How To Make The BEST Baklava Recipe

I’ve perfected an Authentic Turkish Baklava Recipe that hinges on a surprising family technique and a tiny pantry swap that flips the usual method on its head.

I dont say best lightly, but this might actually be the best baklava I’ve ever made. Flaky sheets of phyllo dough folded into layers, then that perfect crunch from coarsely chopped mixed nuts, its texture keeps pulling you back for another piece.

People argue about where it came from, Authentic Turkish Baklava Recipe or not, I only care about that first crisp bite and the way it melts on your tongue. Sometimes I mess up a fold and it still turns out better than I expected which makes me think the trick isnt perfect technique its patience.

Click the video to grab the recipe.

Ingredients

• Phyllo dough: ultra-thin flaky sheets, mostly carbs, gives crisp layers and delicate crunch
• Unsalted butter: rich in fat and calories, makes moist buttery layers, adds deep flavor
• Mixed nuts: protein, fiber and healthy fats, gives crunch and earthy nutty taste
• Granulated sugar: pure sweetener, boosts caramelization, mostly simple carbs no fiber
• Cinnamon: warm spice, low calories, adds aromatic sweetness and depth not heat
• Honey: sticky natural sweetener, gives floral notes and keeps baklava moist
• Lemon juice: brightens syrup with gentle acidity, cuts sweetness and adds freshness
• Pistachios: vivid color, extra crunch, small protein, adds nutty slightly sweet finish

Ingredient Quantities

• 1 lb (450 g) phyllo dough, thawed (about 40 sheets)
• 1 1/2 cups (340 g) unsalted butter, melted
• 3 cups (about 350 g) mixed nuts, coarsely chopped (walnuts, pistachios, almonds)
• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp fine salt
• 1 cup (200 g) granulated sugar for the syrup
• 1 cup (240 ml) water
• 3/4 cup (about 225 g) honey
• 2 tbsp fresh lemon juice
• 1 cinnamon stick
• 1 tsp vanilla extract (optional)
• 1/4 cup chopped pistachios for garnish (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and butter a 9×13 inch baking pan well so the phyllo wont stick.

2. Chop 3 cups mixed nuts coarsely, then stir together with 1/2 cup granulated sugar, 2 tsp ground cinnamon and 1/4 tsp fine salt. Set aside.

3. Melt 1 1/2 cups (340 g) unsalted butter and keep warm. Unroll phyllo dough and cover with a damp towel so it doesnt dry out.

4. Layer the phyllo: place about 10 sheets in the pan, brushing each sheet generously with melted butter as you go. Sprinkle about one third of the nut mixture evenly over the sheets. Repeat with another 10 buttered phyllo sheets, the next third of nuts, then another 10 sheets, the last third of nuts, and finish with the remaining 10–12 buttered phyllo sheets on top, brushing the top layer with butter too.

5. Using a very sharp knife, score the unbaked baklava into diamonds or squares all the way to the bottom so it will cut clean after baking. This is important, dont skip it.

6. Bake for 45 to 55 minutes, until the top is deep golden brown and the layers are crisp.

7. While baklava bakes, make the syrup: combine 1 cup sugar, 1 cup water and 1 cinnamon stick in a saucepan. Bring to a boil, then simmer 8–10 minutes. Stir in 3/4 cup honey, 2 tbsp fresh lemon juice and simmer another 5–7 minutes. Remove from heat, discard the cinnamon stick, stir in 1 tsp vanilla extract if using, and let the syrup cool to near room temperature.

8. As soon as the baklava comes out of the oven pour the cooled (or just warm, not piping hot) syrup evenly over the hot baklava so it soaks down the layers. Let it rest undisturbed so syrup absorbs, at least 3–4 hours or preferably overnight at room temp.

9. Once syrup is absorbed and baklava is set, sprinkle 1/4 cup chopped pistachios on top if you want a pretty, nutty finish. Cut fully along scored lines and serve. Keep leftovers covered at room temperature for 2–3 days.

Equipment Needed

1. 9 by 13 inch baking pan, butter generously so the phyllo doesnt stick
2. Pastry brush or small silicone brush for brushing melted butter
3. Large mixing bowl for the nut mixture
4. Cutting board for chopping nuts
5. Very sharp chef knife for scoring and cutting the baklava
6. Small heavy bottomed saucepan for making the syrup
7. Measuring cups and spoons
8. Damp clean kitchen towel to cover the phyllo while you work
9. Wooden spoon or silicone spatula for stirring syrup and butter
10. Food processor or nut chopper to coarsely chop nuts optional but handy

FAQ

How To Make The BEST Baklava Recipe Substitutions and Variations

• Phyllo dough: no phyllo? use frozen puff pastry instead – about 1 sheet rolled thinner for every 3-4 phyllo sheets. texture will be puffier not paper thin, but still great.
• Unsalted butter: swap with ghee or clarified butter 1:1 for less water and richer flavor. for a vegan option use stick vegan butter or solid coconut oil 1:1, coconut may add a slight taste.
• Mixed nuts: if you dont have pistachios, use extra walnuts, pecans or hazelnuts 1:1. for nut allergies try roasted pumpkin seeds or sunflower seeds same volume.
• Honey (syrup): replace with pure maple syrup or agave nectar 1:1 for a vegan syrup, or use an all-sugar syrup (1 cup sugar + 1/4 cup water reduced) and add lemon to taste.

Pro Tips

– Keep the phyllo covered and work fast, dont let sheets dry out or youll end up with tears and gaps, a damp towel over the stack really helps. Warm the melted butter so it spreads easily but dont pour hot butter on the sheets or theyll get greasy and soggy.

– Use clarified butter or brown the butter a little for a nuttier flavour, clarified will make the layers crisper while browned gives depth, pick which you want. Also brush evenly, dont let pools form in corners or the bottom will be heavy.

– Toast the nuts lightly for a minute or two to boost flavor, then cool before chopping, and dont pulverize them, leave some chunky bits for texture. Reserve a handful of pistachios or larger pieces to sprinkle on top for contrast.

– Score all the way to the pan bottom with a long very sharp knife before baking, it makes cutting after easier and keeps the pieces neat. If youre nervous about perfect diamonds, use a ruler or straight edge, its worth the extra 30 seconds.

– Make the syrup ahead and let it cool to just warm or room temp, then pour it over the hot pastry so it soaks evenly, dont pour boiling syrup or you risk changing the texture. Let it rest several hours or overnight at room temp, and if any pieces go soft later, a quick 5 to 10 minute warm up in the oven will bring back crispness.