Baklava Recipe

This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.

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

You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious.

Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!

 

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

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

Ingredients for Baklava Recipe:

You will need 1 (16 oz) package of phyllo (fillo) dough*; thawed according to package instructions *Fillo dough should be paper thin – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.

Also, don’t skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won’t stay together easily.

The chocolate is optional but a nice touch to fancy up a tray of baklava.

Baklava Recipe ingredients

How To Make Baklava:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).

2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3. Butter the bottom and sides of a 13×9 non-stick baking pan.

How to Prepare Fillo (phyllo) Dough for Baklava Recipe

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

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

How to Make Syrup for Baklava Recipe

How to Assemble Baklava:

Preheat Oven to 325˚F.

1. Pulse walnuts about 10 times in a food processor until coarsley ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon

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

2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.).

Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

How to layer baklava recipe

3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4.  Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

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

4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown

How to Cut Baklava Recipe

5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature

How to Apply Syrup to Baklava Recipe

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

Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

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

So many juicy layers of flavor! This is hands down, our favorite baklava. Check out the glowing reviews below and add the ingredients to your grocery list. 🙂

Watch Baklava Video Tutorial:


Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Dessert Recipes to Explore:

Baklava Recipe

4.88 from 231 votes
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes
This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

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

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

Ingredients

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

Instructions

Prep:

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

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

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

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

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

Recipe Notes

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

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

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

 

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

  • 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

  • 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

  • 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

  • Jessica
    October 25, 2018

    Love this recipe!! Thank you!! Reply

    • Natashas Kitchen
      October 26, 2018

      My pleasure Jessica! Reply

  • Kathy Doolan
    September 23, 2018

    Love Baklava never made it myself but had my husband help me with the filo dough GUESS WHAT we did a great job (with your help) recipe tips etc.Thank You so much!! Can’t wait to try it. Reply

    • Natashas Kitchen
      September 23, 2018

      You’re so welcome Kathy! Reply

      • Kathy Doolan
        September 24, 2018

        The only problem I had was I believe I put too much butter on the bottom other than that it was GREAT but like I said too much butter on the bottom …. will be making again. Reply

        • Natashas Kitchen
          September 24, 2018

          That may have done it! I hope it goes better for you next time! Reply

  • Melinda Ashe
    September 21, 2018

    Made the baklava….recipe was well explained, easy to follow and the baklava is spectacular! Reply

    • Natashas Kitchen
      September 21, 2018

      That’s so great, Melinda! I’m so happy you enjoyed that! Reply

  • Louise
    September 17, 2018

    My cousin’s wife is Greek and her mother is an amazing cook and Baker. She made baklava for a party and I been in love ever since! They live 10 hours away from me so I don’t get it often. I can’t seem to get my hands on the recipe so I turned to pintrest. Your step by step instructions were great. I made it a few months ago and it was so so good!! Just as good as my cousin’s mother in Iaw if not better. Haven’t made it again cause I’m pretty sure I ate most of it. Went to a Greek festival this weekend and was on a mission to try there baklava well let me tell you something ur recipe was better way better. So thank you very much for your wonderful recipe. I’ll be making it again soon!!8‹ Reply

    • Natashas Kitchen
      September 17, 2018

      Wow! Thank you so much for the amazing compliment and feedback! I’m so happy you discovered our blog and found our recipe!! Thanks, Louise! Reply

  • Scott
    September 14, 2018

    I make this recipe for various special occasions throughout the year, and people often tell me that it is the best baklava they have ever had. I use pistachios instead of walnuts because I just like pistachios, and I add a little rosewater to the syrup, and a little cardamom in addition to the cinnamon. I’m a teacher, and I brought it to our Christmas luncheon before winter break one year, and one of the assistant principals, who immigrated to the USA with her family from Turkey when she was an infant, asked me for this recipe, because she said it was better than what her grandma makes. This is a fantastic recipe. Reply

    • Natashas Kitchen
      September 14, 2018

      Thank you so much Scott! We appreciate the thoughtful feedback and amazing review! Reply

  • Mari
    September 9, 2018

    I *hate* when people do this, but…. Do you have any advice for cooking in a convection oven? We recently got a new oven and trying to figure out how to do things like this is totally defeating me. 🙁 I would LOVE to do this for hubby’s bday, which is coming up soon, but it’s tough to convert something you’ve never made before. Thanks for ANY help! Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Mari! We welcome all questions so thank you for reaching out! I haven’t tested this in a convection oven but typically in a convection, you would have to reduce the temp or time since it bakes faster. Reply

