Save My grandmother kept a tin of baklava on the top shelf of her kitchen cabinet, wrapped in layers of paper that crinkled whenever she reached for it. She'd break off a piece with her fingers, never using a plate, and the honey would run down to her wrist while she told stories about learning to make it from her mother in Istanbul. The first time I tried making it myself, I was terrified of tearing the phyllo, but she simply said, "A few tears don't matter—the honey forgives everything." That wisdom stuck with me more than any instruction could have.
I made this for my friend's birthday potluck on a chilly October evening, and I remember pressing the phyllo sheets into the pan while rain drummed against the kitchen window. By the time I poured the hot syrup over it, steam rose up and fogged my glasses, and I felt oddly proud—not because it was perfect, but because I'd finally stopped worrying about making mistakes. When she took that first bite at the party, her eyes widened, and she asked for the recipe before she'd even swallowed.
Ingredients
- Phyllo dough (16 sheets): Buy it frozen and thaw it slowly in the refrigerator overnight—rushing this step makes it dry and impossible to work with. Keep the stack covered with a damp kitchen towel while you layer to prevent it from drying out.
- Unsalted butter (150 g, melted): Use real butter, not margarine, because the flavor matters deeply here. The melted butter brushed between each sheet creates those shattering layers everyone craves.
- Hazelnuts and pistachios (100 g each, finely chopped): Chop them by hand or pulse gently in a food processor—you want texture, not powder. The combination of the two nuts gives you earthiness from the hazelnuts and brightness from the pistachios.
- Granulated sugar (100 g for filling): This sweetens the nuts without overpowering them, and it mixes into the filling so the pieces hold together slightly.
- Ground cinnamon (1 tsp, optional but encouraged): Don't skip this if you can help it; it's what makes someone say, "What's that flavor?" and turns good baklava into memorable baklava.
- Honey (150 ml): Use quality honey you actually like—this isn't the place to use the cheap squeeze bottle. The honey is the soul of this dessert, so taste it first.
- Water and sugar for syrup (120 ml water, 100 g sugar): Together they create a light syrup that lets the honey shine instead of drowning the baklava in sticky sweetness.
- Lemon juice (1 tsp): A small squeeze that cuts through the richness and stops the syrup from feeling cloying.
Instructions
- Set yourself up for success:
- Preheat your oven to 180°C and brush your baking pan generously with melted butter—this is where the crispy, golden base begins. Have all your ingredients measured and within arm's reach because phyllo doesn't wait around.
- Build the phyllo foundation:
- Lay down 4 sheets of phyllo, brushing each one with butter as you go; don't skip the brushing or you'll end up with dry, pale layers. The butter is what transforms thin, papery dough into something shatteringly crisp.
- Layer the first nut filling:
- Mix your hazelnuts, pistachios, sugar, and cinnamon in a bowl until evenly combined, then sprinkle one-third of it over your phyllo base in an even layer. You can use your fingers to spread it gently, and it's okay if the coverage isn't perfect.
- Build the middle layers:
- Add 4 more buttered phyllo sheets, then half of your remaining nut mixture, then 4 more buttered sheets and the last of the nuts. You're creating three distinct layers of flavor and texture.
- Top with the final phyllo blanket:
- Finish with your last 4 phyllo sheets, brushing butter on each one, including generously on top where it will turn golden and crispy in the oven. This top layer is what everyone sees first, so don't be shy with the butter.
- Score before baking:
- Using a sharp knife, cut the baklava into diamonds or squares before it goes into the oven—once it's baked, phyllo shatters rather than slices cleanly. Cut all the way through to the bottom so the syrup can soak into every piece.
- Bake until golden:
- Slide it into the oven for 35 to 40 minutes, until the top is mahogany-brown and smells like toasted nuts and caramel. You'll know it's done when you can hear the phyllo crackling slightly if you listen closely.
