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overhead view of finished baklava recipe in square baking pan lined with parchment paper
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5 from 2 votes

Baklava Recipe

Make this sweet and gooey Greek inspired Baklava Recipe that's a rich pastry with flaky layers of buttery phyllo dough, chopped walnuts, and a deliciously sweet and sticky syrup mixture.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Resting Time3 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: baklava, Greek Baklava
Servings: 24
Calories: 163kcal
Author: LaKita Anderson

Equipment

  • 1 8x8-inch square baking pan
  • 1 Food processor
  • 1 small saucepan
  • 1 serrated knife
  • Parchment paper

Ingredients

  • ½ pound walnuts, chopped
  • 6 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon lemon zest
  • ½ pound phyllo dough, thawed
  • ½ cup melted butter
  • 1 cup water
  • 6 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2 inch strip lemon rind (lemon peel)
  • 6 tablespoons honey

Instructions

  • Begin the recipe by preheating the oven to 325 degrees F. Line a square 8x8-inch baking pan with parchment paper. Do not skip this step as it will be much easier to remove the sticky baklava from the pan before serving.
  • Using a food processor add in the ½ pound walnuts and process them until they are about the size of a pea or smaller. Add the chopped walnuts to a large mixing bowl along with the 6 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon lemon zest. Stir to combine.
  • Melt the ½ cup butter and brush the parchment paper in the square baking dish with a thin layer of the melted butter. Grab two sheets of ½ pounds of phyllo dough and lay them on the bottom of the baking dish. Fold and tuck them to fit, it is fine for the dough to overlap on top of itself.
  • Generously tap the edge of the dough with some melted butter, followed by the ends of the overlapping dough. This will prevent the dough from sliding around in the pan. Then brush the entire dough with melted butter before adding 2 more sheets of phyllo dough.
  • Fold and tuck the dough to fit in the pan, brush the edges and ends with butter, and brush the entire dough with melted butter. Add 2 more sheets of phyllo dough and repeat the process with the butter again. Followed by dough and butter until up have layered 10 to 12 sheets on top of each other.
  • Sprinkle the top of the buttered dough evenly with ⅓ of the nut mixture.
  • Place 2 sheets of phyllo dough on top of the nut mixture and brush with melted butter. Add ½ of the nut mixture evenly on top of the buttered dough. Add 2 sheets of top, brush with butter, and add the last half of the nut mixture evenly on top.
  • Top with 2 sheets of phyllo dough followed by brushing on a layer of melted butter. Continue this process of layering 2 dough sheets, followed by brushing with melted butter, until you have no more phyllo dough sheets or butter left. End the process with the last of the butter evenly spread over the top.
  • Using a sharp serrated knife cut the baklava into small diamond shapes. It is important to cut the baklava before baking to make the process easier and for the syrup to get into all of the nooks and crannies. If you're unable to cut all the way down to the bottom, no worries getting halfway through is good enough!
  • Place the baklava into the oven to bake for 25 to 30 minutes. It should be puffy and golden. Lower the heat to 300 degrees F. and continue baking for an additional 45 minutes.
  • After 45 minutes, bake the baklava for another 15 minutes. Begin making the syrup mixture using a small saucepan on the stovetop over medium-high heat. Add the 1 cup water, 6 tablespoons granulated sugar, 1 tablespoon lemon juice, and a 2-inch piece of lemon rind (lemon peel). Stir to combine. Allow the mixture to come to a boil and reduce the heat to medium-low and allow it to simmer for 10 minutes. Stir in the 6 tablespoons honey and allow it to continue to simmer for 5 more minutes.
  • Carefully remove the baklava from the oven after baking it for 1 hour and 30 minutes total. It should be puffy and lightly browned.
  • Remove the lemon rind from the syrup mixture. Evenly pour the hot syrup over the top of the hot baklava. Allow it to cool to room temperature before placing it into the refrigerator to cool overnight or for at least 3 to 4 hours. Remove the baklava from the refrigerator. Use the edges of the parchment paper to remove the baklava from the baking pan. Grab a knife and finish cutting the baklava all the way down to the bottom. Serve and enjoy!

Notes

  • The best way to add the layer of melted butter is to tap around the edges of the baking pan with a generously buttered pastry brush first and then the ends of the phyllo dough. This will help to weigh the butter down and prevent it from moving around.
  • Phyllo dough is thin and gentle, try to work with it with clean and dry hands for easier handling.
  • Cover the sheets of phyllo dough with a damp paper towel or clean kitchen towel to prevent it from drying out and cracking. Try to keep it covered throughout the process.
  • You may need to reheat (melt) the butter if you notice it is cooling and beginning to solidify in the bowl.
  • Do not forget to cut the phyllo dough before baking with a sharp serrated knife. If you cannot make it all the way down to the bottom, then halfway is perfectly fine. Be careful with the dough while cutting.
  • Try to make this recipe ahead of time and refrigerate it overnight if possible.

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg