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Baklava Recipe

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

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

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

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

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

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

Ingredients for Baklava Recipe:

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

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

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

Baklava Recipe ingredients

How To Make Baklava:

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

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

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

How to Prepare Fillo (phyllo) Dough for Baklava Recipe

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

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

How to Make Syrup for Baklava Recipe

How to Assemble Baklava:

Preheat Oven to 325˚F.

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

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

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

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

How to layer baklava recipe

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

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

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

How to Cut Baklava Recipe

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

How to Apply Syrup to Baklava Recipe

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

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

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

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

Watch Baklava Video Tutorial:


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

Dessert Recipes to Explore:

Baklava Recipe

4.95 from 748 votes
Author: Natasha of NatashasKitchen.com
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. 
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes

Ingredients 

Servings: 30 pieces
  • 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

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 Per Serving

255kcal Calories21g Carbs3g Protein18g Fat6g Saturated Fat20mg Cholesterol74mg Sodium83mg Potassium1g Fiber11g Sugar240IU Vitamin A0.6mg Vitamin C20mg Calcium1mg Iron
Nutrition Facts
Baklava Recipe
Amount per Serving
Calories
255
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
20
mg
7
%
Sodium
 
74
mg
3
%
Potassium
 
83
mg
2
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
3
g
6
%
Vitamin A
 
240
IU
5
%
Vitamin C
 
0.6
mg
1
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American, Turkish
Keyword: Baklava
Skill Level: Medium/Advanced
Cost to Make: $$
Calories: 255
Natasha's Kitchen Cookbook

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This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

What are YOU cooking up for Christmas? 

If you’ve tried this already and are back for more, I’d love to hear from you in a comment below!

This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! | natashaskitchen.com

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.95 from 748 votes (270 ratings without comment)

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Comments

  • Jenny
    October 20, 2024

    Hi Natasha,

    I was planning on referring to your recipe, but had a few questions and was wondering if you might know the answer to them:

    1. Does adding the honey at the end of the boiling of the syrup add too much moisture to the syrup? Is that why you add the honey earlier and simmer for about 20 minutes?

    The reason I’m asking is because I was hoping to preserve the nutrients and vitamins in the honey, but by boiling them, they are being killed off. I know nutrients are the last thing that comes to mind when thinking desserts but I just wanted to preserve any nutrients in the ingredients, only if possible of course.

    Thanks for your help Natasha!

    Reply

    • NatashasKitchen.com
      October 21, 2024

      Hi Jenny! Great question. Yes, adding honey at the end could result in a thinner/watery syrup. It needs that time blend and thicken with the other ingredients.

      Reply

  • MAbe
    October 18, 2024

    Hello Natasha,
    Are there different thicknesses of phyllo dough? I don’t see anything on the phyllo box about this. I became a little concerned when you said in one of your replies not to use thick baklava. The brand that I use is Athens.

    Reply

    • NatashasKitchen.com
      October 18, 2024

      Hi there! Not that I’m aware of but I just looked it up online and found that yes, different brands can vary in thickness- although I’ve never really noticed that before.

      Reply

  • Mary Stoltz
    October 14, 2024

    Natasha, this recipe is the Bomb! I loved it. Your instructions made this fool proof. My only addition is 0ne Tbs. of vanilla to Honey syrup. This is a keeper, that will be made again and again. Thank you.

    Reply

    • NatashasKitchen.com
      October 14, 2024

      So glad to hear that, Mary!

      Reply

  • Christina
    October 13, 2024

    I thought this turned out really well! This was my first time making it, so I thought I might mess it up somehow, but it was surprisingly easy and very tasty! In response to some other comments, I don’t think the lemon was over powering at all. It balances well with the cinnamon and honey, etc. Thanks for the recipe!

    Reply

  • Linda
    October 6, 2024

    I don’t think baklava should be stored in a closed container. Do you agree?

    Reply

    • Natasha's Kitchen
      October 6, 2024

      You can store it in a loosely covered container at room temperature and cover it with a kitchen towel.

      Reply

  • Margaret
    October 5, 2024

    My son wanted baklava for his birthday cake. Hands down the best recipe I have tasted. No dry and very tasty. Hubby the bee keeper was blown away. He is a bit of a critic. No complaints. He had two pieces for breakfast cause I said he had to wait.

    Reply

    • NatashasKitchen.com
      October 5, 2024

      I’m so glad it was enjoyed! Thank you for sharing.

      Reply

  • Cc
    September 29, 2024

    Would you switch out the butter for ghee?
    I’ve been going through lots of recipes and notice some recommend ghee.

    Reply

    • Natasha's Kitchen
      September 30, 2024

      I have not tested using ghee but I imagine that will work too! We’d love to know how it goes if you give it a try!

      Reply

  • Dawn
    September 23, 2024

    Hi. Made this tonight and with a little more practice, it will look perfect but it tasted amazing. Can this be frozen?

    Reply

    • Natashas Kitchen
      September 23, 2024

      Hi Dawn, You can store it at room temp, covered with a tea towel for 1 to 2 weeks or freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.

