Best Baklava Recipe | Easy Homemade Traditional Baklava with Honey Syrup

Name: Traditional Baklava Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 7 h 20 min
Yield: 24
Cuisine: Mediterranean
Ingredients: 2 cups walnuts, finely chopped; 1 cup pistachios, finely chopped; ½ cup almonds (optional), finely chopped; 2 tsp ground cinnamon; ½ tsp ground cloves (optional); 1 package (16 oz) phyllo dough, thawed; 1 cup (2 sticks) unsalted butter, melted; 1 cup water; 1 cup granulated sugar; ½ cup honey; 1 tbsp lemon juice; 1 cinnamon stick; 2–3 whole cloves; Optional: 1 tsp orange blossom water or rose water for floral aroma

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If you’ve ever eaten a golden, flaky slice of baklava, you know how magical this classic Middle Eastern dessert truly is. Made with layers of crispy phyllo dough, a rich, spicy nut filling, and a sweet honey syrup, this homemade baklava recipe is everything you love about traditional Greek and Turkish desserts—but even better because you make it from scratch!

For an authentic dessert, try this step-by-step baklava guide. Perfect for Eid, Christmas, Greek Easter, or just to treat yourself, this easy baklava will soon become your go-to dessert for every special occasion.

In this guide, you’ll learn how to make baklava at home like a pro, including the best types of nuts to use, how to use delicate phyllo pastry, and expert tips to ensure your baklava is perfectly crispy and never soggy. Also, I’ve included helpful storage tips, variations like pistachio baklava and vegetarian baklava, and a printable recipe card for your convenience. Let’s take a look at this sweet, nutty, and extremely satisfying traditional baklava recipe that’s sure to impress friends and family.

🥮 What is Baklava?

Baklava is a rich, sweet, and flaky Middle Eastern dessert made from layers of delicate phyllo dough, filled with finely chopped nuts (like walnuts, pistachios, or almonds), and soaked in a fragrant honey-based syrup or sugar syrup.

This decadent pastry is loved across many cultures and regions — from Turkey and Greece to Lebanon, Iran, and Armenia. Whether you call it Greek baklava or Ottoman delight, it remains a symbol of celebration, hospitality, and family tradition.

✨ Did You Know?

The origins of baklava date back to the ancient Assyrians (around the 8th century B.C.), who layered nuts and dough, sweetened with honey. It evolved through the Persian Empire and was later refined in the Ottoman Palace kitchens.

Today, baklava is a beloved dessert during Ramadan, Christmas, Greek Easter, and other festive occasions. Each region has its own delicious twist — some sweeter, some nuttier, but all equally irresistible.

❤️ Reasons To Love This Easy Homemade Baklava Recipe

This best baklava recipe is a tried and true classic that blends the rich flavors of the Middle East with an easy-to-follow method that is perfect for any home baker. This traditional baklava with honey syrup is a must-try for any holiday and if you’re craving something sweet and crunchy.

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Easy to Make at Home: No fancy equipment needed — just simple layering and a rich syrup pour. Great for beginners!
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Perfect Texture: Crispy golden phyllo dough with a nutty, cinnamon-spiced center and a luscious honey lemon syrup.
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Great for Celebrations: Ideal for holidays like Eid, Christmas, or Greek Easter. Makes an impressive dessert for parties.
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Customizable: Use walnuts, pistachios, or almonds — or go vegan with maple syrup and plant-based butter.
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Make Ahead Friendly: This homemade baklava tastes even better the next day after the syrup fully absorbs.

This Middle Eastern dessert is crispy, sticky, and sweet baklava recipe is guaranteed to become a favorite. Try it once and you’ll be making it on repeat!

🥣 Ingredients You’ll Need to Make the Best Baklava

To make this authentic and easy baklava recipe, you’ll need a handful of simple yet flavorful ingredients. Below is a breakdown of each component that gives baklava its signature flaky layers, crunchy filling, and sweet, sticky syrup.

🥜 For the Nut Filling:

2 cups walnuts, finely chopped
1 cup pistachios, chopped (for traditional Turkish flavor)
½ cup almonds (optional, for extra crunch)
2 tsp ground cinnamon
½ tsp ground cloves (optional)

🥄 For the Phyllo Layers:

1 package (16 oz) phyllo dough, thawed
1 cup (2 sticks) unsalted butter, melted

🍯 For the Honey Syrup:

1 cup granulated sugar
1 cup water
½ cup honey (for authentic flavor)
1 tbsp fresh lemon juice
1 cinnamon stick & 2–3 whole cloves
Optional: 1 tsp rose water or orange blossom water

Pro Tip: Make sure your phyllo dough is thawed properly in the fridge overnight and kept covered with a damp towel while working, to prevent it from drying out.

Using a mix of pistachios and walnuts is traditional in many baklava recipes, but feel free to experiment with hazelnuts or pecans for a personal twist!

