This easy and Classic Baklava recipe is loaded with layers of cinnamon, nuts, and butter and saturated in a simple honey syrup! Everyone will love this sweet and sticky dessert!
Baklava
I am SOOOOO excited about today’s post! Because Baklava, people, BAK-LA-VA!!!
Right, glad we’re all on the same page!
I can still remember the first time I had Baklava.
It was probably close to 20 years ago and I was maybe 10 or so. My mum and I were picking up dinner at this new pizza place one Friday night.
I remember looking at the counter and seeing this cake stand stacked with a strange treat that looked like a really sticky pastry, you know, the best kind.
When I asked my mom what it was, she said it was baklava, and then she bought me a piece!
This was a HUGE deal, guys! Growing up, there wasn’t a lot of extra money, so when my mom bought me this $3 treat I was ecstatic!
I was reading a book that took me on a tour of the streets of Istanbul where it mentions Baklava.
That’s when it occurred to me that I hadn’t had it in years.
Years, people!
I had to fix that issue, pronto!
So into the kitchen, I went.
It’s funny how a book that takes place on the other side of the world can stir up such a dear memory from my childhood in central Maine. And at the same time give me the urge to jump on the next plane to Turkey.
That’s what I love about reading, you can go anywhere in the world without leaving your house.
I’m updating this recipe now with new photos and content because Baklava has a soft spot in the hearts of people of many different religions and nationalities, but around Easter, it’s a tradition treat for those with Christian beliefs.
What Is Baklava?
Baklava is a rich, sweet dessert pastry made of layers of phyllo dough filled with chopped nuts and sweetened and held together with syrup.
Where Did Baklava Originate?
No one can say for sure, but it is believed to have been derived from a second century dated recipe in the Ottoman Empire. The Greeks and Turks still argue over who made it first.
How To Make Baklava At Home:
For a dessert the looks super complicated with all those flaky layers, it’s actually really easy to make right at home!
You’ll begin with a 9×13-inch pan and melted butter. Butter pan using a pastry brush, then add two layers of phyllo dough and brush them all over with butter. Repeat three more times for a total of eight layers of dough.
Next, combine the chopped nuts and cinnamon and sprinkle a few tablespoons over the top of the buttered dough.
Repeat your dough layers and nut filling layer several more times.
Once you have completed the layers, use a very large and sharp knife to cut the baklava before baking.
While baking, prepare your honey syrup. After cooking, pour the syrup over the hot pastry and allow to cool completely.
Once cooled, the baklava is ready to enjoy!
More Delicious Desserts Made With Honey
Classic Baklava
Click the button above to save this delicious recipe to your board!
Let’s Connect!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can ask questions and see what’s new with Sugar & Soul! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #sugarandsoulco so I can see all the wonderful recipes YOU make from this site! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!
This post was originally published in August 2015 and was updated with new photos and content in April 2019.
Traditional Baklava
Ingredients
- 1 (16 ounce) package Phyllo Dough thawed
- 1 lb finely chopped pecans or walnuts
- 1 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup honey
Instructions
- Preheat oven to 350 degrees F.
- Add the nuts and cinnamon to a medium bowl and mix together, set aside.
- Unroll both tubes of phyllo dough on a clean surface, cover loosely with saran wrap and a damp dishcloth so the dough doesn't try out.
- Melt the butter in the microwave on 30-second intervals. Use a pastry brush to brush butter onto the bottom and sides of a 9x13-inch baking pan. Line the dough up with the length of the pan and feel free to cut off any excess at the end, usually, there's an extra inch or so that can be removed.
- Add two sheets of phyllo dough to the buttered pan, and use the pastry brush to brush melted butter over the entire surface area of the dough, repeat until you have 8 layered sheets total.
- Evenly sprinkle the top of the buttered 8th sheet with 2 to 3 tablespoons of the nut mixture.
- Lay another two sheets on top and brush with butter and then add nuts again. Repeat the dough, butter, nuts layers until you have just 8 sheets left, adding those two at a time and only brushing with butter.
- Using a really sharp knife, cut 4 rows down the length of the pan and then cut diagonally all the way down and across the pan for a traditional baklava prep. You may also cut into squares.
- Bake for 50 minutes until baklava is golden and crisp on top.
- With 30 minutes left to bake, begin making the syrup by adding the water and sugar to a small pot and bringing to a boil over medium-high heat until sugar is dissolved.
- Add the vanilla and honey and simmer for 20 minutes, stirring occasionally.
- Remove the baklava from the oven and immediately pour the sauce over the entire pan, let set and cool.