- Prepare the syrup while baklava bakes:
- Combine water, honey, sugar, and lemon juice in a saucepan, bring it to a boil, then lower the heat and let it simmer gently for 10 minutes. The syrup should smell sweet and a little floral, with the lemon cutting through subtly.
- The critical pour:
- The moment the baklava comes out of the oven, pour the hot syrup over the hot pastry—this is the magic moment when everything comes together. The heat opens the phyllo's pores and lets the syrup soak deep into every layer, binding flavors together.
- Cool with patience:
- Let it cool completely at room temperature before touching it; this is when the syrup finishes setting and the layers firm up slightly. Rushing this step means your baklava will be soggy rather than crispy-sticky.
Save There's a moment in every baklava story where someone realizes this isn't fancy restaurant food that requires special equipment or inherited skill—it's just butter, nuts, and honey, layered with intention and patience. The first time my mother tasted mine, she didn't praise how it looked; she just closed her eyes and ate slowly, and that told me more than any compliment could have.
Choosing Your Nuts
The partnership between hazelnuts and pistachios is what makes this baklava sing, but it's not set in stone. Hazelnuts bring an earthy, almost chocolatey undertone that deepens the whole dish, while pistachios add a delicate, slightly sweet flavor and that gorgeous pale-green color when the light hits a cross-section. I've made versions with walnuts when I couldn't find hazelnuts, and while they work, something about the earthiness of hazelnuts feels more authentically Turkish to me. Whatever nuts you choose, buy them whole and chop them yourself—pre-chopped nuts lose their aroma and taste faintly stale in ways you won't notice until you taste the fresh version.
The Honey Syrup, Explained
The syrup is where most people get nervous, but it's actually the forgiving part. Some recipes use just honey, but adding water and sugar creates a syrup that soaks in instead of pooling on top like molasses, and the lemon juice keeps it from becoming cloyingly sweet. The simmering time matters less than watching for the moment when the syrup looks thin and glossy instead of thick and heavy—usually around 10 minutes. I've tasted baklava made with orange blossom water in the syrup, and it was beautiful, but I always return to the simplicity of honey and lemon because they let the nuts be the star.
Storage and Make-Ahead Magic
Baklava is one of those rare desserts that actually improves slightly as it sits, because the syrup continues to work its way into the phyllo and the flavors deepen together. Store it in an airtight container at room temperature—refrigerating it will make the phyllo lose its crispness and the texture becomes rubbery. It keeps for about five days, though honestly, it rarely lasts that long in any kitchen. You can also assemble the whole thing up to a day ahead and bake it when you're ready, which makes this a perfect dessert for when you're expecting guests.
- Make the syrup fresh on baking day for the best flavor—it only takes 15 minutes and it's worth it.
- If phyllo tears while you're layering, just patch it with another small piece and butter over it; the syrup will bind everything together.
- Cut the baklava while it's still slightly warm, or chill it for 30 minutes if you prefer cleaner cuts—cold phyllo actually cooperates better than room-temperature.
Save Every time I make this baklava, I think of my grandmother reaching for that tin on the top shelf, and somehow my kitchen feels a little more connected to hers. This isn't just a dessert—it's a small, edible way to say "I made something beautiful for you."
Recipe Guide
- → What nuts are used in this dessert?
Hazelnuts and pistachios are finely chopped and layered to create a rich, flavorful filling.
- → How should the phyllo dough be prepared?
Phyllo sheets should be thawed, brushed generously with melted butter between layers to ensure crispness and golden color.
- → What is the purpose of the honey syrup?
The honey syrup, simmered with lemon juice, is poured over the hot pastry to add sweetness and moisture.
- → Can I substitute any ingredients for allergies?
Walnuts can replace hazelnuts if preferred; however, the dessert contains tree nuts, gluten, and dairy, so substitutions should be cautious.
- → How long should it bake and at what temperature?
Bake at 180°C (350°F) for 35-40 minutes until the pastry turns golden and crisp.
- → Is chilling recommended before slicing?
Yes, chilling the dessert before cutting helps achieve clean slices and prevents crumbling.