👩‍🍳 How to Make Baklava (Step-by-Step)

Follow this easy step-by-step baklava recipe to create crisp, golden layers of phyllo dough, spiced nuts, and a sweet honey-lemon syrup. Perfect for holidays, parties, or an indulgent treat at home.

Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
Prepare the nut filling: In a bowl, mix finely chopped walnuts, pistachios, a dash of cinnamon, and a pinch of ground cloves.
Unroll phyllo dough and cover it with a damp cloth to prevent drying. Place your first sheet into the baking dish, brush with melted butter. Repeat for 10 layers.
Add 2–3 tablespoons of the nut mixture evenly. Then layer 5 more phyllo sheets, buttering each. Repeat layering with nuts and phyllo until nuts are used up.
Finish with 10 sheets of phyllo, each brushed with butter. Be generous with the top layer for golden crispiness.
Cut into diamond or square shapes using a sharp knife before baking for clean, beautiful slices.
Bake for 45–50 minutes, or until golden brown and crisp.
While it bakes, make the syrup: In a saucepan, simmer 1 cup sugar, 1 cup water, ½ cup honey, lemon juice, cinnamon stick, and cloves. Cook for 10–15 minutes. Cool the syrup completely.
Once baklava is out of the oven and still hot, pour the cooled syrup evenly across the top. This ensures maximum absorption while keeping it crisp.
Allow to rest uncovered for at least 6 hours (or overnight) before serving to develop the perfect texture and flavor.

Pro Tip: Always use cool syrup on hot baklava (or vice versa). This prevents sogginess and keeps the layers beautifully crisp!

💡 Pro Tips for Making Perfect Baklava

Want to make crispy, golden, and flaky baklava just like in a Mediterranean bakery? These expert tips will help you avoid common mistakes and master the art of baking traditional homemade baklava.

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Keep Phyllo Dough Moist – But Not Wet

Phyllo dries out quickly. Keep sheets covered with a slightly damp towel and work fast. Never let it sit uncovered or it will crack and tear.
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Clarify the Butter for Better Flavor

Use clarified butter or ghee to prevent sogginess. It enhances flavor and ensures each layer crisps up beautifully when baked.
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Cut Before You Bake

Always cut the baklava into diamonds or squares before baking. Once baked, the phyllo becomes too crispy to slice cleanly without cracking.
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Hot Baklava + Cool Syrup = Perfection

To avoid soggy baklava, pour cooled sugar syrup over hot, freshly baked baklava. This seals in crispiness and absorbs evenly.
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Let It Rest Overnight

Let your baklava rest uncovered at room temperature for at least 6 hours or overnight. This allows the syrup to fully soak in and deepen the flavor.

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🧊 Storage & Make-Ahead Tips for Baklava

Wondering how to store baklava the right way? Proper storage ensures your homemade baklava stays fresh, crispy, and delicious for days! Here’s everything you need to know to keep baklava fresh longer.

📦 Room Temperature (Best for Freshness)

Store baklava in an airtight container to maintain its crunch.
Keep it at room temperature (around 68–72°F / 20–22°C) for up to 7 days.
Layer parchment or wax paper between pieces to prevent sticking.

❄️ Refrigerating Baklava (Not Recommended)

Refrigeration may make the phyllo dough soft or soggy.
If you must refrigerate, use a sealed container and reheat slightly before serving.

🧊 Can You Freeze Baklava?

Yes! Freezing baklava is a great make-ahead option.
Freeze in airtight containers for up to 3 months.
Thaw at room temperature before serving — no need to reheat.

⏲️ Make-Ahead Baklava Tips

Baklava actually tastes better the next day after the syrup fully soaks in.
You can assemble it a day ahead and bake fresh the next morning.
Once baked and soaked, let it rest uncovered for 6–8 hours to enhance flavor and texture.

Pro Tip: Always store baklava at room temperature for that signature crispy texture. Avoid the fridge unless absolutely necessary!

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Frequently Asked Questions About Baklava

Baklava is popular in both Greek and Turkish cuisines, as well as throughout the Middle East and the Balkans. While the Greeks use walnuts and honey, Turkish baklava is often made with pistachios and sugar syrup. Both are delicious and have a rich cultural history!

Yes! For a nut-free baklava, you can use shredded coconut, sunflower seeds, or sesame seeds instead of traditional walnuts or pistachios. It’s a great alternative for those with nut allergies.

Absolutely! To make vegan baklava, use vegan butter or coconut oil instead of dairy butter, and replace honey with maple syrup or agave nectar. Make sure your phyllo dough is labeled vegan-friendly.

Both work wonderfully. Greek baklava traditionally uses a honey-lemon syrup, while Turkish baklava is usually soaked in a sugar-lemon syrup. You can blend both for a balanced sweetness and aroma!