      • Diana
        September 10, 2018

        I always use convection when baking and yes you do lower the temperature by 25 degrees. My baklava always turns out very good. I just love this recipe! Reply

    • Diana
      September 10, 2018

      Mari, I always use my convection oven especially for baking because is distributes the heat more evenly and you get a more uniform browning on top. My oven bakes both ways and I just hit the button that automatically switches the heat to convection which is 25 degrees lower and my Baklava always turns out great. Reply

      • Mari
        September 10, 2018

        Thanks! I was afraid of burning, but now you’ve given me enough confidence to try it. 🙂 Reply

        • Natashas Kitchen
          September 10, 2018

          I look forward to hearing how it turned out, Mari! 🙂 Reply

          • Mari
            September 13, 2018

            Well, I didn’t burn it! Used the convection oven, and I think I could have pulled it 15 minutes earlier, but it was still very good! I felt like it didn’t soften as much as ones I’ve had previously, so maybe that was it? I’ve also never had it with lemon – that was an unexpected brightness which I really appreciated. Especially since I don’t usually like it since it can be almost cloying. I’m grateful to your commenters too, since they gave lots of ideas for nut subs when I suddenly ran out of walnuts. All told, I think I’ll make this again for me too, not just the hubby!

          • Natashas Kitchen
            September 14, 2018

            I’m so happy it worked out better for you!

  • September 7, 2018

    WOW! My wife and I have been buying baklava to satisfy our craving/addiction, but decided to try making it and stumbled upon your amazing recipe. We used finely-ground cashews instead of pistachios/walnuts, and it tastes just as good. I forgot to add the chocolate, but it’s OK since it would be almost too rich. Also, my syrup seems to be thicker than the photo, but it turned out great anyway. Finally we used only 2.5 cups of cashews (1/2 cup per layer instead of 3/4) as I prefer more doughy/sweetness. Again, wow! Thanks 🙂 Reply

    • Natashas Kitchen
      September 7, 2018

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

  • Beth Wilson
    September 7, 2018

    Nice video on Baklava, but you REALLY need to tone down the ridiculous and very irritating LOUD music on your video! I could hardly hear you, over the music. Reply

    • Natashas Kitchen
      September 7, 2018

      Thank you for the feedback, Beth! Reply

  • Joyce Cartwright
    September 5, 2018

    Natasha, I have made baklava for 50 years–dated and almost married a fella who was half Greek. Your baklava recipe is almost identical to mine. My nuts are an equal mix of coarsely ground pistachios and English walnuts. I garnish the finished, baked, glazed and cut baklava pieces first with a thin zigzag stream of piped semisweet chocolate and top it off with chopped pistachios. Making a batch this Saturday night for a Monday luncheon. The cut pieces are placed in the oval accordion-pleated confection papers and set on a napkin lined baking sheet for presentation. It’s one of my fave desserts to make and share. Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Joyce. That’s amazing! I appreciate your thoughtful review and feedback! Thank you for sharing this with me! 🙂 Reply

  • Lily
    August 27, 2018

    My father emigrated from Palestine to Montreal, Canada, at a very young age (in 1907) The aunts and others made their own phylo dough. In those days, not many people knew baklawa. Of course no question of buying it. Very delicate to make. They let dry on clothes line covered with bed sheets in the house, Reply

    • Natashas Kitchen
      August 27, 2018

      Thank you for sharing this history with us, Lily! I love hearing how these recipes were made from the start Reply

  • Laura Bazerman
    August 15, 2018

    Good evening! This recipe looks wonderful and I can’t wait to try it.

    However, I cannot have lemon. I understand that the recipe needs the moisture. Is there anything else that I can use or substitute for the lemon – NO CITRUS. I would really like to know so that I can make this as soon as possible. Thank you so much in advance for answering my question. Reply

    • Natasha
      August 16, 2018

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

  • JJ
    August 14, 2018

    My Question is:
    Can this be frozen?
    And if so, what would be the longest it can be frozen for?
    thank-you in advance Reply

    • Natasha
      August 14, 2018

      Hi JJ, 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

  • Michele
    August 12, 2018

    Beautifully delicious recipe. Thank you for sharing Reply

    • Natashas Kitchen
      August 12, 2018

      I’m so happy you enjoyed that Michele! Reply

      • Michele
        August 17, 2018

        I brought it to work and everyone said it was the best baklava they have ever had! Thank you Reply

