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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

4.9 from 298 votes
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes
This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version. 

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

Ingredients

  • 16 oz phyllo dough thawed by package instructions
  • 1 1/4 cups unsalted butter 10 oz or 2 1/2 sticks, melted
  • 1 lb walnuts, finely chopped (about 4 cups)
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2 Tbsp lemon juice juice of 1/2 lemon
  • 3/4 cup water
  • 1/2 cup honey
  • Melted chocolate chips & chopped walnuts for garnish optional

Instructions

Prep:

  1. Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
  2. Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
  3. Butter the bottom and sides of a 13x9 non-stick baking pan.

Start with your honey sauce (which needs time to cool as baklava bakes).

  1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.

How to make Baklava: Preheat Oven to 325˚F.

  1. Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
  2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
  3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
  4. Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
  5. Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

Recipe Notes

Here's the order of the Baklava Layers:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

Nutrition Facts
Baklava Recipe
Amount Per Serving
Calories 255 Calories from Fat 162
% Daily Value*
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 ♥
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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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natashaskitchen

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

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Read comments/reviewsAdd comment/review

  • Rose mcdonald
    November 29, 2019

    Hi Natasha my name is Rose and I tried your recipe for the baklava and I want to thank you so very much because everybody I let try absolutely loved it!! It’s great that you write down the recipe the way you do step by step and you have a video available to watch. Thank you so much once again I bring it out for Thanksgiving and everybody wants me to make it for them over and over I showed them your recipe but they don’t have the time or patience LOL. Reply

    • Natashas Kitchen
      November 29, 2019

      It takes a-lot of it take make and a lot of patience not to eat it before serving lol. So glad you liked this recipe, Rose! Thank you that wonderful review. Reply

  • Gloria
    November 26, 2019

    This is absolutely delicious! A win win for sure! Thank you for sharing! Reply

    • Natashas Kitchen
      November 26, 2019

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

  • Marcia DeCola
    November 26, 2019

    Made this baklava for the first time last year. It couldn’t have come out any better – so delicious!! My best friend is Greek and her brother in law was a pastry chef in Greece and she said Andreas would be so proud of you! I must say it did come out SLAMMIN! Well here we are again – Thanksgiving and I am making it again – 2 pans this time so that I have enough for the demand (and I would like some for my family and myself as well). Anyway – thank you so much for the recipe Natasha – I can’t wait to try your other dishes as well &lt Reply

    • Natashas Kitchen
      November 26, 2019

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

  • Aja House
    November 23, 2019

    So, so good! Made this recipe last night and it was a huge hit this morning. We have about 8 pieces left. Lol! That’s how good it is! I improvised a little bit on the layering because I got tired of layering (Missing one layer). Smh. I also used three sticks of butter because I clarified it. Then, I used the trick of not cutting it all the way through. It still turned out super tasty. Will definitely keep this recipe and make it again! Reply

    • Natashas Kitchen
      November 23, 2019

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

  • Diana
    November 22, 2019

    I have a pan of Baklava in the oven now! This is the third year I have made this delicious recipe. I make it with the ingredients exactly as is. I have been reading some comments and decided to try the butter in the spray bottle. It does make it a lot easier and faster. Also I put the pan in the freezer about 15 min. before cutting and the knife just slid right through! Reply

    • Natashas Kitchen
      November 22, 2019

      Thank you so much for sharing that with me. Reply

  • AJ
    November 22, 2019

    The best tasting & easiest recipe ever! Reply

    • Natashas Kitchen
      November 22, 2019

      I’m so glad you enjoyed that, AJ! Thank you for that great review! Reply

  • Cheri Mizaur
    November 12, 2019

    When you say let sit 4 to 6 hours or overnight – is that before adding the chocolate and do you cover it during this time period? Thank you! Reply

    • Natasha
      November 12, 2019

      Hi Cheri, Once it’s cooled completely to room temperature, that 4-6 hr resting period is before adding the chocolate. We cover with a tea towel, or loosely with plastic wrap. Reply

  • Audrey
    November 10, 2019

    I’ve made this 3 times. After the second time I thought that putting the melted butter in a spray bottle might work so I tried it the 3rd time. I got a small spray bottle at the dollar store and poured melted butter into it. It took about an hour off of my prep time!! I live in a dry climate so it helped with the phyllo that it took me so much less time. Make sure to shake the butter in the bottle or you end up with only the watery part at the bottom. I didn’t have to reheat the butter or put it in a hot water bath as someone suggested but it would have been easy enough to stick it in the microwave for a few seconds. I used the same amount of butter with both methods. I’m so excited about this method because it takes so much of the effort out and I will want to make it more often. Do make sure to thoroughly clean the spray bottle and sprayer after use so it doesn’t mold between uses. I sprayed a mild bleach solution through it. But for $1 you can always buy another one. Reply

    • Natashas Kitchen
      November 11, 2019

      I’m so happy you enjoyed it. Thank you so much for sharing that with me. Reply

  • Anita
    November 7, 2019

    Have a question .. i see that lot of recipes use vanilla extract in the syrup part .. is there a reason u didn’t ? is it not work with the syrup ? Reply

    • Natasha
      November 8, 2019

      Hi Anita, I don’t use it here because it doesn’t meld as well with the lemon and the lemon and honey add enough flavor. Reply

  • Kelsey
    November 6, 2019

    Where do you get your filo dough from? Reply

    • Natashas Kitchen
      November 6, 2019

      Hi Kelsey, we purchase that at our local grocery store Reply

  • Carol Anthony
    November 5, 2019

    Going to try this one. Reply

    • Natashas Kitchen
      November 5, 2019

      I hope you love it, Carol! Reply

  • Jeanette Paisley
    November 2, 2019

    I should also say that I will be using vegan butter. Reply

  • Jeanette Paisley
    November 2, 2019

    I love BAklava, but I ha e recently become vegan. I am planning to make this Chrisrmas replacing the honey with agave syrup or maple syrup. I think that will work. What say you? Reply

    • Natashas Kitchen
      November 2, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe, Jeanette. Reply

  • Sybilla
    October 27, 2019

    Awesome tasting Baklava and easy to follow recipe. Thank you! Reply

    • Natashas Kitchen
      October 28, 2019

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

  • Lynda
    October 25, 2019

    That looks sooooooo amazing! Reply

    • Natashas Kitchen
      October 25, 2019

      It is so good! you have to try it soon, Lynda! Reply

  • Amy L Glanz
    October 19, 2019

    Delicious! Came out great, everyone loved it! My only glitch was that the phyllo I bought was 16oz but only 18 sheets, which I didn’t realize until 1/3 of way layering. I improvised and it still turned out great. Also only was able to sit maybe 2 hours before serving. Would be fun to experiment with different nuts and different citrus flavors in the future, but this was SO good. Reply

    • Natashas Kitchen
      October 19, 2019

      I’m so glad you enjoyed this recipe, Amy! Thank you for that awesome review! Reply

  • jenny
    October 16, 2019

    Looks fab. We do not use cups for measuring in UK. Any chance you could convert to weight. Reply

    • Natashas Kitchen
      October 16, 2019

      Hi Jenny, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps. Reply

  • Theresa
    October 15, 2019

    I need to make a double batch. This is my first attempt at Baklava so I’m hoping for the best. My 9×13 pan is not a true 9×13. It acutally measures smaller, so if I made 2, I would not get as many pieces. I was hoping to use a 12×18 and use 2 boxes and place the sheets of phyllo side by side. Then I would have 1 large pan that is bigger than 2 small pans. Do you think this is wise? Do you think it will bake evenly? Also, my pan is a cake pan not non stick. Please advise. I’m quite nervous. I want this to come out perfect like yours!! Reply

    • Natasha
      October 15, 2019

      Hi Theresa, I haven’t tried making it in a larger pan (I don’t even own a casserole dish that large!) so it’s difficult to advise on that but it should bake evenly. Reply

  • Sonia
    October 14, 2019

    I’ve never posted a review of a recipe…until now. Our family loves baklava, but I’ve always been too scared to make it myself. Your instructions were detailed and fail proof. The result was fabulous and I received rave reviews at our Thanksgiving dinner. Thank you so much for the awesome recipe!! Reply

    • Natashas Kitchen
      October 15, 2019

      That’s just awesome, Sonia!! Thank you for sharing your wonderful review. Reply

  • Lisa
    October 13, 2019

    Just returned from an amazing trip to Greece and was inspired to make baklava!