🥮 Variations of Baklava You Must Try

Baklava is a versatile dessert with many regional twists and modern interpretations. Here are the most popular types of baklava to explore:

🇬🇷 Greek Baklava: Made with walnuts, cinnamon, and sweetened with a generous drizzle of honey syrup. This is the most popular version in Western countries.
🇹🇷 Turkish Baklava: Typically made with pistachios and a lighter sugar-based syrup, often finished with a sprinkle of crushed pistachios on top for that vibrant green look.
🇱🇧 Lebanese Baklava: Uses orange blossom or rose water in the syrup and tends to be less sweet with finer layers of nuts.
🥥 Vegan Baklava: Uses dairy-free butter and replaces honey with agave or maple syrup—ideal for plant-based diets without compromising taste.
🌰 Nut-Free Baklava: Perfect for allergy-friendly tables, this version swaps out traditional nuts for seeds or coconut flakes.
🍫 Modern Fusion Baklava: Includes additions like chocolate drizzle, hazelnut spread, or even coffee-infused syrup for creative, Instagram-worthy treats.

Pro Tip: Want to try multiple types at once? Create a baklava platter with small batch versions of each for your next party or gathering. It’s a guaranteed showstopper!

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🍽️ How to Serve Baklava | Best Sides & Pairings

Wondering what to serve with baklava? This golden, flaky dessert pairs beautifully with a variety of drinks and accompaniments. Whether you’re enjoying a slice of Greek baklava or a slice of rich Turkish pistachio baklava, here are some irresistible ways to enhance your experience.

Baklava served with Turkish coffee — **1. Turkish or Greek Coffee**
Bold coffee balances the sweetness perfectly.

Baklava with vanilla ice cream on a plate — **2. Vanilla or Rose Ice Cream**
Creamy, cool contrast to warm, spiced baklava.

Fresh fruit served alongside baklava — **3. Fresh Fruit (Berries or Citrus)**
Light, zesty sides help refresh your palate.

Baklava with Moroccan mint tea — **4. Mint Tea or Herbal Infusion**
Perfect for digestion and a cozy pairing.

Baklava served as part of a Middle Eastern dessert platter — **5. Middle Eastern Dessert Platter**
Include dates, ma’amoul, and halva for variety.

Pro Tip: Baklava is best served slightly warm or at room temperature. To wow your guests, sprinkle with crushed pistachios and drizzle with a touch of extra honey before serving!

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Yield: 24

Traditional Baklava Recipe

Baklava is a rich, sweet pastry made with flaky phyllo dough, spiced nuts, and a fragrant syrup. This classic dessert, popular in Middle Eastern and Mediterranean cuisine, is the perfect combination of crunch, sweetness, and warm spices. Although it takes time to prepare and rest, it's worth the effort for a show-stopping dessert that's both festive and fun.

Prep Time 30 minutes

Cook Time 50 minutes

Rest Time 6 hours

Total Time 7 hours 20 minutes

Ingredients

For the Nut Filling:

2 cups walnuts, finely chopped
1 cup pistachios, finely chopped
½ cup almonds (optional), finely chopped
2 tsp ground cinnamon
½ tsp ground cloves (optional)

For the Baklava Layers:

1 package (16 oz) phyllo dough, thawed
1 cup (2 sticks) unsalted butter, melted

For the Syrup:

1 cup water
1 cup granulated sugar
½ cup honey
1 tbsp lemon juice
1 cinnamon stick
2–3 whole cloves
Optional: 1 tsp orange blossom water or rose water for floral aroma

Instructions

1. Preheat Oven

Preheat to 350°F (175°C).

2. Prepare Nut Mixture

Mix chopped walnuts, pistachios, almonds, cinnamon, and cloves in a bowl. Set aside.

3. Prepare Phyllo Dough

Brush a 9x13 inch baking dish with melted butter.
Place one phyllo sheet, brush with butter, and repeat for 10 layers.
Sprinkle a thin layer (3–4 tbsp) of the nut mixture.
Add 5 more layers of phyllo, brushing each with butter.
Repeat the layering process (nuts, 5 sheets) until nuts are finished.
Finish with 10 final phyllo sheets, each brushed with butter.

4. Cut the Baklava

Using a sharp knife, cut into diamond or square shapes before baking.

5. Bake

Bake for 45–50 minutes or until golden brown and crisp.

6. Prepare the Syrup (While Baking)

In a saucepan, combine water, sugar, lemon juice, cinnamon stick, and cloves.
Boil for 10 minutes, then stir in honey and simmer for another 5 minutes.
Remove from heat and let cool. Add floral water if using.

7. Pour Syrup Over Baked Baklava

Once baklava is out of the oven and still hot, slowly pour the cooled syrup over it evenly.

8. Let It Soak

Let the baklava sit uncovered at room temperature for at least 6 hours or overnight to fully absorb the syrup.

Notes

Use fresh phyllo dough: Keep it covered with a damp towel while assembling to prevent drying out.

Clarified butter works best to avoid burning or sogginess.

Let syrup cool completely before pouring it over hot baklava to maintain crispness.

A sharp knife is essential for clean cuts—cut before baking!

Make ahead: Tastes better the next day, and stores well for up to a week at room temperature.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 82mgCarbohydrates: 23gFiber: 2gSugar: 15gProtein: 3g

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