Baklava Recipe
This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.
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You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious.
Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!
How to Make the Best Baklava (See Video Below):
Ingredients for Baklava Recipe:
You will need 1 (16 oz) package of phyllo (fillo) dough*; thawed according to package instructions *Fillo dough should be paper thin – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.
Also, don’t skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won’t stay together easily.
The chocolate is optional but a nice touch to fancy up a tray of baklava.
How To Make Baklava:
1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.
Start with your honey sauce (which will need time to cool as your baklava bakes).
1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava
How to Assemble Baklava:
Preheat Oven to 325˚F.
1. Pulse walnuts about 10 times in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon
2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.).
Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
Here’s the order:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.
4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown
5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature
Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
So many juicy layers of flavor! This is hands down, our favorite baklava. Check out the glowing reviews below and add the ingredients to your grocery list. 🙂
Watch Baklava Video Tutorial:
Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.
Dessert Recipes to Explore:
- Blueberry Lemon Cake – this went viral for good reason
- Strawberry Layer Cake – loaded with fresh strawberries
- Banana Bread Recipe – moist and fully loaded
- Strawberry Sauce – you’ll want this over every dessert & pancakes!
Baklava Recipe
Ingredients
- 16 oz phyllo dough, thawed by package instructions
- 1 1/4 cups unsalted butter, 10 oz or 2 1/2 sticks, melted
- 1 lb walnuts, finely chopped, (about 4 cups)
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 Tbsp lemon juice, juice of 1/2 lemon
- 3/4 cup water
- 1/2 cup honey
- Melted chocolate chips & chopped walnuts for garnish, optional
Instructions
Prep:
- Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
- Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
- Butter the bottom and sides of a 13x9 non-stick baking pan.
Start with your honey sauce (which needs time to cool as baklava bakes).
- In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
How to make Baklava: Preheat Oven to 325˚F.
- Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
- Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
- Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
- Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
- Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
Notes
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.
Nutrition Per Serving
♥ FAVORITE THINGS ♥
Shown in this post (Amazon affiliate links):
* Cuisinart 9×13 non-stick cake pan (also great for cakes!)
* Wusthof Cooks knife – an essential knife for any cook
* Zwilling sauce pan distributes heat evenly & handle stays cool
* This Cuisinart 11-cup food processor cuts prep time in half
What are YOU cooking up for Christmas?
If you’ve tried this already and are back for more, I’d love to hear from you in a comment below!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Not my first baklava but I found this recipe to be very very dry. Baklava should be “wet” with the honey/water mixture. Thanks but I won’t fix this one again.
Hi Elizabeth! We’ve been making this for years and it’s never been dry. Did you use the accurate amount of ingredients? Don’t skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won’t stay together easily.
This was DIVINE!!! First time making baklava and I couldn’t be happier! Slight tweaks were that I substituted fresh orange juice for the lemon juice. Used half pistachios and half walnuts. And I added 1/2 teaspoon almond extract to the syrup after it cooked. The orange and almond complimented the baklava beautifully. Baked in a well buttered glass Pyrex. No problem removing them. They were done at 65 min. I ran short a few layers so I think I accidentally picked up 2 at a time on a couple of the layers. No problem. I did need an extra 1/4 cup butter to brush on the phyllo I’m serving this to my cooking class after they make gyro meatball pitas and hummus. It’ll be the perfect sweet ending to their Mediterranean recipes. It does take a long time to make. But isn’t hard. I appreciate your detailed recipes, pictures and videos. You are this chef’s go-to, for solid recipes I can count on!! Thanks Natasha.
You’re very welcome, Paulette! Thank you for sharing your experience.
I got so many compliments on this! I did have to melt almost 2 more sticks of butter. I’m sure every sheet of dough was very thoroughly buttered but it was so good! Thank you so much for sharing!
That’s wonderful, Adrianne!
Such a delicious, easy to follow recipe! I love baklava so much, I’m so happy I can now make it on my own. I was really intimidated by the labor intensive recipe, but it really was easy to follow and turned out perfect!
I’m so glad you gave this a try, Katie! Thank you for your review.
For beginning bakers, maybe emphasize that you don’t just remove the syrup from the heat to cool, but rather sit it aside until after the baklava bakes! Made the mistake of pouring the cooled syrup over the baklava BEFORE baking. Now waiting to see how badly I ruined dessert for Greek night on our family vacation. 🙁
I’m sorry that happened, Mike. I try to be very clear in my instructions. That is one reason why I recommend to my readers to read the whole recipe blog and instructions once through before attempting the recipe. Thank you for the feedback. I hope it turns out well.
Hi! Can this be made in advance and then Frozen? How would you recommend storing once it is out and room temperature, covered or uncovered? Thank you!
Hi Madison! You can store it at room temp, covered with a tea towel for 1 to 2 weeks or freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.
Thank you for the thoughtful reply and guidance. Can’t wait to make this!
Excellent simple recipe! I did 1/2 walnut, 1/2 pecan so my mouth didn’t get torn up by the walnuts. I took it to a party by my Greek friend and he said it’s the best baklava he’s had in a long time!
That’s wonderful. I’m so glad it was a hit!
made pretty much exactly as directed, turned out delicious! I would probably rinse the walnuts a bit before adding them next time, they had a bitter taste.
Thanks for the tip and we’re glad that you loved it!
Hello I did not see any explanation of preparing melted butter. Did I miss?
Hi Jeanine, you want to have the butter melted and ready for brushing. I melt it in a small saucepan on the stove.
I just made this for Eid which is tomorrow and it’s delicious . My first baklava . Thank you so much for sharing this recipe.
You’re very welcome, Senada! I’m so glad you enjoyed this recipe.
I have another Baklava recipe that I had always used, but I liked the chart with how many buttered sheets and quantity of nuts to use. It makes it so much easier. So I tried it, and it was absolutely delicious, and the only Baklava recipe I now use! As a matter of fact, I have 2 boxes of Filo dough in my freezer to make for upcoming functions. I also bought a very large pan, (I’m not sure what kind of pan, maybe a lasagne pan?) that I only use for Baklava. I roll up aluminum foil and make borders in the large pan so I don’t have to cut the Fi!o dough. Thanks so much for this recipe!
Hi Carol! You’re very welcome. Thank you for sharing that with us.
