I’m sharing my Traditional Baklava Recipe, a stack of flaky phyllo layered with cinnamon-spiced nuts and glossy honey syrup that begs a closer look.

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I never thought baklava could make me look impressive with almost no drama, but this Easy Baklava Recipe did. I keep coming back to the way flaky phyllo dough and coarsely chopped nuts play against each other, it’s loud in the best way.

Folks peek in the kitchen and suddenly everyone’s curious, like there’s some secret I wont tell. I’m not gonna pretend it’s fancy, but it feels like it, and people always expect a story behind it.

If you like bold textures and a dessert that steals the show, this one will have you grinning and suspiciously protective.

Ingredients

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Phyllo dough: ultra thin sheets mostly carbs give crisp flaky layers not very filling
Walnuts and pistachios: protein and healthy fats good fiber crunchy add earthy sweetness
Butter: adds richness and browning lots of saturated fat makes layers golden
Honey: natural sweetener mostly simple sugars sticky syrup gives floral note but heavy
Granulated sugar: boosts sweetness and syrup texture dont add nutrients just quick energy
Cinnamon: warm spice low calories adds aroma and slight sweetness pairs with nuts
Lemon juice and vanilla: acid cuts sweetness brightens flavors vanilla rounds and uplifts

Ingredient Quantities

1 lb (450 g) phyllo dough thawed

1 1/2 cups (340 g) unsalted butter melted

3 cups (300 g) nuts coarsely chopped walnuts or a mix of walnuts and pistachios

1/2 cup (100 g) granulated sugar for the filling

2 tsp ground cinnamon for the filling

pinch of salt

1 cup (240 ml) water

1 cup (200 g) granulated sugar for the syrup

1 cup (240 g) honey

2 tbsp fresh lemon juice

1 cinnamon stick optional or 1/2 tsp ground cinnamon

1 tsp vanilla extract optional

How to Make this

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1. Preheat oven to 350°F (175°C). Unwrap phyllo and keep it covered with a damp kitchen towel so it wont dry out.

2. Pulse the nuts coarsely in a food processor or chop by hand, then mix with 1/2 cup sugar, 2 tsp cinnamon and a pinch of salt.

3. Brush a 9×13 inch baking pan with some melted butter, then lay one phyllo sheet, brush with butter, repeat layering about half the sheets (or roughly half the stack), buttering each sheet so you have a sturdy bottom.

4. Evenly spread the nut mixture over the layered phyllo, press gently. Top with the remaining phyllo sheets, brushing each sheet with butter as you go so the top is well coated.

5. Using a sharp knife cut the unbaked baklava into diamonds or squares all the way through to the bottom, this helps the syrup soak later.

6. Bake for 40 to 50 minutes until the top is deep golden and crisp, rotate the pan after 25 minutes if your oven cooks unevenly.

7. While it bakes, make the syrup: combine 1 cup water, 1 cup sugar (for syrup), 1 cup honey, 2 tbsp lemon juice and the cinnamon stick or 1/2 tsp ground cinnamon in a saucepan. Bring to a boil, then reduce heat and simmer about 8 to 10 minutes until slightly thickened. Remove the cinnamon stick and stir in 1 tsp vanilla if using. Let the syrup cool to room temperature or just slightly warm.

8. As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot pastry, let it soak in. You might need to pour slowly and get into the cuts. Cool completely, preferably for several hours or overnight so the syrup fully absorbs.

9. Garnish with a sprinkle of chopped pistachios or walnuts if you like, then serve at room temperature. Store covered for up to 3 days, it actually tastes better after a day.

