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.
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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):
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 coarsley 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
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.
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.
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.
♥ 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
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!
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My boyfriend and I love this recipe! We have made it several times over the past few years and seem to be getting faster and faster at it. We love pistachios, so we usually do 1/2 pistachios 1/2 walnuts. Pistachios can get a little pricey, but they’re so delicious. This is definitely my go to recipe when I need to impress someone. A little time consuming at first but SO worth it.
I’m glad you both enjoy the recipe so much! Thanks for sharing your fantastic review with other readers!
Lord have mercy! This was one of the best things I’ve ever made. The few people that I shared it with (I didn’t want to share it because I wanted to eat it all) said it was better than store bought that they had had. It takes forever to make, but is worth it! Definitely saving this recipe. Thank you!
You’re welcome Jordan! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your wonderful review!
Have made this recipe three times, and it’s always a big hit!! Everyone comments on how crispy and not goopy or overly sweet it is. Great recipe.
I’m glad to hear how much you enjoy the recipe Allison! Thanks for sharing your wonderful review!
I followed the recope exactly like shown and waited to cool for 4 hours but it didn’t turn out. Falling apart not sweet and bottom very brown and soggy. Why???? How can I fix it ? Should I make more sweeter sauce?
Hi Carmen, let the baklava sit covered overnight at room temperature and it will absorb the liquid and soften the layers.
I never ever thought that I could make Baklava let alone it turning out soooo good! It was not hard at all. I made two recipes for Christmas and now am making a recipe for a friend’s birthday. She said that of all the many Greek Festivals she has attended that by far my Baklava was the best she has tasted! I did add just a little more cinnamon because I love it. Thank you for your video and easy to follow recipe.
You are very welcome Diana and thank you for such a wonderful review 😀
If you want True Mihhili (Lebanese for Baklava or Baklawa) Here is the recipe we use:
1 1/2 cups sugar.
1/2 cup water.
1 T light corn syrup.
1 t orange blossom water.
3 cups walnuts toasted and chopped.
1/4 cup sugar.
1 1/2 cups clarified butter.
1 lb phyllo dough thawed.
The other is the Greeks version of what we’ve been making years before they stole it from us.
Thanks for sharing Nick!
Hi Nick, I Love the idea of orange blossom water! Where do you buy that? Online?
I have wanted to try this for so long… I have just put it in the oven so here’s hoping. Thank you for the step by step instructions. Easier than I thought.
My pleasure Paula, I hope you enjoy it!
This is the second time I have used this fantastic recipe. The only thing I changed was I added some pecans to the mix. Great recipe and I received nothing but raves.
Awesome, I’m happy to hear how much you enjoy the recipe Dana! Thanks for sharing your great review!
Made this, my first attempt at Baklava, for my Grandson’s mama who is Greek. First it wasn’t nearly as hard as I thought it would be, second it came with very high reviews from her and her family. Win-win. Thank you for this awesome recipe.
You’re welcome Linda! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers!
dang it, Iforgot to butter the pan beforestarting. Its in the oven…is it going to come out? glass pyrex pan
Hi Ann, the butter helps but after you pour on the syrup and let it rest, there is enough moisture and butter from the baklava to help it come out of the pan 🙂
We use olive oil only (no butter). It’s just as crisp and delicious! Most of my relatives in Greece do this, my relatives here in the States use butter. I guess it’s whatever’s most available! It’s yummy both ways =)
That’s a great suggestion Gina! Thanks for sharing! 🙂
I know that Greek desserts are all about the honey but I really don’t like honey! Is there a substitute syrup that will work?
Hi Noeleen, I haven’t tested anything else but two readers reported good results using 1/2 cup agave nectar.
I use half walnuts and half almonds.
Great suggestion, thanks for sharing!
So easy to make!! Love it as our new family recipe… Thank you!!
You’re welcome! I’m glad your family enjoys the recipe as much as mine does! Thanks for sharing!
