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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

4.91 from 321 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

  • 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

  • Alton Forthe
    April 24, 2020

    Found a flaw in the recipe! You state you need to wait 4-6 hours to eat, who does that? It came out great, will wait until the morning to dive in.

    Reply

    • Natashas Kitchen
      April 25, 2020

      Hi Alton, I agree – that is the hardest waiting game! For best results, we let the baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.

      Reply

  • Ashley Baugh
    April 20, 2020

    This is seriously delicious!!
    This was the second baklava recipe I tried in two days, and this recipe by far won. As someone who didn’t want a sickly sweet baklava i reduced the sugar from 1 cup to 1/2 a cup, and upped the amount of honey to closer to 1cup. I will probably decrease both sugar and honey to 1/2 cup next time. I also ran out of phyllo dough for the last 15 layers!! But it was no worry because it still tastes AMAZING! I also increased the amount of cinnamon to 2tbs. It was not at all overpowering, but complimented everything well. Wow!! This is what I want baklava to taste like!!

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Hello Ashley, thanks for sharing that with us! That’s really useful information for others who may want to do the same so this info is really good. I also appreciate the great review, thanks!

      Reply

  • Carol
    April 18, 2020

    Hi Natasha. My daughter and I are ready to try something new! Two questions – does it matter what type of honey you use creamed or the clear liquid type? and do you think pecans would taste ok instead of walnuts? Trying to use what we have in the house…. thanks!

    Reply

    • Natasha
      April 19, 2020

      Hi Carol, I would use the clear liquid type or a firm one if it has solidified with age because it will just melt when heated. Pecans would work fine and you can even do a combination of nuts.

      Reply

  • Laura Picco
    April 15, 2020

    Absolutely amazing, delicious recipe! This was my first time making baklava. The recipe is easy to follow, and the video was so helpful. I will be making this again for sure!

    Reply

    • Natashas Kitchen
      April 15, 2020

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

      Reply

  • Libby
    April 14, 2020

    It seems wonderful, I am a sweet recipes’ lover. I’ll try it these days. I’ll let you know the results.
    Thank you.

    Reply

    • Natasha's Kitchen
      April 15, 2020

      Sounds good! Enjoy and happy cooking/baking.

      Reply

  • Madddawg33
    April 8, 2020

    Can you use puff pastry instead of phyllo dough or will it not come out the same?

    Reply

    • Natasha
      April 8, 2020

      Hi, puff pastry would not work correctly in this recipe since it has a completely different texture and composition.

      Reply

  • Cynthia M
    April 7, 2020

    Hi, do you pour all the honey mixture on it ? THANKS!

    Reply

    • Natashas Kitchen
      April 7, 2020

      Hi Cynthia! We sure do!

      Reply

  • RueM
    March 31, 2020

    Just amazing. I can’t wait to try this recipe as writ, as it stands I had half a package of filo leftover from making spanokopitas and decided to improvise this at a half recipe. It came out so so good. The cinammon is perfect. The syrup is perfect. It tastes just like the home-made baklava I used to buy from a family-run donair and shawarma shop I would frequent before I moved. Yum!

    Reply

    • Natasha's Kitchen
      April 1, 2020

      Super! Thank you for sharing your experience making this recipe. I’m glad that you loved it!

      Reply

      • irma i am a widow i would like to cook for a living can i learn that
        April 6, 2020

        hoy nathasha would i can cok

        Reply

  • Sam
    March 16, 2020

    I’ve been looking to make baklava for a while and I finally got around to it but here in the uk they only seem to sell packs of thicker 7 sheet packs which are about 270g in total. Will this still work? If not what are my options?

    Reply

    • Natasha
      March 16, 2020

      Hi Sam, I haven’t used phyllo like what you are describing. Ours are so thin that they are almost transparent. If anyone else has experience using thicker sheets, please share!

