Flaky, golden phyllo pastry layered with cinnamon-spiced nuts and finished with a sweet, sticky honey-lemon syrup. This Middle Eastern/Greek classic is surprisingly simple — and incredibly impressive!

📝 Ingredients

Nut Filling

• 2 cups walnuts (or pistachios, almonds, or a mix)

• 1 tsp cinnamon

• 2 tbsp sugar (optional)

For the Pastry

• 1 package phyllo dough (16 oz), thawed

• 1 cup melted butter (unsalted)

Honey Syrup

• 1 cup water

• 1 cup sugar

• ½ cup honey

• 1 cinnamon stick

• 1 tbsp lemon juice

• 1 slice lemon peel (optional)

🍽 Instructions

1️⃣ Make the Syrup

1. Combine water, sugar, honey, lemon juice, and cinnamon stick in a pot.

2. Bring to a boil, then simmer 10 minutes.

3. Remove from heat and let cool completely (cold syrup + hot baklava = crispy!).

2️⃣ Prepare the Nut Filling

1. Pulse nuts in a food processor until finely chopped.

2. Mix with cinnamon and sugar.

3️⃣ Assemble the Baklava

1. Preheat oven to 350°F (175°C).

2. Brush a baking dish with melted butter.

3. Layer 8 sheets of phyllo, brushing butter between each layer.

4. Sprinkle 3–4 tbsp nut mixture.

5. Continue layering: 2 sheets phyllo → butter → nuts, repeating until nuts are done.

6. Finish with 8–10 top sheets of phyllo, buttering between each sheet.

7. Cut into diamonds or squares before baking.

4️⃣ Bake

• Bake 45–50 minutes, until golden and crisp.

5️⃣ Pour Syrup

• Immediately pour the cold syrup over the hot baklava.

• Let it soak for at least 3–4 hours, or overnight for best flavor.

⭐ Pro Tips

• Keep phyllo dough covered with a damp towel so it doesn’t dry out.

• Don’t over-grind the nuts — small chunks give texture.

• For extra flavor, add orange peel or cardamom to the syrup.

• Best served the next day!

❓ Q/A Section

Q: Can I use pistachios instead of walnuts?
Yes — pistachio baklava is extremely popular and delicious.

Q: Can I skip honey in the syrup?
You can use only sugar, but honey gives authentic flavor.

Q: Why is my baklava soggy?
Syrup and baklava must be opposite temperatures — hot pastry + cold syrup or vice versa.

Q: How do I store baklava?
Keep it covered at room temperature for 5–7 days. No refrigeration needed.

Q: Can I freeze it?
Yes — freeze before baking OR after cooling completely.