Step by Step Baklava Recipe [and how to cut it] • All that's Jas (2024)

BY: Jas · PUBLISHED: Jun 24, 2017 · UPDATED: Oct 11, 2021 · This post may contain affiliate links.

Would you like to learn how to make the popular Mediterranean dessert baklava? It is a rich, sweet pastry made of layers of fillo filled with chopped walnuts or pistachio and held together with syrup or honey. Impress your guests following this step-by-step recipe.

Don't you just love it? The making of this rich, popular Mediterranean dessert might seem daunting, but it really is a simple process.

Since I never enjoyed baking as much as cooking I made my first baklava when I was well into my 40's. I don't know why I was so intimidated by it, it's not at all as difficult as I thought it would be. So don't make the same mistake and wait. Make it now! If I can do it, you can do it too.

What is baklava?

This is a sweet dessert with layers of fillo a.k.a. phyllo pastry sheets filled with chopped or ground walnuts and held together with lemony syrup. There's nothing better than homemade baklava.

The easiest way to prepare it is in a large pan (9x13") assembled much like lasagna and cut into squares or diamonds, although you can form it into pocket shapes, triangles, and even roll them into tight ropes.

Even though there are different kinds of baklava - some are filled with pistachios, hazelnuts, almonds, coconut, chocolate, with fruit, with beer (yes), and poppy or sesame seeds, it all comes down to filled pastry sheets drenched in syrup. And sometimes placed on top of a cheesecake, ha. I had to 😉

Obviously, the syrup can differ too. To the base, you can add flavors like lemon, orange juice, honey, rose water, or spices like cinnamon or cloves.

Some very skilled people make the filo dough from scratch, much like the dough I used in the making of the burek-meat pie but stretched even thinner. I never got that ambitious so I stick to the store-bought fillo dough.

The most popular brands are The Fillo Factory and Athens Fillo Dough. You can find it at any local store and even at Whole Foods or online.

Origin:

Many associate this dessert with Greece. The history of it is not well documented but the masses seem to agree baklava was first developed in the Ottoman Empire, now Turkey.

Since they ruled for centuries over parts of Europe, Asia, the Caucasus, and Africa, baklava consequently stayed and is to date a popular and favorite dessert of the Mediterranean, The Balkans, and the Middle East.

Each country has added something unique to their recipe, hence the many variations. Some recipes place the filling right in the middle of the pastry sheets, rather than layering them intermittently and others, like the Greek version, yield the syrup and their baklava is crisp and flaky.

All things considered, I have never tasted bad baklava.

Different ways to cut it

As mentioned above, there are different shapes you can cut it in, but we will stick with the basics for now. Once you feel comfortable with making this dessert you can invent your own unique cut. Always cut it before baking!

1. Square Cut: First, cut vertically into strips then horizontally, or vice versa
2. Triangle Cut: First, cut vertically into strips, then horizontally, and finally diagonally
3. Diamond Cut: First, cut vertically into strips, then diagonally
4. Star Cut (round pan): First, slice it in half. Second, cut each half in half, then each quarter in half until you have an octagon. Next, cut each octagon section parallel with a left line. Finally, cut each octagon section parallel with a right line (basically making diamond cuts).

Ingredients:

You really need just a few simple ingredients:

• Fillo sheets (filo or phyllo)
• Walnuts (or pistachio or combination of both)
• Butter (or oil)
• Sugar
• Lemon
• Cinnamon

How to make it:

*Details and the printable recipe are available at the bottom of this post.

1. First, make the syrup: Boil sugar, lemon slices, and water until sugar dissolves and the mixture is syrupy about 10-15 minutes. Set aside to cool.
2. Next, make the filling: ground walnuts in a food processor. You can also use a rotary grater if you have one. Combine walnuts with cinnamon, cardamom if using, and sugar.
3. Assemble: Layer a few sheets of buttered fillo in a pan on top of each other and sprinkle with walnut mixture. Repeat until filling is used up. Cut the unbaked baklava into squares or diamonds all the way to the bottom of the pan.
4. Bake: Bake in 350 F preheated oven for 50-60 minutes or until golden and crisp. Remove from the oven and immediately spoon syrup over it. Cool before serving.

Recipe Tips:

• Variations: Substitute half of the walnuts with pistachios.
• Use ghee instead of butter.
• Add 2 tablespoons of honey to the syrup.
• Add 1 tablespoon rose water to the cooked syrup.
• Always pour cold syrup over hot pastry.
• If using Fillo Factory fillo, layer 3 sheets on the bottom and top as they are a bit thicker than other brands.

• Baklava Ice Cream in Fillo Cups
• Nut-Free Raspberry Baklava with Chocolate
• Easy Mediterranean Rolled Baklava
• Baklava Cheesecake Fusion
• Walnut Stuffed Poached Apples - Tufahije

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!