Baklava Recipe
Layers of crisp filo dough, filled with chopped nuts, and sweetened with honey-sugar syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Filo Dough
Honey-Sugar Syrup
Method
Preparation of Filling
- 1
Mix the Nut Filling
In a large bowl, combine chopped walnuts, chopped pistachios, ground cinnamon, and granulated sugar. Mix until evenly combined and set aside.
Preparing the Filo Dough
- 2
Prepare the Filo
Thaw the filo pastry according to package instructions. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- 3
Layer the Filo
Unroll the filo sheets and cover them with a damp towel to prevent drying out. Place one sheet in the prepared baking pan and brush with melted butter. Repeat this process for about 8-10 sheets, ensuring each layer is buttered.
Assembling Baklava
- 4
Add Nut Filling
Once the first layers of filo are done, evenly spread a portion of the nut filling over the layered filo.
- 5
Continue Layering
Add another 4-6 sheets of filo, brushing each with butter. Repeat adding nut filling and layering more filo until all filling is used, finishing with a top layer of 8-10 buttered filo sheets.
Baking Baklava
- 6
Cut the Baklava
Using a sharp knife, cut the baklava into diamond or square shapes before baking.
- 7
Bake
Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and crisp.
Making the Syrup
- 8
Finishing Touch
- 9
Pour the Syrup
Once the baklava is finished baking, remove from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow to cool completely before serving.