    Thank you so much for the recipe, it was delicious and I got rave reviews from all who ate it  Reply

    • Natashas Kitchen
      October 14, 2019

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

  • Quinn G MacKay
    October 11, 2019

    Thanks, Natasha, for the recipe! I just put my first batch in the oven. I hope it turns out!

    Question: is there a faster way to spread the butter? Have you ever tried melting it and putting it in a new spray bottle set on mist to get this done faster? Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Quinn, I have not tested that with a spray bottle to advise. If you experiment, let me know how you liked the recipe. Reply

  • Helen
    October 10, 2019

    I’ve made this a few times before and it’s absolutely amazing! Just as good as the home made middle easter baklava I’ve had!
    Just one question, would it be easy enough to sub in pistachios for the walnuts? My sister is pistachio mad but didn’t know if it would change the amazing end result. Reply

    • Natasha
      October 10, 2019

      Hi Helen, absolutely you can sub with pistachios or even a blend of nuts. I’m so happy you love the baklava recipe! Reply

      • Helen
        October 10, 2019

        Thank you so much for your quick reply! I look forward to trying it out! Reply

        • Natashas Kitchen
          October 10, 2019

          You’re welcome! Reply

  • Theresa
    October 8, 2019

    Can I line the bottom of the pan with aluminum foil without compromising the results? Reply

    • Natasha
      October 8, 2019

      Hi Theresa, I haven’t tried that but I would recommend lining with parchment if anything which is more non-stick and also won’t react with the lemon in the syrup. We find it’s best not to line the pan so you don’t lose any of the syrup under the lining. Reply

  • Sherry
    October 7, 2019

    I was wondering how well this will do in the freezer? Baked and then put in the freezer or assemble freeze and then bake at a later date? Reply

    • Natashas Kitchen
      October 7, 2019

      Hi Sherry, You can freeze it up to 3 months by tightly wrapping the dish in several layers of plastic wrap and placing into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take to long to thaw. Reply

      • Sherry
        October 11, 2019

        Thank you! Reply

  • Anya
    October 7, 2019

    Amazing recipe! Took me a time or two to really get it down to my personal preference, but the syrup is easy to make sweeter or make extra if necessary. Have made it for 2 dinner parties now and its definitely a party favorite! Absolutely love it! its the perfect baklava no matter how sweet or runny you like your syrup! Reply

    • Natashas Kitchen
      October 7, 2019

      Thank you so much for sharing that with me, Anya! Reply

  • Tom
    October 7, 2019

    TIP: Don’t cut the baklava all the way through to the bottom before baking. Cut it until about the last set of phyllo layers. Once baked, pour the cooled syrup (the temp difference between hot and cold will allow the syrup to absorb). Once cooled, cut all the way through to bottom, then let rest uncovered. This will give you perfect gooeyness and better absorption, without the sogginess or bottom-heaviness. If you feel your syrup was too runny and your baklava is now too soggy at bottom, even after resting, try baking it in oven for 5-10 minutes. It’ll evaporate out the moisture and leave the syrup. Reply

    • Natashas Kitchen
      October 7, 2019

      Thank you so much for sharing that with me. Reply

  • Maria Chinn
    September 27, 2019

    Hello Natasha, I really love your recipes and have already cooked the baklava. It was delicious )) Now I’m trying to find a way to make it more healthy by using coconut oil instead of butter. Do you think this will work? Reply

    • Natashas Kitchen
      September 27, 2019

      Hi Maria, that’s a great question! I haven’t tested that to advise and I also don’t see any comments with anyone trying that. If you experiment I would love to know how it turned out. Reply

  • mark a schulze
    September 23, 2019

    Love your recipe. I have a question, I cannot seem to get the baklava to stay together once done. The bottom and top layers are great, crunchy and tasty (bottom layer wet), but my baklava seems to want to separate at the nut mixture layers. This is not a big issue, but I notice that the baklava I buy at the middle eastern shops don’t separate, they are one nice block of goodness. Have you any ideas how they achieve this? Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Mark, I’m so happy you like it. You might try chopping the nuts a little more finely to see if that helps. Also, was it still separating after adding the syrup? I’m not sure why else it would happen to just the middle row, especially with the same amount of nuts. And you are buttering between each phyllo layer? Reply

      • mark schulze
        September 23, 2019

        I made one layer in the middle a little more full like the ones I see at the store, and that is where it separates, I like a little more nut concentration. Its still really tasty, so next time I’ll try your suggestions. Thanks, love your blog, going to make your Pelmeni next! Reply

        • kaveena
          October 13, 2019

          amazing recipe. i have used cloves to pin my baklava from
          falling apart and it works like a charm. a clove for each piece before it goes into the oven. smells great while baking and the cinnamon and clove and honey seem to blend well from flavor as well. other than that i followed this recipe to a t. have been making this for many years now and part of our diwali tradition. love it. thank you natasha!! Reply

          • Natashas Kitchen
            October 14, 2019

            That’s a great idea, Kaveena! Thank you so much for sharing that with me.

  • Jeanie
    September 16, 2019

    I tried to pin this recipe but could not find it on your blog. I very new at this. I must not be doing something right. This looks delicious and I want to try to make it. Can you tell me how to pin this? Reply

    • Natashas Kitchen
      September 16, 2019

      Hi Jeanie, you can hover over any photo and click on the red “P” to save or clock on the red “P” icon to the top right of the blog right underneath the “Welcome to our family food blog!” Section. I hope that helps. Reply

    • Peggy Koskiniemi
      September 28, 2019

      This recipe callas for 16 Oz phyllo which is usually 18 sheets. Your instructions call for 40 sheets.(?) Reply

      • Natashas Kitchen
        September 28, 2019

        Hi Peggy, 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 Reply

  • Diane Latone
    September 16, 2019

    Natasha, I am a 73 yr old Italian grandmother. While I follow many chefs, bloggers, etc. following you has been a delight. Your common sense approach for recipes that anyone can make are a blessing for busy Moms/Grandmoms everywhere. Simple, tasty and healthy. Thanks so much! Reply

    • Natashas Kitchen
      September 16, 2019

      Awww that’s the best! I’m so inspired reading your review, thank you so much for sharing that with me, Diane. I’m all smiles! Reply

  • Carina Z
    September 14, 2019

    My go to holiday dessert! Turns out perfect every time Reply

    • Natashas Kitchen
      September 16, 2019

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

  • September 14, 2019

    Can we the recipe to Phillo or fillo pastry recipe. Thanks in advance Reply

    • Natasha
      September 16, 2019

      Hi and thank you for the suggestion. If I come up with something better than I buy at the grocery store, I will be sure to share it! Reply

  • Tanya
    September 12, 2019

    Great recipe – thank you!
    I have several recipes for baklava, but will certainly try this one, because it sounds really delicious.
    The honey sauce is especially interesting – my usual sauce is just water, sugar, and lemon (juice & slices). Reply

    • Natashas Kitchen
      September 12, 2019

      I hope you love this recipe, we look forward to your feedback. Reply

      • Tasha
        October 3, 2019

        Fabulous recipe. I swapped the honey for maple syrup as my son is allergic to honey. Turned out amazing. Thank you for you awesome recipes Reply

        • Natashas Kitchen
          October 4, 2019

          I’m so glad to hear that. Thank you for sharing that with us. Reply

  • Oxana
    September 10, 2019

    Hello, Natasha! I wanted to ask what is meant by “do not use thick sheets”? The only phyllo dough I have found so far (I am in Europe) is a package of 450 g (~16 oz) that contains 12 sheets (I think size of it could be aprox. 9″x13″). Is that too thick for making baklava even if I put fewer layers? Thanks! Reply

