How to Make Baklava

If you ever had baklava around the holidays you probably know how delicious it is. Come see How to Make Baklava and impress all of your holiday guests. This recipe has been passed down through the generations in my family all the way from Lebanon.

Traditional Baklava is a family favorite around the holidays. I am here to show you How to Make Baklava.

This Lebanese recipe takes a little time and effort, but it is so worth it! I grew up eating this at the holidays and the work you put into making it pays off. 

My sister and Mom promised to teach me how to make this Lebanese traditional dessert over the holidays. It ended up being my sister and my Grandma that taught me–and it was so fun to make.

I have been wanting to learn how to make this for years & finally sat down and learned.

I have a feeling this will become a yearly tradition! Baklava has always been a must have at the holidays in our family but I could eat it any time during the year!

My Mom and sisters always make multiple batches for family, friends & co-workers. It is a HUGE hit! If you want instant friends–this is your answer! People love, love this stuff.

I am not saying it is healthy for you, but it is so delicious. We love to finish off a Lebanese meal of Meat Pies, Lebanese Green Beans, Fattoush and Hummus with Baklava.

You will need a nice space to make baklava. Make sure to put something down on the table that you don’t care if it gets dirty. The butter tends to splash and stain things. You will also need a big pastry brush, fillo dough and a baking sheet.

The size of the baking sheets depends on the length of phyllo dough that you buy. Some is smaller and some larger–so use whatever sheet fits it. A little bit of hard work and this is your final product!

Ingredients You’ll Need:

• Phyllo Dough {Fillo Dough}: The phyllo dough is what creates the layers in the baklava. I get mine from a Middle Eastern bakery near my house. I try to buy the 18-20 sheets per pound.
• Butter: Try to use unsalted butter to control the salt. You will need to melt the butter. The recipe uses 1 1/2 pounds.

For the Syrup:

• Sugar: This recipe uses white sugar.
• Rosewater: The rosewater is what adds that flavor you might be familiar with in baklava. Rosewater is a fragrant liquid made by distilling rose petals with water. It has a delicate floral aroma and taste and is often used in cooking.
• Lemon: Lemon juice is used in the syrup to add sweetness. Make sure none of the seeds get into the lemon juice. I suggest fresh lemon juice but if you only have bottled lemon juice that is fine as well.

For the filling:

• Walnuts: For the filling walnuts are ground in a food processor until a fine mixture. You also can chop by hand but you will need to make sure to finely ground the walnuts.
• Sugar: White sugar is also used in the filling to sweeten it.
• Cinnamon: The cinnamon adds a warm flavor to the filling.
• Rosewater: Once again rosewater is added to the filling for that floral flavor.

How to Make Baklava

Step 1: Create the Syrup: Preheat the oven to 350 degrees F. Mix the sugar, water and rosewater. Boil together and add lemon juice. Set aside.

Step 2: Create the Filling: Mix ground nuts, sugar, cinnamon and rosewater together in food processor, set aside.

Step 3: Brush the Pastry Sheets with Butter: Brush 14×18 inch baking tray with melted butter. Place pastry sheet (1 piece of fillo dough) on bottom of pan and brush with butter. Repeat until you have piled up half of the fillo dough, each one brushed with butter. Distribute the nut mixture.

Add second half of fillo dough on top of nut mixture, brushing each sheet with butter.

Step 4: Cut Baklava: With a sharp knife, cut the uncooked tray in diamond shapes, starting lengthwise, about 1 1/2 inches wide, then cut diagonally about 1 1/2 inches. I cut them small enough to fit in muffin tins.

Step 5: Bake the Baklava: Place the pan in the middle rack of the oven and bake for 35-45 minutes (the baklava should be golden brown).

Remove from oven and immediately pour syrup very slowly over the Baklava. Let cool completely, re-cut and put in small cupcake or muffin tins.

Recipe FAQ

Storage Tips

Make sure to let your baklava rest on the baking sheet for at least 4-6 hours but overnight is ideal to make sure the flavors meld together.

When ready to take the baklava out of the baking sheet use a sharp knife again and remove them and put them into holiday muffin tins and then store them in holiday tins or an airtight container.

Store baklava at room temperature in an airtight container for up to a week. Avoid refrigerating, as it can make the pastry lose its crispness.

How to Make Baklava.

If you ever had baklava around the holidays you probably know how delicious it is. Come see How to Make Baklava and impress all of your holiday guests. This recipe has been passed down through the generations in my family all the way from Lebanon.

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Course: Dessert

Cuisine: Lebanese, Middle Eastern

Keyword: dessert, holiday

Prep Time: 1 hour hour

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 12

12

Author: Julia

Ingredients

• ▢ 2 pounds fillo dough, 18-20 sheets per lb.
• ▢ 1 1/2 pounds unsalted butter, melted

For the Syrup:

• ▢ 3 cups sugar
• ▢ 1 1/2 cups water
• ▢ 1 teaspoon rosewater
• ▢ 1 lemon, juiced

For the filling:

• ▢ 1 pound ground walnuts
• ▢ 1 cup sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon rosewater

Cook ModePrevent your screen from going dark

Instructions

• Preheat over at 350.
• Mix sugar, water and rosewater. Boil together and add lemon juice. Set aside.
• Mix ground nuts, sugar, cinnamon and rosewater together in food processor, set aside.
• Brush 14×18 inch baking tray with melted butter. Place pastry sheet (1 piece of fillo dough) on bottom of pan and brush with butter. Repeat until you have piled up half of the fillo dough, each one brushed with butter. Distribute the nut mixture.
• Add second half of fillo dough on top of nut mixture, brushing each sheet with butter.
• With a sharp knife, cut the uncooked tray in diamond shapes, starting lengthwise, about 1 1/2 inches wide, then cut diagonally about 1 1/2 inches.
• Place the pan in the middle rack of the oven and bake for 35-45 minutes (the baklava should be golden brown).
• Remove from oven and immediately pour syrup very slowly over the Baklava. Let cool, re-cut and put in small cupcake tins.

Notes

What type of knife should I use to cut the baklava?

You want to cut the bakalva into diamonds/triangles before cooking. This prevents cracking and ensures the syrup penetrates evenly later.I suggest using a sharp knife not a serrated knife to cut the baklava. This helps to keep the pastry sheet from sticking. You also can wet your hands to help your hands from sticking to the bakalava.

How do I prevent baklava from drying out?

Keep the sheets covered with a damp cloth while working to prevent them from drying out.

Storage Tips

Make sure to let your baklava rest on the baking sheet for at least 4-6 hours but overnight is ideal to make sure the flavors meld together.

When ready to take the baklava out of the baking sheet use a sharp knife again and remove them and put them into holiday muffin tins and then store them in holiday tins or an airtight container.

Store baklava at room temperature in an airtight container for up to a week. Avoid refrigerating, as it can make the pastry lose its crispness.