        • Natashas Kitchen
          August 17, 2018

          That’s so great! I’m happy everyone at work enjoyed it Michele Reply

  • James Orgeron
    August 7, 2018

    Didn’t see where to give you a thumbs up below as you said at the end of the video, but I just wanted to let you know that I think it is very thorough and I tknow I can go ahead now and start the process. It’s all laid out I. Front of me, honey sauce cooling, dough room temperature, so here I go. Will come back kater with the results! Reply

    • Natashas Kitchen
      August 7, 2018

      Hi James! Thank you so much for the great review! The thumbs up icon is usually directly under the video in Youtube. Thank you for trying though 🙂 We would love to hear your follow up review! Enjoy! Reply

  • Donna
    July 28, 2018

    Delicious!! This was so much easier to make than I ever imagined. Thank you for such a great recipe and easy instructions to follow. This is definitely going on my list of top dessert recipes. Reply

    • Natashas Kitchen
      July 28, 2018

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

  • Donna
    July 28, 2018

    DELICIOUS!! This wasn’t as hard to make as I thought it was going to be. Directions were easy to follow. This goes to the top of the dessert list!! Reply

    • Natashas Kitchen
      July 28, 2018

      Sounds like you found a new favorite Donna! Thank you for sharing that with me! Reply

  • Tweet
    July 23, 2018

    Wow!! This is amazing in all aspects: flavor, taste, texture, presentation. Simple but tedious and that’s okay. The end result is SOOO worth it. This is a keeper. Thanks for sharing your perfect recipe. Reply

    • Natashas Kitchen
      July 23, 2018

      Thank you for sharing your exciting and thoughtful review with us! Sounds like you found a new favorite! Reply

      • Tweet
        August 1, 2018

        Yes, definitely!!! Crunchy, juicy, and just the right amount of sweetness. The flavor was enhanced as the days went by. I thought I saw somewhere to add a picture. Sorry, I couldn’t figure out how to add a picture. Reply

        • Natasha
          August 1, 2018

          Hi! Thank you for the amazing review :). The best place to post a picture (and I’d love to see yours!) is on our private FB group. You can join here, or email me: natasha @ natashaskitchen.com (no spaces) Reply

  • Nancy
    July 13, 2018

    This recipe was so easy and absolutely yummy. I had pecans I needed to use up so I mixed 1/2 pecans and 1/2 walnuts. I do not like nuts and made this for my hubby. I loved it. I made it with local honey. Reply

    • Natashas Kitchen
      July 13, 2018

      I’m so happy you liked it! Reply

  • Denise
    July 13, 2018

    Making this now. Actually it’s in the oven. I’m trying it with orange blossom honey. (It was what I had on hand.) Your instructions were perfect. Reply

    • Natashas Kitchen
      July 13, 2018

      Your must smell amazing! Orange Blossom honey sounds lovely! Reply

  • Penny Marshall
    July 9, 2018

    First time making baklava ever and this was soooo much easier than I anticipated. Thank you!! Reply

    • Natashas Kitchen
      July 9, 2018

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

  • Giorgio
    July 8, 2018

    I tried the recipe of her majesty Baklava : it was simply perfect and very tasty, very similar to the authentic Greek cake. Great work.
    Thank you Reply

    • Natashas Kitchen
      July 8, 2018

      Wow what a compliment! Thank you for the great review! Reply

  • Erica
    July 8, 2018

    Natasha – your Baklava recipe is awesome – using it for a second time later today because it was such a hit the first time! Your step by step video is very helpful too and especially entertaining Thank you X Reply

    • Natashas Kitchen
      July 8, 2018

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

  • Libby
    June 30, 2018

    My first time making baklava and it turned out so well! I used a mix of walnuts, pistachios and almonds. I could tell I didn’t have quite the number of sheets of filo to match the recipe, so I just cut down each layer by a couple, and it still worked perfectly. I think it tasted even better on the 2nd and 3rd day, so probably worth making ahead of time for an event. A great recipe, thank you so much! Reply

    • Natashas Kitchen
      June 30, 2018

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

  • Alesia
    June 25, 2018

    I made this yesterday and took it to work. It was a huge success. The one problem I ran into was the filo dough stuck together with the damp cloth. I took the damp cloth off, and it was much easier to separate. Not sure why…but it worked for me. Reply

    • Natashas Kitchen
      June 25, 2018

      I’m glad it did! Thank you for the wonderful review! Reply

    • Tweet
      July 23, 2018

      Yes, I found that leaving the damp cover off during buttered layers made it easier to handle the sheets. I put it back on when I did the nut layers. Reply

  • Liza
    June 23, 2018

    Thank you, Natasha! This came out VERY tasty! Your recipes are always so clear and easy to follow.
    Have you ever tried a baklava recipe with nuts and sour cherries? There was a cafe near our house, which had that delicious treat. Would be amazing to recreate it! Thank you!! Reply

  • Robert
    June 21, 2018

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

    • Natashas Kitchen
      June 21, 2018

      Thank you for the wonderful review! Reply

  • Betty
    June 20, 2018

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

    • Natashas Kitchen
      June 20, 2018

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

      • Tweet
        July 23, 2018

        I used glass but lined it with aluminum foil. Reply

      • Sadaf
        August 6, 2018

        I made this last week, and it was delicious! After soaking overnight, though, it became soft. Only the top layer is somewhat crisp. I can think of two things that were a little different from yours: my nuts were more finely ground, and secondly, I pulled my batch out at about an hour, because it was already brown and I got nervous that it would overbrown. Could either of these be the reason behind my soft baklava? Reply

