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Backlava, oh how delightful of a treat! A sweet and special dessert made with layers of phyllo, nuts, and a honey syrup. Its rich, decadent and honestly heavenly. Baklava is a sweet pastry with roots in Turkey, Greece, and the Middle East. Today, baklava is loved worldwide for its rich flavors and flaky texture! If you like mediterranean cooking, check out Sea Salt and Honey: A New Greek Cookbook for more inspirational recipes! For more phyllo dough recipes take a look at my Cheese Triangles recipe or Meat Bourek. They are so fun to make and taste incredible!

What are the variations in ingredients?

Backlava is made with nuts, phyllo and a honey syrup. It is mainly a mediterranean pastry with roots in Greece, Turkey and the Middle East. Each having its own way of making this lovely dessert. Here are some of the variations in ingredients all being wonderfully tasting in their own unique way.

Nuts

Turkey: Pistachios are often preferred, especially in southern regions
Greece: Walnuts are traditionally used
Middle East: A combination of walnuts, pistachios, and almonds is common

Sweeteners

Turkey and Middle East: Often use a sugar syrup flavoured with lemon juice and Rose Water or orange blossom water.
Greece: Typically uses a honey-based syrup.

Spices

Turkey and Middle East: May include cardamom and sometimes cloves
Greece: Usually features cinnamon and sometimes cloves

Pastry

All regions use phyllo (filo) dough, but the number of layers and thickness may vary.

Additional Flavors

Middle Eastern versions: Might include rose water or Orange Blossom Water in the syrup
Greek versions: Often incorporate lemon or orange zest in the syru

Let's Make It Together!

Ingredients:

For the Syrup:

1-1/2 cup granulated sugar
1 cup honey
2 tbsp. fresh lemon juice
1 inch piece of an orange peel

For the Nuts and Spices:

1 cup pistachios
1 cup walnuts (halves and pieces)
1 cup graham cracker crumbs
1 tsp. ground cinnamon
1/4 tsp. salt

For The Phyllo and Butter:

3 sticks unsalted butter, melted
1 pkg. phyllo dough #2 thickness

How to prepare the syrup:
Combine the sugar, honey, water, lemon juice, and orange peel in a saucepan.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes.
Remove from the heat and let cool. Discard the orange peel.

Prepare the Nuts:

Preheat the oven to 350 degrees.
In a small food processor, pulse the pistachios and walnuts into a fine grind.
In a bowl, mix together the pistachios, walnuts, graham cracker crumbs, cinnamon, and kosher salt.

Assemble the Baklava:

Thaw the phyllo dough according to package instructions.
Layer the phyllo dough in a 9×13 inch baking dish, brushing each layer with melted butter.
Start out by place 8 sheets, each brushed with butter. This is your base layer.
Next, spread half of the nut mixture evenly over the base layer of phyllo.
Add 4 sheets of phyllo on top of the nut mixture being sure to brush each layer with butter.
Spread the rest of the nut mixture over this layer of phyllo.
Add the rest of the sheets of phyllo on top of this layer being sure to butter each layer in between.
Now its time to cut the baklava into diamond shape pieces (see video below for an example), cutting all the way through to the bottom of the dish.
Bake the baklava in the preheated oven for about 45-50 minutes, or until the top is golden brown and the phyllo is crispy.
Remove the baklava fro the oven and let it cool for about 10 minutes.
Drizzle the cooled syrup evenly over the warm baklava.
Let the baklava cool for approximately 6 hours before serving to allow the syrup to marinate.

Tips & Tricks

To cut diamond shapes into your phyllo dough for baklava:

Cutting Method

After assembling your layers of phyllo and nut mixture, use a sharp chef’s knife
Hold the knife point nearly perpendicular to the bottom of the pan
First, mark 8 rows lengthwise in the pan
Then cut 12 rows diagonally to create diamond shapes
Cut all the way through the phyllo and nut layers

Pro Tips

Use a razor blade for the first cut to ensure clean edges
Make sure to cut before baking, not after
Aim for 1 1/2″ wide diamond shapes
Work carefully to maintain the layers of phyllo

Additional Advice

Always use a flat-bottomed pan
Brush the top layer with butter before cutting
Use a serrated knife if you have difficulty cutting through the layers

Homemade Baklava Recipe

simplywanderfull

Discover the ultimate baklava recipe! Crispy phyllo, rich honey syrup, and layers of chopped nuts create a decadent Mediterranean dessert that's easier to make than you think.

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Prep Time 10

Course Dessert

Ingredients

Syrup Ingredients:

1-1/2 cup granulated sugar
1 cup honey
2 tbsp. fresh lemon juice
1 inch piece of an orange peel

Nuts & Spices Ingredients:

1 cup pistachios
1 cup walnuts halves and pieces
1 cup graham cracker crumbs
1 tsp. ground cinnamon
1/4 tsp. salt

For The Phyllo And Butter:

3 sticks unsalted butter melted
1 pkg. phyllo dough #2 thickness

Instructions

How To Prepare The Syrup

Combine the sugar, honey, water, lemon juice, and orange peel in a saucepan.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes.
Remove from the heat and let cool. Discard the orange peel.

How To Prepare The Nuts

Preheat the oven to 350 degrees.
In a small food processor, pulse the pistachios and walnuts into a fine grind.
In a bowl, mix together the pistachios, walnuts, graham cracker crumbs, cinnamon, and kosher salt.

Assembling The Baklava

Thaw the phyllo dough according to package instructions.
Layer the phyllo dough in a 9x13 inch baking dish, brushing each layer with melted butter.
Start out by place 8 sheets, each brushed with butter. This is your base layer.
Next, spread half of the nut mixture evenly over the base layer of phyllo.
Add 4 sheets of phyllo on top of the nut mixture being sure to brush each layer with butter.
Spread the rest of the nut mixture over this layer of phyllo.
Add the rest of the sheets of phyllo on top of this layer being sure to butter each layer in between.
Now its time to cut the baklava into diamond shape pieces (see video below for an example), cutting all the way through to the bottom of the dish.
Bake the baklava in the preheated oven for about 45-50 minutes, or until the top is golden brown and the phyllo is crispy.
Remove the baklava fro the oven and let it cool for about 10 minutes.
Drizzle the cooled syrup evenly over the warm baklava.
Let the baklava cool for approximately 6 hours before serving to allow the syrup to marinate.

A Sweet Finish!

Enjoy this delightful baklava that brings a taste of Mediterranean tradition right to your kitchen! Whether you’re serving it at a family gathering or treating yourself to a sweet afternoon snack, this recipe is sure to impress. Pro tip: Let the baklava rest for 4-6 hours after adding the syrup to allow those delicious flavors to fully absorb. Pair with a strong Turkish coffee or Greek espresso for the ultimate dessert experience. Happy baking, and may your kitchen be filled with the sweet, nutty aroma of this classic pastry! 🍯✨

Backlava: A Recipe For A Sweet Delight