Why You’ll Love This Recipe
This honey baklava recipe brings together the perfect balance of textures: the crisp, buttery phyllo dough and the rich, nutty walnut filling, all soaked in a fragrant honey syrup. It’s easy to prepare, but the result is an elegant, mouth-watering dessert that’s always a crowd-pleaser. This recipe will help you recreate the beloved flavors of baklava right in your own kitchen!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Baklava Rolls:
- 1 lb phyllo dough sheets (thawed if using frozen)
- 1 cup unsalted butter
- 2 cups ground walnuts
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
For the Syrup:
- 1 cup granulated sugar
- 2/3 cup water
- ¼ cup honey
- 1 tbsp lemon juice
Directions
Prep the Ingredients:
- Thaw the phyllo dough: If using frozen phyllo dough, allow it to thaw in the fridge overnight. Before starting, make sure to unroll the sheets on a clean work surface.
- Grind the nuts: Pulse the walnuts in a food processor or finely chop them until you have fine pieces. Transfer to a medium bowl and mix with ¼ cup sugar and 1 tsp cinnamon. Set aside.
- Clarify the butter: Melt the butter in a saucepan over medium heat. As it melts, skim off the foam to clarify it, leaving behind a clear, golden butter. Alternatively, you can use regular melted butter if you prefer.
Make the Syrup:
- Cook the syrup: Combine 2/3 cup water, 1 cup sugar, 1 tbsp lemon juice, and ¼ cup honey in a small saucepan. Bring to a simmer and cook on low heat for 5 minutes. Stir occasionally and remove from heat once the sugar has dissolved. Let the syrup cool completely.
Make the Baklava Rolls:
- Prepare the pan: Brush the inside of a 9×13-inch baking pan with some of the melted butter.
- Assemble the baklava: Unroll the phyllo dough and place it on the work surface, with the short side facing you. Take the first sheet and brush it with butter. Sprinkle 2-3 tablespoons of the walnut mixture in a band along the center of the sheet.
- Roll the dough: Starting from the edge closest to you, roll the phyllo dough sheet around the nut mixture, creating a tight cylinder. Leave the roll at the end, closest to you.
- Repeat: Butter a second sheet of phyllo dough, and roll it around the first roll. Push the ends gently towards the center to compact the roll. Place the completed roll into the prepared baking pan.
- Continue layering: Repeat the process with the remaining sheets of phyllo dough and walnut mixture, creating several rolls. Each roll should contain 1 sheet with nuts and 1 sheet without.
Cut and Bake the Baklava:
- Trim the ends: Once all the rolls are in the pan, trim the ends by cutting away the ruffled edges, but don’t remove the tips.
- Cut the baklava: Using a sharp knife, cut the rolls vertically into pieces. Start by cutting down the center of the pan, creating two rows. Then cut each row in half again, so you have 4 equal rows.
- Bake: Bake the baklava in a preheated oven at 350°F for 30-40 minutes, or until the tops and bottoms are golden and crisp. If the tops get golden too quickly, loosely cover with foil until the bottoms are golden.
Drizzle with Syrup:
- Syrup the baklava: As soon as the baklava is out of the oven, pour the cooled syrup evenly over the top of the rolls. Make sure the syrup seeps into the layers.
- Cool: Allow the baklava to cool for 2-3 hours at room temperature to let the syrup soak in and the flavors meld together.
How to Serve:
- Serve: Once the baklava has cooled and the syrup has absorbed, it’s ready to serve. Enjoy the sweet, flaky layers of this homemade baklava with a cup of tea or coffee.
Servings and Timing
- Servings: 44 pieces
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 5 minutes (including cooling time)
Variations
- Nuts Variety: You can mix up the nut filling by using pistachios, almonds, or a combination of different nuts to suit your preferences.
- Spices: Experiment with additional spices like nutmeg or cardamom in the filling to create a unique twist on the classic baklava.
- Different Syrup: Swap the lemon juice for orange juice in the syrup for a citrusy flavor, or add a bit of rose or orange blossom water for a floral note.
Storage/Reheating
Store baklava at room temperature in an airtight container for up to 7 days. It can also be refrigerated for up to 2 weeks. For a warm serving, reheat in the oven for 5-10 minutes at 350°F, though it’s just as delicious at room temperature.
FAQs
Can I make baklava ahead of time?
Yes, baklava actually tastes better when made ahead! You can prepare it the day before, and the flavors will have time to meld together. Just store it in an airtight container at room temperature.
How do I know when my baklava is done?
Baklava should be golden brown and crisp on top. If the edges are golden and the top is slightly darkened, it’s ready. The syrup should be absorbed but not soggy.
Can I make baklava without walnuts?
Absolutely! You can substitute walnuts with pistachios, almonds, or a combination of your favorite nuts. Just make sure to adjust the quantities based on the nut you’re using.
How do I cut the baklava neatly?
Using a sharp knife is key. If the baklava is hot, allow it to cool for a bit before cutting it to ensure the syrup has had time to set.
Conclusion
Baklava is a timeless dessert that never fails to impress. This recipe, with its buttery, flaky layers and nutty filling, soaked in a sweet and aromatic syrup, is the perfect way to end a meal. With its irresistible texture and rich flavors, it’s no wonder baklava has been a favorite treat for generations. Whether for a special occasion or just as a sweet indulgence, this homemade baklava will be a hit every time!
Baklava Recipe – The Best Honey Baklava
Baklava is a rich, indulgent dessert made of buttery phyllo dough layers, filled with ground walnuts, and soaked in a spiced honey syrup. This recipe brings together crispy, flaky layers with a sweet, nutty filling, creating a decadent treat perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 5 minutes
- Yield: 44 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
For the Baklava Rolls:
1 lb phyllo dough sheets (thawed if using frozen)
1 cup unsalted butter
2 cups ground walnuts
¼ cup granulated sugar
1 tsp ground cinnamon
For the Syrup:
1 cup granulated sugar
2/3 cup water
¼ cup honey
1 tbsp lemon juice
Instructions
- Thaw the phyllo dough if frozen. Grind walnuts and mix with sugar and cinnamon. Clarify butter by melting and skimming off foam.
- Prepare syrup by combining sugar, water, honey, and lemon juice. Simmer for 5 minutes, then let cool.
- Brush the inside of a 9×13-inch pan with butter. Layer phyllo dough, buttering each sheet, and adding walnut mixture in between layers. Roll into tight cylinders.
- Trim ends and cut rolls into pieces. Bake at 350°F for 30-40 minutes until golden and crisp.
- Pour cooled syrup over hot baklava and allow to cool for 2-3 hours.
- Serve and enjoy!
Notes
For a vegan version, use coconut oil or plant-based butter and agar-agar in place of gelatin.
Substitute walnuts with pistachios or almonds for a different flavor profile.
Consider adding spices like cardamom or nutmeg for an extra layer of flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