      Reply

    • Karina
      March 30, 2020

      First time making this today and it is SOOOOO good! Definitely a top of the list snack :D. Thank you for the recipe.

      Reply

      • Natasha's Kitchen
        March 30, 2020

        Awesome and great job as a first-timer! I hope you enjoy all the recipes that you try.

        Reply

  • Cat
    March 5, 2020

    It was delicious! I used a combo of pistachios, walnuts and cashews. I also omitted the lemon, because i forgot to buy it, and used a smidge of vanilla instead, but after it boiled. Tasted great. my husband and boys finished off the pan before the night was over!

    Reply

    • Natashas Kitchen
      March 5, 2020

      Thank you so much for sharing that with me. I’m glad you enjoyed this recipe Cat.

      Reply

      • Terry
        April 14, 2020

        Helllo can i use salted butter instead of unsalted butter?

        Reply

        • Natasha
          April 14, 2020

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

          Reply

  • Pamela Rauckhorst
    March 1, 2020

    Can I use a different nut? Preferably Pecans?

    Reply

    • Natasha's Kitchen
      March 1, 2020

      That should work too Pamela. I read some comments that they used pecans and it was also great!

      Reply

  • Yia Yia
    February 23, 2020

    Such a great recipe. I added another tsp of cinnamon to the nuts and it was just the right amount of taste for those who love cinnamon. I will be making this recipe for holiday get togethers. Thanks

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Nice to hear that and thanks for sharing that with us! I appreciate the great feedback too.

      Reply

  • Janine
    February 18, 2020

    I just made your baklava and tiramisu and both were beyond fabulous. Thank you for sharing such great recipes. Can’t wait to try more.

    Reply

    • Natashas Kitchen
      February 18, 2020

      Yum! We love both of those recipes! Thank you for that awesome feedback.

      Reply

  • Maria
    February 15, 2020

    Natasha, can I freeze the baklava?

    Reply

    • Natashas Kitchen
      February 16, 2020

      Hi Maria, 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

    • Diana Kirkham
      February 17, 2020

      Maria, I have made this Baklava many times and can tell you from experience that it freezes well and tastes just as good.

      Reply

      • Natashas Kitchen
        February 17, 2020

        Thank you so much for sharing that with us Diana!

        Reply

  • Glorianna
    February 9, 2020

    I had a friend make me baklava . I thought it was the best until I made yours. Oh my goodness this sweet cinnamon honey yummy ness is the best. I make it for Christmas and Valentine’s Day. Thank you for your awesome recipes

    Reply

    • Natasha's Kitchen
      February 9, 2020

      You’re very welcome! Thank you for sharing your great experience. I am so happy to hear that you love my recipes!

      Reply

  • Susan
    January 28, 2020

    It’s in the oven as I type! First time making it and the first roll of Phyllo was not in solid sheets but sort of shredded but I pieced it together and made it work! Can’t wait to try it….

    Reply

    • Natashas Kitchen
      January 28, 2020

      I bet it smells so good in your home right now! I hope you love it!

      Reply

    • Melissa Rihel
      January 31, 2020

      I made this recipe a couple years ago and everyone loved it. I want to try making this for my mother (who has never had it before). She is allergic to lemons and anything citric. What could I substitute the lemon with?

      Reply

      • Natasha
        January 31, 2020

        Hi Melissa, It will still work without the lemon. You might replace that with water so the liquid proportions aren’t off. It will be sweeter without the lemon offsetting it. Several readers have reported good results adding a little rose water for added flavor.

        Reply

        • Melissa Rihel
          February 2, 2020

          Thank you

          Reply

          • Natasha's Kitchen
            February 2, 2020

            You’re very welcome Melissa.

    • Tanya
      April 10, 2020

      In the oven as we speak and the smell in my house is divine. Can’t wait to try it!!! I’m in Australia and pre heated the oven to 165 degrees Celsius and as soon as I put it in reduced to 150 degrees as my oven is quite powerful. Easy to make recipe !

