baklava recipe

Phyllo pastry and walnuts are layered together then baked until the pastry is deliciously flaky. A sweet honey syrup is poured over the top which soaks into the baklava and makes every bite heavenly.

Baklava Recipe

walnuts (halves

cinnamon

salted butter

phyllo pastry (thawed)

water

sugar

honey

lemon juice

Preheat your oven to 350 degrees.

Place the walnuts and cinnamon in your food processor and pulse until chopped.

Melt the butter in a pan or microwave.

Cut the phyllo pastry in half so that you have 2 9&quot; wide pieces

Step 1: Prepare the ingredients

Brush a layer of butter in the bottom of a 9x13” baking dish. Top with 2 sheets of phyllo pastry. Brush lightly with butter then add 2 more sheets of phyllo. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish.

Sprinkle 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts.

Sprinkle another 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts.

Sprinkle the remaining 1/3 of the walnuts into the baking dish.

Add 2 more sheets of phyllo then brush the top with butter. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Baste the top with any remaining butter.

Step 2: Assemble the baklava

Cut the baklava into 4 long strips. Then make cuts diagonally so you have diamond-shaped pieces.

Place the baking dish into the oven and bake, uncovered, for 25-35 minutes, or until it is puffed and golden on the top.

Step 3: Cut and bake the baklava

While the baklava is baking, prepare the syrup. Warm the water and sugar in a small pot over high heat just until the sugar is dissolved. Remove the pot from the heat and stir in the honey and lemon juice. Set it aside to cool.

When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.

Step 4: Make the syrup

https://content.jwplatform.com/videos/vBUSFXAj.mp4

Baklava

liquid honey

orange peel

cinnamon stick

cloves

salt

lemon, juiced

walnuts

almonds

pistachios

cardamom

butter, melted

14x9 inch pyllo, thawed.

Place honey, sugar, water, cinnamon stick, cloves, salt, orange peel and lemon juice in a medium saucepan. Bring to a boil over medium heat. Cover and let simmer on low heat for 25 minutes. Turn off heat and let cool to room temperature. Remove cinnamon, cloves and orange peel. Chill in the fridge until ready to use.

Pulse walnuts, almonds and pistachios in the food processor until, finely chopped, about 20 pulses. Do not over chop as you do not want a paste or fine meal. Pour mixture into a bowl and combine with sugar, cinnamon, cardamom, cloves and salt.

Preheat oven to 325F and place oven rack in the lower middle position.

Use a pair of clean scissors to cut phyllo sheets in half, width-wise. Stack the sheets and cover with a clean dishtowel to keep them from drying out.

For the buttering, scoop off any foam that has formed on top of the butter and try to use only the top portion of the butter and not the solids that settle on the bottom. This will help the baklava brown more evenly. 
Generously brush the bottom and sides of a 9 x 13 inch baking pan that has 2-inch sides.

Layer one-third of phyllo sheets over the bottom of the pan, brushing each sheet with butter before adding the next one.

Spread half of the nut mixture evenly over the layered phyllo sheets.

Layer another third of the phyllo sheets over the nut mixture brushing each sheet with butter before adding the next one.

Spread the second half of the nut mixture evenly over the layered phyllo sheets.

Top with last third of phyllo sheets, again brushing with butter between each layer and finishing with a final brush of butter over the top sheet.

Using a sharp knife with a pointed tip, cut the baklava into diamonds in 4 rows of 8 diamonds.

Bake baklava until golden and crisp, about 1 hour, rotating halfway through baking.

Immediately pour all but 2 tbsp of the cooled syrup over the cut lines of the baklava.  Drizzle remaining syrup over the top and sprinkle with chopped pistachio nuts if desired.

Let baklava cool completely in the pan, then cover with aluminum foil and let sit overnight before serving.

Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!

Easy Honey Baklava

oz pistachios

oz walnuts

oz almonds

oz g butter

Greek honey

orange zest

Bring the Middle Eastern sweets counter to your home with Michael Rantissi's pecan baklava rolls.

Pecan baklava roll recipe

pecans,

nutmeg

fresh filo pastry

ghee, melted, cooled

caster sugar

glucose syrup

cinnamon quills

Pistachio Baklava is one of the best things you can make with pistachios. This Turkish style “Havuç baklava” literally carrot baklava, named by its shape of cutting has no flavorings, spices, or honey as how it is in all Turkish baklava recipes, keeping the full flavor of pistachio and butter with the phyllo pastry.

Turkish Pistachio Baklava

egg (whisk lightly and use half of it)

milk

vegetable

tsp of grape vinegar (optional)

flour (can be less, add gradually)

tsp baking powder

butter

200 gr. to 250 gramsr. pistachios (keep some coarsely processed, some thinner)

gr. wheat starch (if you can’t find use corn starch)

lemon

In a mixing bowl add the wet ingredients, give it a gentle mix and add 1+1/2 cups of flour and baking powder and knead the dough. Add more flour if needed. We want the soft playable dough. In total, I used close to 2 cups. (We have a special flour for baklava. Preferably with a high protein, but you can make it with all-purpose flour.)

To make the dough:

Meanwhile, melt the butter in a medium-size wide pan. collect the foamy part on top to another bowl (I use it for the dishes I make s I used it in the kavurma meat for the Eid menu)

For the syrup: Add the sugar and water to a medium-size pan, stir and boil. On a medium flame continue to boil until the last drops of the syrup get heavy for about 10-15 minutes. Add the lemon juice boil for 1 more minute and turn it off to cool down.

The syrup of baklava should be heavy. This way baklava stays crispy for a longer time

Phyllo pastry dough

Turn the dough into a log. Cut it in half and cut every half into 10 small pieces and shape them into balls. Sprinkle generously with wheat starch and cover. Repeat the steps for the other half of the dough. Let it rest for 20 minutes

Beginning from the first batch using a rolling pin, roll out the dough into a dessert size plate using starch.

Cover the top of the dough generously with starch and continue to roll the other 9 pieces.

After you stack every piece, roll all of them together using the rolling pin as big as you can. It should be at least bigger than your pan. If you are going to use a rectangular pan, roll the batch accordingly

The starch between the layers will help them not to stick magically and you will be able to separate the pieces. It is not necessary if you do it for the first time but I randomly separate the pieces while rolling from time to time (please watch my video for more details)

Shaping The Phyllo Layers:

Cut the first batch of the dough to fit into your tray.

Place a couple of even layers to the bottom. Then place the leftover pieces on top of it. If you can separating the phyllo sheets can give more air between the sheets resulting in better layers. I also do this to access dough pieces.

Put the pistachios in the middle evenly and repeat the steps with the second batch.

Traditionally we cut this baklava into triangles or as we say in Turkish “Havuç (carrot)” shape. If you are using a rectangular or square pan feel free to cut it into triangles or squares. Let me note that the common shape for Turkish pistachio baklava is rectangular in sweet shops

Pour the almost hot, clarified butter over the baklava you cut with a spoon evenly. Bake at 170C degree preheated oven for 20 minutes. Lower the temperature to 160C and continue to bake until golden color on top and bottom for about 30-40 more minutes

Assembling The Baklava

Pouring warm syrup over hot baklava

Warm the syrup if it is cooled down while baking the baklava. Pour the warm syrup over the hot baklava. Let it rest for 1-2 hours. Sprinkle ground pistachios on top and serve with Turkish tea or coffee.

Baklava And The Syrup Meets:

Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. I will share all my experience and 12 tips to make it successful like a baklava master’s here in Turkey.
We are making homemade Turkish Walnut baklava. We are not going to roll out the dough one by one. Instead, I have an easy method for you. But lots of tips to make it successful. And you can see the layers even. So crunchy right now. It’s going to be delicious; let’s make it.

