Homemade Baklava | Crispy, Buttery & Sweet Middle Eastern Dessert

Baklava is one of the most beloved desserts in the world, known for its flaky layers of phyllo pastry, crunchy nuts, and sweet, sticky honey syrup. Originating in the Middle East and Mediterranean regions, baklava is often served during holidays, celebrations, and family gatherings. While it may look impressive and intricate, making baklava at home is easier than you think—with the right tips, you’ll have bakery-quality results from your own kitchen.

Why You’ll Love This Recipe

Crispy & buttery – layers of phyllo bake to golden perfection.
Sweet & nutty – flavored with cinnamon, walnuts, and honey syrup.
Make-ahead friendly – tastes even better the next day.
Perfect for special occasions – holidays, dinner parties, or as a homemade gift.

Ingredients You’ll Need

For the baklava:

1 package phyllo dough (16 oz), thawed
1 cup unsalted butter, melted
2 cups walnuts (or pistachios or almonds), finely chopped
1 tsp ground cinnamon
1/4 cup granulated sugar

For the syrup:

1 cup water
1 cup granulated sugar
1/2 cup honey
1 tsp lemon juice
1 cinnamon stick (optional)

Step-by-Step Instructions

1. Prepare the Nut Filling

In a bowl, mix chopped walnuts, cinnamon, and sugar. Set aside.

2. Layer the Phyllo Dough

Preheat oven to 350°F (175°C).
Brush a 9×13-inch baking dish with melted butter.
Place 8 sheets of phyllo dough in the dish, brushing each layer lightly with butter.
Sprinkle a thin layer of nut mixture.
Repeat layers (phyllo + butter + nuts) until all nuts are used, finishing with 8–10 buttered phyllo sheets on top.

3. Cut Before Baking

Using a sharp knife, cut baklava into diamond or square shapes before baking.

4. Bake

Bake for 45–50 minutes, until golden brown and crispy.

5. Make the Syrup

While baklava bakes, combine water, sugar, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove cinnamon stick and let cool slightly.

6. Pour the Syrup

Immediately after removing baklava from the oven, slowly pour the syrup evenly over the hot pastry. Allow it to soak for several hours, preferably overnight.

Tips & Variations

Nut choices: Pistachios are traditional in Turkish baklava, walnuts are common in Greek versions.
Flavor boost: Add orange blossom water, rose water, or a pinch of cardamom to the syrup.
Make-ahead: Baklava keeps for up to 2 weeks at room temperature in an airtight container.
Freezing tip: Assemble baklava, cut, and freeze unbaked. Bake straight from frozen, adding extra time.

Final Thoughts

Homemade Baklava is a dessert that’s as beautiful as it is delicious. With its flaky golden layers, rich nut filling, and sweet honey syrup, every bite is pure indulgence. Whether you serve it at a festive gathering or make it as a special treat, this traditional recipe will impress your guests and quickly become a family favorite.