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Baklava
Flaky phyllo layered with chopped nuts and soaked in honey-rose water syrup — the jewel of Middle Eastern pastry.
30 mins
45 mins
24 people
Middle Eastern / Turkish
Phyllo pastry sheets
500g pack
Unsalted butter
Clarified or plain, melted
250g
Pistachios or walnuts
Coarsely chopped
400g
Sugar
1 cup
Water
1 cup
Honey
4 tbsp
Rose water
2 tbsp
Cinnamon
1 tsp
Cardamom
1/2 tsp
🍽️ House-made phyllo
→ Store-bought frozen phyllo sheets
Identical result with 90% less work
🍽️ Clarified butter
→ Regular melted butter
Works well — clarified just has a cleaner flavor
Thaw phyllo overnight in fridge. Brush baking pan with butter.
💡 Pro Tip: Room-temperature phyllo is easier to handle. Keep covered with a damp towel while working.
Layer 8-10 phyllo sheets, brushing each with butter. Add nut filling layer.
💡 Pro Tip: Every single sheet needs butter — no exceptions. Dry sheets crack.
Add 5 more buttered phyllo sheets, more nuts, then top with 8-10 more buttered sheets.
💡 Pro Tip: Three layers: bottom, middle nuts, top. More layers in bottom and top than middle.
Cut into diamonds. Bake at 175°C for 40-45 minutes until deep golden.
💡 Pro Tip: Cut BEFORE baking — it's impossible to cut cleanly after without the layers falling apart.
Make syrup: boil sugar and water 10 minutes. Add honey and rose water. Pour HOT syrup over COOL baklava.
💡 Pro Tip: Hot syrup on cool baklava (or cool syrup on hot). Never hot on hot — it makes it soggy.
- ✓Butter every single phyllo sheet
- ✓Cut into diamonds BEFORE baking
- ✓Hot syrup on cool baklava or vice versa
- ✓Rest 4+ hours before serving — syrup needs time to distribute
- →At room temperature
- →With Turkish tea
- →As a celebration or gift dessert