How To Make Baklava

Hi Bold Bakers! Homemade baklava is a right of passage in plenty of homes around the world, and I’m so happy that I finally nailed my own version! If you’re familiar with baklava, you know that the textures of flaky, buttery, phyllo dough become irresistible when paired with sweet, rich layers of chopped nuts. (I love to use pistachios and almonds in mine!) Already have an account? This pastry becomes perfect, though, with the addition of sweetened syrup. Honey, citrus, warm spices—can’t you just imagine the wonderful smell?! All those layers of phyllo dough can look intimidating, but assembling baklava is not difficult at all! It comes together quickly, and all those crispy layers are worth it! I always love a dessert you can make ahead, too, and baklava is ideal because as the flavors all sit together, it just ends up tasting even more delicious!

What Is Baklava?

There’s some debate on where baklava actually originates from, and when a dessert is this delicious and engrained in your family history, that’s understandable! It’s popular in places in Mediterranean cuisine, which means you’ll find it in homes in Greece, Turkey, Syria, and Egypt, to name a few. The name may be from Arabic, Turkish, or Greek. Baklava is a dessert made with nuts, spices, and pie dough, but every area has its different flavoring. Some are sweeter, while others let the spices, like cloves and cardamom, take center stage. The nuts used differ too, and sometimes either orange or rose water is used to give it a delicious flavor and scent. For this recipe, the nuts I use are pistachios and almonds, and I also make a syrup with orange and lemon peels. Simply put, the baklava you find in Greece won’t be the same as the baklava you find in Turkey or anywhere else! I took some inspiration from many different baklava recipes and traditions, and I’m really happy with the result!

What You Need To Make Baklava

Measuring cups and spoons 9×9-inch (23x23cm) square baking dish Small saucepan Food processor Kitchen towel Pastry brush

How To Make Baklava

Working with phyllo dough and creating all those amazing crispy layers is a lot easier than you would think! You really can’t pass up this delicious recipe!! Here is how you make baklava (and don’t forget to get the full recipe with measurements, on the page down below.):

Gemma’s Pro Chef Tips For Making Baklava

Do you know you can make phyllo dough at home? Check out my step-by-step recipe with the video here: Homemade Phyllo Dough Recipe (Filo Pastry). Make the syrup first, so it is cold before you pour it onto the hot baklava. The difference in temperature between the phyllo and syrup is what keeps the layers nice and crispy. I like to make my syrup the day before, or 2 days before! As long as you keep the amounts the same, you can use different nuts in this recipe. Try walnuts! Try replacing 1 cup (5oz/142g) with an equal amount of finely chopped chocolate or dried fruit for a different twist. 2 teaspoons of orange flower water can be added to the syrup if you have some on hand. You can eat this baklava after 4 hours, and it will be delicious! But, if you wait a full 24 hours before serving, the syrup will be able to absorb through the layers evenly, and it will be even better!