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Best Ever Baklava

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Perfectly Delicious Baklava

This is the 'Best Baklava' I have ever tasted! This is the response I usually hear whenever I give or serve my homemade treat. This recipe is so perfectly delicious, I truly believe once you try it, your search will be over.

I usually make two batches at the same time. I give the majority away to family and friends for gifts. This actually is a good thing! Because, if left in my house with me, it will all be eaten! It is addictive for those who "love" it. I find for the most part, either people love it, or just plain don't care for it.

I have been making this recipe for over thirty years. It has become a tradition to make it for Christmas.

I began eating this delicacy as a young person, while attending Greek family celebrations.
My Mom was not Greek, and my Dad was half Greek. Mom really didn't enjoy baking, so she never tried to make it.

Then, as my own children attended a few Greek weddings, they realized how delicious it tasted and began to request that I make it.

While making baklava is a process that does take some time to complete from beginning to end. It is so worth the time an effort. You will realize, that it is really not that difficult to make. You will also receive the bonus reward of pleasing all of the Baklava Lovers in your life.

When the holidays approach, your family and friends will be waiting and asking for their Special Holiday Gift and Treat. That is when you know you have started a Tradition.

Make the "Best Ever Baklava" soon. You will be so glad you did !

Baklava with Hot Syrup - PHOTO: Robyn Lee

Baklava Syrup Instuctions

I like to make the syrup before assembling the baklava pastry.

This allows time for the syrup to cool down to room temperature.


Wash and rinse all fruit skins well.

Combine following ingredients in medium saucepan:

* 1 ¾ cups Sugar

* 1 ½ cups Honey

* ½ cup Water

Scroll to Continue

* ½ Lemon

* 2 Oranges - cut in half or quarters

* 3 Cinnamon Sticks or (1 teaspoon ground)

* 10 Cloves

Cut fruit in half and squeeze fruit juice into pot, place all

fruit rinds in pot along with juice, and other ingredients.

Bring syrup to a boil..... stir ingredients until well blended.

Lower heat.

Simmer for 15 minutes. Turn heat off.

Allow to cool at room temperature, while preparing the pastry.

When syrup is cool. Strain into separate container.

Press the fruit from the syrup with the back of a wooden spoon, to release as much of the syrup as possible.

Set syrup aside for when Baklava Pastry comes out of the oven. Cool pastry approximately five minutes before adding syrup.

Pour Room Temperature strained syrup "evenly" over hot baklava.

It will take time for the syrup to absorb into the pastry and nuts.

This absorption process will take several hours.

Please rate the syrup

Simmering Baklava Syrup


Oranges, lemons, cloves, cinnamon sticks, sugar, honey and water make a delectable syrup.

Strained Baklava Syrup


BAKLAVA PASTRY - Bake in 9x13 glass baking dish in 300° for 1½ Hours


1 lb. box fillo pastry dough

1 lb. Walnuts (finely chopped)

1 Tablespoon Cinnamon

1 Tablespoon Sugar

Place ingredients into a bowl and stir together to mix. Set aside.

Next you will need..

1 lb. Melted Butter

Melt butter over low heat

Brush bottom of pan with melted butter.

Begin to lay flat pieces of phyllo dough in bottom of baking dish. Lightly brush butter on each layer as you go. Continue to add 5 to 8 flat pieces.

Sprinkle 1/3 cup nut mixture.

Then begin to "crumple" 3-5 sheets (this can differ depending on the size of your filo sheets) Fillo lengthwise one piece at a time, laying each piece beside one another.

(This is a "secret" time saving tip)

Don"t worry if the fillo tears a bit, as long as you get the nuts below covered, it will work out perfectly

Brush crumpled layer with butter, then add 1/3 cup of nuts.

Continue with crumpled layers of Fillo, butter, and nuts until there are only 5 to 8 sheets of Fillo left.

Layer last pieces of Fillo (laying flat), buttering each layer with butter as you go. Pour any remaining butter evenly over final top layer.

Place finished layers of Fillo in the refrigerator 15-30 minutes or freezer for 10-30 minutes. This will make the task of cutting the baklava much easier.

It is important to cut the baklava, with a "sharp" knife before baking it.

(Cutting Instructions Below)

Place baklava into 300 degree oven for

1½ hours, until golden.( the time and temperature may vary depending

on your oven) but this timing should work quite well.

Remove from oven when golden brown.


*(this is very important to prevent glass baking pan from cracking)



Baklava Cutting Diagram - Cut Baklava Before Baking


Beautiful Professional Looking

Once the baklava is assembled, before baking, to make the task of cutting the baklava, a much easier job, place the layered baklava in the refrigerator for 15-30 minutes, or freezer 10-20 minutes.