        • Natashas Kitchen
          August 6, 2018

          Possibly. I would recommend baking it through to allow the crispiness. Reply

  • BenSha.
    June 16, 2018

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

    • Natashas Kitchen
      June 16, 2018

      Thank you for the wonderful review, BenSha! Reply

  • Jack
    June 16, 2018

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

    • Natashas Kitchen
      June 16, 2018

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

      • Kamila
        July 31, 2018

        Should we use a damp or dry tea towel? Reply

  • Jolie
    June 15, 2018

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

    • Natashas Kitchen
      June 16, 2018

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

  • Joe Caccioppo
    June 15, 2018

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

  • Lori Argyle
    June 14, 2018

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

    • Natashas Kitchen
      June 14, 2018

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

  • Dutch Girl
    June 14, 2018

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

    • Natashas Kitchen
      June 14, 2018

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

  • Karen
    June 14, 2018

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

    • Natashas Kitchen
      June 14, 2018

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

  • Liz Duane
    June 13, 2018

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

    • Natashas Kitchen
      June 13, 2018

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

  • Christina Martel
    June 12, 2018

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

  • Joan Goudounis
    June 12, 2018

    What size phyllo do you use? Reply

    • Natashas Kitchen
      June 12, 2018

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

  • Alta (SouthAfrica)
    June 12, 2018

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

    • Natasha
      June 12, 2018

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

  • Angel
    June 10, 2018

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

    • Natasha
      June 11, 2018

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

  • Steve
    June 10, 2018

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

    • Natashas Kitchen
      June 11, 2018

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

  • Luz
    June 10, 2018

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

    • Natasha
      June 10, 2018

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

      • alp
        June 12, 2018

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

        • Liz Duane
          June 13, 2018

          I use a mix of pistachios and almonds Reply

  • Rambie
    June 10, 2018

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

    • Natasha
      June 10, 2018

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

  • Bob
    June 8, 2018

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

    • Natashas Kitchen
      June 8, 2018

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

  • Denise
    June 8, 2018

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

    • Natashas Kitchen
      June 8, 2018

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

    • Scott
      June 11, 2018

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

  • Edisa
    June 7, 2018

    don’t put cinnamon in the Baklava Reply

    • Diana
      June 8, 2018

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

  • JAIME PAZ RAMIREZ
    June 7, 2018

    si pudiera pasar las recetas en ESPAÑOL Reply

  • Kylee
    June 7, 2018

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

    • Natashas Kitchen
      June 7, 2018

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

  • Norma Clarke
    June 5, 2018

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

    • Natashas Kitchen
      June 5, 2018

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

  • Mohammed Ismail
    June 3, 2018

    Any substitute for honey? Reply

    • Natasha
      June 3, 2018

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

  • Zaineb
    May 23, 2018

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

    • Natasha's Kitchen
      May 23, 2018

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

  • Thomas
    May 6, 2018

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

    • Natasha's Kitchen
      May 7, 2018

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

  • Luli
    May 4, 2018

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

    • Natasha's Kitchen
      May 4, 2018

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

    • Alicia Cheong
      May 29, 2018

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

      Thanks!
      Alicia Reply

      • Natasha
        May 29, 2018

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

        • AnitraF
          June 18, 2018

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

  • Ginka
    April 30, 2018

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

    • Natasha
      natashaskitchen
      May 1, 2018

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

  • Darla
    April 18, 2018

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

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

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

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

    • Natasha's Kitchen
      April 18, 2018

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

  • Judy
    April 17, 2018

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

    • Natasha
      natashaskitchen
      April 18, 2018

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

      • Judy
        April 18, 2018

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

        • Natasha
          natashaskitchen
          April 18, 2018

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

          • Judy
            April 19, 2018

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

        • Diana
          June 5, 2018

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

  • dee Holley
    April 13, 2018

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

    • Natasha's Kitchen
      April 13, 2018

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

  • Jeffrey
    April 11, 2018

    Wow! This is amazing!

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

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

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

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

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

    • Natasha's Kitchen
      April 12, 2018

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

  • Zelina
    April 10, 2018

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

    • Natasha's Kitchen
      April 11, 2018

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

  • Elaine in NC
    April 1, 2018

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

    • Natasha's Kitchen
      April 1, 2018

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

      • CAROL
        April 7, 2018

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

        • Natasha's Kitchen
          April 7, 2018

          It’s a delicious treat for sure! 🙂 Reply

  • Eileen
    March 31, 2018

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

    • Natasha
      natashaskitchen
      April 1, 2018

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

    • Lu
      June 4, 2018

      I use a glass pan they are pretty sturdy Reply

    • Karen
      July 21, 2018

      I drew around my tray cut the parchment out, then made it on the paper, much easier than in the tin also as the butter dribbles out you can mop this up for other layers. Then I listen into tin refrigerated fir 10 mins until butter had set lifted it out again on the paper cut into diamonds much easier than in the tin and then dropped back in tin perfect diamonds thus way. Reply

  • Kelly
    March 31, 2018

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

    • Natasha's Kitchen
      April 1, 2018

      Please let me know how it turns out Kelly! Reply

    • Marjaneh
      June 6, 2018

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

      • Natashas Kitchen
        June 6, 2018

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

  • Lisa
    March 29, 2018

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

    • Natasha
      natashaskitchen
      March 30, 2018

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

      • Lisa Chittavong
        March 30, 2018

        Okay, thank you. Reply

        • Natasha's Kitchen
          March 30, 2018

          You’re welcome Lisa! Reply

  • Sheila
    March 28, 2018

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

    Thanks,
    Sheila Reply

    • Natasha
      natashaskitchen
      March 28, 2018

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

  • Darlene
    March 27, 2018

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

    • Natasha
      natashaskitchen
      March 27, 2018

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

      • Liz Duane
        June 13, 2018

        I use a mix of pistachios and almonds

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

  • Emma
    March 23, 2018

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

    • Natasha's Kitchen
      March 23, 2018

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

  • Diana
    March 22, 2018

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

    • Natasha's Kitchen
      March 22, 2018

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

  • Wally
    March 22, 2018

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

    • Natasha
      natashaskitchen
      March 22, 2018

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

      • Kelly S
        April 12, 2018

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

        • Natasha
          natashaskitchen
          April 12, 2018

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

    • Anne
      March 22, 2018

      That’s pretty rude… Reply

      • Natasha
        natashaskitchen
        March 22, 2018

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

      • Olya
        March 31, 2018

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

        • Natasha
          natashaskitchen
          April 1, 2018

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

  • Diana
    March 21, 2018

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

    • Natasha's Kitchen
      March 21, 2018

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

  • Ruchik
    March 21, 2018

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

    • Natasha
      natashaskitchen
      March 21, 2018

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

  • Natasha's Kitchen
    March 17, 2018

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

  • Dave Abell
    March 15, 2018

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

    • Natasha's Kitchen
      March 16, 2018

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

  • Magdalena
    March 15, 2018

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

    • Natasha's Kitchen
      March 15, 2018

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

  • Casey
    February 26, 2018

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

    • Natasha's Kitchen
      February 26, 2018

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

  • Christina Douglas
    February 19, 2018

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

    • Natasha
      natashaskitchen
      February 19, 2018

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

  • Melanie
    February 18, 2018

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

    • Natasha's Kitchen
      February 19, 2018

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

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