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A platter of golden classic baklava, glistening with syrup and chopped nuts.

Classic Baklava

This recipe provides a quick and delicious way to make classic baklava, perfect for impressing guests or satisfying a sweet craving. It features a rich, nutty filling layered between flaky phyllo dough, all soaked in a sweet, aromatic syrup.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 squares
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Baklava
  • 1 package phyllo dough thawed
  • 1 cup unsalted butter melted
  • 3 cups walnuts finely chopped
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar for the filling
For the Syrup
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1/2 cup honey

Equipment

  • 9x13 inch baking pan
  • medium bowl
  • damp cloth
  • pastry brush
  • sharp knife
  • saucepan

Method
 

Prepare the Baklava
  1. Preheat oven to 325°F (160°C) and grease a 9x13 inch baking pan.
  2. Combine chopped walnuts, 1/4 cup sugar, and cinnamon in a medium bowl; set aside.
  3. Trim phyllo dough to fit your baking pan, covering it with a damp cloth to prevent drying.
  4. Place 8-10 sheets of phyllo in the prepared pan, brushing each layer generously with melted butter.
  5. Spread about 1/4 of the walnut mixture evenly over the buttered phyllo layers.
  6. Repeat the layering process: 4-5 phyllo sheets brushed with butter, followed by a layer of the walnut mixture.
  7. Continue until all the walnut mixture is used, ending with 8-10 layers of phyllo on top, each brushed with butter.
  8. Score the top layers of baklava into diamond or square shapes using a sharp knife, being careful not to cut through to the bottom.
  9. Bake for 50-60 minutes, or until the baklava is golden brown and crispy.
Prepare the Syrup
  1. While the baklava bakes, combine 2 cups sugar, water, and lemon juice in a saucepan.
  2. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened.
  3. Remove from heat and stir in the honey; let the syrup cool completely.
Assemble and Serve
  1. Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava.
  2. Allow the baklava to absorb the syrup and cool completely for at least 4 hours, or preferably overnight, before serving.
  3. Cut along the scored lines to separate the pieces and enjoy!

Notes

For extra flavor, you can add a pinch of ground cloves or cardamom to the walnut mixture. Ensure your phyllo dough is properly thawed according to package instructions to prevent tearing. For best results, prepare the syrup in advance so it is completely cool when poured over the hot baklava.