This crispy baklava recipe makes the classic tray baklava: many thin, buttery phyllo layers, a rich filling of walnuts and pistachios, and a fragrant syrup that soaks in without making the pastry soggy. As a result, it is golden, flaky and crunchy in every bite.
Above all, the secret is a long bake and cold syrup on hot baklava. After the recipe, you will also find fixes for soggy, chewy or pale baklava.
Crispy Baklava Recipe at a Glance
- Prep time: 45 minutes
- Bake time: 45–50 minutes
- Resting time: at least 4 hours
- Pan: 23 × 33 cm (9 × 13-inch)
Ingredients
Baklava
- 450 g (1 lb) phyllo dough, thawed
- 250 g (1 cup + 2 tablespoons) clarified butter or ghee, melted
- 200 g (2 cups) walnuts, finely chopped
- 150 g (1¼ cups) pistachios, finely chopped
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Syrup
- 400 g (2 cups) sugar
- 250 ml (1 cup) water
- 1 teaspoon lemon juice
- 1 tablespoon orange blossom water
How to Make This Crispy Baklava Recipe
- Make the syrup. First, boil the sugar and water for 10 minutes, add the lemon juice and orange blossom water, and let it cool completely.
- Mix the filling. Next, combine the walnuts, pistachios, sugar and cinnamon.
- Layer the base. Then heat the oven to 170°C (340°F). Brush the pan with butter and lay 10 phyllo sheets, brushing each one with butter.
- Add the nuts. After that, spread the filling evenly over the base.
- Layer the top. Next, cover with the remaining sheets, buttering each one, and brush the top generously.
- Cut. Before baking, cut the baklava into diamonds all the way to the bottom with a sharp knife.
- Bake. Now bake for 45–50 minutes, until deep golden and crisp.
- Add the syrup. Finally, pour the cold syrup over the hot baklava and let it rest uncovered for at least 4 hours.
Crispy Baklava Recipe: Common Problems and How to Fix Them
Why is my baklava soggy?
Cause: In most cases, this happens because the syrup was hot, or the baklava was underbaked.
Fix: Use cold syrup on hot baklava, and bake until deep golden. Our guide on how to keep baklava crispy explains more.
Why is my baklava chewy?
Cause: In most cases, the syrup was boiled too long, so it set hard.
Fix: Therefore, boil it for only 10 minutes, and add lemon juice to stop sugar syrup crystallization.
Why is the top pale but the bottom dark?
Cause: In most cases, the pan sat too low in the oven.
Fix: Instead, bake on the middle rack, and turn on the top heat for the last few minutes if needed.
Why did the top layers curl up?
Cause: Usually, the top was not buttered well, or you did not cut before baking.
Fix: First, butter the top generously. Then cut the pieces before baking.
Tips for the Best Crispy Baklava
- First, use clarified butter, because regular butter contains water.
- Keep the phyllo under a damp towel while you work; otherwise, it dries and cracks.
- For the best texture, let the baklava rest overnight.
Crispy Baklava Variations
- Rolls: try our baklava rolls recipe.
- All pistachio: alternatively, use only pistachios for a greener, richer filling.
- Honey syrup: for example, replace a quarter of the sugar with honey.
Storage Tips
In general, keep baklava loosely covered at room temperature for up to 2 weeks. For freezing, read our full baklava storage guide.
A Bit of History
Layered nut pastries were refined in the Ottoman palace kitchens, and today every country from Turkey to the Gulf has its own style. You can read more about baklava on Wikipedia.
Crispy Baklava Recipe FAQ
How many phyllo layers do I need?
About 10 below and 10–15 on top. However, more layers make it flakier.
Can I use regular butter?
Yes, but clarify it first. That way, the baklava stays crisp.
Should I make baklava a day ahead?
Yes. In fact, it tastes even better the next day, because the syrup settles.
Next on your list? If you enjoyed this crispy baklava recipe, our digital cookbook also includes 31 Eastern and Western dessert recipes with exact measurements and step-by-step instructions.