Kelly | Typically Simple says
August 25, 2015 at 9:14 pmThe first time I had baklava was as an adult – a student’s mom made it and I couldn’t believe it took me that long to ever have a piece, it was sooo good. And I can’t wait to check out this book, it’s going on my reading list!
Rebecca says
August 26, 2015 at 10:51 pmEnjoy the book! So many people have never had it, but it’s just too good to pass up!
Jeannie @ For what it's worth says
August 25, 2015 at 11:31 pmIt’s been a while since I’ve had Baklava too. I used to work with a friend who made it for my birthday every year we worked together (8 yrs). I sure miss it. OK, I’m going to the store in the morning and buy som Philo & pecans.
Rebecca says
August 26, 2015 at 10:50 pmThat was so sweet of them, I’d definitely miss it too!
Debra says
August 25, 2015 at 11:43 pmI love that you do food and books together! SO much fun!
Martha says
August 26, 2015 at 6:41 amI love the way books remind us of other times and places and foods.
Rebecca says
August 26, 2015 at 10:48 pmMe too, Martha!
Julie says
August 26, 2015 at 9:51 amI LOVE baklava! But I’ve never thought about making it before. I think I’ll have to give it a try!
Rebecca says
August 26, 2015 at 10:48 pmYou definitely should, it’s really easy!
Bonnie @ Living a Fit and Full Life says
August 26, 2015 at 3:59 pmOh yum! These look so good! I’ll have to make them!
Alex says
August 26, 2015 at 5:13 pmThank you for this recipes! I’m salivating, just looking at your pictures! Can’t wait to try my own baklava!
Rebecca says
August 26, 2015 at 10:36 pmIt’s really very easy, just takes a little time!
Stacey says
August 26, 2015 at 5:26 pmI love pairing recipe with books! I am part of a fun book club, and I always try to find and bring a dish that can somehow be connected to the book that we are reading! Gives us an extra reason to indulge in such scrumptious deserts like your baklava!
Rebecca says
August 26, 2015 at 10:48 pmI run a virtual book club, I’ve never actually been part of a real life one but I love the idea of bringing treats!
Yona Williams says
August 26, 2015 at 9:36 pmBaklava is one of my favorite treats to get when I’m eating out at my favorite Middle Eastern restaurant. I tried to make it before, but the phyllo dough was frustrating to work with…for me, at least.
Rebecca says
August 26, 2015 at 10:47 pmIt can be a little frustrating, but it’s so worth it in the end for a big ole pan of the stuff just for you!
Cathy @ Our Mini Family says
August 27, 2015 at 11:53 pmThis baklava looks amazing! Pinning to try to make this Christmas–thank you!
Shanice says
September 4, 2015 at 2:52 pmAwesome post! I would love to invite you to my new link party The Beautifully Creative Inspired. The party launched today and will continue every Fridays at 9AM eastern time on 5 BLOGS! It runs until Wednesday night 😀 Hope you can party with us!
carlyn bullock says
September 5, 2015 at 4:32 pmHi Rebecca – I have made Spanakopita and Tiropitas but have not made baklava yet. You have inspired me to give it a try – I Love Greek Cuisine and am fortunate to live so close to Tarpon Springs – we’d skip school and go to the docks to grab some baklava and other yummy greek treats…great memories, I have to try this!
Thanks – from Carlyn offthesidewalk in Tampa 🙂
Marie says
September 5, 2015 at 7:11 pmI love baklava!! I can’t wait to make this. Thanks for the recipe!
Karly says
September 6, 2015 at 9:01 amYour baklava looks to-die-for! Thanks for linking up with What’s Cookin’ Wednesday!
Ashley Mullen says
September 8, 2015 at 12:07 pmThank you for linking up to last week’s Tasty Tuesday link up. I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope that you’ll join us again this week.
Taylor S. says
September 8, 2015 at 2:56 pmI love when a book just totally pulls you in! This recipe looks delicious too, thanks!
Theresa @DearCreatives says
September 10, 2015 at 4:35 pmUsed to make baklava when I worked in a bakery after HS. I need to make some soon. Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.
Laura says
May 24, 2019 at 6:38 pmIs it really only 1 teaspoon cinnamon? I use a tablespoon and it is wonderful? I have also switched up the type of nut, pistachios or pecans work well. I have made this recipe many times, all of them successful!. Thank you!
Rebecca Hubbell says
May 24, 2019 at 10:30 pmHi Laura, you can definitely use more cinnamon if you’d like. And yes, baklava can be made with many kinds of nuts. I also love swapping the honey for 100% pure maple syrup – YUM!