Equipment Needed

1. 9×13 inch baking pan, for assembling and baking the baklava
2. Pastry brush, to butter each phyllo sheet
3. Sharp chef’s knife, to cut the unbaked baklava all the way through
4. Food processor or cutting board and chef’s knife, to pulse or chop the nuts coarsely
5. Medium mixing bowl, to combine the nut filling
6. Saucepan, to make the honey-sugar syrup
7. Measuring cups and spoons, for butter, sugars, honey, lemon, cinnamon, etc
8. Damp kitchen towel and plastic wrap, to keep the phyllo from drying out while you work

FAQ

Q: How do I thaw and handle phyllo without it falling apart?
A: Thaw in the fridge 24 hours or on the counter 2 hours, keep the stack covered with a slightly damp towel while you work, and brush each sheet with melted butter as you layer. If a sheet tears, just overlap a little, don't panic, it still tastes great.

Q: Can I swap the nuts or use a mix?
A: Yes, try walnuts, pistachios, almonds or any combo. Toast them lightly for more flavor and chop coarsely not into dust, you want some crunch. Measure about 3 cups after chopping.

Q: When should I pour the syrup so the baklava isn't soggy?
A: Bake until golden and bubbly, then let it cool 15 to 20 minutes. Pour room temperature or slightly warm syrup over hot baklava so it soaks in without making the top soggy. Cover and let sit at least 6 hours or overnight for best results.

Q: Do I cut it before or after baking and how?
A: Score the top into diamonds or squares all the way through before baking, it makes serving much easier. Use a sharp knife and press straight down, then bake and finish the cut if needed after syruping.

Q: How long will baklava keep and how do I store it?
A: Store at room temp covered for 4 to 5 days. You can refrigerate to keep longer, about 1 to 2 weeks, but it may lose some crispness. To freshen, warm in a 300 F oven 8 to 12 minutes.

Q: My baklava turned out too wet or the syrup is runny what can I do?
A: If it's soggy, bake a little longer uncovered at low temp to dry it out. If syrup is thin, simmer it a few more minutes to reduce and thicken, or add a splash more lemon juice if it's too sweet. Small fixes go a long way.

The Best Easy Baklava Recipe Substitutions and Variations

Phyllo dough: Puff pastry works if you’re in a hurry, it gives a flakier, richer result but not the same crisp layers; wonton wrappers are great for mini baklava cups, stack 2 or 3 to mimic layers; or make-your-own phyllo if you want true texture, but it’s time consuming.
Unsalted butter: Ghee or clarified butter for a deep, nutty flavor, use the same amount; solid coconut oil for a dairy free option, gives a slight coconut note; vegan/butter spread (melted) if you need fully vegan, brush thinly so it doesn’t get soggy.
Nuts (walnuts or walnuts+pistachios): Almonds, pecans, or hazelnuts all work well, keep the total weight the same and chop coarsely; for nut allergies swap with toasted sunflower and pumpkin seeds, blend slightly for bar texture; you can also do only pistachios for a greener, sweeter finish.
Honey / syrup (1 cup honey + sugar): Use pure maple syrup or agave nectar 1:1 for the honey portion for a different flavor; or make a plain sugar syrup (omit honey) and add 1 to 2 tbsp corn syrup to prevent crystallizing; for floral notes add a splash of orange blossom or rose water in place of vanilla.

Pro Tips

– Keep the phyllo cold and covered and move fast, dont let sheets sit exposed or theyll tear or dry out. If your butter is too hot it wil soak the layers, so melt it gently and let it cool a bit before brushing.

– Toast the nuts first until fragrant then cool them, it makes a big flavor difference. Pulse them in very short bursts or chop by hand so you still have little chunks, not a paste.

– Score or cut all the way through before baking with a long sharp knife or dental floss for clean cuts, this really helps the syrup sink in later. Make the cuts deep and consistent so every piece soaks evenly.

– For the syrup, simmer just until it slightly thickens then cool to room temp or just barely warm, pour slowly over the hot baklava in stages so it absorbs instead of pooling. Dont skip the lemon juice, it keeps the syrup from crystallizing.

– Plan ahead and let it rest several hours or overnight, baklava tastes way better the next day. Store at room temp in a loosely covered container, not the fridge, and warm briefly in a low oven before serving if the top loses its crisp.