Turkish Baklava with Honey (Print Version)

Crisp phyllo layers with nuts drenched in honey syrup for a rich, sweet Turkish delight.

# What You'll Need:

→ Nuts Filling

01 - 1 1/2 cups finely chopped walnuts
02 - 1 cup finely chopped pistachios
03 - 1/2 cup finely chopped almonds
04 - 1/2 cup granulated sugar
05 - 1 teaspoon ground cinnamon

→ Phyllo & Butter

06 - 1 pound thawed phyllo dough
07 - 1 cup unsalted butter, melted

→ Honey Syrup

08 - 1 cup honey
09 - 1 cup water
10 - 1 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 strip lemon zest
13 - 1 cinnamon stick

# How to Make It:

01 - Preheat oven to 350°F. Butter a 9x13 inch baking dish thoroughly.
02 - In a mixing bowl, stir together walnuts, pistachios, almonds, 1/2 cup sugar, and cinnamon until evenly incorporated.
03 - Unroll phyllo dough and keep covered with a damp towel to prevent drying throughout assembly.
04 - Place one sheet of phyllo in the baking dish, brush with melted butter; repeat to layer and butter 8 sheets.
05 - Evenly sprinkle one-third of the nut mixture over the layered phyllo.
06 - Layer and butter 5 phyllo sheets over the nuts, then add another third of the nut mixture.
07 - Continue with 5 more phyllo sheets layered and buttered, then spread the remaining nut mixture evenly.
08 - Top with remaining 8 to 10 phyllo sheets, brushing each sheet with melted butter.
09 - Using a sharp knife, cut through the layers into diamond or square shapes before baking.
10 - Bake in the preheated oven for 45 minutes until the pastry is golden and crisp.
11 - While baking, combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove zest and cinnamon stick and let cool slightly.
12 - Immediately after baking, pour the warm syrup evenly over the hot baklava to saturate.
13 - Allow baklava to cool completely at room temperature, letting syrup absorb for at least four hours before serving.

# Expert Tips:

01 -
  • Every layer shatters into golden shards that somehow stay tender underneath, like biting into edible architecture.
  • The honey syrup seeps into every corner without making anything soggy, which feels like a small miracle every time.
  • You can make it two days ahead and it only gets better as it sits, which saves you from last minute panic.
02 -
  • Cold syrup on hot baklava or hot syrup on cold baklava will make it soggy, so always match temperatures, one warm and one hot.
  • Cutting before baking is not optional, because trying to slice through baked phyllo will crack every layer and ruin the look.
  • If your phyllo tears, just patch it with another piece and brush over it with butter, nobody will ever know.
03 -
  • Brush each phyllo sheet all the way to the edges, because any dry spots will burn and taste bitter.
  • Make the syrup while the baklava bakes so both are ready at the same time, which is the only way to get that perfect soak.
  • If you want extra crispy layers, use clarified butter instead of regular melted butter, it makes a noticeable difference.
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