Baklava

Baklava is the queen of Greek desserts — dozens of crisp, honey-drenched phyllo layers sandwiching fragrant cinnamon-spiced walnuts and pistachios. Rich, sticky, and jewel-like, it is the dessert that turns an ordinary evening into a celebration.

Prep time

30 mins

Cook time

50 mins

Total time

1 hr 20 mins

Servings

24 servings

Calories

460

Ingredients

• 1 lb (450 g) phyllo dough, thawed
• 1 1/2 cups (230 g) walnuts, finely chopped
• 1 cup (120 g) pistachios, finely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup (225 g) unsalted butter, melted
• 1 1/2 cups (350 g) sugar
• 1 cup water
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1 strip lemon peel
• 1 cinnamon stick

Instructions

1. Preheat the oven to 350°F (175°C). Mix the walnuts, pistachios, cinnamon, and cloves in a bowl.
2. Brush a 9x13-inch baking dish with melted butter. Layer 10 sheets of phyllo, brushing each one with butter.
3. Scatter a third of the nut mixture evenly over the pastry. Layer 6 more buttered phyllo sheets and add half the remaining nuts.
4. Repeat: 6 more buttered sheets, the last of the nuts, then a final 10 buttered phyllo sheets on top.
5. Trim any overhang. Cut the baklava into diamond or square pieces before baking, cutting all the way through to the bottom.
6. Bake 45 to 50 minutes until deep golden and crisp.
7. While it bakes, simmer the sugar, water, honey, lemon juice, lemon peel, and cinnamon stick for 10 minutes until slightly thickened. Discard the peel and cinnamon stick.
8. Pour the hot syrup evenly over the warm baklava right out of the oven. It will sizzle — that is the syrup soaking in.
9. Cool at least 4 hours, ideally overnight, before serving so the syrup absorbs fully.

Pro tips

• Cut the baklava before baking — cutting afterward shatters the crisp layers.
• Keep the phyllo under a damp towel while you layer; it tears easily when dry.
• Pour the syrup over warm, not hot, pastry so it absorbs instead of pooling.
• Let it rest overnight for the cleanest cuts and the best flavor.

Frequently asked questions