How to make baklava

How to make baklava
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Today, I will show you how to make baklava at home, step-by-step. Certainly, this is a perfect dessert for the whole family. Also, it’s best if you make baklava ahead of time because it tastes even better the next day!

In fact, making baklava at home may seem a tough task at first, but believe me, it’s easier than you think. After all, just follow every step I describe here in order to make the perfect baklava every single time you make it.

A piece of homemade baklava with peanut butter and nuts.
What is baklava?

Baklava is a delicious sweet dessert made of layers of phyllo pastry filled with ground or chopped nuts coated with a simple syrup made of sugar, water, and lemon. Definitely, it’s the most delicious make-ahead dessert!

How to store baklava?

You should store homemade baklava in an airtight container either at room temperature or in the fridge for up to 2 weeks. If you want to preserve its crispiness keep it at room temperature. On the other hand, by storing it in the refrigerator you’ll get baklava with a more chewy texture.

Can vegans eat baklava?

Of course, this baklava recipe is totally vegan. Truly, it doesn’t contain any honey and is dairy-free and egg-free. Also, be sure to use filo pastry that is vegan-friendly.

Sweet treats in a plate with a cup of coffee and pink flower. Easy make-ahead dessert.

Time needed: 1 hour and 15 minutes.

How to Make Baklava (Easy Step-by-Step Guide)

  1. Prepare the nut and peanut butter filling

    First, make the filling. In a food processor put all nuts (hazelnuts, almonds, walnuts). Pulse a few times until the nuts are well chopped. Next, transfer it to a big bowl and add dry cranberries and peanut butter. Then, mix well all the ingredients.

    Baklava filling with walnuts, hazelnuts, almonds, peanut butter and dried cranberries.

  2. Make the dressing for filo dough

    Next, in a large coffee mug mix mineral water, oil, and baking soda. With a spoon, mix frequently before you sprinkle the filo with it.

    Baklava dressing in a red mug: sunflower oil, mineral water and baking soda.

  3. Sprinkle with dressing every sheet separately

    After that, take one sheet from the filo pastry and lightly sprinkle it with the water-oil dressing. Since you don’t need to soak the entire sheet, just sprinkle with a spoon, to cover most of it. Be careful not to tear it down.

    filo dough sheet on wooden table sprinkled with dressing.

  4. Fold the sheet

    Now, fold evenly, from both sides, toward the center. Sprinkle with dressing again. It’s best if you move relatively quickly, therefore, preventing the phyllo from drying out.

    A sheet of folded filo pastry prepared for making baklava recipe.

  5. Fold again

    At this instant, fold the sheet again, overlapping both sides. Then, sprinkle once more, and at one end put approximately 1/8 cup of the filling.

    Filo dough sheet with filling

  6. Fold it in triangle

    Next, fold the bottom corner up and over the filling to the opposite edge, thus creating a triangle.

    Filo pastry sheet formed in triangle for baklava dessert

  7. Create a triangle

    Continue to fold the triangle up and over to the opposite side each time, until you reach the end of the sheet.​ Without delay, repeat the same with the remaining sheets and filling.

    Baklava dessert in triangle form

  8. Grease baking pan

    Next, place all triangles on the greased baking pan. Pour the remaining dressing over the triangles.

    Baklava in baking pan.

  9. Bake the baklava

    Bake baklava triangles for 25-30 minutes or until golden. Then, allow triangles to cool at room temperature for 30 minutes before pouring the syrup.

    Golden pieces of baked baklava

  10. Make the syrup

    In the meantime, combine water, sugar, and slices of 1 lemon in a saucepan. Bring to boil, then let it simmer for 5 minutes. Leave it on the stove for 10-15 minutes. The syrup should be lukewarm (slightly warm, not very hot), for you to pour it over the baklava.

    Baklava syrup: sugar, water and lemon.

  11. Pour over the syrup

    Pour the warm syrup over the cooled baklava and let it soak for at least 6-8 hours (it’s best for it to rest overnight). The baklava should be stored uncovered at room temperature for the purpose of preventing sogginess. Just give it enough time for the syrup to be properly absorbed, soften the layers, and for all flavors to blend together.

    Pouring baklava syrup

  12. Serve and enjoy

    Finally, garnish baklava with finely chopped nuts. Serve it with your favorite coffee and enjoy! This baklava dessert is best after it seats for a while, at least 6-8 hours is fine, to let the sheets be softened and absorb the syrup. Baklava is even better the next day.

