the syrup be adapted to use only honey and/or maple syrup with no granulated sugar?

    Thanks!

    Reply

    • Natasha's Kitchen
      July 22, 2020

      Thank you, I haven’t tried it without granulated sugar yet. If you will do an experiment, please share with us how it goes.

      Reply

  • Saima
    July 21, 2020

    Great recipe!
    How do I make sure the top layer doesn’t come apart from the nut mixture?

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Saima, normally by day 2, it should be soft and the top layer should adhere with the amount of syrup in the recipe. If you use a larger pan, you might need more syrup or if the pan goes wider at the top. You can add more syrup and let it continue to rest to soak it up. I hope that helps.

      Reply

  • Jenny
    July 16, 2020

    Hi Natasha,
    I am going to make this tomorrow. My box of dough says to leave it out for 2 hours before using. (I am going to thaw it out in the fridge overnight as you suggest). You say to leave it out for 1 hour before using. Do you recommend leaving it out one or two hours? I only baked with this dough once before and it didn’t come out great so I wanted your advice. By the way, I’ve made your cherry pie and peach pie and both were fabulous! And both crusts were amazing.

    Reply

    • Natasha
      July 16, 2020

      Hi Jenny, that could work if your box has that as a thawing option. I would suggest following the box instructions.

      Reply

      • Jenny
        July 17, 2020

        Thank you!

        Reply

      • Jenny
        July 17, 2020

        Thank you very much!

        Reply

    • Ben
      July 21, 2020

      Any idea if the syrup recipe can be modified to exclude sugar, only using honey and/or maple syrup?

      Reply

  • Coelina Byers
    July 13, 2020

    My daughter in law would love to make this for her mother, however, she is highly allergic to cinnamon. Can you substitute something else for the cinnamon?

    Reply

    • Natasha's Kitchen
      July 13, 2020

      Hi Coelin, I haven’t tried any substitute for the cinnamon to advise.

      Reply

      • Coelina Byers
        July 14, 2020

        Okay, thank you.

        Reply

    • Rebecca
      August 16, 2020

      You could try cardamom? I put cinnamon and cardamom because my boyfriend is Indian and loves that flavor.

      Reply

    • Lea
      August 20, 2020

      I accidentally forgot the cinnamon and made this recipe without and honestly it still tasted great. I would just omit – it doesn’t change any of the structure of the recipe. You could add a bit of sugar to the nuts if you like a little sweetness.

      Reply

    • Kiana Berkman
      September 2, 2020

      Maybe nutmeg or cardamon… I personally always use cinnamon in receipe’s with high levels of sugar as it actually helps lower blood sugar levels (my kid has T1D, so everything is about blood sugar, lol) Sometimes you can use cinnamon as a form of sweetener, like making hot cocoa with actual cocoa powder, milk and cinnamon (no sugar added)

      Reply

  • José
    July 5, 2020

    I’ve been eyeing your recipe for a few weeks now. I finally got the courage to make it today. This recipe is beyond amazing and thank you for all the extra tips you’ve provided, it made it so much easier to make.

    Reply

    • Natasha's Kitchen
      July 5, 2020

      I love it! So great to hear that and thanks for sharing that with us.

      Reply

  • Seb
    July 3, 2020

    should the butter be room temperaure when brushing the phyllo dough? Can’t wait to try this!!!

    Reply

    • Natasha
      July 4, 2020

      Hi Seb, it’s ok for the butter to still be warm while brushing.

      Reply

    • Audrey
      July 4, 2020

      The recipe calls for melted butter and I have had great success putting it in a spray bottle and spraying the layers! So much faster! Just make sure to shake the butter bottle occasionally to keep it from separating.

      Reply

  • Georgia
    June 27, 2020

    When you store the baklava is it best to be in a container, cling wrap over the pan or cling wrap over the pan with a bowl over it? Thanks

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Georgia, we use cling wrap or the cover that sometimes comes with the pans.

      Reply

  • Shyam
    June 20, 2020

    Instead of spooning the syrup, can we just pour it straight from the pan, I’m just asking just in case there is a major difference.

    Reply

    • Natashas Kitchen
      June 22, 2020

      Hi Shyam, I’m sure you can but I find I have more control spooning it in.

      Reply

  • Aswathi
    June 12, 2020

    Made this today with mixed nuts (costco). First timer here with making Baklava … it came out amazing!! Thank you so much for this amazing recipe.

    Reply

    • Natashas Kitchen
      June 12, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Ryan T
    June 4, 2020

    This recipe was so amazing! It was my first time making Baklava, and your directions were so easy to follow. The taste was phenomenal and the best Baklava I’ve had. Thank you for sharing your recipe!

    Reply

    • Natashas Kitchen
      June 4, 2020

      You’re welcome Ryan! I’m so glad you enjoyed that!

      Reply

  • Amy Halverson
    June 2, 2020

    I have made this recipe weekly for months at the bakery where I work. Our customers love this baklava!
    I double the recipe and use a half sheet pan. I’ve upped the cinnamon and add vanilla to the syrup as it cools.
    Thank you for an easy and delicious recipe!