I made this tonight with my husband help. He counted the layers for me and trimmed them. He also worked the food processor. It looks amazing. My husband is waiting until tomorrow to try it out since it says to let it soak in overnight. The step by step instructions were amazingly easy to follow. This was my first attempt.
I’m glad to hear you both enjoy the recipe! Please let me know how it turns out Melissa!
It is in the oven and the sauce is cooling…very excited! I usually buy it once a year from a specialty grocery store and this was so easy that I will never hesitate to make it again. Can’t wait to taste it!
Please let me know what you think Lisa!
Now is this the “art” of baklava with pre-made dough?
Hi Neal, it is a major time saver to buy pre-made dough, but you are welcome to make your own if you prefer.
Hi, What can I use instead of cinnamon as I absolutely hate the stuff.
Hi Beverley, you could just omit cinnamon and it will still work 🙂
Thank you so much, that sounds good.
Can you use salted butter?
Hi El, 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.
I just made this last night. This was my first attempt ever for making baklava. The video was very helpful. I think it came out great, as did my Greek boyfriend. Thank you!
You’re welcome Susan! I’m glad you both enjoy the recipe. Thanks for sharing your great review!
I used salted butter. It came out fine.
I see at the end of the directions. You say to let it set at room temperature for 1 to 2 weeks. Why is that? And is it necessary?
Hi Lillian, For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. It can be stored at room temp, covered with a tea towel for 1 to 2 weeks – you can also cover and freeze it up to 3 months.
I lost 15 sheets of dough and most of the other sheets were ripped. I couldn’t keep them damp or then they were gooey messes. The taste was fabulous but looked terrible. I don’t know what I did wrong except I didn’t handle the dough right.
Hi Sarah, it is critically important to cover the sheets with a lightly damp tea towel or linen towel between picking up each sheet or they do dry out and flake quickly otherwise. The sheets are much easier to work with when using the damp towel. I’m glad you still enjoyed the flavor 🙂
Hi! I grew up in an Italian/Greek mining community, and honestly some things were presented to me as Italian or Greek, when they were the other way around. My grandmother’s generation grew up “all inclusive” and the families each identified with each other VERY STRONGLY. I just wanted to add that, although I grew up with walnuts in Baklava, I traveled as a college student and found out that in the Mediterranean, they “prefer” (?) or at least us, PISTACHIOS more than walnuts. Have you heard of this? Also, in Greece, they introduce it as GREEK. But in Turkey – and again in Egypt – they introduce it as either being TURKISH or EGYPTIAN. 😀 And by the way, in the Arabic speaking world, they pronounce it “ba KLA va” – I just thought you would find that interesting. So, about the nuts….? 😀 and thank you!
Hi Bella, I made my baklava cups with a mixture of nuts including pistachios and they are very nice in color and flavor. You can definitely mix it up with a variety of nuts in this recipe.
When I was first in college, I worked for a Home Health agency. I was assigned to a Greek couple in their 80s living at home. I learned to make Baklava from the Mrs. She made it exactly the way you make it. I have made it so many times and it turns out excellent every time. Thanks for the recipe. Mine was translated from a pinch of this, a handful of that.
My pleasure Ken! I’m glad to hear the recipe is a success! Thanks for sharing your wonderful review with other readers!
This was an amazingly delicious recipe. This was my first time making baklava. It was simple and turned out perfectly! Thanks!
You’re welcome Megan! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Looks beautiful..however I think I used alot more butter than called for..the recipe was a bit hard to follow due to the ads blocking the recipe..
Hi Annette, there should never be ads blocking the recipe. Was there an ad blocking in the video? Please let me know so that I can report it to our tech team. Have a great weekend.
I have made Baklava several times but tried yours this time, it turned out perfect. I use a pinch of Cardamon and sage tho, the Greek website I first learned from recommend it. Another add in for flavor can be orange or lemon zest, I like orange.
What I liked the most about your recipe was the photos, they are GREAT , especially for first timers! 5/5!
I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review Loretta!
