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Homemade Baklava Honey Nuts

Category: Sweet Treats to Satisfy Any Craving

Classic baklava features flaky phyllo dough layered with ground walnuts or pistachios and warm spices for a nutty filling. Each layer is brushed with butter for maximum crispness, then the stack is cut and baked to golden perfection. A fragrant syrup made with honey, citrus, and cinnamon is poured over hot baklava, infusing sweetness through every bite. Serve at room temperature with a sprinkle of pistachios. For best results, use thawed phyllo, keep sheets moist, and combine hot syrup with freshly baked pastry. This treat keeps beautifully, intensifying in flavor over several days.

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Updated on Sat, 17 May 2025 11:33:59 GMT
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Baklava is that irresistible dessert that turns any gathering into a celebration This iconic pastry pairs layers of whisper-thin phyllo with a vibrant mix of nuts and is drenched in a fragrant honey-citrus syrup The result is a treat that crackles with each bite delivering a perfect balance of sweetness and delicately spiced flavor

I made my first baklava with my grandmother during the holidays and the aroma of the syrup simmering in the kitchen has stuck with me since We now bake it every winter and every generation adds its own twist

Ingredients

  • Walnuts or pistachios: finely chopped means every bite has that signature crunch Choose nuts that are fresh and unsalted for best flavor
  • Ground cinnamon and ground cloves: for subtle warmth Cloves are optional but bring a real bakery feel
  • Phyllo dough: paper thin sheets are essential for that signature crispy texture Always buy extra in case a few sheets tear
  • Unsalted butter: brings rich flavor to every layer Melted butter helps make those layers shatteringly crisp
  • Sugar water and honey: create a glossy floral syrup always look for real honey with a pronounced taste
  • Lemon juice lemon peel and a cinnamon stick: infuse the syrup with brightness and depth Choose unwaxed lemons if possible

StepbyStep Instructions

Prep the Oven and Pan:
Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Brush a nine by thirteen inch baking dish with a thin layer of melted butter This guarantees nothing sticks and the bottom browns evenly
Prepare the Filling:
Mix together your choice of finely chopped nuts with ground cinnamon and a pinch of ground cloves if you like Set aside so the spices settle into the nuts
Layer the Phyllo and Nuts:
Set out your phyllo dough and keep the unused stack covered with a barely damp towel to prevent drying out Place a single sheet in your prepared pan and brush gently with melted butter Repeat layering and buttering about eight to ten times until you have a sturdy base Sprinkle about three quarters cup of nut mixture in an even layer on top of the buttered dough Keep working in batches add four to five more sheets of phyllo each brushed with more butter then another layer of nuts Repeat until you use up the nut filling Always end with eight to ten layers of dough for a crisp golden lid
Cut the Baklava:
Before baking use a sharp or serrated knife to cut the assembled baklava into diamonds or squares This helps the syrup soak through every piece later
Bake the Baklava:
Slide the pan into your oven and bake for forty five to fifty minutes until the top is golden and crisp Rotate the pan halfway for even browning
Make the Syrup:
While the baklava bakes combine water sugar honey lemon juice cinnamon stick and lemon peel in a saucepan Simmer gently for ten to fifteen minutes until slightly thickened Let cool enough to handle Remove the cinnamon stick and peel
Soak the Baklava:
The moment the baklava comes out of the oven pour the warm syrup evenly over the top Hot meets warm so the crispy layers absorb every drop but stay crisp
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My favorite part is the pistachio topping I always reserve a small handful of bright green nuts for the garnish It reminds me of laughing with my sister in the kitchen her sneaking those last bits before they even hit the pan

Storage Tips

Baklava keeps best at room temperature Leave it uncovered for the first couple of days since this preserves its crunch After two days you can drape foil loosely over the pan but avoid airtight containers which make the pastry soft If you want it to last beyond a week freeze slices between layers of baking paper in a sealed bag then let them thaw at room temperature

Ingredient Substitutions

Walnuts are classic but pistachios give a delicate green tint and sweeter finish You can also blend in almonds or hazelnuts for extra variety If you want to experiment with the syrup a few cardamom pods deliver warm earthiness and orange peel can swap in for lemon For a dairyfree version use a neutral oil like grapeseed in place of butter

Serving Suggestions

Serve baklava at room temperature on a platter drizzled with extra honey or dusted with a shower of chopped pistachios It shines with a cup of strong coffee or mint tea and is perfect as an elegant end to a festive meal For a modern twist you could even add a light drizzle of melted dark chocolate before serving

Baklava in History

Baklava has roots spanning the Middle East Turkey and Greece Each region puts a spin on the nut mix and the spices Traditionally it marked big life celebrations from weddings to holidays Every family has a variation and part of the fun is finding your favorite balance of syrup to nuts

Recipe FAQs

→ Can baklava be made ahead of time?