    A piece of fresh baklava garnished with chopped nuts

Baklava ingredients

Ingredients for this recipe: walnuts, almonds, hazelnuts, filo dough, dried cranberries, sugar, and oil
  • Filo dough – you’ll need 500gr phyllo (filo) dough thawed according to package instructions. Filo dough should be paper-thin, even thinner. My package has 17 sheets.
  • Nut mixture – mix finely chopped hazelnuts, almonds, and walnuts (1/2 cup of each nut), 1/2 cup dry cranberries, and 1/2 cup peanut butter for the filling
  • Baklava dressing – 2/3 cup mineral water, 1/4 cup sunflower oil, 1/4 tbsp baking soda
  • Homemade syrup – in a saucepan combine 2 cups sugar, 1 1/2 cups water, and 1 lemon (thinly sliced)
This blog post is about how to make baklava at home. Close up of piece of baklava garnished with chopped pumpkin seeds and nuts.
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How to Make Baklava

How to make baklava at home? This baklava recipe is easy to make at home. It's a perfect sweet treat for the whole family. This is the best make-ahead dessert.
Course Dessert, Snack
Cuisine Balkanian, Middle Eastern, Turkish
Keyword almond milk pulp recipes, baklava, baklava recipe, dessert, easy, filo dough, homemade, how to make baklava
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 17 pieces
Calories 276kcal
Author Marinela

Equipment

  • Food processor
  • Saucepan
  • Baking pan

Ingredients

For the nut and peanut butter filling

  • 1/2 cup hazelnuts finely chopped
  • 1/2 cup almonds finely chopped
  • 1/2 cup walnuts finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup peanut butter

For the dressing

  • 1/4 cup sunflower oil plus more for greasing the baking pan
  • 2/3 cup mineral water
  • 1/4 tbsp baking soda

For the baklava syrup

  • 2 cup sugar
  • 1 1/2 cup fresh water
  • 1 lemon thinly sliced

For baklava

  • 500 grams filo dough

Instructions

  • First, prepare the filling. In a food processor put all nuts (hazelnuts, almonds, walnuts). Next, pulse a few times until the nuts are well chopped. Then, transfer it to a big bowl and add dry cranberries and peanut butter. Mix well all the ingredients.
  • Next, in a large coffee mug mix mineral water, oil, and baking soda. With a spoon, mix frequently before you sprinkle the filo with it.
  • Then, take one sheet from the filo pastry and lightly sprinkle it with the water-oil dressing. You don't need to soak the entire sheet, just sprinkle with a spoon, to cover most of it. Be careful not to tear it down.
  • Fold evenly, from both sides, toward the center. Sprinkle with dressing again. It's best if you move relatively quickly to prevent the phyllo from drying out.
  • After that, fold the sheet one more time, overlapping both sides. Sprinkle once more, and at one end put approximately 1/8 cup of the filling.
  • Fold the bottom corner up and over the filling to the opposite edge, thus creating a triangle
  • Continue to fold the triangle up and over to the opposite side each time, until you reach the end of the sheet.​Without delay, repeat the same with the remaining sheets and filling.
  • In the end, place all triangles on the greased baking pan. Pour the remaining dressing over the triangles.
  • Bake baklava triangles in a preheated oven at 200°C for 25-30minutes or until golden. Allow triangles to cool at room temperature for 30minutes before pouring the syrup.
  • In the meantime, combine water, sugar, and slices of 1 lemon in a saucepan. Bring to boil, then let it simmer for 5 minutes. Leave it on the stove for 10-15 minutes. The syrup should be lukewarm (slightly warm, not very hot), for you to pour over the baklava.
  • Pour the warm syrup over the cooled baklava and let it soak for at least 10 hours (it's best for it to rest overnight). The baklava should be uncovered ( to prevent sogginess) at room temperature, give it enough time for the syrup to be properly absorbed, soften the layers, and for all flavors to blend together.
  • Finally, garnish baklava with finely chopped nuts or the remains of the nut filling. Serve it with your favorite coffee and enjoy! This baklava dessert is best after it seats for a while, at least 6-8 hours is fine, to let the sheets be softened and absorb the syrup. Baklava is even better the next day.

Notes

  • Make sure first to defrost the filo dough in the fridge. 
  • It’s very important that the syrup is lukewarm, and baklava is cooled when you pour it over it.
  • Handle the filo sheets gently.
  • Finally, this baklava dessert is best after it seats for a while, so it’s perfectly fine if you could make it the day before you plan to serve it.

Nutrition

Calories: 276kcal

Now, when you know how to make baklava at home, why not surprise your loved ones with this sweet make-ahead dessert?

I would love to hear about your experience and your comments just make my day! And don’t forget to rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen.

Love, Marinela💚



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