Then remove and immediately use the following instructions:

1. Cut Baklava lengthwise first (heavy black lines) approximately 2 inches apart.

2. Then cut diagonally every 2 inches.

This is not a science, so don't worry if it's not exact. But, the more accurate

you are, the more professional it will look. Have fun!

Cutting Cold Baklava - BEFORE BAKING


I have cut the Baklava diagonally first to demonstrate the approximate cutting pattern in an 9"x13" pan. But cutting it as in the diagram above is also fine.

This is to demonstrate that making Baklava is not an exact science. With the main basic ingredients, and with a general idea of how it is done, anyone can succeed at making this scrumptious delicacy.

When Baklava Pastry comes out of the oven, (cool approximately five minutes).

Pour "room temperature" strained syrup, "evenly" over hot baklava.

It will take time for the syrup to absorb into the pastry and nuts.

This will take several hours.


Baklava Baking In Oven----Almost Done


The baklava syrup is now ready for pouring over the cooked crispy baklava.

Finished Baking


When Baklava has Cooled, Cover pan with Plastic Wrap (or fitted cover) and allow to sit for several hours, or overnight.

The recommended time for flavors to mingle is 4 to 24 hours. It gets even better after a couple of days. (if you can wait that long)

Baklava, if covered, can sit at room temperature for a couple of days.

After that I prefer to refrigerate, or freeze any that is left.

When ready to serve it again, just remove from refrigerator or freezer,

allowing time for it to return close to room temperature before serving.

Before serving remove individual pieces of baklava and place onto cupcake papers.

Arrange baklava on a serving platter for a delicious beautiful presentation.

Baklava - It Is So Worth The Time!

Finished  baked layers of Nuts and Pastry

Finished baked layers of Nuts and Pastry

Helpful Tips

1. Completely thaw Fillo (phyllo) dough before trying to use it, or it will fall apart. It will take up to 24 hours to thaw, (possibly even a little longer). So, if you have frozen the Fillo dough, put it in the refrigerator a day or two before making your Baklava.

2. Have all of the ingredients ready to make the baklava before you unwrap the dough.

3. Fillo dough dries out very quickly, because it is paper thin. So it is very important to keep it covered with plastic wrap, and a slightly moistened, clean, dish towel.

4. You will unwrap the Fillo each time you use it to make the layers, then cover it while you are working with the butter and nut layers. When the dough is unwrapped try to work quickly.

5. It is not really necessary to cut the dough to fit the baking pan, just fold it to fit. The only exception, would be if you are using a "much" smaller baking pan than the size of the dough. You may need to cut it, just to make the process go faster. .

6. Don't stress if the dough rips, or starts to dry out, just get it in the baking dish, and continue layering. Once Baklava bakes and is drenched in sugar / honey water, most imperfections will not be noticed.

7. It will help to make the last few layers as smooth as possible, to make it look pretty. But it will taste wonderful, no matter what.

8. If you don't have a pastry brush, just use a tablespoon to drizzle the butter over the Fillo dough, then use the back of a spoon to gently spread the butter.

9. IMPORTANT: When possible, pour (room temperature) cooled syrup, over Hot baklava.

(This is how it is normally done). But it is also fine, to pour "Hot syrup over cooled baklava.

Perfect Dessert with Coffee or Tea


Baklava and Coffee for Breakfast, Anyone?

A Great Adult Breakfast Treat !

Very Satisfying and filling

Try it.....So Good.

Comments Welcomed - Thank You

Josephine on February 23, 2018:

Can you please make this a printable recipe? Thank you.

Trudy (author) on February 11, 2017:

I find this amount of water works well, but each oven is different in temperature. Once you try this recipe, please let me know what your opinion is. If you believe that the Baklava is to wet or to dry for your taste, it is fine to adjust the amount of water a little. I have found, adjusting any part of the recipe to your liking will work, as long as you keep in mind, you need a certain amount dry ingredients. And enough liquid ingredients to cover and absorb into the Baklava.:)

Armine on October 27, 2016:

Hello. Thank you for your recipe. Very similar to how I do it. For me the hardest part is always getting the consistency of the syrup right. I will try your syrup measurements. Wanted to confirm that 1/2 cup of water is correct?? Thank you kindly for your recipe!!!

Trudy (author) on April 19, 2015:

I use one - 1 pound package for each 9x13 inch pan.

Thank you for asking that great question !

I had not realized that I have not included that very important information,

as filo comes pre-packaged. And I have always used one package per baking pan.

I will be including this in the recipes.

Rachel on April 01, 2015:

How much dough do you end up using

Trudy (author) on February 03, 2015:

Hi Shaun, Thank you for commenting on your experience using my Baklava recipe. I love that you were able to find a way to make this recipe work for your family. I hope someone else will use your suggestions for making a delicious treat that is nut free. Wow who knew.:)

Shaun (Melbourne) on January 10, 2015:

Thank you, Trudy. I have always adored baklava and used your recipe to make it for my family yesterday. I varied it to make a nut free version using toasted bagel crumbs and crushed pumpkin kernels and sunflower seeds. I was stunned how nut-like and authentic it tasted. I am so happy with my first batch thanks to your incredibly helpful tips and pics.

