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Close up of homemade baklava slice with flaky phyllo layers, walnut filling, honey syrup, and chocolate drizzle on white plate.

Baklava Recipe

Ella
Crisp, buttery layers of phyllo filled with cinnamon walnuts and soaked in a balanced honey lemon syrup.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Dessert
Cuisine Greek, Mediterranean
Servings 24 pieces
Calories 255 kcal

Ingredients
  

Pastry Layers

  • 16 oz phyllo dough, thawed Thawed overnight in refrigerator and rested 1 hour at room temperature
  • 1 ¼ cups unsalted butter, melted Keep warm for brushing

Nut Filling

  • 1 lb walnuts, finely chopped Chop finely but not into paste
  • 1 tsp ground cinnamon

Honey Lemon Syrup

  • 1 cup granulated sugar
  • ¾ cup water
  • ½ cup honey
  • 2 tbsp fresh lemon juice From about half a lemon

Optional Garnish

  • ¼ cup melted chocolate chips For drizzling
  • 2 tbsp extra chopped walnuts For garnish

Instructions
 

  • Thaw phyllo dough overnight in the refrigerator. Let sit at room temperature for 1 hour before using. Keep covered with a lightly damp towel while working.
  • Trim phyllo sheets to fit a 13x9 inch baking pan. Keep unused sheets covered.
  • Brush the baking pan with melted butter. Line with parchment if desired and brush again.
  • In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil, then reduce heat and simmer 4 minutes. Cool completely.
  • Pulse walnuts until finely chopped. Mix with cinnamon.
  • Preheat oven to 325°F (163°C).
  • Layer 10 sheets of phyllo in the pan, brushing each with melted butter. Spread one-fifth of the nut mixture evenly over the top.
  • Add 5 buttered sheets, then another portion of nuts. Repeat layering four times. Finish with 10 buttered sheets on top.
  • Cut into strips and diagonally into diamond shapes before baking.
  • Bake for 1 hour and 15 minutes until deep golden brown and crisp.
  • Immediately spoon cooled syrup evenly over hot baklava. Listen for a gentle sizzle.
  • Let rest uncovered at room temperature for 4 to 6 hours or overnight before serving. Garnish if desired.

Notes

For crisp layers, always pour cooled syrup over hot baklava. Store at room temperature lightly covered for up to one week. Freeze fully cooled baklava up to 3 months and thaw at room temperature. For variation, substitute part of the walnuts with pistachios.

Nutrition Facts

Baklava Recipe
Amount per Serving
  • Calories: 255
% Daily Value based on a 2000 calorie diet
  • Fat: 18 g, 28%
  • Saturated Fat: 6 g, 38%
  • Cholesterol: 20 mg, 7%
  • Sodium: 74 mg, 3%
  • Potassium: 83 mg, 2%
  • Carbohydrates: 21 g, 7%
  • Fiber: 1 g, 4%
  • Sugar: 11 g, 12%
  • Protein: 3 g, 6%
  • Vitamin A: 240 IU, 5%
  • Vitamin C: 0.6 mg, 1%
  • Calcium: 20 mg, 2%
  • Iron: 1 mg, 6%
Keyword Baklava Recipe, Greek Baklava, Honey Baklava, Phyllo Dessert, Walnut Baklava