Holy moly this Baklava is the bomb! I smashed the walnuts down to almost powder and coated them in cinnamon. I definitely had to use more butter also. This also gets better as it ages! This was better on day 5 than the 2nd day! I will definitely be making this again, sooner than later! Thanks! 😃❤️
You’re so welcome! Sounds yum, so glad that you loved the result!
Loved the recipe. The only hesitation I had was using a sharp knife to cut the dough in my non-stick pan. How about a greased cookie sheet that’s not non-stick?
Hi Dave, that would work fine to use a greased cookie sheet that isn’t non-stick. I hope you love the baklava recipe!
To piggy back on Dave’s question, would a glass baking dish have any different effects versus a nonstick or metal dish?
Hi Laura, a glass pan may work here, to avoid thermal shock you may need to adjust the bake temperature, also ensure your glass pan is safe in the oven to the temperature this recipe requires. I hope this helps, if you test this in a glass pan, please let me know how you like it.
I thought making baklava from scratch, was going to be very intimidating and labor intensive. But I watched your video about three times, and read the recipe thoroughly; following to the letter. It came out, amazing, beautiful, and crispy. I chose walnuts this time, but next time I made you a 50–50 mix of almonds and walnuts. Your video was so very helpful! Thank you again!
Hi Delilah! That’s wonderful. Thank you for trying my recipe. I’m so glad you enjoyed it.
I love this recipe it is so tasty! The only problem I have had is that sometimes my top layers of phyllo want to separate after it has cooked…..and fall off. Am I overcooking it?
Hi Marcey, It’s hard to say what’s causing it to separate without being there, but I recommend ensuring your baklava is not too close to the top of the oven or heating element.
I also have the problem where the top layers of phyllo dough don’t stick to the nut mixture and come off.
The recipe is a huge hit! People request me to make this at work.
I just made this, and the dough becomes very gooey and stuck together when i add the syrupy . I was very much looking forward to this recipe. It didn’t after the baklava consistency, nor the taste. What could’ve gone wrong?
Hi Mariam! Did you make any changes or possibly use a different dough? The box should say “phyllo (fillo) dough” (sometimes people confuse this with puff pastry). Fillo dough should be paper thin – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.
The only other thing that comes to mind is the syrup. I would look over the instructions again to see if you used the correct measurements for the ingredients in the syrup. When you remove the baklava from the oven and you will need to immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Then let the baklava rest for 4-6 hours or overnight at room temperature. I hope that helps.
My second time making this recipe going to try a date paste drizzle instead of chocolate. Been curious if my baklava obsession could meet my date obsession and make babies!
Sounds great! We’d love to know how it goes.
I made this for the first time a few days ago and it was amazing!! Thank you so much for the detailed instructions. I was so nervous to make baklava because it seems daunting and now I can’t wait to make it again!
That’s wonderful, Sarah! I’m so glad you loved it. Thank you for sharing.
Was such an easy recipe. I love it and my family was most impressed. With the sweet treat. I did Mia pistachios and walnuts for my personal preference. Thanks for sharing it.
You’re very welcome! So glad it was enjoyed.
This was my first time making baklava and I am very happy with the results. It always seemed so intimidating but it is surprisingly easy. I did end up using too much butter but I blame that on lack of experience and my brush, next time I will stick to the recipe but double the syrup recipe and keep the rest the way it is.
I’m so happy you enjoyed that. Thank you for sharing that with us, Anna!
The bones of this recipe are quite good- but it lacked some flavor. The nuts needed salt, the lemon was too strong. If I adjust those things next time I think this recipe is a winner!
Hi, the lemon is supposed to be very mild and subtle but not overpowering or strong. Were you possibly using concentrated lemon juice? I would definitely recommend fresh squeezed for this recipe.
I have a question is the syrup thin or thick. I Haven’t taken them out of the oven. I made two syrups from two recipes
The syrup won’t be very thick when it’s poured on. As the Baklava rests and the syrup is absorbed it does become a bit sticky.
Amazing !!! I mixed almond, walnut and hazelnuts plus I added chocolate chips and it was a hit – all gone, thank you
Hi Silvia! I’m glad you loved it. Thank you for sharing.
Just made it again – love watching you on YouTube – you’re the best !
Thank you for the love and support, Silvia! 🙂
amazzing recipew mi ane my famiel loedve it wolud tyr it aigan
So glad your family loved it, Debi! Thank you.
It looks delicious!
Can it be made with pecans instead of walnuts?
Hi Lara, pecans would work fine, and you can even do a combination of nuts.
I make it using a 50:50 combination of almonds and pecans and it’s delicious!
hi there,
if I double it and make 2 pans do I cook it for the same amount of time??? Ty so much❤️
Hi Debi! Yes, you should be able to do that without any adjustments.
Second year making this recipe to gift people pastry boxes (along with the lemon cream horns!). Just amazing. I love that I can take on ANY pastry with your recipes and it turns out perfectly on the first try, every time. I used raw honey from our own bees this year and oh man, what a taste difference. Thanks for such wonderful recipes!
Hi Lena! I’m so glad to hear that. Thank you for sharing.
Love this recipe…I use pistachios and walnuts and sub orange for lemon juice. Had tons of compliments. My question is how far in advance can I make the honey syrup? I’d like to make it the day before…should I refrigerate it?
Hi Jen! I think that could work to make the syrup in advance. I haven’t tested it to know what the consistency of the syrup is like when it’s cold, but you may need to let it sit out at room temperature for a little while and give it a quick stir. This Baklava can be made in advance so that is also an option. You can store it at room temp, covered with a tea towel for 1 to 2 weeks or freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.
Thank you! That’s pretty much what I was thinking. I would not have expected it to freeze well…that is good to know.
We use pistachio nuts and use maple syrup instead of the honey syrup. A Canadian version.
Sounds delicious. Do you have proportions for the syrup or do you substitute same amount of maple syrup and follow Natasha recipe?
Hello,
This was a great recipe, thank you! I wanted to try using orange rather than lemon. Would you use the same measurements? Or add zest?
Thank you,
Jess
Thank you, Jess. One of our readers shared this “The only thing I changed is that I use orange juice instead of lemon and have had TONS of compliments.” Hope that helps!
Be sure and use a NON StiCK pan not a pyrex:( Not sure what went wrong with mine as very hard even be4 I dumbly put it in the fridge overnight! Hope it can be salvaged as very hard. Wasnt’ a good idea to use wildflower honey as strong taste tho the house smelled great…Wahh!
Hi! I’m sorry to hear that. I used a 13×9 non-stick baking pan and didn’t have this issue. You could try using more butter to grease the pan before apply the first sheet and be sure to use enough butter in between layers. I hope your next attempt is more successful!
I used to live in Turkey and remember pistachio nuts as well. Can you do half and half? Or just garnish with chopped pistachios?
Also, do these freeze well?
Thx
Kathy
Hi Kathy, yes, pistachios work well and you can do half and half and also garnish with pistachios on top.
I absolutely love this recipe! Made it last year to take for family Thanksgiving. They called ahead and requested it this year. Thanks so much!
You’re very welcome, Matt! I appreciate the feedback. Happy Thanksgiving! 🙂
So am I supposed to pour all of the syrup over this dish. I just felt like it was too much liquid. Is it really going to soak up all of liquid?
Hi Rachel! Yes, the layers will soak it up. Let the baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.
Orange might be nice instead of the lemon. I drink coffee and tea black/no sugar. There is nothing quite a piece of baklava with that plain drink. thanks for the recipe.
You’re welcome! I hope you loved it!
Can this be frozen after it is cooked/cooled? Was hoping to make well ahead of Christmas.
Hi Karen, yes, you can make an entire batch ahead and freeze it.
I like this recipe but cutting the baklava was difficult it tore at the bottom and makes it difficult to get it out of pan neatly. Can you clear this up? btw I watched the video that did not help much for me.
Hi Joan, make sure when cutting that you cut all the way through the bottom layer, otherwise, it won’t lift out of the pan easily and can break.
Hi Natasha, can I use Pepperidge Farm Frozen Puff Pastry Sheets ?
Hello! No, phyllo dough is needed. You will not have the same results with puff pastry,
My husband loves baklava. I have made this several times. Not a single time I fail:) This time I made with pistachios.
So glad to hear that! Thank you for the review.
Simply the best. Made this for mother in law for her birthday. She loved it.
So glad to hear that!
Hi Natasha! I love your recipes and your channel! I want to make a cheesecake baklava. Watching several videos and I’m not sure which one I like. I was hoping you had a version that easier and better. Looking forward to your version.
Hi Chris! I do have not a cheesecake Baklava recipe, but that sounds amazing!
Looks delicious! I’m going to try making this but can you substitute pecans for the walnuts and not affect the taste?
Hi Debbie, pecans would work fine, and you can even do a combination of nuts.
Good morning, Natasha!
After baking the baklava, do you cover it with anything for the suggested 4-6 hours or overnight?
Looking forward to making this.
Have a happy day!
Thank you,
Mia P
I hope you love this recipe, Mia! Once it’s cooled completely to room temperature, that 4-6 hr resting period is before adding the chocolate. We cover with a tea towel, or loosely with plastic wrap.
love this tasty baklava
it turned out a little dry (in terms of sherbet)maybe i should add a little more water. By recipe it 3/4 water, i added 180ml. What do you think ?
HI Deniela, I think it could work to add a little more. The most common issue I see is if someone uses a larger pan or one where the walls of the dish fan out rather than go straight up. If using a larger dish, I would recommend scaling the syrup to make a little more of it. If you click on the serving size in the recipe card, you can see how it adjusts the recipe ingredients amounts which may help.
Thanks
next one will be in a smaller pan :), or it will be double dosed syrup
I made it and its GREAT.
A little bit more syrup would have been perfect but I still have to say: its DELICIOUS !!!!
Thank you for the feedback, Monika! I’m glad you enjoyed it.
This recipe has earned me tons of accolades! It’s so worth the effort! Wondering if you have a suggestion to prevent the top layer of dough from getting too crispy and curling up on several of the pieces? When I use a damp towel during prep, they get “gummy.” Thank you!
Hi Danielle, I’m so glad to hear this recipe was a hit! It’s hard to say without being there what’s causing it to curl up, but I recommend ensuring your baklava is not too close to the top of the oven or heating element.
Danielle, in answer to your question; if you just place a damp towel over the phyllo dough, that will make it gummy. Instead, cover the stack of phyllo sheets first with a layer of plastic wrap, then lay the damp towel on top of the plastic wrap. This works perfectly.
I would love to make this recipe, but cannot have cinnamon. What would be a good substitute? Thanks
Hi Grace, I haven’t tried any substitute for the cinnamon to advise.
I normally love your recipes but I know there is amazing baklava out there and I’ve had it! Even my mom’s baklava is the absolute best. The Arabs know what they’re doing so I wouldn’t necessarily say this is better than the best compared to theirs but good job!
Thank you, Alaa! I hope you enjoyed our spin on Baklava!
This is now my go-to recipe to impress for desert, third time I’ve made it; but 2 1/2 sticks of butter? Come on! I’m lucky to get away with 3 1/2!
Good to hear that this is now your go-to recipe!
The best baklava I have ever made and tasted!!!!
Not overly sweet like some Baklava can be…
Thank you! I’m happy to know that you love this recipe.
This recipe is amazing!
Could you please try to make cold baklava with milky sauce and share your recipe. Thank you!
Glad you enjoyed it and thanks for the suggestion!
Today these will be made for the 3rd time in our house. They are THE BEST baghlava I’ve ever tasted. In fact I was recently gifted a box of baghlava from one of the famous bakeries in Turkey, I thought it would be out of this world,but nope, my recipe , I mean Natasha’s recipe 😉 is out of this world. We’ve had our shares of baghlava in our lives since we are Persian, but nothing compares to these. I’ve also never made baghlava before, my mom gets so excited every time I’d say we should make baghlava and the next a few days she is in heaven, the worse part is waiting for the syrup soak in for a day, but the wait is sooooo worth it. Thank you Natasha for putting these heavenly recipes for us 😊.
Hi Sara! I’m so glad your family loves this recipe. It really is an amazing one. We love it! 🙂
I have done this baklava recipe at least 6-7 times now: for the family, for family reunion, for work potluck, and I must say everytime I did it, it was a super hit.. There is only one thing I do different.. I add 3 different nuts.. Walnut, Pistachio and Hazelnut or Pecan. And I sprinkle the same mix as garnish as well.. And I do my garnish half chocolate and the other half icing sugar..
