Baklava is the queen of desserts. Sticky. Nutty. Honey-soaked. Irresistible.
Layers of paper-thin phyllo brushed with butter. A crunchy walnut or pistachio filling. A sweet honey-lemon syrup that soaks in overnight. It sounds complicated. It’s not. Just go slow with the phyllo.
Step-by-Step Instructions
Prep
Preheat oven to 325°F (165°C). Grease a 9×13 baking dish.
Mix chopped nuts, ½ cup sugar, and cinnamon in a bowl.
Thaw phyllo according to package. Keep covered with a damp towel (it dries fast).
Layer
Layer 10 sheets of phyllo in the dish, brushing each with melted butter.
Sprinkle a thin layer of nut mixture.
Add 5 more buttered phyllo sheets. More nuts. Repeat until nuts are gone.
Top with 10-15 buttered phyllo sheets. Brush the top with butter.
Cut and Bake
Using a sharp knife, cut diamonds or squares all the way through.
Bake for 45-60 minutes until deep golden brown and crispy.
Make Syrup and Soak
While baklava bakes, simmer sugar, water, honey, lemon juice, and cinnamon for 10 minutes. Cool slightly.
Pour warm syrup over HOT baklava right out of the oven.
Let it soak for 4-6 hours or overnight. Do not skip this step.
Summary
Prep Time: 30 minutes | Bake Time: 1 hour | Soak Time: 4-6 hours | Total Time: ~6 hours
Yield: 30-40 pieces
Difficulty: Medium (phyllo needs patience)
Storage Notes
- Counter: Store in an airtight container at room temperature for up to 2 weeks. Yes, weeks. It gets better with time.
- Do not refrigerate — fridge makes it soggy.
- Freezer: Freeze unbaked (cut) baklava for up to 3 months. Bake from frozen, adding 10-15 minutes.
