If you’ve never made baklava before, now is the perfect time to give it a try—this easy, classic baklava recipe will have you feeling like a pro in no time.

Growing up, I had the joy of tasting baklava from countless people and places. In the Balkans, it’s a staple dessert and a must-have for every celebration. There wasn’t a holiday, birthday, or gathering where baklava didn’t make an appearance.

But let me tell you— not all baklavas are created equal. Some are overly sweet, others too dry, but this recipe strikes the perfect balance of flavors and textures. It’s everything you want in a baklava: crisp, buttery layers and just the right amount of sweetness.

One day, I decided to make my own baklava, much to the amusement of my family. They didn’t think I’d pull it off—but guess what? They devoured every single piece.

It became an instant favorite, perfect for breakfast, dessert, or anytime cravings hit. In fact, I think it tastes even better the next day after the syrup soaks through!

After tweaking and testing, I’ve landed on what I consider the perfect baklava recipe. It’s simple, delicious, and doesn’t need any changes (though I’ll share a few variations below!).

I mean, this is pretty classic so you will see probably 1000 recipes that look the same, so it is not my invention in any way, but I made it, tested the recipe many times, and took pictures so I will call it mine.

What You’ll Need

Phyllo Dough and Butter:

• Phyllo dough sheets, thawed
• Unsalted butter, melted

For the Nut Filling:

• Raw, deshelled, unseasoned pistachios
• Raw, deshelled, unseasoned walnuts
• Kedem Tea Biscuits; Animal Crackers, or Graham Crackers could be used instead.
• Granulated sugar
• A good pinch of salt
• Ground cinnamon

For the Syrup:

• Granulated sugar
• Cinnamon sticks
• Pinch of salt
• Juice of half a lemon
• Lemon zest/peel
• Orange zest/peel
• Water
• Honey

Tips for the Best Baklava

• Use a 9×13-inch baking pan. I’ve tried a STAUB Ceramics Rectangular Baking Dish, and the results weren’t as great.
• Can you swap granulated sugar for brown sugar? Yes, you can! Though I haven’t personally tested it, I’d imagine it adds a slight caramel flavor.
• Prefer just walnuts? Feel free to customize the nuts to your preference.

Why I Love This Recipe?

This baklava is the perfect mix of flaky, nutty, and sweet without being overwhelming. The syrup, with its citrusy undertones, ties everything together beautifully. Plus, the leftovers get better as the flavors meld—if they last that long!

Whether you’re new to making baklava or already a fan, this recipe is simple enough to follow and delicious enough to impress. 

Make yourself Greek or Turkish and enjoy this rich, decadent baklava —it’s a timeless treat that never fails to impress!

If you do make my easy classic baklava, please tag me on Instagram. @sandraseasycooking, and let me know how it turns out. Thank you so much in advance!

Happy Cooking!

Sandra

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Yield: 18 servings

Easy Classic Baklava

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

My tried-and-true recipe for classic baklava that strikes the perfect balance of flaky, nutty, and sweet flavors. It’s relatively simple to follow and produces bakery-quality results.

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Ingredients

Phyllo Dough & Butter

• 1 package (16 oz / 454g), Phyllo dough, thawed
• 1 1/2 cups melted (3 sticks / 339g), Unsalted butter

Nut Filling

• 2 cups / 240g Raw pistachios (chopped)
• 2 cups / 240g Raw walnuts (chopped)
• 1 cup/ 120g Kedem Tea Biscuit (crushed)
• 1/2 cup / 100g Granulated sugar
• Ground cinnamon: 1/2 teaspoon / 1.5g
• 1 pinch Salt

Syrup

• 1 cup / 200g Granulated sugar
• 1 cup / 240ml Water
• 1/2 cup / 170g Honey
• 1 stick Cinnamon
• 2 inches / 4-5g Lemon zest strip
• 2 inches / 5g Orange zest strip:
• Lemon juice: Juice of half a lemon / 15ml
• 1 Pinch Salt

Instructions

Prepare the Nut Mixture

1. In a large bowl, combine chopped pistachios, walnuts, biscuits or crackers, sugar, cinnamon, and a pinch of salt. Set aside.

Prepare the Syrup

1. In a saucepan, combine water, sugar, honey, cinnamon sticks, lemon and orange zest, lemon juice, and salt.
2. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves.
3. Reduce the heat and simmer for 10 minutes. Remove from heat and let cool completely.

Assemble the Baklava

1. Preheat your oven to 350°F (175°C).
2. Brush the bottom and sides of a 9x13-inch baking dish with melted butter.
3. Lay one sheet of phyllo dough in the pan and brush with butter. Repeat this process with 8–10 sheets, brushing each layer with butter.
4. Spread 1/4 of the nut mixture evenly over the phyllo.
5. Add another 5 to 7 layers of phyllo, buttering each sheet, and then another layer of nuts. Repeat until all nuts are used, finishing with a top layer of 8 to 10 phyllo sheets, each brushed with butter. Brushing each sheet with butter is a must.

Cut and Bake

1. Using a sharp knife, cut the baklava into diamonds or squares.
2. Bake for 45–50 minutes, or until the top is golden brown and crisp.

Add the Syrup

1. Remove the baklava from the oven and immediately pour the cooled/chilled syrup evenly over the hot baklava.
2. Let the baklava sit for at least 4 hours (or overnight) to allow the syrup to fully soak in.
   

Notes

• Keep phyllo dough covered: Phyllo dries out quickly, so cover it with a damp towel while assembling.
• Chop nuts finely but not into a paste: This ensures even layering and a good texture.
• Be generous with butter: It keeps the layers flaky and prevents sticking.
• Cut before baking: It’s much easier to cut through raw dough than baked.
• Let it rest: Giving the baklava time to absorb the syrup ensures a perfectly moist, flavorful dessert.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 437Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 41mgSodium: 122mgCarbohydrates: 39gNet Carbohydrates: 36gFiber: 3gSugar: 29gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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