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This just might be the best baklava recipe! This flaky, buttery, syrupy, nutty dessert is super addictive but in the best way! Not overly sweet, nutty and a real crowd pleaser, you’ll forget arguing about it’s origins (Invented in Turkey during the ottoman empire and modified in Greece) and reach in the tin for another slice!

Close up shot of the top of Baklava

Wide top down shot of Baklava

Nick’s favorite thing…

I absolutely adore how easy this recipe is to make and it’s such a crowd pleaser too. It not only tastes delicious, but people are super impressed when someone has made it from scratch. But honestly, it takes little effort. It uses a couple ingredients, and it all comes together to make a super delicious and satisfying dessert! Above it all though, this dessert lasts for ages. You can make it up to two weeks in advance which means you can easily whip it out and serve it with coffee if you have people visit.

Close up shot of the top of Baklava

What does Baklava Recipe taste like?

The filo pastry on top of this dessert is crispy and delicious, and then it helps separate the nut layers in between. And speaking of nuts! The nuts are perfectly drenched in an aromatic syrup that takes minutes to make!

Extreme close up of Baklava

What are the ingredients I need for the baklava recipe?

Ingredients image for Baklava

Butter – make sure your butter is slightly cooled after being melted. Don’t use it hot or it will dry out your pastry as you brush it on.

Walnuts – You can use either walnuts or pistachios in this recipe. Pistachios can be expensive in some countries. Personally, I think walnuts are softer and soak in the syrup nicely.

Cinnamon – I used ground cinnamon

Granulated sugar – also known as white sugar. Caster sugar can be used too.

Salt – I used fine salt.

Lemon juice – always use fresh! Makes all the difference.

Orange – we just need the zest here.

Filo Pastry – Filo pastry is a really thin pastry, which when baked goes crispy and golden. It also dries out quickly so make sure you work fast and cover it with a towel when you’re not using it.

Filo Pastry for Baklava

Crushed pistachios – these are used to sprinkle on top.

Let’s go through each step.

Baklava

Instructional image for Baklava 01

  1. Preheat your oven 180C / 320F. For this recipe you’ll need a baking dish rough the size of the filo pastry sheets you’ll be using, but it must be 2 inches in height. Add the butter to a medium sized saucepan and melt on low heat. Take off the heat and allow to cool without solidifying.
  2. Add nuts and cinnamon into a food processor and blitz until it reaches small chunks. You can also do this by hand using a large knife.

Syrup

Instructional image for Baklava 02

  1. Add the water, sugar, salt, lemon and orange zest into a medium sized mixing bowl.
  2. Stir until sugar dissolves then allow to gently simmer for 3-4 minutes. Take off the heat and allow to cool completely.

Filo Pastry

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  1. Brush your baking tray with butter
  2. Lay out the first layer of filo pastry.

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  1. Brush with butter and then add your next layer of filo pastry.
  2. Repeat this another 3 times, leaving you with 5 layers of filo pastry.

Instructional image for Baklava 05

  1. Add one fifth of the walnut mixture. Spread around evenly. Repeat this process another 4 times.
  2. All up it’s 5 layers of pastry, brushed with butter

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  1. Followed by walnuts. Lastly, finish with 5 final layers of filo pastry.
  2. On the 5th and final layer of filo, make sure it lines up on two side with the baking dish. Cut the excess pastry from the other two sides.

Instructional image for Baklava 07

Top down shot of Baklava

  1. Then cut the baklava into four long strips
  2. Then cut into diamond shapes by cutting diagonal.

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  1. Brush with butter and bake for 60 minutes or until golden.
  2. Once baked pour the syrup on top of the hot baklava and allow it to soak in and cool completely to room temperature.

Instructional image for Baklava 09

  1. Once cooled, sprinkle each piece with a little crushed pistachio. Slice and serve.

My Top Tips!

Storage

Baklava can be stored in an airtight container for up to two weeks in the fridge.

Butter

Melt the butter gently making sure it doesn’t burn or caramelize. Once it’s melted, Allow it cool down without solidifying. If it does set, just gently melt again.

Nuts

You can use either walnuts or pistachios in this recipe. Pistachios can be expensive in some countries. Personally, I think walnuts are softer and soak in the syrup nicely.

Filo Pastry

Filo pastry is a really thin pastry, which when baked goes crispy and golden. It also dries out quickly so make sure you work fast and cover it with a towel when you’re not using it.

Top down shot of a slice of Baklava

More Delicious Recipes You Might Like!

Side shot of baklava

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Square shot of Baklava

Baklava Recipe

Serves 20

4.5 from 4 votes
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: Mediterranean

Ingredients

Baklava

  • 1 cup unsalted butter (see notes)
  • 3 cups walnuts
  • 1 tsp cinnamon
  • 1 cup water
  • 1 1/2 cups granulated sugar
  • 1 tsp salt
  • 1 lemon, juiced
  • 1/4 cup honey
  • 1 orange, zested
  • 375 g filo pastry
  • 1/2 cup crushed pistachios


Instructions

Baklava

  • Preheat your oven 180C / 320F. For this recipe you’ll need a baking dish rough the size of the filo pastry sheets you’ll be using, but it must be 2 inches in height.
  • Add nuts and cinnamon into a food processor and blitz until it reaches small chunks. You can also do this by hand using a large knife.

Syrup

  • Add the water, sugar, salt, lemon, honey and orange zest into a medium sized mixing bowl. Stir until sugar dissolves then allow to gently simmer for 3-4 minutes. Take off the heat and allow to cool completely.

How to layer it

  • Brush your baking tray with butter and layout the first layer of filo pastry. Brush with butter and then add your next layer of filo pastry. Repeat this another 3 times, leaving you with 5 layers of filo pastry. Add one fifth of the walnut mixture. Spread around evenly. Repeat this process another 4 times. 5 layers of pastry, brushed with bitter followed by walnuts. Lastly, finish with 5 final layers of filo pastry. On the 5th and final layer of filo, make sure it lines up on two side with the baking dish. Cut the excess pastry from the other two sides. Then cut the baklava into four long strips and then cut into diamond shapes by cutting diagonal. Brush with butter and bake for 60 minutes or until golden.
  • Once baked pour the syrup on top of the hot baklava and allow it to soak in and cool completely to room temperature. Once cooled, sprinkle each piece with a little crushed pistachios. Slice and serve.

Notes

Storage
Baklava can be stored in an airtight container for up to two weeks in the fridge.
Butter
Melt the butter gently making sure it doesn’t burn or caramelize. Once it’s melted, Allow it cool down without solidifying. If it does set, just gently melt again.
Nuts
You can use either walnuts or pistachios in this recipe. Pistachios can be expensive in some countries. Personally, I think walnuts are softer and soak in the syrup nicely.
Filo Pastry
Filo pastry is a really thin pastry, which when baked goes crispy and golden. It also dries out quickly so make sure you work fast and cover it with a towel when you’re not using it.

Nutrition

Calories : 231kcal
Carbonhydrates: 28g
Protein: 4g
Fat: 13g
Saturated Fat: 1g
Polyunsaturated Fat: 8g
Monounsaturated Fat : 2g
Sodium: 208mg
Potassium : 101mg
Fiber: 2g
Sugar : 16g
Vitamin A: 8IU
Vitamin C: 4mg
Calcium: 23mg
Iron: 1mg
Nutrition Disclosure

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