Sounds amazing! I’d love to see a picture sometime. You can tag me on Facebook or Instagram. 🙂
I was so glad that Natasha’s recipe added the sugar syrup and honey after baking, because cooked honey is toxic https://food.ndtv.com/food-drinks/reasons-why-you-should-never-cook-honey-1696700
After you cool the sugar syrup without honey, then add the raw honey and pour it over.
Yay, a healthier baklavah 🙂
Hi Natasha
Could I make the syrup some days in advance and keep it in the fridge?
Hi Nadya, I have always made it fresh.
Very nice… I found that two and a half sticks of butter wasn’t nearly enough using it you did in your video. I actually had the same exact brush I was using as you. Ended up almost doubling the amount of butter used.
Hi Chef Bill, I’ve never tried doubling it but if that’s what you prefer I recommend following that.
I also made these and everyone loved them. I topped them with pistachios for a little more color.
They got a little dark and a little dry, but they are so tasty. Will do them again!
So glad it was a hit!
Baklava just came out of the oven, I’ve poured the syrup and now the wait begins. It looks great. I so appreciate your breaking down the number of sheets and nuts, sheets, etc.. You are the only one who has done that (as far as I’ve seen). I found the process very time consuming (is that normal for the recipe)? Or am I exceedingly slow? I will make again, but not till a holiday. Thank you for a wonderful recipe.
I’m so glad that was helpful, Julia! Thank you for sharing that with me! Baklava tends to be pretty time-consuming. The recipe typically takes me about 2 hours and 15 minutes.
I love Baklava but rarely ever have it because they don’t sell it anywhere near me… well actually that was before. I really wanted to have some but was nervous to do it. I had this recipe saved for some time and decided to go for for it. It was the first time I ever tried making baklava but it instantly became a favorite with my relatives and I can honestly say, I’ve never had better tasting baklava. The texture, flavor, everything is perfectly balanced. Thank you so much Natasha because of you, I can have this whenever I want now.
Wow! That’s just awesome, David! I’m so happy this became a family favorite! That’s so great!
I have made baklava for years and have not seen a recipe online that is as similar as this one is to mine. You have many layers of nuts when the Greek recipes have only a couple layers. I also add clove and cinnamon to the nut mix and clarify the butter. I learned the hard way one year when the baklava came out soggy because of all the milk solids in the bottom of the pan. I am thinking they must have changed the water content of butter sometime in the last 30 years. I don’t remember there being so much in the past.
Hi Betsy, this is the recipe that we have tested and loved so far. I hope you can also try this version next time, we’d love to know what you think after you test it.
Love how this recipe is not too sweet. I put orange blossom
Flavouring in the syrup, when the syrup is cooled. Thankyou.
We don’t like overly sweety recipes either! I’m so glad you enjoyed it, Maria!
Making this for the third time AND every time it takes me back to my childhood shelling the pistachios (we use pistachios instead of walnuts) at the kitchen table❤️
Hi Carol! That’s wonderful. So glad this recipe can take you back in time to those fond memories. Thank you for the review.
Do you pour all of the honey syrup on the baklava? I watched your video and it didn’t look like you poured all of it. Thanks so much!
Hi CM, yes, we use it all! I hope you love this recipe!
Just wondering if I could substitute almonds for the walnuts?
Hi Cathy, yes, you can replace them with different nuts or even use a combination like pistachios, cashews, almonds.
2nd time I’ve made this, I use a blend of Honey ‘No Shell’ pistachios & bulk plain that I ran through a food processor. I also use fresh honey from a local farmer as well as doubling the lemon (I like lemon).
This recipe is ridiculously simple & tastes better than anything you’d get in a restaurant or pick up in the store. The only downside is waiting after you hear the sizzle of the sauce and letting it cool down . . . who actually waits for that before they grab a piece??
Tip – definitely watch & stir the honey sauce so it doesn’t boil over, it will foam up once it starts to boil before you reduce the heat.
Good job Natasha
Thank you for your comments and suggestions, Chris. That is so helpful – we appreciate it! Glad you enjoyed making this recipe.
I just took the baklava out of the oven and poured the syrup on and heard the ‘sizzle’. They look and smell delicious. This is my first time making them. Overnight is a longtime to wait but we will! After I got the hang of buttering each sheet the process got easier. The only tricky part was measuring and cutting the dough because I was afraid it was going to dry out but the damp towel was the answer. Thank you for a great recipe. I know I’ll make it again.
You’re welcome! Great to hear that the recipe was a success, thanks for sharing!
An other amazing easy to follow recipe! Lebanese friends approved! So did kids and everyone how had it!
Thank you!
So happy to hear that, Vika! Thank you for sharing.
Un petit coucou de Bordeaux, en France ! je vous dis bravo pour cette recette , mais aussi pour toutes les autres.
Hi Mamie, I translated your comment: “”A little hello from Bordeaux, France! I say congratulations for this recipe, but also for all the others.” Hello to you as well. I’m so glad you like the recipe.
Hi Mamie, I translated your comment: “A little hello from Bordeaux, France! I say congratulations for this recipe, but also for all the others.” Hello to you as well. I’m so glad you like the recipe.
This was an amazingly detailed recipe ! Very easy in theory but time consuming. At the end I had golden brown layers of crispy baklava but the centre of my tray had pieces that the layers did not stick to the rest so the top section keep sliding off. Maybe I didn’t bake it for as long? Also next time I will add some additional flavour for the smell – the teaspoon of cinnamon doesn’t do much. Because I had only walnuts, I toasted them and used them but they have a strong taste so maybe I should have used some other nuts like pistachios or cashews. Overall it was an excellent find and I can proudly say “Home made baklava” when I share it with my family!
I also added more cinnamon (had almonds and walnuts ) and garnished with crashed phistashios…my middle layer (parts were sliding off slightly too) wasn’t a problem but wonder why too
Good afternoon do you slice all the way down to bottom of pan or just on top veggies baking?
Hi Nicole, I slice all the way through.
I first had baklava in 1996 when I worked with several Bosnian women, man could they cook. For years I couldn’t even remember what it was called and was explaining it to a friend who told me what it was. I searched and searched bakeries and could never find it. In 2018 I finally found it at a family bakery close by, but it was not always available because they didn’t make it there. They had a lady who made it at home and sold to them. I tried so hard to get her information and even left my number, but never got a response. I consider myself a good cook, but I usually bake from a box. In early fall 2021 I all of a sudden got into baking and trying new things. I decided to give baklava a go, and since I have used your recipes before a I figured I would give it a try. Needless to say no one was disappointed. It took me forever to make, but 6 people continue to ask for more. I am not a fan of lemon and have tweaked it since the first time using just under 1 tbsp. The Bosnian lady would make it to where the sauce would drip off, which was good but a little much. However, I use 1 cup of water now because 3/4 just isn’t enough for me. Anyway I just wanted to thank you for helping me find a good base recipe to work with and for the YouTube video. Keep doing what you do because I haven’t prepared anything bad from you.
