Baklava recipe served on a plate, by The Sacred Pepper
Jul 14 2026
Restaurants›The Sacred Pepper›Baklava Recipe

Baklava Recipe

Inspired by The Sacred Pepper
Time1h 30m
Serves16

Make Baklava Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

Baklava Layers

Syrup

Method

Preparing the Filling

  1. 1

    Combine Filling Ingredients

    In a mixing bowl, combine the chopped walnuts, chopped almonds, sugar, and ground cinnamon. Mix well until all ingredients are evenly distributed.

Preparing the Baklava

  1. 2

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.

  2. 3

    Layer the Phyllo Dough

    Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the melted butter. Place one sheet of phyllo dough in the dish and brush it with melted butter. Repeat this process, layering and buttering each sheet until you have 8 sheets layered.

  3. 4

    Add the Filling

    Spread a portion of the nut mixture evenly over the layered phyllo dough. Add another layer of phyllo sheets (about 4 sheets), brushing each with melted butter. Repeat the process of adding the filling and layering phyllo sheets until the filling is used up, finishing with a top layer of at least 8 phyllo sheets.

  4. 5

    Cut the Baklava

    Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut through all the layers.

Baking the Baklava

  1. 6

    Bake the Baklava

    Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown and crispy.

Preparing the Syrup

  1. 7

    Make the Syrup

    While the baklava is baking, combine the water, sugar, honey, and vanilla extract in a saucepan. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes. Remove from heat and allow to cool slightly.

  2. 8

    Pour Syrup over Baklava

    Once the baklava is done baking, remove it from the oven and immediately pour the syrup evenly over the hot baklava. Let it soak for several hours or overnight before serving.

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