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

Yield: 18 servings

Easy Classic Baklava

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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.

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

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?

Please leave a comment on the blog or share a photo on Pinterest

Aka SIRNICA

Homemade Cheese Pastry, also known as “Sirnica” in Southeastern Europe, is a beloved delicacy and one of my personal favorites alongside beef burek. Its popularity in the region speaks volumes about its taste and irresistible appeal.

One of the key ingredients of this mouthwatering pastry is the delicate and thin sheets of homemade phyllo dough. Mastering the art of creating these paper-thin layers was a significant achievement for me, and I couldn’t be more thrilled with the results.

After months of practice and experimentation, I have gained the confidence to share my newfound knowledge and techniques with others who are eager to embark on this culinary adventure.

Tap Here for more Pastry Recipes

While I may not consider myself an expert just yet, I have come a long way in perfecting this recipe. It only took the guidance and mentorship of one person to unlock the secrets of creating the perfect Homemade Cheese Pastry.

Now, I am excited to pass on this knowledge and inspire others to try their hand at making this delectable treat.

As I said, after practicing making this pastry a few times a week for months, I have had a mixed experience. Some of my attempts turned out very well, while others were not as successful.

Determined to improve my skills, I started documenting my journey. By noting the type of flour that worked well, the temperature of my house and water during this process, and the size of the sections that needed time to rest. 

Type of Flour:

One crucial aspect I discovered while experimenting with bread baking is the importance of choosing the right type of flour. Not all flours are the same and it is really hard to pick them here in the USA because European flours are categorized differently, on a numerical scale: 2, 1, 0, or 00.

This number does not refer to the percentage of gluten or protein in the flour, but rather, to how finely ground it is; 2 being the coarsest and 00 being the finest. In the USA, you have All Purpose and Bread Flour, some bread would add Pastry Flour, as well.

Different recipes call for different types of flour, and using the appropriate one can greatly impact the outcome of any pastry. Through my documentation, I noted which type of flour worked well for this dough recipe.

Temperature Control:

Another factor that significantly influenced my pastry journey was the temperature of my house and the water during the baking process.

I realized that maintaining a consistent temperature throughout the various stages, making was crucial. Also, room temperature of my house and the temperature of the water I used, I could better understand how these variables affected the processes. This information allowed me to make adjustments to ensure optimal dough perfection.

Make sure to have a white, clean tablecloth or bedsheet so you can spread it over the dining room table. Why white? Well, because you can see if there is anything on it. you want to keep it clean, oh, and not wrinkly.

I used olive oil, although I think any oil would do. That being said, you can knead the dough with your hands. I did it and turned out wonderful, but the next day my arms were limp (insert laughter and cry emoji). It felt like I was lifting weight.

If you have a stand mixer with a hook attachment, USE IT! You will thank me later.

Tasty Filo Dough Recipes

Now that we have this out of the way, let me begin. I made a little video demo just so you can get an idea of what I am talking about but I will try my best to write it as detailed as possible.

Just to say, when you make this dough you can fill it with whatever and I mean whatever you want, sweet or savory. Be patient!

If the first one doesn’t work, the next one will, but after you try my way you will make it for sure if you have the right flour.

What will you need:

• Stand Mixer, if possible!
• Large alum pans, rectangular. I got two from Dollar General. This is to rest your dough. I only use it for this purpose. Not necessary but I find it helpful.
• Parchment Paper.
• Measuring Cup, Scale.
• Large White Table Cloth or inexpensive Bed Sheet.
• Clean Kitchen Towels.
• Baking Pan for baking.

Flour that works well in the USA:

• Organic Flour from Costco.
• FIVE Roses AP Flour; Made from the finest Canadian wheat blends.
• Kroger All Purpose Bleached Enriched Flour
• King Arthurs Pastry Flour

I am truly confident that with a few tips and tricks, anyone can make their own homemade cheese pastry. With some patience and practice, it can be just as delicious as mine!

If you decide to make homemade cheese pastry, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Yield: 6 SERVINGS

Homemade Cheese Pastry

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Easy and tasty Cheese Pastry perfect for any meal of the day.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Rest Time 30 minutes

Total Time 1 hour

Ingredients

DOUGH:

• 6 1/2 cups all-purpose flour, plus an extra one cup if needed (900-950g)
• 2 teaspoons salt
• 3 1/2 tablespoon olive oil (50 ml), plus extra to oil dough
• 2 1/2 cups warm-to-touch water (600ml to 650ml)

FILLING:

• 1 block feta cheese (sheep milk)
• 3 large eggs, mixed
• 1 tablespoon olive oil
• 1 pinch of baking soda

Instructions

1. To warm water add oil and salt, mix well then add slowly to flour. Knead it until the dough is soft and smooth.
2. Take it out of the mixer if you are using one and knead, then separate it into 2 or 3 equal balls.
3. Use a rolling pin to stretch the dough slightly, then place it in a well-oiled pan or on a parchment paper-lined previously mentioned alum pan. It is easier to take it out if you use parchment paper.
4. Allow the dough to rest for at least 30 minutes, covered with a towel, although you can leave it for several hours.
   
5. Place a clean cotton tablecloth or bedsheet on the latest table you have and lightly dust it with flour.
6. Preheat the oven to 450 degrees Fahrenheit.
7. Oil your hands, then take one dough at a time that was resting, and stretch it a bit in your hands before placing it in the middle of the flour-dusted cotton sheet (cloth). By pulling on the ends, stretch the dough until it reaches a thin sheet.
8. Mix feta and egg mixture, then add filling about 3 to 4 inches before the edges, on both sides. Drizzle a bit of oil, then as shown in the video, roll lightly. On both sides. Cut in the middle, then cut each one in the middle so that you will have 4 pastries. Don't make them tight. If you see a bubble let it be there. I made 8 larger Twirls because I wanted bigger ones, but you can make smaller ones too.
9. The pastry should be placed on a baking sheet and brushed with water and oil mixture; add sesame seeds if you wish. Bake in a PREHEATED oven for 18 to 20 minutes at a high temperature. This depends on your oven.
10. After it has finished baking, brush it with a bit more oil and water.
11. Let it cool down under a kitchen towel for 10 minutes before cutting and enjoying.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 404Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 97mgSodium: 955mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 7g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest