Baklava (sometimes spelled baklawa, backlawa, or backlava) is a type of pastry made of layers of chopped nuts and phyllo pastry soaked in sweet syrup. It dates back to the Ottoman Empire and is linked to Turkey, Greece, and Persian countries. Nowadays, it is a popular dessert enjoyed in Turkish, Bulgarian, Greek, Iranian, and Arab cuisine, as well as across the Balkans and Central Asia. While it might sound complicated to make, my detailed step-by-step instructions will show you exactly how to prepare this delicious recipe. It is the ultimate filo pastry for a sweet tooth and is also perfect for the holidays and special occasions.
Watch how to make baklava
How to make baklava
Make the Syrup: First, combine the sugar and water in a medium-large saucepan. Heat it over medium, stirring often until the sugar is almost melted. Then, add the lightly crushed cardamom, vanilla pod (cut in half lengthwise; you can also scrape the seeds into the pot), and a squeeze of lemon juice. Bring to a boil.
Sugar: Regular white sugar is best. Water: To make the simple syrup. Honey: I love combining sugar and honey for syrup with added rich depth. If you’d prefer to omit the honey, make extra simple syrup (1:1 ratio). Cardamom: For a subtle but delicious flavor. Vanilla: Use a high-quality vanilla pod, though natural vanilla paste/extract will work too. Orange blossom: (or rose water) For a wonderfully fragrant yet subtle floral note. Lemon juice: To cut through some sweetness for a brighter syrup flavor.
Next, remove the syrup from the heat and stir in the honey and orange blossom (or rose water). The consistency should be like maple syrup. Allow the baklava syrup to cool for 10 minutes before straining out the solids. Then, set it aside to cool completely. Prepare the Other Elements: Transfer the pistachios (or your nut of choice) to a food processor and process them to a medium-crumb consistency – you need 4 cups of them. Melt the butter in a microwave-safe bowl or a saucepan on the stovetop over medium-low heat. Prepare the Phyllo Dough: If working with frozen dough, make sure to thaw it following the package instructions. Then, cut the phyllo pastry to fit your pan – I used a 9×13-inch baking pan (23x33cm), though round pans will also work. You need 33 layers in total. Store-bought phyllo here tends to come in sheets of 14×18 inches. So, I simply cut them in half and trim the extra inch. Keep the phyllo sheets under a damp towel so they don’t dry out. Assemble the Baklava: Start by brushing the bottom of the baking pan with a bit of the melted butter. Then add 8 sheets of phyllo pastry one at a time, brushing each with a thin, even layer of butter. Add ½ cup of the ground pistachios, spreading them evenly across the pastry. Then, alternate between 3 butter phyllo sheets and pistachios until you use all the ingredients. The final layer on top will have 4 buttered phyllo sheets. The arrangement of the baklava layers should look like this:
Bottom: 8 buttered phyllo sheets, 1/2 cup pistachios 3 buttered phyllo sheets, 1/2 cup pistachios, 3 buttered phyllo sheets, 1/2 cup pistachios, 3 buttered phyllo sheets, 1/2 cup pistachios, 3 buttered phyllo sheets, 1/2 cup pistachios, 3 buttered phyllo sheets, 1/2 cup pistachios, 3 buttered phyllo sheets, 1/2 cup pistachios, 3 buttered phyllo sheets, 1/2 cup pistachios Top: 4 buttered phyllo sheets (remember to butter the top, too).
Cut the Baklava: Preheat the oven to 325ºF/165ºC fan-assisted. To make diamond shapes, first, make straight, parallel cuts lengthwise (across the 9-inch part of the pan). For large, even-sized pieces, I recommend spacing them every 2.25 inches. Make three cuts in total, and you will have four long sections of baklava. For smaller pieces, I recommend making four cuts instead, every 1.8 inches apart. Then, slice diagonally across the baklava at equal intervals (2.25 inches for larger pieces or 1.8 inches for smaller ones). Not all the edge pieces will be similar in size. That’s normal – if you want more even pieces, cut squares or triangles instead. Bake the Baklava: Transfer the tray to the middle shelf of a preheated oven and bake for about one hour at 325ºF/165ºC fan-assisted. Check it at the 30-minute mark, and if it browns on top too quickly, tent the pan with foil. When ready, this baklava dessert should be golden-brown and crispy throughout every layer of pastry. For triangular pieces: Cut the pieces into larger rectangles/squares. Then, slice diagonally through the squares to cut them each into two separate triangles. Pour Over The Syrup: Immediately after removing the pastry from the oven, pour the fully cooled syrup evenly over it. It will sizzle – that is normal! Then, set the baklava aside to cool down and absorb the liquid for 6 hours (overnight is even better). Enjoy a slice or two at room temperature for the best texture and consistency. Optionally, garnish it with extra chopped nuts or a drizzle of melted chocolate. If you try this pistachio baklava recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
