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baklava

Baklava (Rich & Flaky!)

5 from 1 vote
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Baklava is one of those desserts that looks fancy but is surprisingly easy to make at home! With layers of crispy, buttery phyllo, crunchy nuts, and a perfectly sweet honey syrup, every bite is rich, flaky, and absolutely delicious. Whether you're making it for a special occasion or just because, this homemade baklava will impress with its incredible flavor and texture.
Prep: 45 minutes
Cook: 1 hour 15 minutes
Total: 2 hours
Servings: 30 pieces
Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients
 

Syrup

  • ¾ cup (150 g) white granulated sugar
  • ¾ cup (180 g) water
  • ½ cup (168 g) honey
  • 2 tbsps lemon juice - freshly squeezed
  • 1 stick cinnamon
  • 2 strips orange peel

Baklava Base

  • 2 cups (200 g) walnuts
  • 1 cup (120 g) pistachios
  • ¾ tsp cinnamon
  • ⅛ tsp salt
  • 1 cup (226 g) unsalted butter - melted
  • 40 sheets filo/phyllo pastry - thaw if necessary

Instructions

Syrup

  • Start by preparing the syrup so it has time to cool. In a small saucepan, combine sugar, water, honey, lemon juice, cinnamon, and orange peel. Stir well, then bring the mixture to a gentle simmer. Let it simmer for about 5 minutes, then remove it from the heat and allow it to cool to room temperature. Just before pouring the syrup over the baklava, remove the cinnamon and orange peel.

Baklava Base

  • Prepare the nuts: In a food processor, add the walnuts, pistachios, cinnamon, and salt. Pulse until the nuts are coarsely chopped—be sure not to make them too fine or too chunky. Set aside.
  • Trim the phyllo sheets to fit snugly in a 9x13-inch pan. Once cut, keep them covered with a damp cloth to prevent them from drying out while you assemble the baklava.
  • Before assembling, preheat the oven to 320°F (160°C) conventional (see note 1 for convection oven adjustments).
  • Butter the bottom and sides of a 9x13-inch pan, then place a phyllo sheet inside. Brush it with butter, then repeat the process, layering and buttering each sheet until you've used 10 sheets.
  • Next, evenly spread ¾ of the nut mixture over the layered phyllo. I find it easiest to use my hands to distribute the nuts evenly. Then, layer another six phyllo sheets on top, brushing each one with butter as you go.
    Then, scatter ¾ cup of the nut mixture, followed by another six buttered phyllo sheets. Next, add another ¾ cup of nuts, then layer another six buttered phyllo sheets. Spread the final ¾ cup of nuts on top, then finish with the remaining 12 buttered phyllo sheets.
    The full order is as follows:
    - 10 phyllo sheets
    - ¾ cup nuts
    - 6 phyllo sheets
    - ¾ cup nuts
    - 6 phyllo sheets
    - ¾ cup nuts
    - 6 phyllo sheets
    - ¾ cup nuts
    - 12 phyllo sheets
  • Using a sharp knife, cut the baklava into diamond shapes. I like to make three long cuts first, then cut diagonally to create the diamond pattern (see video).
  • Bake for 75 to 90 minutes, or until the top is a deep golden brown (see note 2).
  • Remove from oven and immediately pour the cooled sugar syrup over the baklava. You should hear a sizzling sound as it hits the hot pastry.
  • Allow the baklava to soak at room temperature, uncovered, for at least 4 hours before serving.

Video

Notes

Note 1. If using a convection oven with a fan, lower the temperature to 285°F (140°C).
Note 2. The longer the baklava bakes, the crunchier it will become. Make sure to give it enough time to develop a deep golden brown color for the best texture.

Nutrition

Calories: 251kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 134mg | Potassium: 107mg | Fiber: 2g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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