    Reply

    • Natashas Kitchen
      June 2, 2020

      You’re welcome Amy! I’m so glad you enjoyed this recipe!

      Reply

  • Quinn
    May 25, 2020

    Hi Natasha,

    Thank you so much for your baklava recipe. It’s so good and fixes my craving on point. It’s so expensive at the restaurant.

    Do you have any tips on how to flat the phyllo dough sheets? I tried but it’s so thin and winkly. When i tried to fix them, they tended to break apart. Anyway it turned out pretty though.

    I used almost 4 sticks of butter. Im.not sure if i should melt the butter on the stove next time instead of microwave them?

    Thank you again for the recipe.

    Reply

    • Natasha
      May 26, 2020

      Hi Quinn, I’m so glad you enjoyed the baklava. I’m not exactly sure what you mean – the sheets are pretty fragile and thin and will look a little wavy at the top after baking which is normal. After the baklava has time to rest, they will settle slightly and get a little softer.

      Reply

  • Gabriela
    May 21, 2020

    THANK YOU! The best baklava I’ve ever had!

    Reply

    • Natasha's Kitchen
      May 21, 2020

      I love it! Thank you so much for your great feedback.

      Reply

  • Lana
    May 19, 2020

    I made this recipe last night but didn’t use the chocolate. This was my first attempt at making Baklava and it turned out AMAZING!!

    Reply

    • Natasha's Kitchen
      May 19, 2020

      Great job and so glad that you loved the recipe!

      Reply

  • Aisha
    May 18, 2020

    Thank you so much for this recipe! Just finished making it, and it looks and smells great! Haven’t ate it yet since I’m waiting for it to cool. I also ran out of butter as well. I thought I used too much, but my baklava turned out the same as the photos.

    Reply

    • Natashas Kitchen
      May 18, 2020

      That’s just awesome! I’m glad it worked out and I hope you enjoyed this recipe, Aisha!

      Reply

  • Joanna Tendera
    May 17, 2020

    Love this! Not too sweet. Been asked to make this for family parties many times.
    I always run out of butter, so I have to melt more for the top of the baklava.

    Reply

    • Natasha's Kitchen
      May 17, 2020

      Glad you loved this recipe, thank you so much!

      Reply

  • Momina
    May 14, 2020

    Hi Natasha, I followed this recipe exactly, these came out really good when I took them out of the oven and poured syrup over. However, I noticed after a few hours the pastry started coming apart and became chewy. The tops if the pastry had fallen off. What might I have done wrong? Is there a specific way or storing them after they have cooled down?

    Reply

    • Natasha
      May 14, 2020

      Hi Momina, you want to let these rest longer than a few hours for the syrup to be soaked up by all of the layers and soften them. I prefer letting them rest overnight before serving for best results.

      Reply

  • Galina
    April 30, 2020

    Thank you, Natasha! Love your recipies. Just made it – turned out so good.

    Reply

    • Natashas Kitchen
      April 30, 2020

      I’m so happy you enjoyed that!

      Reply

  • Annie
    April 28, 2020

    Hi Natasha, I’m a huge fan of Baklava and after watching you make Baklava I was so inspired and I gave it a try. The result was amazing was too excited I forgot to take picture. And, I will never ever buy store bought Baklava again which is often too sweet. Thank you for the inspiration and for sharing your recipe.

    Reply

    • Natashas Kitchen
      April 28, 2020

      You’re welcome, Annie! That’s so awesome!

      Reply

  • margaret korn
    April 28, 2020

    I’ve made this baklava recipe repeatedly for years. Thousands of people have tried it all with glowing complements. Thanks You need a T.v.show

    Reply

    • Natashas Kitchen
      April 28, 2020

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

      Reply

  • margaret korn
    April 28, 2020

    Hi. I really enjoy your recipes and the presentation. However there is one thing that you are missing. You neglected to put what size a serving size is. It is very important for me to know.I hope you might add this to your nutrient list. Thank you Margaret

    Reply

    • Natasha
      April 28, 2020

      Hi Margaret, the number of servings is listed in the top of the recipe card and the nutrition label is per serving. In Baklava, there are 30 servings.

      Reply

  • Ayse
    April 26, 2020

    Dear Natasha,

    You saved my Ramadan! Thank you for this easy and so delicious baklava recipe!!

    I am from Turkey. I grew up in Istanbul, where is the motherland of baklava.

    Since I moved to states, I tried to make baklava on my own, but
    it wasnt goog as I ate in Istanbul. I tried to find same baklava taste on local shops, but also didnt work. I was craving for the taste. Even I order Istanbul, all the way to California!

    And recently I came up with your recipe and said to myself, worth trying again..

    OMG it was so easy and so, so, so delicious as I ate in Istanbul.

    Now I will make fresh baklava once in every week during Ramadan to my family.

    Thank you!!!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thanks for sharing that with us, Ayse. That is so great that you finally decided to try making baklava on your own. Aside from homemade, is always better, you will save a lot by doing this recipe on your own. Thanks for giving this recipe an excellent review

      Reply

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