Use ghee not butter. Butter makes phylo dough soggy. You can find ghee at an Arab or international market. Also adding pistachios and sugar in the nut mix makes it amazing.
With syrup add cinnamon stick and orange blossom water.
I haven’t tried that substitution but I bet it would work great especially for people who can’t have butter (allergies!). I’ve never had a baklava turn soggy on me before. The baking and nature of the phyllo dough keeps it from turning soggy.
I made this recipe for my Dad’s Birthday; he absolutely loves baklava. We all loved this recipe. It makes a lot but will not last long on the plate! Simply amazing
Also, the step-by-step video was very helpful
I’m glad to hear that!
I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review Celeste!
It tastes great but is really dry. Can I fix this by adding another 1/2 recipe of the honey mixture do you think?
Hi Tan, did you possibly use a larger pan? Also, make sure you let it rest overnight for the syrup to absorb into the baklava and the following day it will be moist, juicy and soft while still maintaining the crisp topping.
My first time ever making this! Thank goodness for your video. It helped me with the visual. I did find the phylo dough hard to separate and my pkg had many tears but I persevered! It’s just coming out of the oven now so I won’t taste test until tonight. Can’t wait!
I’m glad you find the recipe so helpful! Please let me know how it turns out Peggy!
I think it is over cooked. I checked ii in an hour and I should have taken it out. I just tasted it and it is ok. My family will be my critics. Lol!
Hi Peggy, did you make sure to bake at 325˚Farenheight using a regular (conventional) oven and not convection which will cook it faster. Also, did you use a glass pan or metal? I have had a couple readers report good results in glass but they said it baked faster than in a metal pan. I hope that helps to troubleshoot if it is overbaked.
I have made Baklava before, but it has been a long time. This was a great recipe. Really perfect, and while very rich, a nice balance of sweet. DEfinitely on my favorite list.
I too appreciate the detailed instructions.
Thank You
You’re welcome Cynthia! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review!
Can I use a Pyrex pan for this recipe?
Hi Joan, 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.”
Thanks for the tip!! I just put it in the oven and lowered the temperature, fingers crossed!
You’re welcome Joan!
I would love to make this, but I have a family member with an extreme allergy to honey…. can I substitute something else like Corn Syrup?
Hi Jan, I have had one person report great results replacing honey with maple syrup, just keep in mind they don’t sub straight across so you’ll want to use about 1/2 cup maple syrup.
Hello Natacha, thank you for this amazing recipe, I am a fan of baklava and i have never gathered the courage to do one myself until i stumbled on you very well detailed recipe. The result turned out amaaaaazing and incredibly successful. Thank you.
You’re welcome! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review Ihssane!
This was my first attempt at baklava. It came out picture perfect, and could stand up against any seasoned baklava expert. The recipe was easy to follow. It was a huge hit. So glad I found this. Thank you Natasha!😘
You’re welcome Jamie! I’m glad to hear the recipe is such a success! Thanks for sharing your fantastic review!
YUM! This baklava looks amazing – so delicious ♥
It tastes as good as it looks! Please let me know what you think if you decide to make it!
I wish you could mention this originally comes from Middle East.
Thank you for sharing! I hadn’t heard that before and others have written in with different histories of this recipe 🙂
Lovely baklava recipe! Natasha explains step by step so it is almost impossible to fail. I substituted pecans for walnuts as I prefer pecans for baking.
I’m glad you enjoy the recipe Shawna! Thanks for sharing your wonderful review with other readers!
Thanks Natasha! This is so much like my late mother’s recipe, which I never got from her because in her later years she forgot the proportions. So happy to have found your page.
I used the juice of half an orange in the syrup because I love the fragrance it imparts 😊
My pleasure Mita! I’m so glad to hear you enjoy the recipe! Thanks for sharing your wonderful review!
This was my first go at making baklava and it came out flawless! Living in Georgia, I used home grown pecans instead of walnuts and I highly recommend the switch. Pecans are a little less fat and have slightly more of a crunch, making this the perfect recipe!
I’m happy to hear the recipe is a HIT! Thanks for sharing your fantastic review Jon!
