Baklava is the crown jewel of Eastern desserts. Made with delicate layers of buttery phyllo pastry, filled with finely chopped nuts, and drenched in a fragrant sugar syrup, this timeless treat is surprisingly easy to make at home.
If you have ever wondered how to keep Baklava crispy for days without getting soggy, this authentic step-by-step recipe has all the secrets.
Prep Time & Yield
- Servings: 24 pieces
- Prep time: 30 minutes
- Bake time: 50 minutes
- Cooling time: 4 hours (for syrup absorption)
Ingredients
1. For the Sugar Syrup (Attar):
- $1 \frac{1}{2}$ cups granulated sugar
- 1 cup water
- 1 tbsp fresh lemon juice
- 1 tbsp rose water or orange blossom water (optional)
2. For the Nut Filling:
- 3 cups walnuts or pistachios (or a mix), finely chopped
- 1 tsp ground cinnamon
- $\frac{1}{4}$ tsp ground cardamom (optional)
3. For the Pastry & Layering:
- 1 package (16 oz / 450g) Phyllo pastry dough, thawed
- 1 cup (2 sticks) unsalted butter or ghee, melted
Step-by-Step Instructions
Step 1: Prepare the Syrup (Crucial Step)
- In a small saucepan, combine sugar, water, and lemon juice over medium heat.
- Bring to a boil, then reduce heat and let it simmer for 10 minutes until slightly thickened.
- Remove from heat, stir in the rose water, and set it aside to cool completely.
Pro Tip: Always pour cold syrup over hot baklava (or hot syrup over cold baklava). Never pour hot syrup on hot baklava, or it will become soggy!
Step 2: Prepare the Nut Filling
- Pulse the nuts in a food processor until finely chopped (do not turn them into a powder).
- Mix the chopped nuts with cinnamon and cardamom in a bowl.
Step 3: Assemble the Layers
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with melted butter.
- Trim your phyllo sheets to fit the pan if necessary. Keep the unused phyllo covered with a damp towel to prevent it from drying out.
- Lay 2 sheets of phyllo into the pan, then brush lightly with melted butter. Repeat until you have 10 to 12 buttered layers at the bottom.
- Evenly spread about half of the nut mixture over the dough.
- Add 5 more buttered sheets of phyllo, then layer the remaining nut mixture.
- Top with the remaining phyllo sheets (10–12 layers), brushing butter between every 2 sheets. Brush the top layer generously with butter.
Step 4: Cut and Bake
- Using a sharp knife, cut the assembled Baklava into diamonds or squares all the way to the bottom of the pan before baking.
- Bake for 45–50 minutes until the top is golden brown and crisp.
Step 5: Drizzle and Cool
- Immediately after removing the Baklava from the oven, pour the cold syrup evenly over the hot pastry.
- Allow the Baklava to cool completely uncovered at room temperature for at least 4 hours (overnight is best) so the pastry absorbs the syrup.
Baking Tips for Perfect Baklava
- Do not cover while cooling: Covering hot Baklava traps steam and ruins the crunchy texture.
- Storage: Store at room temperature loosely covered with a clean kitchen towel for up to 2 weeks. Do not refrigerate, as moisture weakens the crunch.
If you would like to learn about the recipes in detail, we recommend you check out our digital booklet of 31 recipes for Eastern and Western sweets via the following link:
