Classic Baklava
Irresistibly flaky and golden classic baklava layered with cinnamon-spiced walnuts and pistachios, soaked in a fragrant honey-rose water syrup — the ultimate make-ahead dessert for any occasion.
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35m
24
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Ingredients
- 1 lb (450g) phyllo dough, thawed overnight in refrigerator
- 1 cup (2 sticks / 225g) unsalted butter, melted and clarified
- 2 cups walnuts, finely chopped
- 1 cup unsalted pistachios, finely chopped
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons granulated sugar (for nut filling)
- 1 1/4 cups granulated sugar (for syrup)
- 1 cup water
- 3/4 cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon rose water (or orange blossom water)
- 1 cinnamon stick
- 3 whole cloves
- Crushed pistachios for garnish
Instructions
- 1
Make the Honey Syrup
Combine 1 1/4 cups sugar, 1 cup water, honey, lemon juice, cinnamon stick, and whole cloves in a medium saucepan over medium-high heat. Stir until sugar dissolves, then bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes until slightly thickened. Remove from heat, stir in rose water, and discard the cinnamon stick and cloves. Let the syrup cool completely to room temperature — the syrup must be cold when poured over the hot baklava.
- 2
Prepare the Nut Filling
In a large bowl, combine the finely chopped walnuts, pistachios, ground cinnamon, ground cloves, and 2 tablespoons granulated sugar. Mix well and set aside. The nuts should be finely chopped but not ground into a paste — a food processor pulsed 8–10 times works perfectly.
- 3
Prep the Pan and Phyllo
Preheat your oven to 350°F (175°C). Brush the bottom and sides of a 9x13-inch baking pan generously with melted butter. Unroll the phyllo dough and lay it flat on a clean surface. Cover it with a slightly damp kitchen towel to prevent it from drying out. Trim the phyllo sheets to fit the pan if necessary, reserving the trimmings to use in the middle layers.
- 4
Layer the Bottom Phyllo Sheets
Place one sheet of phyllo in the buttered pan and brush the entire surface evenly with melted butter. Repeat this process, laying and buttering phyllo sheets one at a time, until you have used approximately half the phyllo dough (about 8–10 sheets). Work quickly and keep the unused phyllo covered at all times.
- 5
Add the Nut Filling
Spread the nut mixture evenly over the layered phyllo base, pressing it down gently with your hands or a spatula to form a compact, even layer. The filling should reach all edges of the pan.
- 6
Layer the Top Phyllo Sheets
Continue layering and buttering the remaining phyllo sheets one at a time on top of the nut filling, as you did for the bottom layers. Finish with a generous brush of butter on the very top layer to ensure a beautiful golden crust.
- 7
Cut Before Baking
Using a sharp knife, cut the baklava all the way through to the bottom of the pan into diamond or square shapes. Traditional diamond shapes are made by cutting parallel diagonal lines. Cutting before baking is essential — the phyllo becomes too brittle and shatters if cut after baking. Dip the knife in warm water and wipe clean between cuts for cleaner edges.
- 8
Bake the Baklava
Bake in the preheated oven for 40–45 minutes, or until the baklava is deeply golden brown and crispy on top. Rotate the pan halfway through baking for even browning. If the top is browning too quickly, loosely tent with foil for the last 10 minutes.
- 9
Pour the Cold Syrup
Remove the baklava from the oven and immediately pour the completely cooled syrup evenly over the entire hot pan. You will hear a satisfying sizzle — this is the key to achieving the right texture. Pouring cold syrup over hot baklava (or vice versa) keeps it crispy rather than soggy. Allow the baklava to absorb the syrup and cool completely in the pan, uncovered, for at least 4 hours or overnight at room temperature.
- 10
Garnish and Serve
Once fully cooled and the syrup has been absorbed, garnish each piece with a pinch of finely crushed pistachios. Serve at room temperature. Baklava stores well covered at room temperature for up to 2 weeks, making it an ideal make-ahead dessert.
Chef's Tips
The golden rule of baklava is temperature contrast: always pour COLD syrup over HOT baklava, never the reverse. This keeps the phyllo layers crispy and prevents sogginess. Clarify your butter by skimming off the white foam after melting — clarified butter has a higher smoke point and gives a cleaner, crisper result. Thaw phyllo in the refrigerator overnight rather than at room temperature to prevent condensation and tearing. Baklava actually tastes better on day 2 once the syrup has fully soaked into every layer, so don't hesitate to make it ahead.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic baklava
How long does it take to make Classic Baklava?
The listed total time is 1 hour 20 minutes. Prep time is 35 minutes and cooking time is 45 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Classic Baklava recipe make?
This recipe yields 24 servings.
What is the difficulty level of this Classic Baklava recipe?
The listed difficulty level is medium.