Baklava is a heavenly Mediterranean dessert made with phyllo pastry and a sweet nut filling baked until golden and perfectly flaky. Then, a sweet citrus syrup is poured over the top to soak into the pastry to hold everything together. Traditionally baklava is time-consuming to make but with this easy recipe, I will teach you how to make baklava in 3 easy steps in just an hour, no layering required!

You will love this sweet, delicious flaky baklava! It’s one of my family’s favorite desserts. It’s traditionally made on special occasions but with this easy method, I make it anytime I have friends over or want to impress my family and guests.

It may look intimidating to make with all of the delicate, thin layers of pastry and rich nut filling but it’s so easy to make with just a few simple steps. This easy method does not required the butter to be brushed in between each layer. With this method, the pastry and nuts are placed in just one layer, cut, and then the butter is poured over the entire mixture. As the baklava bakes, the butter fills all the layers of pastry and the result is a perfectly crunchy bakalava without all the extra work.

Why you’ll love this recipe

So delicious! This incredible treat combines sweet-soaked layers of flaky phyllo pastry with spiced nuts. You won’t be able to stop reaching for another bite!
Easy to make with minimal ingredients: The recipe steps are simple and only require some common ingredients that are readily available at the grocery store.
Make ahead: Baklava keeps well for up to 2 weeks, making it a great dessert to make ahead of events and special occasions.
Great for holidays: This treat is unique and irresistible! Everyone will be excited when they see these bars on the holiday dessert tray!

Ingredients needed

The ingredients for this easy baklava recipe are very simple and easy to find. They come together to create the most amazing sweet, flaky dessert bars. Here’s everything you’ll need:

Phyllo dough: Thin, flaky pastry dough that is essential to making this dessert recipe. You can find this pastry in the freezer isle of your local supermarket.
Unsalted butter: Melted butter will help to bind the dough and add buttery richness.

For the Syrup

Granulated sugar: Sweetens the syrup.
Water: For dissolving the sugar and giving the syrup the right consistency.
Lemon juice: Use fresh lemon juice to balance the sweetness.
Orange blossom water: Adds a delicious citrus taste.

For the Nut Filling:

Nuts: For nutty flavor and a lovely crunchy texture. You can use any nuts you’d like or a combo of a few nuts. I like to use pistachios, cashews, or walnuts.
Granulated sugar: Makes the filling perfectly sweet.
Spices: Ground cinnamon and allspice gives the filling a warm, cozy flavor.
Salt: Balances the sweetness and enhances the taste.

How to make this recipe

Baklava is easy to make and doesn’t require any fancy methods, yet there are a few simple steps to follow, prepare the simple syrup, make the nut mixture, assemble the layers, and bake. Here’s how everything comes together:

Make the simple syrup: In a small saucepan, over medium-high heat, combine the water and sugar. Stir until the sugar dissolves and bring to a boil, reduce heat to medium and simmer for 10 minutes or until syrup has thickened. Stir in lemon and orange blossom water then remove from heat add and set aside.

Make the nut mixture: Add nuts to your food processor and pulse a few times until nuts are coarsely chopped but not too fine. Transfer to a large mixing bowl and add cinnamon, allspice, and salt; combine.

Assemble: Lightly grease a 9 x 13 baking tray and preheat the oven to 350 F. Roll out the phyllo dough and trim the dough to fit your baking sheet. Place about 25 sheets of phyllo dough flat into your pan. Top with the nut mixture and spread in an even layer. Add the remaining phyllo dough sheets (should be about 15 sheets left). Tuck in edges and press down firmly to compact the layers. Cut the baklava into your desired shape, making sure to cut all the way to the bottom. Pour the melted butter evenly over the baklava.

Bake: Place in the oven and bake for about 50-55 minutes, turning plate halfway through, until it gets golden. Remove from the oven and immediately pour the room temperature syrup on top. Cool for at least an hour then serve!

Expert tips

Where to find orange blossom water? Orange blossom water can be found at most grocery stores down the Asian/international food aisle. You can also order it at Amazon.
Thawing dough: Phyllo pastry needs to thaw before you can use it. Let it thaw for at least 1 hour at room temperature or overnight in the fridge (or follow package instructions).
Chopping the nuts: When grinding the nuts in the food processor be sure only to pulse a few times. You want the nuts to be chopped well into small pieces, but not so fine that they turn to powder.
Cut the pastry before baking: Don’t forget to cut the pastry into your desired shape before baking. You should get about 24 to 36 servings depending on size. Once baked, it will be too crunchy to cut.
Pouring on simple syrup: For proper absorption, pouring the COOLED simple syrup over the baklava immediately after it comes out of the oven is important.

Frequently asked questions

What is baklava made of?

Traditionally, baklava is made with phyllo dough, nuts, spices, and a sugary syrup. It’s known for being sweet with rich flavor and a flaky texture.

How does baklava taste?

Baklava has a sweet, light, citrus flavor. It also has a nutty taste, due to the nut filling. The addition of the simple syrup also gives it a sticky texture.

Is baklava originally Greek or Turkish?

There is much debate about the origin of Baklava. Both Greece and Turkey claim to be the originators of the recipe. Although, the dessert is popular throughout both countries, there is no way to know exactly where it originated.

Variations

There are many different slight variations when it comes to making baklava. In Greece, it’s often made with walnuts. In the Middle East, it’s commonly made with rose water in the simple syrup and often times you’ll find that the simple syrup is made with honey. Here are some ways that you can change up this recipe to make it your own.

Flavoring the simple syrup: Instead of using orange blossom water, you can use rose water or vanilla extract to add extra flavor to the simple syrup.
Nuts: Use any nuts you like best or a combination of multiple types of nuts. Walnuts, pistachios, or cashews are all great choices.
Garnish: Make this treat extra elegant with a drizzle of melted chocolate and finely chopped nuts sprinkled over the top just before serving.

Storage recommendation

Aside from baklava being so delicious, one of my favorite things about this dessert is that it also keeps for so long! Here’s how to store it so you can enjoy it longer:

Storing leftovers: You can keep leftover baklava in an airtight container at room temperature for up to 2 weeks. You can also store it in the fridge for up to 2 weeks, however it will get a chewier texture.
In the freezer: Wrap small batches in plastic wrap, then in aluminum foil and store in freezer-safe bags in the freezer for up to 4 months. Thaw in the fridge overnight or at room temperature for a few hours.

Easy Baklava

Why you’ll love this recipe