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.
This post may contain affiliate links. Read my disclosure policy.
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):
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.
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.
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 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
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.
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
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
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.
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:
- Blueberry Lemon Cake – this went viral for good reason
- Strawberry Layer Cake – loaded with fresh strawberries
- Banana Bread Recipe – moist and fully loaded
- Strawberry Sauce – you’ll want this over every dessert & pancakes!
Baklava Recipe
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:
- 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).
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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 Per Serving
♥ FAVORITE THINGS ♥
Shown in this post (Amazon affiliate links):
* Cuisinart 9×13 non-stick cake pan (also great for cakes!)
* Wusthof Cooks knife – an essential knife for any cook
* Zwilling sauce pan distributes heat evenly & handle stays cool
* This Cuisinart 11-cup food processor cuts prep time in half
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!
Mmm it was so easy and so delicious. I’ll definitely make this a lot now. The family loves it. Thank you for the recipe.
I’m so glad to hear that, Diana!
Can you use something besides nuts. I have allergies to nuts
I haven’t tried any substition aside from other type of nuts but feel free to experiment!
I’ve read that you can use seeds instead of nuts. Sunflower, sesame and pumpkin seeds have been mentioned.
I made this today for my son-in-love. I had my own recipe from a Lebanese co-worker but I misplaced it so I used yours. It turned out great. Wish I could show you a picture. The only problem I had was getting the diamonds to look at nice as yours. I am geometrically challenged!!
I’m so glad you found this recipe, Karen. And I’m happy to hear it was enjoyed. You can tag me in a picture on Instagram or Facebook. #natashaskitchen
I made this to bring to the family Easter gathering last week. Everyone had very high praises and I even had some people tell me it’s better than what they’ve had in restaurants. This recipe is definitely a keeper.
Thank you Natasha.Made Baklava for Eid .came out well .It was awesome.
You’re very welcome, Safina!
First time I ever left a comment. Love all your recipe but this one was unbelievable delicious Perfect!!! Thank you.
I’m so glad you’re loving it, Ruth!
Hello!
I’d love to make this, but have a walnut allergy. Is it possible to make it with pistachios instead of walnuts? I’m just curious if you’ve ever strayed from the typical filling. Thanks! X
Hi Codie! Yes. I haven’t done it myself that way, but some of my readers have reported using pistachios instead.
I looked at many recipes, but this was the easiest.One that explained things step by step. Making this pastry is not easy but she made it easy in her instructions.
This is the best recipe i’ve seen so far.
I’m so happy you loved our version, Linda! Thank you for your kind review!
You’re welcome I only speak the truth. It was great. I will.
Admit it was the first time i’ve ever made bakalava And I was scared. But now I know how to do it perfectly because of your recipe. I just have to concentrate and make sure I put it off layers etc. and count them Correctly.
Wow I’m surprised I didn’t know how to make one thanks for the post
You’re welcome!
Hi Natasha,
Looking forward to making this but want to make a dairy free version. Can I use olive oil for this recipe?
Thanks
Hi Roy! I haven’t personally tested that but I’ve seen other recipes that use oil. One of my readers said, “We use olive oil only (no butter). It’s just as crisp and delicious!“
I hope that helps.
The baklava came out great, but the top layers don’t seem to want to stay connected to the rest of the piece. Do you know why that might be? How can I prevent that in the future?
Hi River! Normally by day 2, it should be soft and the top layer should adhere with the amount of syrup in the recipe. If you use a larger pan, you might need more syrup or if the pan goes wider at the top. You can add more syrup and let it continue to rest to soak it up. I hope that helps.
Fantastic!!! I made it and it came out awesome!!! Sooooo yummy. Thank you!
You’re very welcome, Celeste!
Thank you very much. I made it yesterday. It turned out delicious. I could maybe have more syrup next time. But the richness of the ingredients is the key. My hubby loved it. Today children are coming for Easter, it will be a great treat.
Hi Natasha !! Iam Greek and we owe a Greek family restaurant for over 30 years . This recipe Baklava is so amazing !! You nailed it !! All
Your recipes are very delicious 😋 Bravo 👏
Hi Sofia! That’s so great to hear. Thank you.
I love all of your recipes Natasha. I have been making baklava for years, but I will try your method next. A few things that you could tweak: instead of cutting the filo edges to fit your baking sheet, you can fold them at each side and include them in the baklava. I alternate which side i fold with each sheet. That way you are not wasting precious filo. Also, I usually bake at 400 F for about 15-20 min still comes out golden brown and is much quicker. Lastly, add a small cap full (10 ml) of Rose water (my secret ingredient) to the syrup, it gives it an incredible scent/flavor that always leaves people absolutely blown away by it. Rose water can be found in any Russian store or foreign market. I think Fred Meyer actually has it now too.
Thank you for your comments and suggestions, Yana!
The recipe calls for 16oz of Phyllo dough but doesn’t specify that you need 40 sheets of dough (10 for the bottom, 5 for the middle (x4), 10 for the top). I bought a 16oz box of dough only to discover halfway through that all of the 16oz boxes sold in grocery stores only contain 20-or-so sheets. Please include the amount of phyllo dough sheets necessary or include what brand of dough you used in the recipe.
I also had the same problem so I made sure to count my dough sheets beforehand, then arrange it accordingly.
All you need to do is divide your sheets in a 2:2:1 ratio since the top and bottom sheets are double the thickness of your middle. Just math it! If you have 20 sheets instead of 25 your count would be 8, 8, 4 (=20) instead of 10, 10, 5 ( =25). The weight is still 16oz total.
she did… at the top. she states the boxes she buys have 40 sheets.
Ken, that was also the only glitch that I encountered.. I got a 16oz box of Phyllo and there are only 20 sheets of phyllo. There are 2 rolls of dough in each box with 10 phyllo sheets in each. I went to 3 different supermarkets and they are all that way. I had to purchase 2 boxes to make the recipe. I would think that if the box had double the sheets (40), as the recipe calls for, then it would weigh more?
I made this recipe several times during the Christmas holiday and it was a huge hit. Will make again.
That’s great to hear, Julie!
I make baklava every year at Christmas. I saw your recipe recently and I’m going to try it next week. My recipe has always called for only cutting it halfway through before baking. What would be the reasoning behind that? Do you cut yours all the way through? I do notice that sometimes my top layers don’t seem to stay together with my recipe.
Hi Heidi, I do cut all the way through so the syrup can soak into the layers better. I don’t understand the purposes of only cutting the top. It’s much easier to serve this way also when you cut all the way through.
When looking for a recipe I always look for your name. I love, love your recipes. They are always delicious and easy to follow. Thanks for turning me into a chef. I owe it all to you.
Aw, thank you so much, Rhett!
I made this for the first time on Tuesday for a potluck on Wednesday. They were such a hit that I almost didn’t have any left to take home for family, haha! It was a little more dense than I thought they should be.
I will definitely make them again this weekend since I have enough ingredients. I’m looking forward to sharing it at work. Someone told me that clarified butter or ghee would help it be less dense, so I may clarify the butter beforehand.
I’m so glad this was a hit, Tammy!
I have made it for the first time it was sooo delicious, thanks for the receipt
You’re welcome! Good to know that you loved this!