    • Natashas Kitchen
      September 10, 2019

      Hi Oxana, I have only ever seen paper thin fillo in the US but that is a good question! I added this note just under the ingredients list at a the top of the recipe to clarify: “*Fillo dough should be paper thin – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.” Thank you for asking! Reply

      • Oxana
        September 26, 2019

        Well, I am back to report that I managed to get some 30 layers of that 450g/12 sheet phyllo dough, cutting sheets in half and also assembling strips. Sheets turned out to be quite thin… The total hight of baklava turned out very decent I think. Top layers unfortunately did not want to stick together. The middle part was juicy. p.s. never had baklava before and made it for the first time. I do trust your recipes. Thank you! Reply

  • Daisy Gatenby
    August 29, 2019

    This was fabulous! Made it to serve after a tagine dinner, and it went down a treat. Even guests who are usually terribly carb-conscious devoured it. I shall definitely be making it again. Reply

    • Natashas Kitchen
      August 30, 2019

      I’m so happy to hear that! Thank you for sharing your great feedback, Daisy! Reply

  • Bethanie
    August 29, 2019

    Hi, I just made this and looks good but the pastry layers appear to have puffed and separated from the other layers. Any suggestions? I used all the butter up. Reply

    • Natasha
      August 29, 2019

      HI Bethanie, be sure to let it rest overnight to soften and absorb the syrup. Also, I’m not sure if this was the issue or not but be sure to brush every single layer with butter when assembling and use the correct size pan. A wider pan will cause the syrup to settle at the bottom. Reply

      • Bethanie
        August 30, 2019

        Thanks for the response. I did all of that and unfortunately still the same. Reply

    • Brandi
      October 22, 2019

      I actually made this recipe a couple months ago and it was amazing. I took some into my office with me and everyone raved about it. We have an office birthday tomorrow and they specifically requested that I bring the baklava to the party. So here I am making everyone’s favorite treat again! Amazing!!! Reply

      • Natashas Kitchen
        October 22, 2019

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

  • Rose Mann
    August 23, 2019

    THE BEST RECIPE EVER! But, because I have so many diabetics in the family I had to substitute 1/2 cup of Stevia for the 1 cup of sugar. I tried this with several other recipes with blah results. Your recipe has the right combination of everything to get the flavor I wanted. Thank you! Reply

    • Natashas Kitchen
      August 23, 2019

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

    • Carla
      October 12, 2019

      Thanks for sharing! I was just reading all the comments to see if anyone made it with a low-sugar substitute! &lt Reply

  • Tanis Caras
    August 19, 2019

    I have made baklava for decades, always yummy, but your recipe describing the temperature variant between the pastry and syrup was helpful. Also, keeping it at room temperature for the absorption of syrup and to avoid getting soggy through refrigeration. I have always refrigerated. Thank you! Reply

    • Natashas Kitchen
      August 19, 2019

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

  • Sonia_K
    August 15, 2019

    Hi Natasha, I just made this last night and couldn’t wait to taste it this morning. I am happy to say it turned out beautifully! Taste’s delicious too. It was quite time consuming to make but the effort was worth it. I used a glass pyrex try with no parchment paper underneath and it still turned out great! Thank you for all your wonderful recipes! You are my favorite blogger  Reply

    • Natashas Kitchen
      August 15, 2019

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

  • Nancy
    August 10, 2019

    This is my first time making baklava. Your directions are spot-on, easy and fun to make. Only thing I changed was that I spread butter on more sparingly and added extra lemon to the recipe. The baklava came out super flaky and so yummy! Reply

    • Natashas Kitchen
      August 10, 2019

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

  • Cris
    August 10, 2019

    Any recipes on how to make the phillo dough ? Reply

    • Natashas Kitchen
      August 10, 2019

      Hi Cris, I recommend a good online source, we purchase ours at the store. Reply

      • August 25, 2019

        Hi
        Mine worked out very well but did not stay well stuck together, any suggestions Reply

        • Natasha
          August 26, 2019

          Hi Janet, I am always happy to help troubleshoot. Did you possibly use a wider pan which would cause the liquid to spread more at the base? Also, be sure to butter between every single layer and if the nuts are ground too larger, the baklava might have a harder time staying together with larger pieces in there. Lastly, be sure to let it rest overnight before trying it as it needs time to soften and will hold together better the next day. Reply

  • Mia Polanchik
    August 5, 2019

    Hello, Natasha,
    Your baklava recipe sounds delicious! I have 2 questions: Do you reheat the butter as you’re making the baklava? And, when you leave it overnight, do you cover it? I can’t wait to make it! Thank you. Reply

    • Natasha
      August 5, 2019

      Hi Mia, if the butter firms up, I do re-melt it, which is why it’s a good idea to melt the butter in a small sauce pan – so you can easily reheat. Once the baklava is cooled to room temperature, Store at room temp, covered with a tea towel for 1 to 2 weeks. Reply

  • Ivana
    August 1, 2019

    I’ve tried today. The same as it is given in the video. This is my first baklava I’ve ever made, and in our country it is quite common desert, but this one is different from what I tried. Definitely on my list of recipes I will often refer to. Thank you, Natasha. Reply

    • Natashas Kitchen
      August 1, 2019

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

  • Joyce Campbell
    July 26, 2019

    I’ve made your recipe for BAKLAVA three times already. It comes out beautiful and taste absolutely fantastic. I was always intimidated when I read a recipe for baklava. It’s probably my favorite dessert but I just couldn’t bring myself to try making it. You made it sound so simple and you convinced me anyone could do it. I can’t thank you enough for sharing your recipe. Now I have to try another of your recipes. Reply

    • Natashas Kitchen
      July 27, 2019

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

  • Jess
    July 23, 2019

    Hi! Is there anyway to substitute the butter for margarine as we are fasting and cannot use dairy products? Reply

    • Natashas Kitchen
      July 23, 2019

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

      • Jess
        July 23, 2019

        I will experiment and let you know how it turns out :). I’ve made the baklava following your original recipe and it’s absolutely delish! Reply

    • Katya
      July 23, 2019

      I’ve seen many recipes for Spanakopita using very very light Olive oil instead of butter. That might work, it wouldn’t impart any olive flavor Reply

    • Ivana
      August 1, 2019

      In our country, it is mostly made with margarine since it is commonly used and prepared during fasting periods. Don’t hesitate to do with margarine instead of butter. Greetings from Montenegro. Reply

    • Fred
      August 2, 2019

      Hello,

      Vegetarian ghee exists and is the way of doing it without dairy products. We use it constantly for turk baklavas and works as well… It does impart a different flavor to it than butter though, but it’s worth the compromise. Reply

      • Natashas Kitchen
        August 2, 2019

        Thank you so much for sharing that with me. Reply

  • Jimmy Demonstranti
    July 1, 2019

    Natasha.. I shared the finish product with friends, family, and co-workers and they were all blown away. I even shared with some Turkish Embassy friends and they said it was the best baklava they had ever eaten! Thank you. Reply

    • Natashas Kitchen
      July 1, 2019

      Wow! That’s so awesome! Thank you so much for that awesome feedback and for sharing that with your friends! Reply

  • Fatema Rashid
    June 28, 2019

    I just tried this recipe today for a party. It was my first time making baklava. It was a great hit. Nobody believed that I made it at home. Thank you for sharing all the tips and the amazing recipe!! Will make it again just for myself 🙂 Reply

    • Natashas Kitchen
      June 29, 2019

      Isn’t that the best! Thank you so much for sharing that awesome feedback with us! Reply

      • Sherry
        November 19, 2019

        Can i use #7 philo or it has to be #4? Reply

        • Natashas Kitchen
          November 20, 2019

          I haven’t tested that but I think it could work, Sherry. If you experiment, let me know how you liked the recipe Reply

  • Cynthia Bevan
    June 23, 2019

    Natasha,
    I made a couple pans last year for my son’s wedding and for 2 graduations this year. There is never a piece left! People like the idea that it is not very sweet. My best compliment is a friend that compared your recipe to her grandmither’s from Crotia and yours tastes like grandma’s! Congratulations! I use many of your recipes. Keep sharing your creative and easy cooking ideas. Reply

