Baklava

March 30, 2026 Prep: 30min Cook: 45min 24 servings Medium
Baklava

Baklava is the queen of Middle Eastern pastries. Layer upon layer of paper-thin phyllo dough, buttered and filled with spiced nuts, then baked until golden and soaked in a fragrant syrup. The result is a shatteringly crisp, sweet, and nutty confection.

Ingredients

  • 500g phyllo dough, thawed
  • 250g unsalted butter, melted
  • 200g pistachios, finely chopped
  • 200g walnuts, finely chopped
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • For syrup: 300g sugar, 200ml water, 150g honey, 1 tablespoon lemon juice, 1 tablespoon rose water, 2 cardamom pods

Nutrition Facts

280
Calories
5g
Protein
32g
Carbs
16g
Fat

Instructions

  1. 1
    Make syrup first: combine sugar, water, honey, lemon juice, and cardamom in a saucepan. Boil, then simmer 10 minutes until slightly thickened. Add rose water. Cool completely.
  2. 2
    Mix chopped pistachios and walnuts with cinnamon and cloves.
  3. 3
    Brush a 9x13 baking pan with butter. Layer 8 sheets of phyllo, brushing each generously with melted butter.
  4. 4
    Sprinkle one-third of the nut mixture evenly over the phyllo.
  5. 5
    Add 6 more phyllo sheets (buttering each), then another third of nuts. Repeat once more.
  6. 6
    Finish with 8 sheets of phyllo on top, buttering each layer. Brush the top generously.
  7. 7
    Using a sharp knife, cut into diamond shapes, cutting all the way through to the bottom.
  8. 8
    Bake at 175°C (350°F) for 40-45 minutes until golden brown and crisp. Immediately pour cold syrup evenly over the hot baklava. Let soak and cool completely before serving.
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