I’m so glad you found my recipe, Retta! Thank you so much for sharing that great review with me.
Absolutely perfect! I gave up on baklava years ago because it turned out sticky and messy and wasn’t worth it. But this recipe is perfection! Specific instructions made it easy, and it looks beautiful and tastes amazing! I’m adding baklava back into my baking repertoire! Thank you, Natasha!
I’m so glad you gave my recipe a try, Christina!
I have never made this before, but enjoy eating it when I go to Greek Fest in my town! Not to toot my own horn but BEEP BEEP! It was delicious! And easy!! The sizzle was my favorite part! I will for sure make this again! Thank you so much!!
That’s just awesome! Thank you for sharing your wonderful review, Kristy!
Excellent recipe; the baklava was great with no adjustments. Thanks Natasha. It looked nice, cut into diamond shapes.
You’re welcome, Carol. Happy to know that you loved the result!
Why does the syrup need to be cooled? Would it be okay without cooling it?
Thanks for a great recipe! I made a half batch in a ~9×9 inch glass pan simply by using half the amounts called for in the recipe, and the half package of frozen filo I had on hand. Cutting the filo sheets in half worked well for my pan, and I had a sufficient number of sheets per the recipe.
Cooking time was on the short side of the range, and I loosely covered the dish about after about 40min as the top was getting quite brown.
Only other modifications were to first gently toast the walnuts (350degF, 8min) prior to chopping in the food processor, to to add the zest of one mandarin orange and half a small lemon to the syrup after it came off the heat. There are other comments suggesting that there is not enough syrup called for in the recipe, but for my taste and preference, the recipe is spot on and left the baklava crispy. If you like a ‘juicy’ version, perhaps you may want to make a bit more of the syrup, but I liked the result from the recipe.
Overall, a delicious product and relatively simple to make. Much better than the store-purchased baklava I’ve had here in St. Louis region. Excellent recipe by Natasha, and I’m glad she posted it.
I’m glad you enjoyed it! Thank you for sharing those modifications with our readers!
Vert helpful idea on baking just half of the recipe. Thank you!
Making right now. Just wondering, can Maple syrup be used for the syrup next time?
Thanks
Hi Richard, I have had one person report great results replacing honey with maple syrup, keep in mind they don’t sub straight across, so you’ll want to use about 1/2 cup maple syrup.
Second time making this. Yes it can be tedious but so worth it. I crank up the Christmas music and get lost in the layer buttering. This is by far the best recipe ever. Will never disappoint.
Thank you so much for your lovely feedback! I love that you have fun with this! That’s so great!
thanks for the recipe, I cant wait to try it tomorrow.
want to try this recipe because less sugar.
in have another recipe I had been making for several times walnut mix with egg white, I am wondering whats the different.
I also tried mix with pistachio and walnut turn really good.
Thank you so much for sharing that with me, Ratna! I hope you love this recipe!
I appreciate the work you went into to produce the video and your recipe. I have been making Bakalava for over 40 years now and still love the making and tastiness of it.
I have never used water in any of my bakalava and wouldn’t consider it at this point. I have used other recipes and will fall back to mine every time. Use only butter to lightly coat each layer never pressing down with the brush only drizzling over each sheet and LIGHTLY spreading it. So give a batch a try with half brown sugar and half white in the mix with walnuts and cinnamon. I swear by it. Let me know if you try and like it. I’ll be pretty shocked if you don’t like it but hope you do. This was my break so I’m back to baking. Happy Holidays to you and your loved ones. Barb
Have you tried using pecans in this recipe? I love your recipe with walnuts but forgot to pick some up.
Hi Sue, Pecans would work fine, and you can even do a combination of nuts.
Hi there, first, I have loved and made many of your recipes. Being a Greek woman, I was taught at a young age by my Yiayia (grandmother), how to make Baklava. While they never used recipes, I quickly learned. Your beautiful baklava recipe is very similar, being brushing butter by splashing it around each phyllo, no need to brush each sheet completely.. works perfectly and faster. Believe me the butter spreads when baking. I like your idea of your layers bc I start the first ten layers the same, but then butter and layer walnuts each layer til last buttered 8-10 sheets. Years ago I was selling my Baklava to a local store. Finally couldn’t keep up with the demand for more. Being a young mother of three babies, twin girls and another baby girl, just a little over a year apart, I Really had my work cut out for me. I obviously survived as the oldest just turned 49, and my twins will be 48 tomorrow. Pheww. I am the Matriarch And Yiayia of 8 beautiful grandchildren. Love your website. Now if only I could have daughters that can cook like you?? I will pass my crown on. 🎄🎄💕😍😍😍
Aww, Linda, this story is so special! Thank you so much for sharing that with me! This review means so much to me knowing this review is from a Greek woman who used to sell baklava! Congratulations on your success, especially while raising little kiddos! Thank you for your lovely compliment! Merry Christmas!
Awesome!!!!
Personally I think this recipe is awesome!!! (ps arab baqlawa is waaaaay more auethentic)
Terrific recipe!!!
Fun to enjoy many cultures!
Oh and can you pleaseeeee make a recipe for algerian qalb el luz!!! It tastes AWESOME, even though some think that it looks not that good! Never judge a book by its cover! Overall if you read this, get your kitchen ready and make it RIGHT AWAY!
Lots of thanks to Natasha Kravchuk!!!
🙂
Thank you for your feedback and suggestion. I’ll try to add that to our list.
Hi Natasha! This will be my third year making your baklava and my husband from Italy loves it! This year I plan to make this as Christmas gifts for my favorite doctor and hairdresser. Question: How long does it stay fresh stored at room temperature? I work 10 hours a day Mon. thru Thurs, so my plan was to make it on a Saturday and deliver the following Friday but I’m concerned about freshness. Thoughts?
Wow, that is awesome! Good to know that you are always using this recipe and I think it’s a good idea to make this as a gift. You can make an entire batch ahead and freeze it.