Hi Natasha!
I made this recipe and it turned out beautiful and delicious!!!
My friends wanted to know where I purchased it as it’s the best tasting they’ve ever had!
Thank you for sharing this delight, I’ll be making again for sure.
Hello Michael! My pleasure, I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review!
I made your baklava and it turned out BEAUTIFUL cooked in about 35 minute took about 1 hour to put together and I would make this again thank you
You’re welcome Alice! I’m happy to hear how much you love the recipe! Thanks for sharing your great review!
Can other nuts be substituted for the walnuts? We have allergy issues with walnuts. Thx, Cindy
Hi Cindy, yes! A combination of nuts would work. You can try a mix of any or all of the following: pecans, hazelnuts, pistachios, cashews, most nuts really! 🙂
Thank you for the recipe but for the syrup is not mentioned what kind or how to make? I don’t know why you not give the details in full?!
Hi Anca, the instructions are in the post above in detail. Maybe you missed it while scrolling?
I made this Baklava months ago..and followed the recipe with no problems at all..especially the syrup!! ( As I said at the time, we cannot seem to get extremely thin Filo but have managed to get more sheets for the weight which is Sainsburys own) but still have to have another go!! Barbara
My wife has been a celiac for 15 years.
I am a full blooded greek and grew up on Baklava.
IT IS NOT GLUTEN FREE.
READ INGREDIENES ON FILO PKG.
Hi Michael, I think the only place that says it shows as gluten-free is Pinterest and that is a Pinterest glitch and not something wrong with our blog. It’s irritating for sure but since Pinterest is not our own platform, there is nothing I can do about it. I’m not sure where Pinterest is pulling that from since we have not identified this recipe as being gluten-free anywhere in the post. Must be a glitch on Pinterest!
they turned out so good! Wish i can post some picture here!! Thanks for the recipe and happy thanksgiving!
It states gluten free in the description but I thought phyllo was a wheat dough?
Hi Barb, I don’t see anywhere that it says gluten free. Can you tell me exactly where you saw that? Thanks!
It is on the Pinterest site. I took a screen shot but I can’t post it here, sorry. Maybe they are the ones who added that?
How odd. We don’t have any control over what shows up on Pinterest. Maybe the Pinterest database doesn’t know what phyllo is? 😉
The best baklava recipe ever!
I’m glad you love it Mariana! Thanks for sharing 🙂
Haven’t tried it yet but would love it if you could list the ingredients quantities in grams and cups.
Thank you in advance
Hi Edith, I added some conversions in this recipe. We don’t have metric conversions for many of our earlier recipes due to time constraints. I have been putting them on the newer ones though. I think a chart is in order for the future! 🙂 Thanks Edith 🙂
To make your Baklava you never stated if you’re using thin or thick fillo dough??
Hi Darlene, 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!
You are a good Chef and all your cooking are the best all recipes are tasty
I’m glad to hear you are enjoying the recipes! Thanks for following! 🙂
Hello,
I am allergic to walnuts. I was wondering how I would adapt this to pistachios or almonds, or would I not really change anything? Thank you for your time.
Hi Miranda, I have had a couple of people report great results using a variety of chopped nuts. I bet it would work well to mix the two nuts together instead of walnuts.
Amazing recipe, so easy, made them yesterday everyone thought i’d bought them and was faking it! Thank you.
That’s awesome! I’m glad to hear that Tes! Thanks for sharing your wonderful review!
Hi Natasha! This was my first time making a baklava, and it turn out scrumptious. I followed the recipe but did did add zest of 1 large orange in the syrup and also in the filling, in attempt to hide the the honey, since my husband and daughter not a fan of it. It really mild down the honey and made it super yummy. My husband and my dauther gobbled right up. Thank you so much for this recipe and detailed steps it really helped to make this very antimidating recipe easy! Thank you!
My pleasure Saniya! I’m so glad to hear how much you everyone enjoys the recipe! Thanks for sharing your excellent review!
