Discover the magic of making baklava at home with this easy and best baklava recipe. This delightful dessert, famous across the Middle East and the Mediterranean, features layers of buttery phyllo dough filled with a rich mixture of ground nuts and drizzled with sweet, honeyed syrup. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you step by step to create a perfect batch of homemade baklava.

Ingredients

  • 16 Ounce phyllo dough
  • 1 1/4 cups unsalted butter
  • Finely chopped walnuts, pistachos, Hazelnut (about 4 cups)
  • 1 teaspoon ground cinnamon, cloves
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 3/4 cup water
  • 1/2 cup honey, orange extract

Instructions

Preheat the oven to 350 degrees F.

Preparing Honey Syrup

  • Combine sugar and water in a saucepan and heat on stove-top, stirring occasionally, until sugar dissolves.
  • Add honey, orange extract, and whole cloves. stir to mix.
  • Bring to a boil, then reduce then simmer for 25 minutes. Remove the syrup from the heat and let it cool down to lukewarm.
  • Add lemon juice. Take out all the cloves.

Nut mixture

In the bowl of a food processor add the pistachios, walnuts, and hazelnuts. P Transfer to a large mixing bowl and add sugar, cinnamon and ground cloves. Mix well to combine.

Prepare phyllo pastry

Unroll thawed phyllo pastry and place sheets between two clean kitchen towels.

Assemble the Baklava

  • Prepare a baking pan.
  • Brush the inside of the baking pan with some melted butter.
  • Take a sheet of phyllo and place it in the pan.
  • Take some melted butter and brush the top of the phyllo sheet.
  • Repeat this process a few more times until you’re almost done using phyllo pastry, with each layer brushed with melted butter.
  • Now, distribute about 1/2 of the nut mixture evenly over the top layer of phyllo.
  • Continue assembling the baklava, one sheet of phyllo pastry at a time, using the other of the phyllo. Repeat the process with the melted butter.
  • Evenly distribute the remaining half of the nut mixture over the top layer of phyllo.
  • Finish remaining phyllo pastry following the same procedure, laying out one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
  • Place the baking dish on the middle rack of your hot oven. Bake anywhere from 35 to 45 minutes or until the top of baklava is golden and a skewer inserted in the center comes out clean.
  • Pour the syrup over the hot baklava. As soon as you remove the baklava from the oven, pour the cold syrup over the hot baklava.
  • Let the baklava sit for a few hours or at least 1 hour before serving. Cut through the previously marked pieces. If you wish, garnish with chopped pistachios and serve.

With this tried-and-true baklava recipe, you’re well on your way to becoming a seasoned baker yourself. The layers of flaky phyllo, the rich nutty filling, and the sweet, sticky syrup come together to create a dessert that’s as impressive as it is delicious. Enjoy the process, and don’t be surprised if your baklava becomes a staple at family gatherings and celebrations. Happy baking!