--- title: "Baklava" id: "3770" type: "recipe" slug: "baklava" published_at: "2026-11-02T09:07:52+00:00" modified_at: "2026-11-02T14:23:49+00:00" url: "https://beestrot.com/recipe/baklava/" markdown_url: "https://beestrot.com/recipe/baklava.md" excerpt: "Baklava" taxonomy_category: - "Baking" - "Dairy and Eggs" - "Desserts" - "Greek" - "Holidays" - "Leisurely (+ 60 min)" - "Mediterranean" - "Party and Events" - "Special Occasions" --- [by Jean Louis](https://beestrot.com/author/jean-louis/) • 📅 Last modified on November 2, 2026 Table of Contents - [• Recipe Overview](#recipe-overview) - [• Recipe Information](#recipe-metadata) - [• Time & Quantities](#recipe-time-quantities) - [• Method & Ingredients](#recipe-method) - [- Ingredients](#ingredients-section) - [- Instructions](#instructions-section) - [• Storage & Make-Ahead](#recipe-storage) - [• Nutritional & Dietary Information](#recipe-nutrition) - [• Serving & Variations](#recipe-serving) - [• Video to Share!](#recipe-video) # Baklava Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) ![Baklava recipe](https://beestrot.com/wp-content/uploads/2026/11/Baklava-recipe.jpg "Baklava 1") *[Click here](#image_policy) to learn about our image policy and how to submit your own!* Baklava is one of the ancient world's greatest achievements - layers of paper-thin phyllo pastry interleaved with chopped nuts and drenched in fragrant honey syrup that seeps through every layer as it cools. Its origins are contested across a dozen cultures from Turkey to the Levant to the Persian Empire / but Greece has made it entirely its own over centuries / perfuming it with cinnamon and cloves / soaking it in honey and lemon syrup / and serving it in diamond-shaped pieces that glisten on every pastry shop counter. One piece is never enough. This has been documented throughout recorded history. Difficulty:★★★☆☆(Medium) Budget: 💰💰 Seasonality: Year-round ### Recipe Information [#](#) **Categories:** [Baking](https://beestrot.com/focus/cooking-methods/baking/) [Dairy and Eggs](https://beestrot.com/focus/ingredients/dairy-and-eggs/) [Desserts](https://beestrot.com/focus/courses/desserts/) [Greek](https://beestrot.com/focus/cuisines/greek/) [Holidays](https://beestrot.com/focus/occasions/holidays/) [Leisurely (+ 60 min)](https://beestrot.com/focus/time-to-table/leisurely-60-min/) [Mediterranean](https://beestrot.com/focus/cuisines/mediterranean/) [Party and Events](https://beestrot.com/focus/occasions/party-and-events/) [Special Occasions](https://beestrot.com/focus/occasions/special-occasions/) **Tags:** [Cinnamon](https://beestrot.com/tags/cinnamon/) [Crispy](https://beestrot.com/tags/crispy/) [Honey](https://beestrot.com/tags/honey/) [Layered](https://beestrot.com/tags/layered/) [Make-Ahead](https://beestrot.com/tags/make-ahead/) [Nutty](https://beestrot.com/tags/nutty/) [Rich](https://beestrot.com/tags/rich/) [Showstopper](https://beestrot.com/tags/showstopper/) [Sweet](https://beestrot.com/tags/sweet/) [Traditional](https://beestrot.com/tags/traditional/) **Religious Considerations:** Vegetarian; Halal-friendly; Kosher-friendly (with pareve margarine) **Recipe Source:** Traditional Greek Recipe Print this Recipe ### Time & Quantities [#](#) **Preparation:** 40 mins **Cooking:** 35 mins **Total:** 75 mins **Serves:** 24 **Preparation-to-Cooking Ratio:** 1.14Equal time spent on preparation and cooking. ### Method & Ingredients [#](#) **Required Equipment:** 9x13 baking dish, pastry brush, sharp knife, small saucepan for syrup [Walfos Silicone Basting Pastry/Cooking Brush](https://www.amazon.com/dp/B08FC5R7P7/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08FC5R7P7/?tag=testtag-20) [Cuisinart 12-Piece Kitchen Knife Set](https://www.amazon.com/dp/B00FLQ4EE6/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B00FLQ4EE6/?tag=testtag-20) [Cuisinart 1.5 Quart Saucepan w/Cover](https://www.amazon.com/dp/B00008CM69/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B00008CM69/?tag=testtag-20) [200 Pcs Parchment Paper Baking Sheets](https://www.amazon.com/dp/B07H79KX8W/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B07H79KX8W/?tag=testtag-20) [Katbite 15in x 242ft Unbleached Parchment Paper Roll](https://www.amazon.com/dp/B0B74TKM85/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B0B74TKM85/?tag=testtag-20) [Tart Pan, 9 Inch Tart Pans, Non-Stick Removable Loose Bottom](https://www.amazon.com/dp/B07VRR8KWY/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B07VRR8KWY/?tag=testtag-20) **Cooking Method:** Baking #### Ingredients - 500g phyllo dough (thawed if frozen) - 200g unsalted butter (clarified / melted) - 400g walnuts (roughly chopped / or mixed with pistachios) - 2 tsp cinnamon - 1/2 tsp ground cloves - For syrup: 1.5 cups sugar / 1 cup water / 1/2 cup honey / juice of 1 lemon / 1 cinnamon stick / 3 cloves #### Instructions 1. Make the syrup first so it has time to cool: combine sugar / water / honey / lemon juice / cinnamon stick / and cloves in a saucepan. Bring to a boil / stir until sugar dissolves / simmer 10 minutes. Remove spices and cool completely. The syrup must be cold when it meets the hot baklava - or hot when it meets cold baklava. Same temperature on both leads to soggy pastry. This rule is absolute. 2. Mix chopped walnuts with cinnamon and ground cloves. Set aside. 3. Preheat oven to 350 degrees F (175 degrees C). Brush baking dish generously with clarified butter. 4. Layer 8 sheets of phyllo in the dish / brushing each one with butter. Keep unused phyllo covered with a damp towel at all times - phyllo dries out in minutes and becomes impossible to work with. 5. Spread one third of the nut mixture evenly over the phyllo base. Layer 4 more phyllo sheets on top / buttering each. Repeat with remaining nuts in two more layers / finishing with 8 buttered phyllo sheets on top. 6. Before baking / cut through all layers with a sharp knife into diamond or square shapes. This step cannot be done after baking without destroying the top layers. Cut all the way through. 7. Bake 35-40 minutes until deep golden brown and crisp. Remove from oven and immediately pour cold syrup evenly over the hot baklava. You will hear it sizzle and absorb - this sound means everything went right. 8. Cool completely at room temperature - at least 4 hours / overnight is better. Do not refrigerate and do not rush this step. The syrup needs time to permeate every layer. ### Storage & Make-Ahead [#](#) **Storage Advice:** Store at room temperature in an airtight container up to 2 weeks - it actually improves over the first 3 days as the syrup fully distributes. Never refrigerate - the butter solidifies and the texture suffers. **Make-Ahead & Freezing Tips:** Freeze before adding syrup: bake / cool / wrap tightly and freeze up to 3 months. Thaw at room temperature / reheat briefly in a 300 degrees F (150 degrees C) oven / then pour fresh hot syrup over cold baklava. ### Nutritional & Dietary Information [#](#) **Nutritional Information:** - **Calories:** 185 - **Protein:** 3g - **Fat:** 12g (Saturated: 5g) - **Carbohydrates:** 18g (Fiber: 1g / Sugar: 12g) - **Vitamin A:** 4% DV - **Vitamin C:** 0% DV - **Calcium:** 2% DV - **Iron:** 4% DV **Allergen Information:** Contains gluten (phyllo) / dairy (butter) / tree nuts (walnuts / pistachios). **Dietary Information:** Contains gluten / dairy / and tree nuts. Not suitable for gluten-free / dairy-free / nut-free / or vegan diets. ### Serving & Variations [#](#) **Serving Suggestions:** Arrange diamond pieces on a serving platter and garnish with a whole pistachio or walnut pressed into the top of each piece. Serve with strong Greek coffee or a small glass of sweet Muscat de Samos. **Wine or Drink Pairing:** A small glass of Muscat de Samos - Greece's famous amber dessert wine from the island of Samos - is one of the world's great dessert pairings / its honeyed apricot notes echoing the syrup perfectly. A cup of strong Greek coffee alongside is equally traditional and equally wonderful. **Possible Recipe Variations:** Beestrot Signature: Add a tablespoon of orange blossom water to the syrup alongside the honey - it introduces a floral depth that elevates the baklava from very good to extraordinary and is the secret of the best pastry shops in Athens. Variations: Pistachio Baklava - use only pistachios for a greener / more elegant version popular in Aegean islands. Chocolate Baklava - add a thin layer of dark chocolate ganache over the first nut layer for a modern and indulgent twist. Individual Rolls - roll phyllo and nut filling into finger-sized cylinders for a portable party version. **Additional Notes:** The hot-cold rule for syrup and baklava is absolute - never pour warm syrup on warm baklava or the pastry will turn soft and soggy instead of absorbing cleanly. Make the syrup first / let it cool completely / then pour immediately as the baklava comes out of the oven. Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) Disclosure: This recipe may contain affiliate links. This means we may earn a commission if you click on a link and make a purchase at no extra cost to you. This applies to featured Amazon products or any other Beestrot's partners. I only link to products I would actually use in my own kitchen. Thank you for your support! 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