Baklava

Layers upon layers of crispy, flaky buttery pastry with crushed nuts soaked in a honey lemon syrup. The iconic Baklava is my all time favourite pastry that I can’t get enough of.

You’ll love how homemade Baklava is not overly sweet and how people can’t believe you made this!

Overhead photo of Baklava in a white pan

Baklava recipe
I can sweep past the window of patisseries without having to fight an urge to pop in.

But if there’s one sweet thing that makes me hesitate – and breaks me more often that I care to admit – it’s Baklava.

This is THE Dessert to make when you want to impress the pants off your family and friends. Everybody loves it. It makes loads. It looks amazing. It tastes even more amazing.

And it ain’t that hard to make. 🤫

Close up of a stack of Baklava, dripping with honey syrup

What goes in Baklava
Something that might surprise you is how few ingredients go into Baklava. Filo / phyllo pastry, walnuts or pistachios (or other nuts, see recipe notes for regional variations) , butter, honey, sugar, lemon, cinnamon and water.

Yes, really, that’s all you need!

What goes in Baklava? Photo of ingredients in Baklava

Phyllo pastry – tricks to handling
Phyllo pastry – also known as Filo Pastry – is the paper-thin pastry used to make pastries and pies like Spanakopita in Mediterranean and Middle Eastern cuisines. It’s sold frozen and fresh (fridge section of supermarkets).

The difference between Phyllo Pastry and Puff Pastry is that puff pastry “puffs up” when it’s cooked, revealing layers upon layers of flaky pastry. Phyllo pastry is like a single one of those thin flaky layers in puff pastry.

People seem to have a love/hate relationship with Phyllo pastry. The “love” part usually being the consumption of anything made with Phyllo.

The “hate” part usually the making part. 😂

The problem most people have is that the pastry dries out so it crumbles when you try to use it. It’s frustrating and there’s no way to salvage it once that happens.

But when you follow simple tips, you are going to be a Phyllo Queen (or King) and breeze right through this Baklava recipe – and any other recipe using Phyllo pastry:

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How to use phyllo pastry
Thaw frozen phyllo pastry overnight in the fridge. Don’t try to rush the thawing by placing it in a warm place – makes the pastry brittle;

Get refrigerated phyllo pastry if you can (fresh pasta and noodles section of supermarkets). No need to thaw, slightly easier to handle (more pliable);

Take it out of the fridge 30 minutes beforehand;

Keep the phyllo pastry covered with a slightly damp tea towel to ensure it doesn’t dry out; and

Handle like tissue paper with fairy fingers. Don’t slap it around like a slice of ham!

Follow these steps and the phyllo will be fine for even a couple of hours out on the bench. And see below for what to do with leftover phyllo scraps!

How to use Phyllo pastry / Filo pastry

How to make Baklava
It’s as simple as this: blitz walnuts or pistachios until they are fine crumbs. Alternate with layers of phyllo pastry, brushing every sheet with butter, and walnuts. It’s like making lasagne!

Cut into diamonds, bake, pour over honey lemon syrup. Leave to soak. Devour.

I realise it doesn’t take many words to describe how to make Baklava but actually, the assembling part does take time. It takes me 30 minutes (from phyllo pastry cutting to getting it in the oven), and I’ve had practice.

Don’t fret if it takes you longer. I mean, don’t take a phone call from your chatty Aunt Cecilia mid Baklava assembly. Let’s focus on the task on hand here! But if you keep your phyllo pastry covered, it’s good for up to 2 hours.

How to make Baklava

Nuts used in Baklava
Baklava is made with a variety of nuts across the Mediterranean and Middle East, the most common being walnuts, pistachios and almonds. Sometimes just one of these, sometimes a combination.

Here are some regional varieties:

* Greece: there are versions made with just one nut – walnuts, pistachios or almonds – as well as a mix of walnuts and pistachios. I usually make it with just walnuts.
* Turkish – usually made with only pistachios, no cinnamon
* Persian – 50/50 almonds and pistacchio with cardamom instead of cinnamon and a touch of rosewater in the syrup (start with 1 tsp, adjust to taste)
* Middle Eastern – typically made with just walnuts, per recipe

Crackle and pop!

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