Go Back
Two pieces of baklava on a red plate

Baklava

Victoria
Baklava is a Middle Eastern and Mediterranean classic dessert featuring flaky, buttery layers of phyllo dough, a filling of cinnamon-spiced walnuts, and sweet clove-infused syrup.
5 from 8 votes
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine Armenian, Greek, Mediterranean, Middle Eastern
Servings 5 dozen
Calories 107 kcal

Ingredients
  

  • 2 (1 pound) packages phyllo dough (approximately 14-by-18-inch)
  • 12 ounces 1 1/2 cups unsalted butter, melted and clarified

Filling

  • 8 ounces finely chopped walnuts
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Syrup

  • 4 cups granulated sugar
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 10 whole cloves

Instructions
 

  • Grease a half sheet pan (12-by-17-inches) and set aside. Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside.
  • Open one package of phyllo dough and lay it out on the table covered with a cloth when not using it. Place two sheets in the bottom of the pan and fold over the excess. Lightly brush/blot with melted clarified butter. Add another two sheets, this time folding the excess on the opposite side. Again, blot with butter and continue like this until the entire pound of dough has been arranged in the pan.
  • Spread the filling evenly over the dough. Open the second package of phyllo and continue as above, brushing every two sheets with butter, until you reach the last 5 or so layers, and then brush between each layer. For the last couple of sheets of phyllo, fold the overhang underneath so it is invisible from the surface.
  • Cut diamonds with a very sharp knife by cutting lengthwise into eighths, and then start at one corner with the diagonals until you make diamond shapes with the whole pan. Spoon the remaining hot clarified butter evenly over the top, using the back of the spoon to gently spread the butter, if needed, without disturbing the top layer of phyllo.
  • Bake at 350 degrees F for about 45 to 55 minutes until nice and golden brown. Meanwhile, prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Set aside.
  • When the baklava is completely cool, and the syrup is warm, but not too hot (about 160 to 165 degrees), ladle the syrup over the pan of baklava and let it soak in until mostly absorbed. There will still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the baklava is cut all the way through before serving, Store at room temperature.

Notes & Nutrition

  • You will note that in this recipe instead of trimming the dough to fit the pan, we simply fold over the dough on either end. This is a time-saver! You are welcome to trim the dough if necessary, but folding it carefully works well for us.
  • If you're not good at cutting in a straight line (guilty as charged), use a ruler to guide your knife to cut the rows evenly.
  • It is very important that the baklava be cool, and the syrup still be warm. If the baklava and syrup are both hot, the result will be mushy baklava. If they are both cold, the syrup won't soak into the baklava at all.
Servings 60.0 * calories 107 * Total Fat 7 g * Saturated Fat 3 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 12 mg * Sodium 1 mg * Potassium 19 mg * Total Carbohydrate 10 g * Dietary Fiber 1 g * Sugars 1 g * Protein 2 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*