Classic Baklava Recipe (Phyllo, Pistachios, Almonds and Walnuts)

Total time: 60 min

Difficulty: Low

Serves: 6-8

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By Rochelle Keet

Baklava, a beloved Middle Eastern dessert, is renowned for its intricate layers of flaky phyllo dough, sweet syrup, and chopped nuts. To make baklava, sheets of phyllo dough are layered with a mixture of chopped nuts, such as almonds, walnuts, or pistachios. The layers are then brushed with butter and baked until golden brown. Once baked, the baklava is drenched in a sweet syrup, which adds a sticky, syrupy sweetness. Baklava is often enjoyed during special occasions and celebrations. It's a popular dessert in many Mediterranean and Middle Eastern cultures and is commonly served during religious holidays like Ramadan, Eid al-Fitr, Easter, and Christmas. This delectable treat is a labor of love, but the end result is well worth the effort.

What is Baklava?

Baklava (pronounced as BAHK-luh-vah or BAHK-luh-vuh) is a traditional Middle Eastern dessert known for its flaky layers of phyllo dough, sweet syrup, and chopped nuts. It is often served as a sweet treat after a meal or as a special occasion dessert. The process of making baklava is somewhat labor-intensive, as it involves layering numerous sheets of phyllo dough with butter and a mixture of nuts and spices. The baklava is then baked until golden brown and drenched in a sweet syrup. This combination of crispy layers, nutty filling, and sweet syrup creates a truly indulgent and flavorful dessert.

The exact origin of baklava is a bit debated, but it is believed to have originated in the Persian Empire. The ancient Persians were known for their love of sweets and pastries, and baklava likely evolved from their culinary traditions. Over time, baklava spread throughout the Middle East, North Africa, and the Balkans, becoming a beloved dessert in many cultures. The Ottoman Empire played a significant role in popularizing baklava across the region.

While the basic recipe remains similar, there are regional variations in baklava. For example, Greek baklava often includes cinnamon and cloves in the syrup, while Turkish baklava may use a different type of nut or syrup.

Pro Tips

Keep the phyllo dough covered with a damp towel to prevent it from drying out, and work quickly when layering it to avoid tearing.
Butter each layer of phyllo dough thoroughly to prevent it from becoming dry and brittle. Don’t add too much butter between the layers. A thin layer will be enough (you don’t want the dough to become too soggy).
Cutting the baklava into desired shapes before baking will help ensure even cooking and make it easier to serve.
Let the baklava cool completely before pouring the syrup over it, as this will help the syrup soak in evenly.

What Is the Best Type of Nut to Use for Baklava?

Pistachios are a popular choice for baklava, but walnuts and almonds are also commonly used.

What Do I Do if My Phyllo Dough Tears While I'm Handling It?

If the phyllo dough tears while handling it, don't worry—just patch it together by overlapping the torn pieces slightly. Since you're layering multiple sheets, the tear won't affect the final result. Brushing the dough with melted butter can also help hold it together.

How Do You Prevent Baklava from Getting Soggy?

To prevent baklava from getting soggy, be sure to butter the phyllo dough thoroughly and allow it to cool completely before adding the syrup.

How Do You Prevent Baklava From Getting Dry?

Make sure to generously brush each layer of filo pastry with melted butter, and pour the hot syrup over the baklava immediately after it comes out of the oven. This ensures that the pastry stays moist and absorbs the syrup properly. Let it cool completely before serving to maintain its texture.