Description
This authentic Turkish Baklava recipe features layers of crisp, buttery phyllo dough filled with finely chopped nuts and soaked in a luscious lemon-honey syrup. A traditional dessert that’s both rich and flaky, perfect for holidays, celebrations, or a sweet indulgence any time of year.
Ingredients
For the Baklava Layers:
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1 package (16 oz / 450g) phyllo dough, thawed
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1 cup (225g) unsalted butter, melted
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2 1/2 cups (300g) finely chopped nuts (pistachios, walnuts, or almonds, or a mix)
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1 tsp ground cinnamon (optional)
For the Syrup:
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1 cup (200g) granulated sugar
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1 cup (240ml) water
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1/2 cup (170g) honey
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1 tbsp lemon juice
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1 cinnamon stick (optional)
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1 tsp vanilla extract
Instructions
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Prepare the Syrup:
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In a saucepan, combine sugar, water, honey, lemon juice, and cinnamon stick.
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Bring to a boil, then reduce to a simmer for 10 minutes.
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Remove from heat, stir in vanilla, and let cool completely.
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Prep the Oven and Phyllo Dough:
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Preheat oven to 350°F (175°C).
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Trim phyllo sheets to fit your baking dish (typically 9×13-inch). Keep sheets covered with a damp towel while working to prevent drying.
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Assemble the Baklava:
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Brush the bottom of the dish with melted butter.
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Layer 8–10 sheets of phyllo, brushing each with butter.
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Sprinkle 1/3 of the nut mixture evenly over the dough.
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Repeat with 5–6 more sheets, then another 1/3 of the nuts. Repeat once more and top with the final 8–10 buttered phyllo sheets.
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Cut and Bake:
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Cut the assembled baklava into diamond or square shapes using a sharp knife.
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Bake for 45–50 minutes until golden brown and crisp.
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Soak with Syrup:
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Immediately after removing from the oven, slowly pour the cooled syrup over the hot baklava.
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Let it absorb completely, about 4–6 hours or overnight for best results.
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Notes
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Use a mix of nuts for depth of flavor.
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Store at room temperature in an airtight container for up to a week.
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Don’t refrigerate, as it can make the phyllo soggy.
