Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 package (16 oz / 450 g) phyllo dough, thawed
- 2½ cups (250 g) finely chopped walnuts or pistachios (or a mix)
- ¼ cup (50 g) granulated sugar
- 1½ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1½ cups (340 g) unsalted butter, melted
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar (for syrup)
- ¾ cup (255 g) honey
- 1 lemon (zest strips + 2 tsp juice)
- ½ orange (zest strips, optional)
- 1 cinnamon stick + 4 whole cloves
- 1–2 tsp rosewater (optional, to taste)
- Pinch of fine salt
Do This
- 1. Thaw phyllo per package directions. Preheat oven to 325°F (163°C). Butter a 9×13-inch (23×33 cm) pan.
- 2. Make syrup: simmer water, sugar, honey, citrus zest, cinnamon stick, cloves, and salt for 10 minutes. Stir in lemon juice and optional rosewater. Cool completely.
- 3. Mix nuts, ¼ cup sugar, cinnamon, and cloves in a bowl. Melt butter.
- 4. Layer 8–10 sheets of phyllo in the pan, brushing each sheet lightly with butter.
- 5. Scatter half the nut mixture over phyllo. Add 4–5 buttered sheets, remaining nuts, then finish with 10–12 more buttered sheets.
- 6. Cut into diamonds or squares. Bake 45–55 minutes until deep golden and crisp. Immediately pour cooled syrup evenly over hot baklava. Cool at least 2 hours before serving.
Why You'll Love This Recipe
- Ultra-flaky layers of buttery phyllo that shatter delicately with every bite.
- Deeply fragrant syrup with honey, warm spices, and citrus (plus optional rosewater) that soaks in without making it soggy.
- Flexible nut filling: use walnuts, pistachios, or your favorite blend.
- Perfect make-ahead dessert that actually tastes better the next day.
Grocery List
- Produce: 1 lemon, 1 orange (optional, for extra citrus aroma)
- Dairy: Unsalted butter
- Pantry: Phyllo dough, walnuts and/or pistachios, granulated sugar, honey, ground cinnamon, ground cloves, whole cloves, cinnamon stick, rosewater (optional), fine salt, vanilla extract (optional)
Full Ingredients
For the Nut Filling
- 2½ cups (250 g) walnuts or pistachios, finely chopped (or a 50/50 blend)
- ¼ cup (50 g) granulated sugar
- 1½ tsp ground cinnamon
- ⅛ tsp ground cloves
- Pinch of fine sea salt
For the Honey-Citrus or Rosewater Syrup
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- ¾ cup (255 g) runny honey
- Zest strips from 1 lemon (use a peeler for wide strips, avoid white pith)
- Zest strips from ½ orange (optional but lovely)
- 1 cinnamon stick
- 4 whole cloves
- Pinch of fine salt
- 2 tsp freshly squeezed lemon juice
- 1–2 tsp rosewater, to taste (optional; for a floral variation)
- ½ tsp vanilla extract (optional, for extra warmth if not using rosewater)
For the Phyllo Layers & Assembly
- 1 package (16 oz / 450 g) phyllo dough, thawed in the fridge overnight
- 1½ cups (340 g) unsalted butter, melted and slightly cooled
- 1–2 tbsp neutral oil (optional, to mix with the butter for extra crispness)
- Extra finely chopped nuts for garnish (1–2 tbsp, optional)
Step-by-Step Instructions
Step 1: Thaw Phyllo and Prepare Your Pan
Plan ahead for the phyllo: it should be fully thawed and still cold but pliable. Ideally, thaw the package in the refrigerator overnight, then let it sit at room temperature for about 30–45 minutes before you begin.
Butter a 9×13-inch (23×33 cm) baking pan generously with some of the melted butter. Set it aside. If your phyllo sheets are larger than the pan, trim them with a sharp knife or scissors so they roughly match the pan size. Keep the trimmings; you can layer them in as you go.
Unwrap the phyllo and place the stack on your counter. Cover immediately with a clean, slightly damp (not wet) kitchen towel, and then with plastic wrap if your kitchen is dry. This keeps the sheets from drying out and shattering while you work.
Step 2: Make the Fragrant Syrup (So It Can Cool)
In a medium saucepan, combine the water, 1 cup sugar, honey, lemon zest strips, optional orange zest strips, cinnamon stick, whole cloves, and a pinch of salt. Set over medium heat and stir just until the sugar dissolves.
Bring to a gentle boil, then reduce to a lively simmer and cook, uncovered, for 8–10 minutes. The mixture should thicken slightly and become glossy but still be pourable. Remove from the heat.
Remove the whole spices and zest strips with a slotted spoon. Stir in the lemon juice and either the rosewater or the vanilla extract (use both only if you like a more complex flavor). Taste and adjust: add a little more lemon if you want it tangier, or a few extra drops of rosewater for more floral notes. Let the syrup cool completely to room temperature while you assemble and bake the baklava.
Step 3: Mix the Nut Filling and Melt the Butter
Finely chop the nuts with a knife or pulse them in a food processor using short bursts. Avoid grinding them into a paste; you want small, even pieces for a pleasant texture. Place them in a mixing bowl.
Add ¼ cup sugar, ground cinnamon, ground cloves, and a pinch of salt to the nuts. Stir until everything is evenly combined and the spices are distributed throughout. Set aside.