I just ran across this recipe now. My mother learned to make baklava from her mother where she was born in Athens Greece, and this is almost identical to her process, it is very nicely done. One comment I would add is you are putting the syrup on too slowly, if the pan cools you will not get the sizzle so important to caramelize the sugars to get that nice crispy, but moist, texture (the failure of most all commercially made baklava that gives you soggy mush). My mother taught us to pour the chilled syrup onto the hot pan all at once. she said it must sizzle, or it is ruined. No need to spoon it on, but to pour it right out of the bowl into the pan at once. that is the “secret” to moist yet crispy baklava.
A variation, in the middle east they often use pistachios instead of wall nuts, and also flavor it with rose water.
My late mother taught my now wife to make it when she was 16, when we were first dating (we have been married now for 39 years). My wife has taught our two daughters how to make this way, as my late mother taught her, and my daughters, as well as my wife, makes it as good as my mother used to make it.
Hi Peter, thank you for sharing a lot of useful information and tips with us. That is so useful and we appreciate it!
Making this recipe has become an annual tradition for me. It’s absolutely perfect. Thank you!!
That’s fantastic feedback! Thank you so much for sharing that with us.
This is my third year using your recipe and it is *always* a big hit! I follow your directions to the letter and have never had a bad batch. Greek Christmas and Easter wouldn’t be complete without this baklava. I feel like the Pied Piper when I bring it into work, haha! They can’t get enough!
I’m so glad it’s been a hit! It’s truly our favorite also! I’m so happy to hear you all enjoyed it!
THIS BAKLAVA RECIPE IS AMAZING!! Thank you so much for sharing!!
The only thing I changed is that I use orange juice instead of lemon and have had TONS of compliments.
My question to you is can it be frozen? Have you ever tried?
Thank you for the awesome review, Jennifer. You can freeze it for up to 3 months by tightly wrapping the dish in several plastic wrap layers and placing it into the freezer. Thaw at room temperature and serve – it will be just as good as fresh and doesn’t take too long to thaw.
Made this baklava today and it is an excellent recipe! Be sure to use a medium sized pan to cook the honey syrup, I used a smaller one and it boiled over.
Had a few leftover nuts that adhered well to the freshly-poured syrup. That sizzle is delightful.
Thank you so much for sharing that with me.
Made this several times! The BEST!!! I cannot eat any other kind of baklava anymore. Nothing comes close to this!
Natasha, on a different topic. What are some of your favorite dishes/dessert to bring to a potluck?
Hello there! Thank you for your great review! That’s a tough question as I have a lot of favorites but here are some of my dessert recipes that you can try.
Baklava is my son’s favorite dessert. We enjoy the bonding time while making it and he absolutely devours it as soon as it cools.
Personally, I’m gluten free yet am able to enjoy it vicariously through the amazing aroma and watching him gobble it up.
This is our favorite recipe.
Thanks Natasha!
Great to hear that, Triana. Thank you for your review and for sharing that with us!
Will the baking time change, if baking in a glass pan? Thanks for the answer in advance!
Hi Kylie, One of our readers reported great results and wrote the following after experimenting with a glass dish “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees.”
Baklava Rolls….
I made your recipe for baklava into baklava rolls .. I was hoping to share a picture. They are nice to give as gifts .. folks love getting a roll or 2 with 3-4 pieces each roll instead of a few diamond shapes.. I just wanted to share it with you .. thank you. Your recipes always work and that’s very nice when every recipe works .. especially fir the younger cooks and beginner cooks I share with.. some don’t have time to find recipes so I do it for them.. Your my go to 1st bc every recipe I tried from your collection works .. thank you for that ..
That is a great Idea, so thoughtful and thank you for the great review!
I made your recipe for baklava into baklava rolls .. I was hoping to share a picture. They are nice to give as gifts .. folks love getting a roll or 2 with 3-4 pieces each roll instead of a few diamond shapes.. I just wanted to share it with you .. thank you. Your recipes always work and that’s very nice when every recipe works .. especially fir the younger cooks and beginner cooks I share with.. some don’t have time to find recipes so I do it for them.. Your my go to 1st bc every recipe I tried from your collection works .. thank you for that ..
Thank you for your good comments and feedback. I hope you’ll love all the recipes that you will try!
Made Baklava and it is Perfect!
The layers are flaky, the top is crispy and the sweetness is perfect. If you want a tender tasty desert please make and enjoy❤️
I know we are!
Glad you enjoyed this recipe, Barbara. Thank you for sharing your experience with us, we appreciate this review!
Hi Natasha !
Did you use all the honey syrup or did you have some leftover ?
Thanks
R
Hi, I did use all of the honey syrup.
Tried your apple pie recipe. It was delicious. Butter is the trick. My wife loves it. Will try to make the bakalav with your clear instructions. The 10,5 steps will help a lot.
Thanks for sharing, JC. I hope you’ll love all the recipes that you will try!
This was the best Baklava we’ve ever had! I thought if I added a drop of lemon essential oil, it would be amazing and wow it really kicked it up a notch! I’m sure it’s good without the essential oil too!
Thank you so much for sharing that with me, Laura!
I would recommend instead of lemon essential oils, when you are heating up the syrup putting in the lemon skins. Leaving them in until it is time to pour!
Can I substitute the 1 c. Of suger with 1c. Of stevia?
Hi Kelly, I haven’t tried it with stevia yet. If you will do an experiment, please share with us how it goes.
Hello Natasha,
Two questions:
First, I have a convection oven that has a convection bake feature; what setting should I use or do I use normal bake feature.
Second, which rack in my oven should I use to make the Baklava; as I am thinking about making it for the holidays. Thank you.
Hi Mike, I haven’t tested baking baklava on convection mode so I can’t say for sure. If you experiment, please let me know how it goes.
This is the best baklava recipe ever. Was my first time making baklava and it turned out absolutely perfectly! Stayed crispy for days after and was delicious. Not overly sweet or sticky which I loved! I ended up using a little more butter than listed but basically just heated up half sticks at a time to make sure I didn’t have to keep reheating the butter once it started to harden. 10/10 recipe, will definitely make again!
That’s so great! It sounds like you have a new favorite, Sritha!
I’m planning on making this recipe some time this week, can I use orange juice instead of lemon?
Hi Juliana, I saw this comment shared by someone else in the comments. “This is the recipe I use when I make baklava but instead of lemon juice, I use orange juice. I did it like this the first time I made it since that is what I had and I LOVE IT THIS WAY!!” Hope that helps.