Yes, preparing it in advance is perfect as the flavors deepen overnight and the texture remains crisp.

→ What are the best nuts to use?

Walnuts and pistachios are traditional, but almonds or hazelnuts work well for variation and flavor.

→ How do I prevent soggy baklava?

Always pour cool syrup over hot baklava or vice versa, and avoid airtight containers to maintain crispness.

→ Can baklava be frozen for later?

Yes, once cooled, freeze with wax paper between layers; thaw at room temperature for best results.

→ How should baklava be served?

Serve at room temperature, garnished with extra nuts or a drizzle of honey for enhanced flavor and presentation.

Homemade Baklava Honey Nuts

Crisp phyllo layered with nuts and honey-citrus syrup for an irresistible Middle Eastern-inspired dessert.

Prep Time
40 mins
Cooking Time
50 mins
Total Duration
90 mins
By: Loura

Recipe Type: Desserts

Skill Level: Intermediate

Cuisine: Middle Eastern

Portions Yielded: 24 Serving Size (24 pieces)

Dietary Preferences: Vegetarian

What You'll Need

→ Filling

01 200 g walnuts or pistachios, finely chopped
02 1 teaspoon ground cinnamon
03 0.25 teaspoon ground cloves (optional)

→ Layers

04 450 g phyllo dough, thawed
05 225 g unsalted butter, melted

→ Syrup

06 240 ml water
07 200 g granulated sugar
08 170 g honey
09 15 ml lemon juice
10 1 cinnamon stick
11 1 strip lemon peel

Steps To Follow

Step 01

Preheat the oven to 175°C. Using a pastry brush, coat a 23 x 33 cm baking dish evenly with melted butter.

Step 02

Combine the finely chopped walnuts or pistachios with ground cinnamon and optional ground cloves in a bowl; set aside.

Step 03

Place a single sheet of phyllo dough in the pan, brushing the surface with melted butter. Repeat with 8 to 10 layers, buttering each. Sprinkle approximately 75 g nut mixture over the sheets. Add 4 to 5 more layers of phyllo, brushing with butter between each. Repeat the process, alternating phyllo and nut layers, finishing with 8 to 10 phyllo sheets on top. Butter the final layer generously.

Step 04

Using a sharp or serrated knife, slice the baklava into diamonds or squares, cutting all the way through the layers.

Step 05

Transfer the pan to the oven and bake for 45 to 50 minutes, or until the top is golden brown and crisp.

Step 06

While the baklava bakes, combine water, granulated sugar, honey, lemon juice, cinnamon stick, and lemon peel in a saucepan. Bring to a simmer and cook for 10 to 15 minutes. Remove from heat, allow to cool slightly, and discard cinnamon stick and peel.

Step 07

After removing the baklava from the oven, immediately pour the warm syrup evenly over the hot pastry, ensuring coverage across all cuts.

Step 08

Allow baklava to cool completely at room temperature. Serve as is or garnish with crushed pistachios or a light drizzle of honey.

Notes and Tips

  1. Thaw phyllo dough overnight in the refrigerator for best results.
  2. Keep unused phyllo sheets covered with a damp towel to prevent drying.
  3. Always combine hot syrup with freshly baked baklava, or hot baklava with cooled syrup, to maintain crispness.
  4. A serrated knife ensures neater slicing through flaky layers.
  5. Baklava keeps well at room temperature for up to 2 days uncovered, then loosely covered up to one week.

Required Equipment

  • 23 x 33 cm baking dish
  • Pastry brush
  • Sharp or serrated knife
  • Medium saucepan
  • Mixing bowls

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains tree nuts
  • Contains gluten
  • Contains dairy (butter)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 260
  • Fats: 15 g
  • Carbohydrates: 30 g
  • Proteins: 3 g