      Reply

  • Anushiya
    September 22, 2024

    Thank you so much for this amazing recipe, Natacha! My baklavas turned out absolutely perfect, and everyone loved them! After reading some of the comments, I made a couple of small adjustments—using just one tablespoon of freshly squeezed lemon juice, and adding 1/8 teaspoon of cardamom powder and 1/8 teaspoon of nutmeg. Your recipe was so easy to follow, and I can’t wait to make them again!

    Reply

  • Steve
    September 12, 2024

    I happen to agree with those who feel the amount of lemon is excessive, maybe it should be two teaspoons not two tablespoons. I find using 1 teaspoon of zest and 1 teaspoon of vanilla makes a better tasting walnut baklava.

    Reply

    • Natasha's Kitchen
      September 12, 2024

      Hi Steve, I haven’t heard of anyone else saying that the lemon was overpowering – it’s normally very mild and pleasant and balances the sweetness. Did you possibly use lemon concentrate? I always recommend freshly squeezed lemon juice for the best flavor.

      Reply

  • Amanda C
    September 10, 2024

    Wow!!!! This was my first time ever making baklava and this recipe is phenomenal!!! I was pretty intimidated prior to making it but this break down made it so simple! I didn’t add any toppings but it came out simply perfect, will definitely use this recipe again! Thank you!!

    Reply

    • NatashasKitchen.com
      September 10, 2024

      I’m so happy it was helpful. Thanks for trying the recipe!

      Reply

  • Donna
    August 28, 2024

    I wasn’t a fan of this one. I’ve made a lot of baklava in my lifetime and I have to say that this is okay but I’ve made better. There wasn’t enough honey in the recipe to keep the layers from falling apart and I thought that the lemon overpowered the dessert.

    Reply

    • Natasha
      August 28, 2024

      HI Donna, I haven’t heard of anyone else saying that the lemon was overpowering – it’s normally very mild and pleasant and balances the sweetness. Did you possibly use lemon concentrate? I always recommend freshly squeezed lemon juice for the best flavor.

      Reply

  • Ginny
    August 16, 2024

    It tastes fabulous. I used the Bakers dipping chocolate to drizzle on top. The only problem was I had to eat with 2 hands because it didn’t stay together.
    Regardless of that, it was great

    Reply

    • Trisha L Monroe
      October 30, 2024

      Hi, did you use milk or dark chocolate? I can’t decide which would be better

      Reply

  • Ellie
    July 30, 2024

    Great recipe, easy to follow! Turned out perfect! Crispy, sweet, nutty. My children and their friends absolutely loved it. Thank you!

    Reply

  • Carolyn Bachman
    July 21, 2024

    Absolutely the best Baklava!! Flaky, sticky and sweet. I brought this to my family reunion and everyone loved it. Thank you, Natasha, for another 10 star recipe 😊

    Reply

    • NatashasKitchen.com
      July 21, 2024

      That’s so great to hear, Carolyn!

      Reply

  • Jeanne
    June 24, 2024

    I omitted using chocolate. The baklava was fantastic! While I trimmed the phyllo – I don’t think it was really necessary. Otherwise no changes. I had baklava with pistachios in Athens, Greece. May try this recipe using pistachios next time. Excellent recipe and instructions!

    Reply

  • Islenskur
    June 15, 2024

    I used pistachio instead of walnuts. Otherwise, I followed the recipe exactly. The baklava turned out perfectly. Thank you for a fantastic recipe!

    Reply

    • Yaniv
      July 16, 2024

      Two weeks ago I made this recipe with pistachio and it was delicious. So today I decided to be adventurous and I made one with honey roasted peanuts and chocolate chips and another one with the peanuts and homemade strawberry jam. It’s in the oven now so I haven’t tasted it yet but it looks really good. Hopefully it works. Thanks for your guidance.

      Reply

      • NatashasKitchen.com
        July 16, 2024

        That sounds delish!

        Reply

  • Robert
    May 24, 2024

    I’ve made your Baklava recipe about 4-5 times. It’s a big hit with everyone. I’ve had someone tell me “How did you get my mother’s recipe “? It brought back fond memories for her. Now I’ve bought a 12 x 17 pan so that I don’t have to cut the phyllo dough. Thank you for this recipe!

    Reply

    • Natashas Kitchen
      May 24, 2024

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

      Reply

  • Yvette Desveaux
    May 13, 2024

    Do you think I could use a sugar substitute like monk sugar?

    Reply

    • Natashas Kitchen
      May 13, 2024

      Hi Yvette, while I haven’t tried it with a sugar substitute, here’s what one of my readers wrote: “THE BEST RECIPE EVER! But, because I have so many diabetics in the family I had to substitute 1/2 cup of Stevia for the 1 cup of sugar. I tried this with several other recipes with blah results. Your recipe has the right combination of everything to get the flavor I wanted. Thank you!” I hope this helps.

      Reply

      • Yelizaveta Rosikhina
        September 3, 2024

        You could use monk fruit as a substitute, works well. Same 1:1 ratio!

        Reply

  • Bloeve
    April 27, 2024

    I love this recipe! Made it for the first time last weekend. Packed it up and gave away as gifts. Making more to give away again this weekend. It’s a hit! Thank you!!!

    Reply

    • NatashasKitchen.com
      April 27, 2024

      You’re so very welcome!

      Reply

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