In a small saucepan or microwave-safe bowl, melt the butter gently. If using, stir in 1–2 tablespoons neutral oil to help keep the layers extra crisp. Let the butter cool for a couple of minutes so it is warm but not scorching hot. Using a pastry brush, skim off and discard most of the white foam on top of the butter if you like, leaving mostly clear butterfat for brushing.
Step 4: Build the Base Layers of Phyllo
Preheat your oven to 325°F (163°C), placing a rack in the middle position.
Place one sheet of phyllo in the prepared pan and quickly brush it with a thin, even layer of melted butter. It is fine if the sheet tears a bit—just patch pieces together. Repeat with 7–9 more sheets, brushing each one lightly with butter before adding the next. Aim for 8–10 sheets for the base.
Work fairly quickly and always keep the remaining phyllo covered under the damp towel. If a sheet sticks or rips, simply lay it in and patch gaps with offcuts; once baked, nobody will notice.
Step 5: Add the First Nut Layer and Middle Phyllo
Scatter about half of the nut mixture evenly over the buttered base layers, gently spreading it to the edges. Do not press hard; just level the surface with your fingers or the back of a spoon.
Add 4–5 more sheets of phyllo on top, buttering each layer lightly as before. This forms a thin buffer between the two nut layers so they stay distinct and attractive when cut.
Sprinkle the remaining nut mixture evenly over these middle layers. Again, spread it out to the corners so each piece gets plenty of filling.
Step 6: Finish with Top Layers and Cut Before Baking
Add the final 10–12 sheets of phyllo on top, brushing each sheet with melted butter. Use a little extra butter on the very top layer to help it brown deeply and evenly.
Using a very sharp knife, cut the unbaked baklava into diamonds or squares before it goes into the oven. For diamonds, first cut 4–5 long rows lengthwise, then cut on a diagonal across those rows to form diamond shapes. Cut all the way down through the layers as best you can; it is fine if a few corners shift a bit.
If you like, drizzle any remaining butter over the top, focusing on the cut lines to encourage crisp edges.
Step 7: Bake Until Deeply Golden and Crisp
Place the pan in the preheated 325°F (163°C) oven. Bake for 45–55 minutes, rotating the pan halfway through, until the baklava is a rich, deep golden-brown and the layers look puffed and crisp. If the top seems to be browning too quickly near the end, lay a piece of foil loosely over the pan.
When done, remove the pan from the oven and set it on a heatproof surface. You want the baklava to be hot while the syrup is cool; this temperature contrast helps it absorb properly without becoming soggy.
Step 8: Soak in Syrup, Cool, and Serve
Immediately after removing the hot baklava from the oven, slowly pour the cooled syrup evenly over the entire surface, focusing along the cut lines and around the edges. You should hear a gentle sizzle. Use all of the syrup; the baklava will gradually drink it in.
Let the baklava cool completely at room temperature, uncovered, for at least 2 hours, preferably 4 hours or overnight. As it rests, the syrup will distribute through the layers and the flavors will meld. Just before serving, you can sprinkle the top with a spoonful of finely chopped nuts for a pretty finish.
Run a sharp knife back through the cut lines to ensure the pieces are separated, then gently lift out servings. Baklava is rich, so smaller pieces are ideal. Serve at room temperature.
Pro Tips
- Keep phyllo from drying out: Always keep unused sheets covered with a slightly damp towel and plastic wrap. If it dries, it will crack and be hard to layer.
- Do not overload with butter: Brush lightly rather than drenching each layer. Too much butter can make the pastry greasy and heavy instead of crisp.
- Chop nuts, do not grind: Hand-chopped or briefly pulsed nuts have better texture. Over-processing makes them oily and pasty.
- Temperature contrast matters: For best results, pour cool syrup over hot baklava (or vice versa). Avoid hot-on-hot, which can lead to mushy layers.
- Let it rest: Baklava tastes even better the next day as the syrup fully penetrates the layers and the spices bloom.
Variations
- Pistachio & Rosewater Baklava: Use mostly or all pistachios for the filling and definitely include the rosewater in the syrup. Garnish with a sprinkle of bright green chopped pistachios on top.
- Orange-Cardamom Baklava: Replace the cloves with ½ tsp ground cardamom in the nut mixture. In the syrup, skip the rosewater and use both lemon and orange zest for a citrusy, aromatic twist.
- Mixed-Nut Celebration Baklava: Use a blend of walnuts, pistachios, and almonds. This adds flavor complexity and a beautiful range of colors in every slice.
Storage & Make-Ahead
Baklava is an excellent make-ahead dessert. Once completely cool and the syrup has been absorbed (after several hours or overnight), cover the pan loosely with foil or a breathable lid and store at room temperature for up to 5–7 days. Avoid airtight plastic wrap directly on the surface, which can trap moisture and soften the top layers.
For longer storage, you can freeze fully cooled baklava, well wrapped, for up to 2 months. Thaw at room temperature, still loosely covered. While it will lose a touch of its original crispness, it will still be delicious. You can also assemble the baklava up to the point of baking, cover tightly, and refrigerate for up to 1 day, then bake straight from the fridge, adding a few extra minutes to the baking time.
Nutrition (per serving)
Approximate values per piece (1 of 24): about 280 calories, 4 g protein, 24 g carbohydrates, 19 g fat, 7 g saturated fat, 1 g fiber, 16 g sugars, and 85 mg sodium. These values will vary based on the exact nuts used, how much syrup is absorbed, and your portion size.