Trudy (author) on December 22, 2014:

I am so happy that you found the recipe to be easy! I always say, "it is a process, it does take time, but it is so worth it." Thank you for sharing your experience. You proved what I try to explain, that making Baklava is not a science. Just make it your way, along with the basic ingredients and method, and it will be scrumptious!

Misty on December 22, 2014:

My daughter and I made this today. It was easy, but took longer than expected. We didn't start until 4 pm, so next time we will have to start earlier in the day. YES, there will be a next time! So easy! We didn't crumble to save time, we did individual layers every 6-8 sheets then the nut mix. I didn't have enough walnuts so I combined with pecans. I was worried about working with the sheets of dough, but it went just fine! I think we used too much butter between the layers, because it took us a pound and a half......LOL Thank you for sharing your recipe! We love it! :)

Trudy (author) on December 15, 2014:

Thank you for making the point about the rose water. I have not tried using rose water myself (I love my recipe so much) But, I have read recipes using rose water, and found that those who use it, find it to be their favorite!

pat on December 09, 2014:

I am greek so you did a great job ,I however never put oranges in my syrup every region in Greece adds different stuff in their syrups some people use rose water .

Trudy (author) on October 25, 2014:

Hi Pat,

When my pages were transferred the A's popped up.

Sorry for the confusion. I have been unable to solve the problem until now.

Hopefully now, everyone can enjoy my Baklava recipe.

Pat on October 15, 2014:

What are the As in the recipe I don't get it like 1A3/4

Trudy (author) on September 04, 2014:

@Arachnea: Thank You! I hope it will inspire other Baklava lovers to try to make it. I have found it really hard to find good Baklava. This recipe is yummy!

Trudy (author) on June 13, 2014:

@Arachnea: Thank you for looking at my lens. If you ever try to make it, let me know how it turned out:)

Tanya Jones from Texas USA on May 09, 2014:

I so love baklava. Thanks for sharing.

Trudy (author) on March 02, 2013:

@anonymous: Thank You to everyone who has liked and commented on my lens! I truly appreciate your taking the time to let me know how you feel.

anonymous on March 02, 2013:

Just love Baklava, will have to try this recipe, thanks for sharing.

Keepingscore on February 25, 2013:

Baklava is indeed a treat, although I think my appetite would decrease if I was having to make it myself. Even with your recipe it looks like a lot of work.

julieannbrady on February 21, 2013:

I love baklava and have had it more than a few times. Never contemplated making it for myself. Thanks for sharing your recipe with us!

Takkhis on February 18, 2013:

Wow! What a nice recipe! :)

surfsusan on December 27, 2012:

Thank for sharing the recipe, I live on Crete at the moment and have had those on tavernas only.

faye durham on December 24, 2012:

This looks so good. Thanks for sharing the recipe and tips. I'd love to try it.

anonymous on August 14, 2012:

I absolutely LOVE Baklava! This recipe looks somewhat like ours except for the "crumpled" philo layers. I'll have to try that next time. Great recipe and pictures always a big help!

anonymous on July 10, 2012:

very good and nice receipe.

anonymous on September 14, 2011:

Baklava is amazing, I've never even thought of trying to make it myself and now I've found the best Baklava ever by an expert. I would agree that its good to give as gifts and everyone would want the same thing again and again!

MargoPArrowsmith on August 03, 2011:

My very favorite dessert! I like it best with pistachios!

Peggy Hazelwood from Desert Southwest, U.S.A. on July 31, 2011:

Oh, yummy! Just reading this recipe makes my teeth ache! Baklava is so sweet and good!

Sheppard12 on July 27, 2011:

Love Baklava, wish I knew someone who makes it

Dianne Loomos on March 27, 2011:

I make several Greek recipes from my husband's aunt but I've never tried her baklava. I'm afraid we'll like it too much and we don't need to be eating sweets.

I just worked with phyllo dough for the first time this past week when I made Spanakopita and it was challenging! I don't think I let it thaw enough. Thanks for the tips on working with phyllo.

jennysue19 on March 02, 2011:

Hi and thanks for the comment about White Christmas Cake. I make it for other occasions too, just vary the decoration. I've never had the confidence to try making baklava at home, but this sounds easy! I'll have a go.

anonymous on February 25, 2011:

Love Baklava, I just am not going to make it... so next time you are cooking, call me, I be there.

Wanda Fitzgerald from Central Florida on February 23, 2011:

Looks delicious. Can I come over?

Beas on January 27, 2011:


HubLens Admin on January 02, 2011:

I love Baklava - delicious pastry and lens! Thanks for sharing

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