I LOVE baklava and I know nuts are the traditional, but we have a nut allergy in our house. Is there ANYTHING I can substitute for the nuts?
Hi Kelly, I haven’t tried any substitutions but I have seen some using seeds. You might search for a seed baklava and see if there are any unique combinations out there.
I would also add a couple of things….I use orange juice instead of lemon (I just like the taste better). Also, I’ve made it with pecans, and also with almonds. And one very important step….while you’re making this, do not answer the phone, do not answer the door, and ignore everyone who tried to talk to you, especially the first time you make it!!
LOL, thanks for sharing your helpful tips with other readers Kelly!
Hi, could I swap the walnuts for any other nuts like hazelnut or pistachios x
Hi Lisa, yes, I have had readers report great results using those substitutions or even a combination of different nuts.
I have never made baklava myself, it is a most favorite dessert of my husband’s. I’m going to try it out!
I have made many of your recipes/videos, and they always turn out fabulous. Thanks.
You’re welcome Shelley! I’m glad to hear you’re enjoying the recipes so much! Please let me know what you think of this one!
i have never made baklava before & will try it next weekend when im off. I have always wanted to make it so will see. thank you for posting this I love new things.
My pleasure Anne! Please let me know what you think of the recipe!
I don’t remember how many items I tried this so far in last couple of years. Every single time it was a big hit with family and friends. I did bake it and took with me to my family in another continent which was 24 hours flight journey and it still tasted good for another few days. Thanks you so much for this simple and delicious recipe!
You’re welcome Rohini! I’m glad to hear how much everyone loves this recipe! Thanks for sharing your excellent review!
Hi Natasha!
Will the Baklava still be good if I made it the day before?
How should I store the leftovers in the fridge or freezer?
Hi Jen, Store at room temp, 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 🙂
hello, i love your recipes and want to make baklava but can not find fillo sheets, any alternative ?? Can puff pastery dough could b used
Hi Bushra, sometimes they are called phyllo and other packages say fillo dough. There really is not a good substitute for fillo dough unfortunately. I would suggest calling your local grocery stores to see if they carry it in the freezer section to possibly save you a trip to the grocery store.
I used pecans for this and it turned out perfect, just I think next time I won’t do so much Lemon. Maybe when it cools the lemon taste will go away a bit but it really stands out to me. Now I don’t think other people will notice but since I know it is in there I can really taste it. I will uses this recipe again and baking time was prefect.
Hi Cassandra, it does mellow out when it cools and sets into the baklava and helps to cut the sweetness which is otherwise a little overwhelming in baklava. I’m so glad you enjoyed the recipe! 🙂
Is there a way to substitute something for the sugar? Maple syrup maybe?
Hi Dee, I haven’t tried substituting it but one of my readers mentioned they substituted honey for maple syrup so I imagine it could work. Again, I haven’t tested it but I think it is worth an experiment if you are trying to avoid sugar.
I have never made Baklava before, and really don’t like walnuts. But thought what the heck and tried this recipe on Saturday. Waiting until Sunday to taste a piece was NOT EASY (the smell was AMAZING)..okay I snuck a corner piece… OMG this is so good. Putzy but AMAZING. I would make again, and again and again..even with Walnuts!
I’m glad you love the recipe Vickey! Thanks so much for sharing your excellent review! 🙂
Just had a Baklava from Cyprus. This one was so sweet! It’s actually given me heartburn. I can’t believe how sweet it is! It’s literally dripping with Honey! I’m worried because we have a bit of a problem with ants here at the moment! Litteraly had to wipe down all the surfaces and take all the bins out etc!
Hi Kiran, I have actually had folks say the opposite about this baklava – that it isn’t as sweet as what is sold in stores or restaurants because it uses honey for sweetness and is well balanced with lemon.
My Czech Mother-in-law learned it from her Czech family. How many countries make Baklava anyway?
I don’t know exactly but it must be quite a few and it’s so interesting how every region has their own spin on it.
