Baklava Recipe

Brushing every phyllo layer with melted butter, not just every few sheets, is what makes the stack shatter into distinct flaky layers instead of baking into one soggy slab, and pouring the cool syrup over the hot pastry (rather than the reverse) lets the syrup soak in evenly without turning the top layers mushy.

Prep

40 min

Cook

50 min

Total

270 min

Servings

24

Ingredients

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Instructions

1. 1Thaw the phyllo dough in the refrigerator overnight, then let it sit at room temperature for about 30 minutes before unwrapping; cold or overly warm sheets tear easily.
2. 2Preheat the oven to 350°F (175°C) and brush a 9x13-inch baking dish generously with melted butter.
3. 3In a bowl, combine the chopped walnuts, sugar, cinnamon, and cloves.
4. 4Unroll the phyllo and cover the stack with a lightly damp kitchen towel to keep it from drying out while you work.
5. 5Lay one phyllo sheet in the dish, trimming to fit if needed, and brush thoroughly with melted butter. Repeat with 9 more sheets, buttering each one before adding the next.
   Why this works
6. 6Spread half the walnut mixture evenly over the phyllo stack.
7. 7Layer 4 more buttered phyllo sheets over the nuts, then spread the remaining walnut mixture on top.
8. 8Layer the final 9-10 sheets on top, buttering each one, and brush the very top layer generously with the remaining butter.
9. 9Using a sharp knife, cut the unbaked baklava into diamond or square shapes, cutting all the way through to the bottom of the dish.
   Why this works
10. 10Bake for 45-55 minutes, until deep golden brown and crisp throughout.
11. 11While the baklava bakes, combine the syrup sugar, water, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the cinnamon stick and let the syrup cool slightly.
12. 12As soon as the baklava comes out of the oven, slowly pour the warm syrup evenly over the hot pastry, making sure it reaches the edges and corners.
    Why this works
13. 13Let the baklava sit uncovered at room temperature for at least 6 hours, or overnight, so the syrup fully absorbs before serving.

Tips & variations

• Pistachios or a mix of walnuts and almonds can replace all or part of the walnuts for a different flavor and a greener cut edge.
• Keep phyllo scraps covered and use them to patch any torn sheets in the middle layers, where imperfections won't show.
• A splash of orange blossom water or a strip of orange zest added to the syrup gives a more traditional Greek floral note.
• Work quickly once the phyllo is unwrapped; even a few minutes of open air can dry out the edges and make them crack.

Storage & reheating

Store baklava uncovered or loosely covered at room temperature for up to 2 weeks; covering it tightly while still warm traps moisture and softens the layers. Refrigeration isn't necessary and can make the phyllo chewy rather than crisp. Baklava also freezes well for up to 3 months; thaw at room temperature, uncovered, for a few hours before serving.

FAQ