Turkish Walnut Baklava From Scratch

vegetable oil

3+½ flour

gr. wheat starch (you can use corn starch if you can't find)

350 gr. walnuts (coarsley chopped)

lemon wedge

In a mixing bowl add the wet ingredients. 

After the liquid ingredients, add 3+1/2 cups of flour and baking powder and knead my dough. Add more flour if needed.

Cut the dough into three pieces and each piece into eight pieces. Shape them into balls

The Phyllo Sheet Dough

Begin with the first batch; roll out into about 20 cm in diameter using only wheat starch. Make sure you are using starch.

Between each layer, use plentiful starch. Make sure you have a nice coat of starch, and continue to roll out the other pieces. Do the same thing with the other sets.

Beginning from the first one since it rested for a while, begin to roll out dough batch until it is bigger then the size of the pan. You can change flip a couple of dough pieces from time to time and see if it has enough starch between the layers; you can sprinkle more.

Shaping The Phyllo sheets

Cut the excess dough part; use them between the layers. Place the sheets to the pan

After placing the first batch add half of the chopped walnuts to make a layer. Repeat the same process with the second batch, fill it with remaining walnuts.

For the final top layer batch, seperate couple of thin sheets, and place back to give air between the layers. (Please wathc the video for more.

Melt butter, collect the foam part after it is melted.

Placing Baklava Sheets Into Pan

Use a sharp knife and cut it in diamond shape (referrto the video ) with one move if possible so the layers won’t stick to each other

Pour hot melted butter after cutting

Bake the baklava at 170C degree for 30 minutes. Lower to 160C and continue to bake about 1 hour 15 minutes or until top and bottom has golden color.

Cutting And Baking The Baklava

Boil sugar and water in a medium-size pan, lid closed. After it is boiled continue to boil for about 10-15 minutes until it thickens.

Pour the sherbet from high above and check the final drops. The lots drops should be heavy or oozing, then we know it is thick enough.

Por warm syrup over the baklava 5 minutes after it is out from the oven. Wait for 1 hour at least to soak the syrup and enjoy.

The Baklava Syrup

https://www.youtube.com/watch?v=faixqNv1ZJo

Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. https://www.turkishfoodtravel.com/2021/05/09/how-to-make-baklava-from-scratch/  I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey.
Thank you for supporting me with a cup of coffee or buy me a ticket: https://www.patreon.com/turkishfoodtravel
How To Make Star Baklava Shape https://youtu.be/hutF_E0kmqQ
Ingredients For "Cevizli Ev Baklavası" Homestyle walnut baklava:
1 egg
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
1 tsp baking powder
about 3 +1/2 cups flour
pinch of salt
(I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference)
250gr. butter (we will melt and take out the foamy part after it)
To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch)
about 300 to 400 gr. coarsely chopped walnuts
For the sherbet (syrup)
5 cups sugar
3+1/2 cups water
1 small lemon wedge
1 tsp lemon juice 
(You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough)
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter  and don’t use, 
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open 
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets 
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom

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How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find!

These Baklava Puff Pastry Cinnamon Rolls are soft, flaky, and full of sweet, nutty flavor no one can resist. Made in minutes, they’re quick, easy, and perfect for breakfast, brunch, and more!

Baklava Puff Pastry Cinnamon Rolls

puff pastry (slightly thawed)

Tablespoons butter or ghee (softened)

pistachios (finely chopped)

walnuts (finely chopped)

egg (beaten)

Honey

Preheat the oven to 400 ° Fahrenheit. Grease a mini muffin tin, and set it aside.

In a small bowl, mix the butter, cinnamon, and sugar until well combined.

Roll out the puff pastry, and spread the cinnamon mixture in an even layer on top. Sprinkle the pistachios and walnuts on top.

Roll the puff pastry onto itself to create a roll. Slice the dough into 12 pieces, and brush the egg wash on top.

Place each piece in the prepared muffin tin, and bake for 18-20 minutes or until the cinnamon rolls are golden brown.

Drizzle honey or simple syrup on top, and serve immediately.

Store in an airtight container in the fridge for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675780453/cp9ssvvqfy0peglfqfbe.mp4

This heavenly baklava features flaky phyllo, toasted nuts, aromatic ghee and a fragrant syrup infused with rose water, and cardamom. It&#39;s uniquely flavored and not overly sweet. I&#39;ll also share a quicker method in the recipe notes section.

Baklava Recipe (Persian Style)

phyllo dough (thawed, follow package instructions)

ghee

⅔ lb walnuts (finely chopped)

⅔ lb almonds (pistachios, or both, finely chopped)

cardamom (freshly ground from seeds)

rosewater

Thaw

Thaw phyllo dough according to package instructions. I thaw it overnight in the fridge, then leave it on the counter for 2 hours to reach room temperature.

Phyllo dough

My phyllo dough had 28 sheets that measured 17 x 12, which can fit a 17 x 12-inch baking sheet or be trimmed to fit. If using 9 x 14 sheets, just make more layers in a 9 x 13-inch pan, and avoid using deep baking dishes.

Prepare Phyllo

Syrup

In a medium saucepan, combine 1½ cups sugar, 1 cup water, and 1 tablespoon lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low-medium and simmer for 5 minutes, without stirring. Add honey and simmer for 5 to 7 minutes. Remove from heat, add rose water, and cool to room temperature. The consistency of cooled syrup should be between that of honey and maple syrup.

Make Syrup

Tips

Keep the ghee melted at all times, and warm it up gently if it thickens. Unroll the phyllo dough and place the stack of sheets between two kitchen towels. We will layer baklava in the following order: 10 sheets at the bottom, ½ of the nut mixture, 6 sheets in the middle, ½ of the nut mixture, and 12 sheets on top.

Pre-Assembly Tips

Preheat

Nut filling

In a food processor, pulse walnuts a few times, until finely chopped. Repeat with almonds. Chop larger pieces by hand. In a mixing bowl, combine chopped nuts with ¼ cup sugar and 2 teaspoons ground cardamom.

Bottom layers

Brush the bottom and sides of the baking sheet with melted ghee. Place one phyllo sheet in the pan and brush with ghee evenly. Repeat this process with 9 more phyllo sheets. Spread half the nut filling evenly over the phyllo sheets.

Top layers

Add 6 more phyllo sheets, gently pressing down each sheet and then brushing with ghee. Spread the remaining nut mixture evenly. Top with remaining 12 phyllo sheets, gently pressing down and brushing each with ghee.

Using a sharp knife, cut the pastry into 2-inch strips, and then cut across diagonally to create diamonds shapes. Drizzle extra ghee on top.

Assemble the Baklava (Quicker Method In Notes)

Bake

Bake the baklava in center of the oven at 325°F for 1 hour and 15 minutes or until golden brown on top.

Remove from the oven and pour cooled syrup evenly over hot baklava, and let it soak uncovered at room temperature until completely cool. Let rest for at least 4 hours or overnight.

Decorate

Garnish with ground pistachios and cut again before serving. Store at room temperature, lightly covered with a lid ajar.

Bake and Serve

https://content.jwplatform.com/videos/cwLJQUGZ.mp4

This Baklava is heavenly! It features flaky layers of pastry with toasted nuts, soaked in juicy syrup and infused with fragrant aromas of rose water, cardamom, and ghee. It's not overly sweet and has a unique flavor. This Persian style recipe uses almonds, walnuts and honey. Including options for easy version, light baklava, vegan, nut free, gluten free and dairy free.

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Baklava Recipe (Persian Style)

Top 8 baklava recipe recipes from across the web

The most viewed baklava recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baklava Recipe

Baklava

Easy Honey Baklava

Pecan baklava roll recipe

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Turkish Walnut Baklava From Scratch

Baklava Puff Pastry Cinnamon Rolls

Baklava Recipe (Persian Style)

The most viewed baklava recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine