Homemade Baklava Recipe
Walnut layers, buttery crisp phyllo, and balanced syrup make this practical homemade baklava recipe.
- Yield
- 12 servings
- Preparation
- Cooking
- Rest / waiting
- Total
- Difficulty
- Medium
The listed times are estimates for 12 servings. Total time includes rest / waiting time.
About this recipe
Homemade baklava is one of the classic syrup-soaked desserts where thin phyllo layers meet butter and walnuts. This practical version made with ready phyllo keeps the crisp texture by regularly buttering the layers, then pouring cold syrup over the hot baklava fresh from the oven.
Ingredients
- 1 package phyllo dough, phyllo dough
- 300 g walnut, chopped
- 250 g butter, melted
- 3 cups sugar
- 3 cups water
- 1/2 piece lemon, for the syrup
- 30 g pistachio, For garnish, finely chopped (optional)
Instructions
Add the sugar and water to a saucepan. Once boiling, simmer over medium heat for about 10 minutes. Add the lemon juice and boil for 2 more minutes, then let cool completely.
Lightly grease the baking dish with butter. Place half of the phyllo sheets in the dish, brushing each sheet with melted butter.
Evenly spread the chopped walnuts over the phyllo. Layer the remaining phyllo sheets on top, brushing each sheet with butter.
Cut the baklava into pieces and drizzle the remaining butter over the top. Bake in a preheated 180°C oven until golden brown, about 40-45 minutes.
Pour the cold syrup evenly over the hot baklava fresh from the oven. Let it rest for at least 1 hour to absorb the syrup before serving.. Optionally garnish with finely chopped pistachios before serving.
Make this recipe better
Useful tips
- Keep unused phyllo covered while assembling so the thin sheets do not dry out and crack.
- Brush butter in a thin, even layer rather than pouring large amounts between only a few sheets.
- Pair hot baked baklava with syrup that has already cooled or reached room temperature to help preserve the crisp layers.
Common mistakes
- Too much butter between layers can make the baklava greasy and leave fat collecting on the bottom.
- Removing baklava before it is deeply and evenly baked can produce a soft, doughy texture after syrup is added.
Storage
After the syrup has been absorbed and the baklava is fully cool, keep it lightly covered in a cool, dry place. Refrigeration can soften the phyllo texture.
Serving suggestion
Allow the baklava to rest until the syrup is evenly absorbed before serving. Cutting the portions before baking makes final serving easier.
Frequently asked questions
Why does baklava become soft instead of crisp?
Underbaking, too much syrup, or combining very hot syrup with very hot pastry can soften the layers.
Why does baklava not absorb the syrup?
Very thick syrup or poor temperature balance can slow absorption. The baked layers also need to be fully cooked and dry enough to take in syrup.