OMG!! I wanted to do this ever since you posted it and I finally did today. Boy was that work!! I mixed walnuts and pistachios and I didn’t do the top thick enough because I ran out of Philo BUT it was still delicious. I made a smaller portion just for myself and I really love it. My husband said it was delicious!!! My arms hurt but my tummy is happy 🙂
Hello Ardlee, thanks for sharing your experience making this recipe. Great to hear that it was a success and you felt happy with the result.
Hey Natasha,
Can I use a casserole clear dish to make the baklava?
Hi Riley, if you’re referring to a glass casserole dish, that should work. One of our readers wrote the following after experimenting with a glass dish “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees. I also used the glass dish because I could cut the dough without scratching the bottom of my Teflon pan.” I hope that helps.
Can I change the walnut with almond? Thank you
Hi Christina, yes, you can replace them with different nuts or even use a combination like pistachios, cashews, almonds.
Hi Natasha, can I use margarine instead of butter? Thank you!
Hi Alexis, I honestly haven’t tried it that way so I’m not sure. I wish I could be more help! If anyone else has insight into this, please share 🙂
I would only use butter. Margarine and butter do not have the same flavor.
Hello Natasha! I will try out your recipe today. I tried two other recipes from youtube from other turkish recipes but it didn’t turn out as I wanted them to, maybe I did wrong somewhere. But you always give the best recipes and tips and tricks so I am positive that this one will turn out much better than the other ones!
Some say both the syrup and baklava should be hot to hear the sizzle, but your recipe suggests the syrup to be cool. Hm, let’s try that then😋☺️❤
Thanks for sharing that with me. I hope you’ll love all the recipes that you will try from my website.
This is a great recipe with perfect directions. I have made this a few times and is always a hit with my family and friends. Thank you for sharing your recipes.
That’s just awesome! Thank you for sharing your wonderful review, Raynah!
I’ve made this recipe 4 times now and every time it comes out PERFECT. It is an amazing recipe. Thanks for sharing!
Thanks for your wonderful feedback, Emily! Glad you have always loved this recipe.
Best baklava recipe ever…. don’t hesitate make it! My family begs for it every holiday!
Love it! Thanks for your awesome review, Jess. I appreciate it!
Hands up!! The best baklava ever. That was my first time ever I made it. It is time consuming but it’s so much worth it Thanks,Natasha.
That’s so great! It sounds like you have a new favorite, Nataliya! I’m glad you gave this a try!
Hi Natasha,
I was planning to this for Mother’s Day this year, but I wanted to know if its necessary to make 5layers of fillo sheets and nuts mixture, or can I do 3 layers and just add 7-8 sheets and use 1 cup of nuts mixture in between?
Thanks
Hi Marie, it’s less likely to slide apart with the proportions I used, but there is room to experiment.
Yummy! The first time, I found it slightly dry. Second time I made it, I multiplied the honey sauce by 1.5, added 2 whole cloves (took those out before pouring) AND added about 1/4 tsp. of salt. The salt and hint of clove gave it a richness of flavor that wasn’t in the first attempt. 1.5 times the sauce was just the right amount. Oh, and I also used raw oregano honey. Wow!
Thanks, Natasha. Your recipies are always delish!
Thank you so much for sharing that with me, Toni! I’m happy you to hear you didn’t give up after the first time!
Yes me too I found it dry. Will do like you and make 1.5 of sauce. Will also had a clove.
Made for the first time today tasted amazing was nice to make something a little out of my comfort zone unfortunately slightly over cooked the top due to oven be set slightly to high still looked impressive
Hello Nice, good to know that you liked the recipe. Thank you for your good comments and feedback!
This recipe is amazing, I’ve made it many times, and people are always asking for it. This is the only thing I ever use phyllo dough for, but I’ve made it enough times, you would think I would get better at working with that dough, but ummmm… There are always sheets that stick together, and then I tear them trying to get them apart, or they just fall apart when I lift them up, or I lose count of how many sheets I’ve used on this layer, and I probably end up using 6 sheets instead of 5. Anyway, the point is that I think trying to make this recipe with exactly the 40 sheets you need is a dangerous game, and if anybody else like me isn’t very familiar with phyllo dough, you might listen, I find it impossible to make this recipe with one box of exactly 40 sheets. The kind I buy comes in a box with two separately wrapped rolls of 20 sheets, so I always buy two boxes, because I’m for sure going to need a third roll of dough haha :D. But it seems like it lasts a long time in the freezer or refrigerator, so I just save that fourth roll that’s still wrapped for the next time I make baklava.
Thank you so much for sharing that with us Jeff! I’m glad you gave it a try and enjoyed it!
This came out delicious!
Only difference I made really was the addition of zest of a small mandarin orange. Made it extra yummy 🙂
Thank you so much for sharing that with me, Kimberlee! I’m so glad you enjoyed it!
It’s always so good,I’m asked to make it for all of our weddings, so be careful who you share this with!!!
Oh wow, good to know that this recipe is well requested! Thanks for sharing that with us, Joyce.
Hi Natasha. Im living in uk can you please tell me if I could use fillo pastry? Because i cant find no where phillo daugh? Thanks xxx
Hi Evelina, I am not familiar with what is available in the UK, but you might google that to see if it goes by a different name.
Same thing 🙂
Excellent recipe. Was a bit time consuming but really easy. Worth the time! I’ll never buy baklava again!
That’s so great! It sounds like you have a new favorite!
I’ve been using this recipe for several years and I love the results. Many compliments from all who enjoy it. I would highly recommend this 5 star recipe.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Absolutely delicious! This was my first time using phyllo dough, and thanks to your clear instructions & video tutorial, everything went very smoothly. This tasted as good or better than any baklava I’ve ever had from a restaurant or Greek fest. I used a bit more butter than called for, but otherwise, used the recipe & method exactly. Thank you – this was so, so good!
That’s just awesome! Thank you for sharing your wonderful review, Liz!
I’ve tried baking your baklava recipe & I can tell that this is really superrrrb yummy. The most delicious homemade baklava recipe I’ve tried. You are the best Natasha🥳😘🤤👌 Thank you for your recipe 🥰
That’s so great! It sounds like you have a new favorite!
Hi Natasha, I have tried this recipe several time and turned out really very well. This time I am planning to make half pan. What changes I need to with timings?
Hi Parikh, yes, you can halve this recipe. Time shouldn’t change by much, but it should take the same amount, watch it closer to the end.
It turned out ok, falls aparts. I used a 10 x 15 pyrex dish. Didn’t have to cut phyllo sheets. However, next time I will add a bit of sugar and maybe butter to nut mix to help hold it all together. Or, 50% more honey sauce. There wasn’t enough to soak up throughout.
Hi George, if using a larger pan, you would want to make more sauce and normally after letting it rest, it should stay together without sliding apart.
I also use a larger pan but dam up the sides with parchment paper under the first layer of dough. Then I roll up foil in the gaps to hold up the parchment paper walls. I do increase the syrup by 1/3 to make up for the larger area. It actually works very well and I don’t have to cut the dough or end up with less baklava!
Can I use pistachios?
Hi Cindy! Yes, pistachios work great!
I’ve made this recipe a lot of times, and I always use pistachios, and it is delicious. I don’t know why you would use any other nut lol 😀
No
I’ve made this several times always with great results. Recently I didn’t want to make a whole pan so used one roll of phyllo, cut it in half, and made a smaller pan of it. I cut everything in half. Worked great!
So great to hear that, Audrey. Thank you for sharing that with us, so helpful!
Hi,
your recipes are really good , while looking on your blog I run across Baklava , wich is on of the best Turkish Dessert 🙂
I really recommend you to visit Turkey and eat baklava .
Welcome to our blog! Thank you for that recommendation.
Taste amazing, but I’m the only one who eats it. Can I freeze half if so what should I use? Tupperware? Foodsaver?
Hi Jodie, yes this freezes beautifully then just thaw and enjoy.
Absolutely delicious!
Thank you, Julie!
I usually don’t leave reviews for recipes but I just wanted to add that I love this recipe, follow it exactly and you will not mess this up! The key is to make sure every layer is buttered!!
Thank you for sharing your feedback and experience with this recipe, Iman! I’m happy you enjoyed it!
Hi Natasha,
Newbie question here; are the nuts salted or unsalted? Also is the butter salted or unsalted? Lastly, is the oven temp for static or fan forced?
Hi Luke, both are unsalted. I haven’t tried it with salted butter, so I’m not 100% sure of the outcome. Salted butter has salt in not only it but also extra moisture compared to unsalted butter, and I’m not sure if either would adversely affect the recipe.
I use salted butter, and there are no ill effects. Comes out perfect.
So glad to hear that, Jeff. Thanks for sharing your good feedback with us!
So today i decided to tackle this recipe, all I can say is OMG. It turned out amazing. My family loved it.
That’s so great, Rabia! I’m so happy you enjoyed this recipe.
Thanks Natasha for another fantastic recipe. This baklava is amazing. Love your cooking videos!
You’re welcome, Debbie! Isn’t it delicious! The perfect treat!
Hey, I have a nut allergy. What are the best substitutions for walnuts?
Thank you!
Hi Rose, Does your allergy extend to pecans (I know they are closely related). You can replace them with different nuts or even use a combination like pistachios, cashews, almonds.
Maybe granola? Oats? Are pine nuts actually nuts? Those are traditional. Peanuts aren’t really nuts – maybe they would work. Maybe pretzels?
Baklava is a fantastic desert, BUT…have you tried it for breakfast. Seriously!!! 🙂
I bet it is so good with a cup of coffee! Yum!
Can this be made in a pyrex baking dish? If yes, is the cooking time different?
Hi Terry, one of our readers wrote the following after experimenting with a glass dish “I just made two batches of baklava using a glass 13 x 9 inch Pyrex dish. I lowered the heat by 15 degrees. I also used the glass dish because I could cut the dough without scratching the bottom of my Teflon pan.” I hope that helps.
This was sooo yummy! Thank you for the recipe and easy to follow directions! It’s definitely a keeper ❤️😊❤️
Donna Wood,
Stratford On
Canada 👍🏻
You are very welcome, Donna. Good to know that you enjoyed making this recipe!
This is hands down, the BEST recipe!! They literally disappeared after I made them. I noticed that the longer you keep them, the better they taste. Thanks for sharing this delicious recipe.
Wow, that is awesome! Thank you for your fantastic review of this recipe. I appreciate your comments!
I’ve been making Baklava for 40 yrs. I am lebanese. We don’t use cinnamon . We use either Rose water, or orange blossom as a flavoring in the nut mixture ( nuts sugar and flavoring ). We don’t use honey. We use 20 sheets on the bottom, 20 on top. We use unsalted butter.
Thank you so much for sharing that with us, Pam! I hope you give our version a try.
Thank you natasha for the recipe. I tried both versions, and found that i liked rose water better. Thank you
Thank you so much for sharing that, Fida!
Made this tonight for the first time, it turned out great! It tastes just like restaurant quality baklava. Will be making again. 🙂
I’m so glad you enjoyed it, Danielle! Thank you for the wonderful review!
This has become my hubbie’s favorite dessert and it’s a fun team effort to make! 😂 So delicious! We also found eating them semi-frozen are really good as well. Thank you! Love your recipes!
Hi Elaine, I’m happy to hear that! Thank you for sharing your great review with us.
I was wondering about the hour and 15 min baking time. Mine are already golden brown and smell amazing after a half hour. ??? Should I take them out?
Hi Chris, Make sure you aren’t baking on convection oven settings. Also, they should be browned as you see in the photo, but I haven’t pulled them out that early before.
I just made these & took them out at 50 minutes – perfectly done. I am below sea level in New Orleans & it often takes me less time to bake things.
Hi Liz! I’m so glad it turned out!
Your baklava recipe melts in you mouth. It’s a long process to make but my oh my it’s so worth it. Thank you Natasha for all your recipe….you rock 👍🏼
You’re welcome! I’m so happy you enjoyed it, Danielle!
This was so amazing! I’m making it again in a few weeks for my husband’s birthday. I will be exploring more recipes on your website!
Sounds like a great plan! I hope that you and your family will love every recipe that you will try, Sabrina.
Made this today and it was divine!! Could eat it all myself!
Made this last night for first time ever & its delicious! Next im going to try doing it in rolls!
Isn’t it so good! I’m glad you enjoyed this recipe, Kim!
Made this for Christmas, it was a hit! New tradition with this awesome recipe! Thank you, Natasha!
I’m so glad you enjoyed it, Danna!