    • Natashas Kitchen
      June 24, 2019

      That’s so awesome! Thank you for sharing that awesome review with us Cynthia! Reply

  • John Cooper
    June 21, 2019

    Seems to be a great recipe. Hope it’ll be the same taste and sweetness as once i ordered Baklava from Farhat Sweets and it was so surreal that my mouths still waters.
     Reply

    • Natashas Kitchen
      June 21, 2019

      I’m so happy you enjoyed that recipe John! Reply

  • Sue Llamas
    June 14, 2019

    Just made your baklava and was wondering if this freezes ok? And if so what’s the best way to prep for freezing, thanks from Australia Reply

    • Natashas Kitchen
      June 14, 2019

      Hi Sue, You can freeze it up to 3 months by tightly wrapping the dish in several layers of plastic wrap and placing into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take to long to thaw. Reply

  • June 13, 2019

    I used crushed pistachio and walnuts and it tasted perfect.
    My granny used to make Baklava
    with very similar recipe.
    I remember once i ordered the baklava from Farhat Sweets and its the best Baklava i ever had. Reply

    • Natashas Kitchen
      June 13, 2019

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

  • Zoey
    June 5, 2019

    Hi Natasha I’M from a very tiny island in the Caribbean, Trinidad. I saw your recipe and decided to try it for Eid, which is today. To your original recipe, I added a blend of walnuts and pecans, powdered cinnamon and powdered cardamom and powdered clove. Followed everything exactly as you demonstrated in the video. For the honey sauce, I threw in some grated ginger, cause I’m fancy like that lol and when it was finished I drizzled the honey sauce, as well as some pure honey over the flakes once almost fully cooled. It was perfect! Thank you so much for this recipe! Reply

    • Natashas Kitchen
      June 5, 2019

      That sounds amazing Zoey! Thank you for sharing that awesome review with me! Reply

  • Kate
    May 30, 2019

    Would pistachios or almonds work as a walnut substitute? We have walnut allergies in our house! Thank you! Reply

    • Natashas Kitchen
      May 31, 2019

      Hi Kate, yes those should work. Many of our readers have shared other options in the comments also. I hope that helps Reply

  • Katya
    May 24, 2019

    Natasha, I saw this only once somewhere on the internet that just blew me away. This method makes it SO easy to handle and butter filo dough:
    FILO DOUGH BUTTERING HACK:
    Count out and lift up as many sheets of Filo as your recipe calls for in the first batch of layers before you apply your filling – (ex: 10 sheets).
    Fold the stack of filo dough in half, like a book
    Then working like opening a book, fold open the “cover”, and butter the inside of the fly leaf.
    Then fold page 1 open, like you are reading the book, butter the left side of the open book.
    Take the next “page”, fold it open to the left, and butter it.
    Keep repeating opening and buttering until you get to the middle and the pile is lying flat open.
    Turn the whole pile 1/2 turn so the unbuttered sides are again to your left.
    Begin opening the “book cover” as before, and butter it.
    Open the next page, butter it, repeat, yada yada yada until the stack is buttered on both sides.
    NO LIFTING OR RIPPING OF WHOLE FRAGILE SHEETS.
    Place your buttered flat pile in your buttered pan, apply your nuts or filling whatever and start working on your next stack –
    Count out your 6 or 8 sheets, lift off the pile and fold the pile in half again,
    Repeat as above, place this buttered flat stack on top of your filling in the pan, repeat until
    You have filled your pan with buttered sheet stacks and filling. Reply

    • Natashas Kitchen
      May 24, 2019

      Thank you so much for sharing that Katya! Reply

  • Bobbie Foster
    May 18, 2019

    I love to bake this is the first time i have tried making this and it turned out awesome.Thank u for sharing and I will be making it again in the near future. Reply

    • Natashas Kitchen
      May 19, 2019

      I’m so happy to hear that! Thank you for sharing that with me! Reply

      • Dan
        October 24, 2019

        Looks great and I am now temped to try a recipe I have been thinking about, but avoiding. Is the referenced nonstick baking pan different? I thought you were supposed to avoid using metal utensils with nonstick surfaces to avoid damaging the surface and prevent ingestion of the nonstick material. If you have a method for a regular metal pan I would love to know about it. Reply

        • Natashas Kitchen
          October 24, 2019

          Great question, Dan. We don’t cut all the way to the bottom so that should help with protecting the pan. 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

          • Dan
            October 26, 2019

            That’s great! I will try to reply after I make it. Thank you for the quick response, and my applogies for not reading all of the other comments before questioning.

        • Diana
          October 25, 2019

          Dan,
          I have made this delicious Baklava many times and I never use a non stick pan and it always comes out without any difficulty. I think because of all the butter used. Reply

          • Natashas Kitchen
            October 25, 2019

            Yes! The butter helps it quite a bit!

          • Dan
            October 26, 2019

            That is great to know! Thank you very much for you help.

  • Kayla
    May 14, 2019

    How much does the Fillo Dough cost? Reply

    • Natashas Kitchen
      May 14, 2019

      Hi Kayla, this may vary based on stores, brands, and location. We normally find a pack at $3-$5. Reply

      • Kim
        July 29, 2019

        Where do you find the dough? A regular grocery store? Thank you! Reply

        • Natashas Kitchen
          July 30, 2019

          Hi Kim, yes, most of our local grocery stores carry phyllo dough Reply

  • Persiphony
    May 13, 2019

    As a Greek, I am a pretty harsh baklava critic! I’ve cooked many in my lifetime and thought, “sure, I’ll give this recipe a go, but seriously, how good can it be?” Well I am extremely happy to report this is THE BEST BAKLAVA RECIPE EVER! Baked the night before, the flavour developed overnight and if you follow the recipe exactly, you will be rewarded with bliss. I love how it’s not overly sweet and so crispy. Natasha, I have judged you on your baklava recipe and now bow to you (as well as subscribe to your you tube channel). I’m so looking forward to making and baking lots more of your creations. Many thanks from Melbourne, Australia xxxx. Reply

    • Natashas Kitchen
      May 14, 2019

      Wow! Thank you for this thoughtful and amazing feedback! I’m so happy you enjoyed our recipe! Reply

  • Bree
    May 3, 2019

    Very good! The only thing I changed was doubling the cinnamon to two teaspoons because I ended up with an extra cup of nuts for some reason. I also forgot to thaw the phyllo dough overnight, so I let it sit out on the counter at room temp for a few hours and it turned out fine. The brand I used was Fillo Factory. Reply

    • Natashas Kitchen
      May 3, 2019

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

  • Misty W.
    April 26, 2019

    I first made this recipe a month ago (my first time EVER making baklava). In my 25 years of cooking, this is probably the best thing that’s ever come out of my kitchen. My mom is visiting next week and I wanted to make some for her (totally to show off). Yesterday, I made a practice pan just to be sure I had it down. The nut layers separated from the phyllo dough (not just the top layer). All the nut layers. And the bottom was super soggy. I followed your exact recipe both times. Help! I have no idea what I did wrong. Reply

    • Natashas Kitchen
      April 26, 2019

      Hi Misty! It’s so hard to say without being there, it has never been soggy for me. Was it sizzling when you poured over the baked baklava? Reply

      • Misty
        April 26, 2019

        Yep! Sizzled gorgeously. Lovely sound. It all came together just like the first time. Every single thing. I made it Wednesday night and today I finally just said I was going to toss it because the bottom is so soggy no one will eat it. Same pan. Everything. (Actually, the two things I did different are 1) used a ladle instead of a spoon to pour the syrup on, and 2) could not wait overnight and took a piece out of the corner after 2 hours.) Neither of those seem like they would make a difference. But, I wanted you to have all the info. Reply

      • Misty
        April 26, 2019

        I was so massively overwhelmed with how good this was I did tweet a picture a couple of months ago and hashtagged it #natashaskitchen so you could see it. It was gorgeous. Completely gorgeous. Reply

