Description
This Baklava with Phyllo From Scratch recipe is a cherished family tradition, offering a perfect balance of sweet, nutty, and buttery flavors. It's surprisingly simple to make, allowing you to create a beautiful, authentic dessert right in your own kitchen with control over wholesome ingredients. A rewarding culinary adventure that's more than just a dessert; it's an experience and a memory-maker.
Ingredients
1 lb Frozen Phyllo Dough, thawed
1.5 cups Unsalted Butter, melted
3 cups Walnuts, finely chopped
3 cups Granulated Sugar
1.5 cups Water
1 cup Honey
1 tsp Cinnamo
0.25 tsp Ground Cloves
1 tbsp Lemon Juice
Instructions
- Prepare the Syrup: Combine 2 cups sugar, 1.5 cups water, honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Set aside to cool completely
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with melted butter
- Prepare Nut Filling: In a medium bowl, mix chopped nuts, 1 cup sugar, cinnamon, and optional cloves
- Layer Phyllo: Carefully unroll your thawed phyllo dough. Keep it covered with a damp cloth to prevent drying. Lay two sheets of phyllo in the prepared pan, brushing generously with melted butter. Repeat this process for about 8-10 layers
- Add Nut Layers: Spread about 1/4 of the nut mixture evenly over the buttered phyllo layers. Top with two more buttered phyllo sheets. Repeat this nut and phyllo layering three more times, using all the nuts
- Finish Phyllo Layers: For the top, layer the remaining phyllo sheets, two at a time, brushing butter between each pair. You will use about 10-12 top layers. Ensure the top is well-buttered
- Cut & Bake: Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through the layers. Bake for 50-60 minutes, or until golden brown and puffed
- Syrup & Rest: Immediately upon removing from the oven, pour the cool syrup evenly over the hot baklava. Let it soak and cool completely for several hours, ideally overnight, before serving
Notes
Handle phyllo dough gently; keep unused sheets covered with a damp towel to prevent drying out.
A sharp knife makes clean cuts before baking.
Pouring cold syrup over hot baklava helps it absorb better, creating that perfect texture.
Don't rush the cooling process; patience rewards you with the best baklava.
Brush butter generously; it ensures flakiness.
Customize by swapping walnuts for pistachios, almonds, or a mix of nuts.
Add orange zest, rosewater, or orange blossom water to the syrup for variations.
Reduce sugar slightly in the syrup for a less sweet treat.
Store at room temperature in an airtight container for up to 5 days, or refrigerate for up to 2 weeks.
Baklava freezes well for up to 3 months.
Baklava improves with age as flavors meld; it can be made 1-2 days in advance.
- Prep Time: 1 hour
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece (2-inch square)
- Calories: 375 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 22.5 g
- Saturated Fat: 11 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: baklava, honey cake, phyllo, dessert, sweet, nuts, traditional, homemade