      Reply

      • Natasha's Kitchen
        April 10, 2020

        I’m sure you were excited and couldn’t wait for the taste test. Enjoy!

        Reply

  • Diane
    January 24, 2020

    I have never made baklava before. This recipe was so easy to follow. I followed step by step and it was absolutely amazing! The entire tray was gone in hours! I am glad I bought extra phyllo because working with that takes patience! Thank you! I look forward to trying your other recipes!

    Reply

    • Natashas Kitchen
      January 24, 2020

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

      Reply

  • Maha Moustafa
    January 19, 2020

    I’m one of your fans.I love your cooking, your lovely smile and cheerful spirit. I’m from Egypt and I’m a good cook however I learn a lot from your cooking tips. Well done. Keep it up

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so glad you’re finding our channel helpful! Hello from Idaho.

      Reply

  • Jonah
    January 11, 2020

    Great recipe! It simplifies a complicated dish

    Reply

    • Natashas Kitchen
      January 13, 2020

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

      Reply

  • Elizabeth
    December 30, 2019

    Can I use cashew nut instead of walnut?

    Reply

    • Natasha
      December 30, 2019

      Hi Elizabeth, You can replace them with different nuts or even use a combination like pistachios, cashews, almonds.

      Reply

  • J Rhodes
    December 29, 2019

    I LOVE this recipe. I could eat the whole pan myself. Thank you!

    Reply

    • Natashas Kitchen
      December 30, 2019

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

      Reply

  • Sophie R
    December 28, 2019

    I made this before Christmas and again today. Everyone that I gave the baklava to said it was the best they ever had. The baklava we made today, I used a spray bottle to spray the butter on each sheet of dough. What a time saver spraying on the butter. We washed out the bottle that contains “fake” butter found in the grocery store. Thank you for this fantastic recipe.

    Reply

    • Natashas Kitchen
      December 28, 2019

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

      Reply

  • Terri McCullers
    December 23, 2019

    This was such a pain that the entire time I was making it, I was swearing I’d never do it again. The phyllo sheets were hard to work with and I kept losing count of my layers. I had several sheets that tore and most wrinkled. I reasoned that no one knew I planned to attempt it for Christmas; I could always go back to pecan pie! THEN, I took it out of the oven. It was beautiful and had the most amazing flavor. So, now, it just might just become a new Christmas tradition! 😊

    Reply

    • Natasha
      December 23, 2019

      The second time you will be a total pro and you will enjoy the process more. I’m so glad you loved it!!

      Reply

  • jii mii
    December 23, 2019

    can pistachios be substituted for the walnuts? if so, add or subtract ingredients?

    Reply

    • Natasha
      December 23, 2019

      Hi, absolutely you can sub with pistachios or even a blend of nuts. I would just substitute the nuts straight across in equal amounts.

      Reply

  • Christa
    December 23, 2019

    Thank you, Natasha. I just made your recipe for Christmas and it couldn’t have been easier thanks to your instructions. It tastes wonderful. I did use a little less lemon and am considering trying some orange blossom water next time! Thank you so much!!!!

    Reply

    • Natashas Kitchen
      December 23, 2019

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

      Reply

  • Diana
    December 21, 2019

    This is the 3rd year I have made it and I stick to your recipe without adding or substituting and it always turns out great. Everyone loves it. I have made it 3 times (so far) during the Holidays this year. My daughter makes cookies trays for friends and co workers and this year she asked me to make Baklava to include with her cookies. I think I’ve said it before but again Thank You for sharing this recipe and Merry Christmas!

    Reply

    • Natashas Kitchen
      December 21, 2019

      That’s so great, Diane! Sounds like you found a new Holiday tradition & favorite recipe! Thank you for that wonderful review, Merry Christmas!

      Reply

  • Kari
    December 21, 2019

    Just made this with my 21 year old son. Terrific recipe!! Thank you!!