        • Natashas Kitchen
          April 27, 2019

          Awww that’s the best! Thank you so much for sharing that with me! Reply

    • Jonathan Larkin
      July 15, 2019

      Hi , i`ve been making baklava for over 40 years and sold it commercially 1 year . make sure your syrup is cooked right and not too thin – also be sure the syrup is not much beyond room temp.when poured If the syrup is too hot or too watery – it can turn the phillo into something like wet toilet paper. too much syrup can make it soggy especially if the syrup is not quite right. Also , you need to have an extremely delicate touch when handling or cutting baklava so things wont fall apart as i`m sure you`ve figured out by now . so people will only cut baklava half way thru and then pour on syrup that way no soggy bottom then they wait awhile and cut it fully – eventually the rest of syrup will work it`s way to the bottom so the phillo on top and bottom are more evenly saturated . Reply

      • Natashas Kitchen
        July 15, 2019

        Thank you so much for sharing that with me. Reply

  • Doris Mc Collester
    April 15, 2019

    Made it for many years but never used lemon , can not wait to try , thank you ! A chef told me many years ago to put my melted butter into a spray bottle , it is so much easier than brushing and works great . Reply

    • Natashas Kitchen
      April 15, 2019

      That’s a great tip, Doris! Thank you for sharing that with me! Reply

  • Erieau
    April 14, 2019

    Thanks Natasha! The 10 people I shared the baklava all said it was the best they’ve tried. followed the recipe exactly except I substituted vanilla extract when I realized I didn’t have a lemon. It was my first time working with phyllo. My only tip is to run the blade of your large knife under cold water before cutting the diamond pieces before baking. It will help keep the phyllo from tearing. Excellent recipe! Reply

    • Natashas Kitchen
      April 14, 2019

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

    • Diana
      April 15, 2019

      Eriau, I found that placing the pan in freezer for 30 min. before cutting keeps the pieces together and doesn’t affect the outcome of the Baklava. I agree this is the best recipe ever! Reply

  • Katy
    April 10, 2019

    Hi Natasha
    I made this baklava and it came out perfect! After couple days it had a sour taste probably because of the lemon juice in the syrup, can I skip it or use less lemon juice next time?
    And can I make the same recipe with pistachio?
    Thank you for your recipes 👌 Reply

    • Natashas Kitchen
      April 10, 2019

      Hi Katy! yes, pistachio would work great! The lemon helps balance the sweetness but it would still work if you replaced the extra lemon juice with water. Reply

  • christine repoff
    April 8, 2019

    Do you cut the diamonds all the way thru to the bottom of pan? These look fantastic. Reply

    • Natashas Kitchen
      April 8, 2019

      Hi Christine, yes cut all the way through. Reply

  • Jackie Malinowski
    April 3, 2019

    I always wanted to make this my Husband loves it! So today I tried your recipe it was very easy and my Husband is eagerly awaiting to try it. If it’s a hit I will be making it again. Reply

    • Natashas Kitchen
      April 3, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

  • Jean
    March 27, 2019

    Hi! Allergic to walnuts and LOVE baklava with pistachios (Turkish style). Since pistachio is a truly different flavor from walnut, Natasha, would you make any change to the recipe, specifally the inclusion or amount of cinnamon? Thanks so much! ♥️ Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Jean! 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

  • Liana Flynn
    March 19, 2019

    Absolutely amazing!! I LOVE balklava, but don’t like paying $3-5 for a piece. Your recipe is the very best! I work with a “foodie” group and they all say it’s the best they’ve ever had. Thank you thank you thank you.
    *and i don’t change a thing in your recipe-ingredients or directions ☺️ Reply

    • Natashas Kitchen
      March 19, 2019

      Hi Liana! 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

  • Suj
    February 28, 2019

    Do you think if I have only 18 sheets of phyllo would work. My phyllo pkg is 16oz but it has only 18 sheets. What should I do?

    Thank you. Reply

    • Natasha
      February 28, 2019

      Hi Suj, I haven’t seen packaging like that so be sure the package says phyllo or fillo dough. Are the sheets super paper thin and slightly transparent? Are they much larger where you would need to cut them to the size of the pan? You might try looking for the packaging that I photographed in the recipe. If anyone else has encountered this, please share any advice you have and thanks in advance! Reply

      • Jonathan Larkin
        September 10, 2019

        Hi, butting in here again a little after the fact – yes the fillo factory makes 1 Lb. phillo dough – 18 or 19 sheets – I believe 18 x 13 inches and i swear it is thicker than other super market brands designed for 9 x 13 inch pans even though they say it is # 4 thickness which i believe is the thinnest gauge phillo dough made . I use 2 boxes per batch for my 17 x 12 pan. Reply

    • Angie
      March 16, 2019

      Yes, 18 sheets will work. My box of phyllo is only about 18-20 sheets. I’ve never seen a box that has 40. I use half of it, 9-10 sheets at the bottom, then the nuts, then the rest of the 9-10 sheets on the top. Now if you want to get your baklava to have 40 sheets then you’ll need to buy 2 boxes of phyllo but I never do. Trust me, I do it all the time, my family loves it. 1 box of about 20ish sheets, whether it is for my baklava, spanakopita or tyropita. Reply

      • Kristin
        April 20, 2019

        I just put my first attempt at baklava in the oven! It’s my husband’s belated birthday dessert/dessert for Easter dinner tomorrow. I think I may have overdone it on the butter, as I ran out of it pretty quick and had to melt more 😬 but I can’t wait to see how it turns out! Thanks for sharing a recipe and tips that made this undertaking seem doable! Reply

        • Natashas Kitchen
          April 20, 2019

          I hope you love it, Kristin! Reply

    • March 16, 2019

      My box of phyllo is only about 18-20 sheets. I’ve never seen a box that has 40. I use half of it, 9-10 sheets at the bottom, then the nuts, then the rest of the 9-10 sheets on the top. Now if you want to get your baklava to have 40 sheets then you’ll need to buy 2 boxes of phyllo but I never do. Trust me, I do it all the time, my family loves it. 1 box of about 20ish sheets, whether it is for my baklava, spanakopita or tyropita. Reply

      • Natashas Kitchen
        March 16, 2019

        Thank you for sharing that with us! Reply

  • Olivia
    February 22, 2019

    The perfect baklava! First time ever making baklava and I used this recipe. Tasted better than anything store-bought/restaurant. My husband loves pistachios so I did 3 cups of pistachios and 1 cup of walnuts. It was my first time using phyllo dough and the damp cloth I placed on top end up snagging a few of the top layers (turned them into mushy balls), so I ran out and skipped a layer, but still turned out great.

    Definitely saving this recipe and making again. Thank you! Reply

    • Natashas Kitchen
      February 22, 2019

      I’m so happy you enjoyed that! Thank you so much for sharing that with me :). Reply

  • Sonya Patel
    February 19, 2019

    Hi! Three university students from Kingston, Ontario, Canada here, and we tried this recipe because we had a late night hankering for baklava yesterday night. It turned out AMAZING today, and are having a hard time not eating the entire thing! So easy to follow, so tasty and not too sweet, just perfect. Thank you!! Reply

    • Natashas Kitchen
      February 20, 2019

      Thank you for sharing this awesome review with me, Sonya!! I’m so happy you enjoyed that! Reply

  • Heidi Sutton
    February 15, 2019

    Thank you for this fantastic recipe! I do a ton of baking but I had never tried to make baklava until yesterday and picked your recipe after all the great reviews. I live in FL near a very prominent greek area and my friends all said this was better than any they had gotten at a restaurant. I did it with pistachios and it was lovely! Reply

    • Natashas Kitchen
      February 15, 2019

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

  • Dianne
    February 14, 2019

    My daughter asked for baklava as her birthday dessert. My first thought was “you’ve got to be kidding me”. My second was “maybe I can cheat and buy it”. Then I found your blog and recipe and it sounded so doable I decided to try it. Your instructions were SO easy to follow and very straightforward that I had no problem putting it together (bit time consuming, but I expected that). I did have the problem a few others had with the upper layers not sticking and I thought the bottom layers weren’t quite moist enough (easily fixed with a little extra syrup next time, I think) but OH MY GOODNESS IT WAS SO FREAKING DELICIOUS! Crispy yet moist, sweet, but not cloying. My daughter specifically asked that it not have an overpowering honey taste and your syrup mix with the lemon was perfect for us. Thank you so much for a delicious recipe that I will absolutely make again and for helping a Mom make a wonderful homemade birthday dessert! Reply

