Baklava

Flavor Index

Baklava (sometimes spelled baklawa) is believed to have originated in the kitchens of the Ottoman Empire, where it became a popular royal dessert. Over time, the recipe spread throughout modern-day Turkey, Greece, Lebanon, Syria, and many other countries in the Middle East and Mediterranean region.

The dessert is made with thin layers of phyllo dough, nuts, butter, and sweet syrup or honey. Different countries have their own versions—Turkish baklava often uses pistachios, while Greek baklava commonly includes walnuts and cinnamon.

Fun Facts About Baklava

• The dessert can contain dozens of thin layers of phyllo dough.
• Gaziantep is famous worldwide for its pistachio baklava.
• Some baklava recipes date back hundreds of years.
• Different regions use pistachios, walnuts, almonds, or hazelnuts.

• Pistachio Baklava
• Walnut Baklava
• Almond Baklava
• Chocolate Baklava
• Turkish Baklava
• Greek Baklava

Ingredients

For the Baklava

• 1 package phyllo dough (16 oz)
• 1 cup melted butter
• 2 cups chopped walnuts or pistachios
• 1 teaspoon cinnamon (optional)

For the Syrup

• 1 cup water
• 1 cup sugar
• ½ cup honey
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix the chopped nuts and cinnamon in a bowl.
3. Brush a baking dish with melted butter.
4. Place 8 sheets of phyllo dough in the dish, brushing each sheet with butter.
5. Sprinkle a thin layer of nuts.
6. Add 2 more buttered phyllo sheets, then more nuts.
7. Repeat until all ingredients are used.
8. Finish with 6–8 buttered phyllo sheets on top.
9. Cut into diamond or square shapes before baking.
10. Bake for 40–50 minutes until golden brown.

Make the Syrup

1. Combine water, sugar, honey, and lemon juice in a saucepan.
2. Bring to a boil, then simmer for 10 minutes.
3. Let cool slightly.

Final Step

• Pour the warm syrup evenly over the hot baklava.
• Let it sit for 4–6 hours (or overnight) so the syrup soaks in.