Just finished making this for the second time – the first time, my dad saw my pictures on Facebook, so he requested it for his and my mom’s visit (we live 500+ miles apart).
It’s almost 3am now, but it will be ready to enjoy for dinner tomorrow (er…tonight) when they get to town! It is time consuming to make, but oh, so worth it! Thank you for sharing the recipe!
My pleasure Becky! I’m happy to hear that you and your family enjoy the recipe! Thanks for sharing your wonderful review!
I just finished making this tonight. It turned out wonderful!! I’ve wanted to try making baklava for a long time but was always intimidated. I found this recipe and actually thought it was quite easy. I’m wanting to box some up and send to someone. Any idea if that would work or how I would wrap it to send?
I am so glad you enjoyed the recipe!! I think it could work to package it up. Make sure you leave as little space around the baklava as possible so it doesn’t break apart in transit. Maybe wrap in parchment paper first to keep it from sticking and then cover with plastic wrap and maybe insert some bubble wrap over that to keep things from shifting. I hope that helps! I’m not an expert packager but it’s the best I could think of 🙂
When in college, my roomie’s mom sent her a birthday cake entirely packed in popped popcorn. Cake was perfect and the additional “tin” of frosting was packed into the box, too. Perhaps this would work for shipping baklava in the pan.
That is smart! I love it!
How on earth can u leave it for 1hour and 15min? Ours nearly got completely burnt after 40 mins! We’ve wasted so much product!
Hi Molly, I haven’t had anyone report the same thing – I wonder if you might have been using a convection oven – 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.
Is a jelly roll ( pan) the same thing as what we call a Swiss roll? From barbara
Hi Barbara, yes, you would bake a Swiss roll cake in a jelly roll pan 🙂
A Greek lady taught me to make baklava and I have for years. I do things differently: I use a jelly roll pan and use 2 sheets side by side for each layer. It makes it a little thinner ( not quite as many layers). The other change is I use half the phyllo dough then spread out the nut mixture and then finish with the rest of the phyllo dough.
Thank you for sharing your method!
Our family traveled to Israel a couple of years ago and fell in love with the Baklava. I’ve been trying to find a good recipe ever since. I can’t wait to try yours! My question: In the attempts I have made before I have the most difficult time cutting the pre-baked baklava. The sheets always stick to my knife. Is it just that my knife is not sharp enough (or maybe the sheets are too soggy with butter) or is there a trick to getting those perfect cuts?
Hi Jennifer, I do hold down the top layer lightly with my finger tips as the knife passes through. It should go through fairly easily with a sharp knife and a serrated knife may also make it easier.
I’ve heard of making it with pecans instead. Has anyone ever tried it that way? I’m curious because I love pecans so much more than walnuts.
Hi Chrissy, I have had a couple of readers report great results subbing pecans instead. I hope you love it!
I just wanted to let you know that I made your recipe for baklava for my husband’s birthday and he was so, so pleased! I’ve tried a few different recipes before, but he thinks this one is far superior (and I agree!). Many thanks!
My pleasure Lauren! I’m happy to hear that! Thanks for sharing your excellent review!
Would you recommend covering it with anything other than a tea towel? Just wondering if I need to go out and get one of those — dead set on trying out this recipe!
Hi Pat, once it is at room temperature, you can also cover it loosely with plastic wrap 🙂
Now *that* I can do. Thank you!
My pleasure Pat 🙂
Surely a clean pillow case or similar to keep the Philo dampened would work?
Oh my goodness I misunderstood your question – sorry! I thought you meant for storing it afterwards. I agree with Barbara, you could use a lightly damp regular kitchen towel or clean pillow case to keep the phyllo dough from drying out. I didn’t realize that is what you were asking about until I read Barbaras reply. Sorry!!
This looks great! Where do you buy the dough? I looked online and can only find the shells, every other kind is $80? I live in the US. Thanks in advance!
Wow that is very spendy! I have found it at Fred Meyer, Winco and Walmart. Most large grocery stores should have it in the freezer section next to the frozen puff pastry. I hope that helps!