    • Natashas Kitchen
      February 14, 2019

      Thank you so much for your thoughtful review! I’m so happy you found this recipe!! Reply

  • Maria
    February 11, 2019

    Hi Natasha,
    though I haven’t tried your recipe yet, it looks amazing! I wanted to ask if you had any advice on making baklava “rolls”, like little ropes and cut into smaller pieces? I’ve seen it done that way but not sure how many sheets per roll I should use.
    Any ideas would be appreciated. Thanks! Reply

    • Natashas Kitchen
      February 11, 2019

      Hi Maria, I have not tried that so I cannot advise but that sounds interesting! If you experiment I would love to know how you liked that recipe! Reply

      • Maria
        February 20, 2019

        Hi Natasha,
        I did experiment yesterday using your syrup and ingredients but making them into what is called “saragli”, like scrunched up rolls that you cut into bite size pieces. BOY, your syrup RULES! It is spectacular! They turned out crunchy but melt -in-your- mouth tender, and sweet but with a tang from the lemon. They taste just like the ones I used to have when I was a kid from a pastry shop!
        Thank you so much, I’ll be using your recipe for the rest of my life. Reply

        • Natashas Kitchen
          February 20, 2019

          I’m so happy to hear that! Thank you for sharing that with me. Reply

  • Nina
    January 30, 2019

    I could rave about this baklava forever. Every time I bake this, it’s always a huge hit. I come from a Greek family, and everyone gave Natasha’s baklava two thumbs up. Thanks so much, Natasha!!! You’re the best! Reply

    • Natashas Kitchen
      January 30, 2019

      Hi Nina, I’m so inspired reading your review. Thank you! Reply

  • Scott Miller
    January 26, 2019

    Wow! Thanks for sharing this recipe.
    I’ve never worked with phyllo dough, so this was an experience…..with the baking and clean up, about 5.5 hours.
    OUTSTANDING Baklava recipe! We couldn’t wait to taste it, so it was still warm, but holy cow, is it good. Light, flaky, nutty and cinnamony. We can even taste a touch of lemon in the syrup.

    I read your instructions through probably a dozen times and then went step-by-step. It wasn’t difficult, just time consuming – but well worth it. Reply

    • Natashas Kitchen
      January 28, 2019

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

  • Chris
    January 22, 2019

    I love baklava, but have rarely made it, over the years. Your video inspired me to plan it for Friday, when my granddaughter’s school is closed. She’ll enjoy all that butter painting! I’m pretty sure that I’d score/ruin the bottom of my non-stick pan, when I cut the triangles … so, I’ll use a glass pan, with parchment on the bottom. (Maybe, even hanging over the sides, just for grins!) Reply

    • Natashas Kitchen
      January 22, 2019

      I hope you love this baklava, Chris! Reply

      • Chris
        January 28, 2019

        Yep, the 8 y/o nailed it, with a minimum of interference from me. Everyone agreed that it was delicious, and she was very proud of herself. We used mostly pistachios, with a few ounces of pecans. (Don’t much care for walnuts.) And, we added a teaspoon of rose water. We used a glass 9 x 13 pan. So. very. good! Reply

        • Natashas Kitchen
          January 28, 2019

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

        • Teresa
          February 11, 2019

          Hi Chris, thanks for sharing your review and follow-up turnout. Kuddos to your 8yro grandaughter! I will definitely give it a try! I’m inspired by your ingredients too; so can you pls let me know in which step you added the rose water. I’m wondering how that flavor would go with the walnuts. Yes, I would definitely try using pistachios & pecans too, delish! Reply

          • Lina
            June 16, 2019

            Did you use raw walnuts?

        • teresa
          March 5, 2019

          Hi Chris, thanks for sharing your review and follow-up turnout. Kuddos to your 8yro grandaughter! I will definitely give it a try! I’m inspired by your ingredients too; so can you pls let me know in which step you added the rose water. I’m wondering how that flavor would go with the walnuts. Yes, I would definitely try using pistachios & pecans too, delish! Reply

      • Molly
        September 8, 2019

        Hi – can I add rose water to the syrup?

        Thanks! Reply

  • Larisa
    January 7, 2019

    Hi Natasha. What brand of phyllo dough you use in your recipe? THX Reply

  • Grace
    January 1, 2019

    most delicious baklava ever! I made it many times before, but couldnt remember the exact measurements. I watched a few videos, but I went with yours since I love honey in the syrup. Thank you so much!!! Reply

    • Natashas Kitchen
      January 1, 2019

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

  • Julie Traver
    December 29, 2018

    Have you ever added pistachios to your recipe or does this make it too rich? Reply

    • Natashas Kitchen
      December 29, 2018

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

  • Julie
    December 27, 2018

    This was my first time making Baklava and it turned out excellent. I didn’t have lemons so I used fresh squeezed orange juice and it was still awesome! Thanks for the recipe, it’s a keeper for me. Reply

    • Natashas Kitchen
      December 28, 2018

      I’m so happy to hear that! Thank you for sharing that review! Reply

  • Elisabeth thurber
    December 25, 2018

    Have tried it several times and love it every time I make it Reply

    • Natashas Kitchen
      December 25, 2018

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

  • Penny
    December 24, 2018

    I just now finished up a batch of baklava from this recipe for christmas tomorrow. It’s Delicious!!
    thanks for an awesome recipe! Reply

    • Natashas Kitchen
      December 24, 2018

      You’re so welcome! I’m happy you loved that! Reply

  • sandra
    December 22, 2018

    Thank-you I have made this for years I got this on google and I followed your recipe, only i left out the lemon i wish I would of got one , Oh well its a little different from what I used I put sugar in the nuts ,aIts in the oven now i know it sure looks good Reply

    • Natashas Kitchen
      December 22, 2018

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

  • Benson
    December 22, 2018

    HI Natasha,

    Used your recipe for the first time and turned out nicely. Absolutely delicious. Also added a hint of rose water to the syrup.

    The only issue is the top layer doesn’t stick to the nuts layer, is there a way for it to stick as 1 piece? Reply

    • Natashas Kitchen
      December 22, 2018

      Hi Benson, normally by day 2, it should be soft and the top layer should adhere to 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

      • Diana Kirkham
        December 23, 2018

        About your comment on adding more syrup. Do you mean make more syrup and add it after it has sat for 2 days? Reply

        • Natasha
          December 23, 2018

          Hi Diana, I probably wouldn’t add more syrup if it has already been resting 2 days. It would be best to add it right away. Reply

  • wendy
    December 22, 2018

    2nd year i made this..SO delicious!
    and BEAUTIFUL! Reply

    • Natashas Kitchen
      December 22, 2018

      I’m so glad you enjoyed it! Reply

  • Pam Boyter
    December 20, 2018

    Just made this and drizzled the syrup over as soon as it came out of the oven . Am I to use all the sauce seems like a lot …. Reply

    • Natashas Kitchen
      December 20, 2018

      Hi Pam, yes, we used everything the recipe called for. Reply

      • Pam
        December 21, 2018

        I used all the sauce thankyou! It is delicious! I am taking it to a dinner party this eve. Reply

        • Natashas Kitchen
          December 21, 2018

          That’s so great! I hope you love it! Reply

  • Diana
    December 20, 2018

    Hi Natasha I made this baklava yesterday for the first time now my top layer seems very dry it’s very crispy I don’t know if that wasn’t enough syrup what can I do to fix it because the top layer is peeling right off the the nut mixture thank you Reply

    • Natasha
      December 20, 2018

      HI Diana, 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

  • Christine
    December 19, 2018

    I made this today but my bottom layers seem to brown a little more, I guess for my oven I may need to reduce my cooking time and start checking at the 50 minute mark. I know my oven is calibrated because I have an oven thermometer hanging for accuracy, it still taste good, I just hope with it sitting in the syrup it will soften up more Reply

    • Natasha
      December 19, 2018

      Hi Christine, it is normal for the bottom layers to brown a little more – you might be able to tell from the photos on my baklava recipe that the bottom is browner than the rest. If it is browning too much, make sure your baklava is in the center of the oven when you place it on the rack and move the rack up a level if necessary. Reply

  • Diana
    December 19, 2018

    I’ve made this recipe many times and love it. After reading the many comments over the past year I just wanted to say that there have been times the dough would tear, I would forget the number of sheets in between layers, and even had some of it dry out before I finished but every time it still came out WONDERFUL! No one ever knew and it tastes great anyway. Reply

    • Natasha
      December 19, 2018

      I’m so happy to hear that! Thank you for sharing – it’s always nice to work with a baklava recipe that is more forgiving if something goes wrong – I’m also one to lose count so I started counting out loud and then my husband walks by, says something to me and I lose count anyways. ha ha! 🙂 Oh well. Reply

  • Teri
    December 19, 2018

    I have a problem with dough tearing while brushing on butter. I bought a small spray bottle and put the melted butter in then set bottle in hot water to keep butter melted. I find spraying much easier. Reply

    • Natashas Kitchen
      December 19, 2018

      Hi Teri, are you using a silicone brush? I’m happy the spray bottle worked! What a great idea!! Reply

  • Jess
    December 18, 2018

    Could you swap the honey for golden syrup? Reply

    • Natasha
      December 18, 2018

      Hi Jess, I’m not sure what “golden syrup” is. Reply

      • Bill Glanvill
        December 26, 2018

        Golden syrup isn’t available in the US, it’s like light treacle, any larger store may have it in a UK section, or know how to obtain it.
        Hope this helps Reply

        • Sherry McLean
          December 30, 2018

          I’ve purchased Lyle’s Golden Syrup, probably in Canada, as that’s where I live but I’m not sure I haven’t seen in some stores in the US. Reply

  • Jocelyn
    December 17, 2018

    Hi!

    Absolutely love this recipe,it is a major hit and everyone keeps asking me to make more. Quick question, can you make this ahead of time and freeze it? How long would it take to defrost, maybe a day in the fridge? As much as I am making it, it may be more productive for me to do it this way. Thank you! Reply

    • Natashas Kitchen
      December 17, 2018

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

  • proulxfamily
    December 14, 2018

    I use your recipe for the syrup (so good!) but have been making baklava for years. I have never – and I mean NEVER – buttered layers because it tends to rip them. I melt 1.5 sticks of butter, and pull of the sheets of phyllo in three groups, with the 2nd one being less than the other two.

    Stack the big bottom third, pour on butter down the center, use a silicone brush to spread to the edges.

    Pour half of the finely-chopped nuts down the middle and spread.

    Stack the smaller, middle third on top of the nuts. Pour butter down the center and brush to the edges.

    Pour the remaining half of the nuts down the middle and spread.

    Stack the last third of the phyllo sheets on top of the nuts. Pour the rest of the butter down the middle and spread, being careful to really soak the edges so they don’t fry up instead of bake down.

    No one has ever noticed my cheating. 😛 And, because it’s so easy, I can make baklava OFTEN and not have the mental blocks of doing it tediously, buttering constantly and hoping it won’t rip. Just thought I would share for any of my fellow slackers. 😉 Reply

    • Natashas Kitchen
      December 14, 2018

      That’s so great! I appreciate you sharing your steps with us! Thank you for that wonderful review! Reply

  • Mike K
    December 12, 2018

    Used a glass pan with piece of parchment paper cut to fit bottom of inside of pan before assembling the layers. Baklava baked perfectly and slips right out of pan and releases from parchment paper. Keep oven temp the same as in directions. Fabulous recipie! Reply

    • Natashas Kitchen
      December 12, 2018

      Thank you so much for sharing that with me :). Reply

  • Sherry Beard
    December 11, 2018

    I have been using a Good Housekeeping and Lebanese cookbook recipe for making Baklava for years and your recipe corrects some of the problems I have had and I will be making a batch using it very soon. What I will do differently is making the top and bottom 10 sheets and only using 5 between layers. Also, I had been putting too much filling in each layer and using too much syrup which tends to make them too soggy. I made 3 trays already this year and two things I have been doing right is using rose water (from the Lebanese recipe) and having my husband help with the applying the butter. Two people make short work out of the layering job because one applies the butter and the other lays the sheets. One question I have, I use a glass pan because I don’t see how you can cut without scratching the non-stick, would that make any difference? Reply

    • Natashas Kitchen
      December 11, 2018

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

  • Christina
    December 9, 2018

    Hi Natasha,

    How are you?

    After baked Baklava, can keep it for few days? If I baked these and keep into refrigerator, the day after to baked again, is it ok?

    Thanks
    Christina Reply

    • Natashas Kitchen
      December 9, 2018

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

      • Christina
        December 10, 2018

        Noted with many thanks. Reply

  • claire morin
    December 6, 2018

    what could i use instead of cinnamon for the baklava please Reply

    • Natashas Kitchen
      December 7, 2018

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

    • pan gloss
      December 7, 2018

      I add nutmeg. A little goes a long way. I add the nutmeg to the syrup. Reply

      • Natashas Kitchen
        December 7, 2018

        Thank you for sharing that with us! Reply

  • pan gloss
    December 6, 2018

    our local Lebanese carryout uses Rose Water in addition to Lemon. Adds a very fragrant light floral accent Reply

    • Natashas Kitchen
      December 6, 2018

      How interesting! Thank you for sharing that with me! Reply

  • Sandra Witkowski
    December 6, 2018

    My husband loves baklava but has diverticulitis-so do you think it would be okay for me to grind up the nuts really fine to almost powder so it has the taste of nuts and follow the rest of the recipe from there? Reply

    • Natashas Kitchen
      December 6, 2018

      Hi Sandra, That may work, It won’t have the same texture, however. If you experiment I would love to know how you like that! Reply

      • Sandra Witkowski
        December 17, 2018

        Hi Natasha-My first try at making baklava and I did ground the pecans really really fine and it turned out perfect. My husband LOVED IT! Now he can enjoy baklava w/o worries and his family too (they all have it) because I am most definitely bringing it for Christmas. Thanks for the recipe. Reply

        • Natasha
          December 17, 2018

          That’s awesome!! I’m so glad the baklava worked out well with pecans! Thank you for your wonderful review! Reply

  • Veronica
    December 3, 2018

    I’m allergic to citrus but I would love to make this. Is there something I can substitute for lemon juice or do you think it would be fine if I just left it out all together? Reply

    • Natashas Kitchen
      December 3, 2018

      Hi Veronica, the lemon helps balance the sweetness but it would still work if you replaced the extra lemon juice with water. Reply

  • Craig Stewart
    December 2, 2018

    Anyone tried this using candied pecans? Lovely especially topped with halfed pecans. Reply

    • Natashas Kitchen
      December 2, 2018

      It doesn’t look like they have and neither have I. I would love to know how you like that if you experiment! Reply

  • Doris
    December 1, 2018

    Natasha, years ago I watched a pastry chef butter the sheets with a small spray bottle , I have done it like that ever since . It is very fast and the sheets don’t rip at all .Small water spray bottles or spray oil bottles are available anywhere .Love your recipes , thank you ! Reply

    • Natashas Kitchen
      December 1, 2018

      Thank you for sharing that great idea with us, Doris! Reply

  • Karen McCall
    December 1, 2018

    I think I have found my problem. I have never let the syrup cool before putting it on. I wonder if that is why my baklava always falls apart and is always soggy! I’m going to let it cool this time instead of putting it on boiling hot! ALSO – any suggestions for cutting it? It is so delicate and the sheets of dough are hard to keep together while cutting. Reply

    • Natashas Kitchen
      December 1, 2018

      Hi Karen. We cut the pastry layers in step #4. Yes, we do recommend letting the syrup cool completely before pouring as soon as the layers are taken out of the oven you should pour the cooled syrup over it. 🙂 I hope this helps Reply