    Reply

    • Natashas Kitchen
      December 21, 2019

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

      Reply

      • Emma
        January 24, 2020

        Super easy to make and tastes amazing!!! The syrup was a little honey heavy/too sweet for me but will definitely make this sometime again

        Reply

        • Natashas Kitchen
          January 25, 2020

          I’m so glad you liked that, thank you for sharing that with me, Emma!

          Reply

  • Ashley
    December 20, 2019

    Just got it out of the oven and it smells so good. Did have one problem. When I was cutting the diagonals, the top layers started to peel back. Any suggestions on how to keep this from happening?

    Reply

    • Natasha
      December 20, 2019

      Hi Diane, It helps to hold down the layers gently with your fingertips as you slice. It also helps to have a very sharp knife.

      Reply

    • Diana
      December 21, 2019

      I put it in the freezer for about 20 minutes before cutting and it works well for me. I saw a comment about this last year and decided to try and it works.

      Reply

      • Natashas Kitchen
        December 21, 2019

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

        Reply

      • Ashley
        December 24, 2019

        Diane thanks for the suggestion about the freezer. It cut so much easier this time around and it looks like my top layers stayed better connected than they did the first time.

        Reply

      • Yia Yia
        February 23, 2020

        Does this help it stay together?

        Reply

  • Tom
    December 18, 2019

    Baked this before and find it to be the best recipe I’ve ever tried Thanks If I bake it in a 10” round pan next time, do you think I’d have to alter the recipe?

    Reply

    • Natashas Kitchen
      December 18, 2019

      Sounds like you found a new favorite, Tom! That’s so great! I have not tested that in a 10″ pan to advise, if you experiment, let me know how you liked the recipe.

      Reply

  • Leisa
    December 18, 2019

    Can’t wait to try this recipe

    Reply

  • Cocoa
    December 13, 2019

    I made this for the first time in September 2019, and my oh my, was I impressed with myself, lol.
    This was the best Baklava I’ve ever had, and I love this treat and have had a lot! I made it for a party, now people request me to make it. LOL!!!
    It’s definitely not the easiest dish, but WOW is it just sooooooo good!

    Reply

    • Natashas Kitchen
      December 13, 2019

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

      Reply

  • Natasha
    December 10, 2019

    Hi Hana, we have always stuck with the traditional form, adding a drizzle of chocolate to the top. I think it would be an excellent experiment. From a quick google search, the top result for chocolate baklava has 1 cup of Nutella warmed for 30 seconds to melt it and they drizzle on each layer before adding the nuts over the drizzled nutella. If you test that out, please let me know how it goes. A chocolate baklava would be so yummy!

    Reply

  • Hana Tamera
    December 10, 2019

    Hi Natasha. Thanks so much for this recipe. I’m about to make it for a Christmas party. Can I add chocolate chips to the nut mixture to make it a Chocolate Baklava? I’ve also seen that I can add Nutella at the bottom to make it a Chocolate Baklava? Please let me know. Thanks!

    Reply

  • AS
    December 10, 2019

    I haven’t tried the recipe yet but I was thinking that I would toast the walnuts before chopping them for extra flavor. any thoughts?

    Reply

    • Natasha
      December 10, 2019

      Hi, I haven’t found it necessary but you could if you prefer the toasted flavor.

      Reply

  • 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

    • Jean Cosier
      March 13, 2020

      Hi Natasha, am going to make this baklava tomorrow for a dinner party, just wondered if when cutting it, does it not scratch the bottom of the non stick pan?
      Thank you
      Jean (from France)

      Reply

      • Natashas Kitchen
        March 13, 2020

        Hi Jean, 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

  • 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

    • L
      December 24, 2019

      I used agave syrup and it worked great.

      Reply

      • Natashas Kitchen
        December 24, 2019

        Thank you so much for sharing that with me!

        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

  • Madhavi Reddy Kambam
    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

      • Janet
        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

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