    • Kim
      December 12, 2018

      I just put mine in the freezer for about 10 minutes prior to cutting it. It seemed to do the trick. Then I put it in the oven to bake. It turned out really well. I did use a glass dish, I cooked it at 350 degrees for 45 minutes. Co-workers are going crazy over it, as I write. : ) Reply

      • Natashas Kitchen
        December 12, 2018

        Thank you for sharing that with us, Kim! Reply

  • sandy cobb
    November 29, 2018

    sounds like I am going to try Baklava again…..my question….do you cut thru to the pan before you bake or not thru the bottom 10 sheets of Philo dough? thank you , Reply

    • Natashas Kitchen
      November 29, 2018

      Hi Sanda, we do cut it through to the bottom before hand. Reply

  • Merrily
    November 27, 2018

    The video reminded me of how to lay out the phyllo dough next to the pan in order to work quickly. I haven’t done this in years. My grandmother was from Arta, Greece. She made hers with blanched chopped almonds. Then she put an alalmond on each diamond . Reply

    • Natashas Kitchen
      November 27, 2018

      Thank you for sharing that with us! Reply

  • Barbara De Santis
    November 26, 2018

    Hi Natasha
    I just love this recipe and can’t wait to try it. I have a question first, since I am a pretty serious Christmas baker, I have to do some of it ahead and freeze them. Does this baklava recipe freeze well. Would love to add this to my holiday goodies. Reply

    • Natashas Kitchen
      November 26, 2018

      Hi Barbara! You can freeze it up to 3 months by tightly wrapping the dish in several layers of plastic wrap and placing into the freezer. Thaw at room temperature and serve – it will be just as good as fresh. Reply

    • Julie
      June 28, 2019

      Hi, I don’t have a rectangular non stick baking pan, but I do have a ceramic one that’s about the right size. Will the baklava get stuck to the bottom and sides? Or should I line it with baking parchment – or would that somehow prevent the baklava’s crispness/gooiness? Hope you can help, looking forward to making this later today 😋 Reply

      • Natasha
        June 28, 2019

        Hi Julie, Lining the bottom with parchment would be a good idea to get it out easier. I would avoid lining the sides and just butter the pan all over the inside. Reply

  • Shyam
    November 22, 2018

    Hi Natasha,
    Thank you very much for this recipe. All the praises heaped on this, your recipe, are so well deserved. It is amazing, delicious, fantastic, yes, and more. Oh, if I could find more superlatives… It was perfect!
    With appreciation😋
    Shyam Reply

    • Natasha
      November 22, 2018

      I’m so happy you loved the baklava and thank you for the glowing review!! Happy Thanksgiving!! Reply

  • Cathy
    November 22, 2018

    I made the recipe exactly as written for an international day of peace celebration at work earlier this year and it was great.I made it early this morning substituting pecans for the walnuts and am taking to Thanksgiving. Thank you for the recipe. Reply

    • Natasha
      November 22, 2018

      I love that this baklava recipe is adaptable with different nuts! Thank you for sharing and have a wonderful Thanksgiving!! Reply

  • Lesya Shishko
    November 20, 2018

    I love this recipe! The baklava turns out so delicious! One year after coming across this recipe I made it about 20 times! This is my first dessert on the thanksgiving list this year! Love it! Reply

    • Natashas Kitchen
      November 20, 2018

      I’m so happy you enjoyed that!! Sounds like you definitely found a favorite! Reply

  • Juie
    November 17, 2018

    This is amazingly good!! Made it last year for thanksgiving and making it again this year. Just one question can i make a little more syrup then it calls for? Really love a baklava with the gooey goodness dripping off it. Thank you julie Reply

    • Natashas Kitchen
      November 17, 2018

      I think you can but I worry it will make it soggy. I’d add more and watch it closely 🙂 Reply

  • Yuwie Hager
    November 13, 2018

    Hi – this is probably a totally stupid question, but the tea towel at the end there… why tea towel? Can I just keep them in a tupperware? My 9×14 metal baking pan has a plastic lid that goes on top. I seriously doubt it would last more than a week, but it does need to last from when I make it until Thanksgiving (which is 5 days). Reply

    • Natasha
      November 13, 2018

      Hi Yuwie, if it is completely at room temperature, you can loosely cover with the lid (I wouldn’t create an airtight seal). I have covered this in plastic wrap, but it was loosely covered (not airtight). Reply

      • Jennifer
        November 15, 2018

        It needs the air flow to keep it “softly crunchy”. The Tupperware lid will create a humid area that with keep the baklava too moist and it will lose crispiness. A few towel, closely wrapped plastic wrap, or waxed paper all work Reply

      • Yuwie Hager
        November 18, 2018

        Thank you! I made it… But made a few mistakes apparently. Somehow I used 3 sticks of butter and only had enough without the last 5 layers (went straight to the last 10), and also didn’t have enough walnuts to cover it anyways. I should have done a little less syrup because of that, but didn’t think about it so now it is super moist. I also managed to set the fire alarm off when I made the syrup (boiled over) because I’m super talented. 😆 Husband said it was super delicious, all I can think of is “there should be one more layer of goodness!!!” and now it’s too moist (???). Reply

        • Natashas Kitchen
          November 18, 2018

          I guess those could be happy mistakes. Usually, we hear not moist enough haha! I’m happy you enjoyed this regardless! Reply

  • Audrey
    November 12, 2018

    This was fantastic! I made this for a group of friends after our trip to Greece! Everyone loved it and couldn’t believe I made it. It was time consuming and painstaking but not difficult. I bought a new pan so that I didn’t have to trim and waste the fillo dough and had more pieces to share. My pound of walnuts was over 5 cups so I used more per layer. I’ll make this again someday. Reply

    • Natashas Kitchen
      November 12, 2018

      Thank you for this amazing feedback! Reply

    • Christine
      December 19, 2018

      Same for me, I weighed out 1 pound of walnuts, almonds and pecans mixed, I measured out the 3/4 cup for the layers and had to go back and add extra to each batch Reply

  • Jolene Alford
    November 12, 2018

    I do not have a non-stick 9x 13 pan. Can I use a regular 9 x 13 pan that does not have the non-stick on it?? Reply

    • Natashas Kitchen
      November 13, 2018

      Hi Jolene, The non stick will help with the sticking & removing the baklava from the pan. Reply

  • FARIDA BANU
    November 8, 2018

    Hi. Natasha the way of presentation is simply super. Reply

    • Natashas Kitchen
      November 8, 2018

      I appreciate that feedback! Thank you! Reply

  • football replay
    November 7, 2018

    Can you tell us more about this? I’d like to find out some additional
    information. Reply

    • Natashas Kitchen
      November 7, 2018

      You’d like more information about the baklava recipe? How can I help? Reply

  • mountaineering damavand
    November 7, 2018

    Hey I am so thrilled I found your blog page,
    I really found you by error, while I was searching on Askjeeve for something
    else, Anyhw I am here now and would just like to say kudos for a remnarkable post and a all round exciting blog
    (I akso love the theme/design), I don’t have time to read it all at the minute but I have saved it and also added in your
    RSS feeds, so when I have time I will be back to read a gfeat deal more,
    Please do keep up the awesome work. Reply

    • Natashas Kitchen
      November 7, 2018

      I’m so happy you discovered out blog! Welcome! Reply

  • Marian
    November 6, 2018

    Hi, Thank you!!! for the Recipe! I Love!!! Baklava, but have Always Bought it!, as I was Told it was Difficult to Make! I must admit I Prefer when it is Really Moist!, So when you Mentioned, to “Pour the Syrup Over ‘Straight away’, to Keep it Crisp! So it won’t go Soggy”!…What would I need to do So it Does!!! ‘Go Soggy’!?!….Sorry! but I just Love it, when it is Soft & Chewy!!! Thank you! Sincerely! Marian 💕 Reply

    • Natasha
      November 6, 2018

      Hi Marian, make sure to try it the following day after you have given the layers a chance to rest and absorb all of that moisture. Pouring the syrup on right away keeps it from getting soggy but at the same time it is very moist. Hard to describe – you must try it the next day 🙂 Reply

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