Baklava Recipe - Turkish Traditional Sweet
A vegetarian Mediterranean recipe with lb phyllo dough, butter (unsalted), walnuts. Ready in 2h 20m, serves 8.
Curated byChloe Papadopoulos🇬🇷
Instructions
44 steps- 1
To begin making the Baklava Recipe (Turkish Traditional Sweet), we first have to make sure we have all the ingredients ready
- 2
Baklava Recipe procedure is split into 4 parts
- 3
Method to prepare the fillingCoarsely chop the walnuts and pistachios in a food processor (it will be a coarse powder)
walnuts(2 cups)pistachios(2 cups)teaspoons cinnamon powder (dalchini)(2) - 4
Set aside 4 tablespoons of chopped nuts for decoration
tablespoons vanilla extract - or if available orange blossom(3) - 5
Put the remainder in a bowl and combine it with 1/3 cup of sugar, cinnamon and cloves and mix well
+/3 sugar(1 cups)teaspoons cinnamon powder (dalchini)(2)cloves (laung) - powdered(1/4 teaspoon) - 6
Method to assemble and bake the baklavaHeat the oven to 170 C
- 7
Lay a dish towel on a work surface and sprinkle it lightly with water
water(1 cup) - 8
Thaw the phyllo dough package according the manufacturer’s instructions
lb phyllo dough(1) - 9
Unroll the sheets on the towel and then cover it with a second damp dish towel
- 10
When unrolling them I encountered several cracks and cuts in the sheets
- 11
Do not panic
- 12
They are easily repairable and do not make any difference in the dessert
- 13
Melt the butter in a small saucepan
butter (unsalted)(1 cup) - 14
Brush a baking pan with melted butter
butter (unsalted)(1 cup) - 15
Take a sheet of phyllo dough and carefully spread it in the pan, folding the sheet in such a way that it fits the pan
lb phyllo dough(1) - 16
Brush the layered sheet with butter and gently press it into the sides and corners of the pan
butter (unsalted)(1 cup) - 17
Lay another sheet on top and brush with butter
butter (unsalted)(1 cup) - 18
Do the same with the third of the sheets
- 19
Once 1/3rd of the sheets have been used, scatter half the nut filling over the layers
- 20
Layer another third of the sheets in the pan, buttering each one and pressing into the corners and sides
butter (unsalted)(1 cup) - 21
Then sprinkle the remaining half of the nut mixture evenly
- 22
Layer the last third of the sheets, buttering them and pressing them the same way as we did with the previous layers
butter (unsalted)(1 cup) - 23
Brush the top most layer thoroughly with butter and pour any remainder of butter on the top (I ignored the last step
butter (unsalted)(1 cup) - 24
I did not pour the remaining butter
butter (unsalted)(1 cup) - 25
I just liberally brushed the top layer and left it at that)
- 26
So essentially, after every 3 sheets there is a nut layer for the baklava recipe
- 27
With a small knife, cut diagonal lines around 1/2-inch deep to mark out the shape
- 28
Do not press down too much when cutting
- 29
Place the tray in the oven and bake for around 1 hr 15 minutes (It took me exactly 1 hr) until golden brown in color
- 30
Method to make the honey syrupCombine the sugar and water in a saucepan and heat until dissolved, stirring occasionally
+/3 sugar(1 cups)honey(1 cup)water(1 cup) - 31
Pour in the honey and stir to combine
honey(1 cup) - 32
Boil without stirring until the syrup reaches a soft ball consistency (239F on a candy thermometer)
- 33
This process takes about 30 minutes
- 34
To test the consistency without the thermometer, take the pan off the heat and dip a teaspoon in the syrup
- 35
Let it cool down for few seconds and then drop it in a small cup with water
water(1 cup) - 36
Once dropped into the water, it should form a mushy ball
water(1 cup) - 37
Remove the syrup from the heat and let it cool down to lukewarm temperature
- 38
Now add the juice from a lemon and the orange flower water or the vanilla extract
teaspoons lemon juice(2)water(1 cup)tablespoons vanilla extract - or if available orange blossom(3) - 39
Method to finish the baklava recipeRemove the pan from the oven and immediately pour the cooled syrup evenly over the hot baklava
- 40
Pouring the syrup over the hot pastries enables better absorption
- 41
With the chef’s knife cut along the marked lines almost to the bottom of the pan
- 42
Let the pastries cool
- 43
Cut through the marked lines completely and carefully lift the pastries with a spatula and arrange them on a plate
- 44
Sprinkle the top with the reserved nuts and serve the Baklava for your parties and special occasions
Rate this recipe
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Baklava Recipe - Turkish Traditional Sweet
A vegetarian Mediterranean recipe with lb phyllo dough, butter (unsalted), walnuts. Ready in 2h 20m, serves 8.
Curated byChloe Papadopoulos🇬🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
44 steps- 1
To begin making the Baklava Recipe (Turkish Traditional Sweet), we first have to make sure we have all the ingredients ready
- 2
Baklava Recipe procedure is split into 4 parts
- 3
Method to prepare the fillingCoarsely chop the walnuts and pistachios in a food processor (it will be a coarse powder)
walnuts(2 cups)pistachios(2 cups)teaspoons cinnamon powder (dalchini)(2) - 4
Set aside 4 tablespoons of chopped nuts for decoration
tablespoons vanilla extract - or if available orange blossom(3) - 5
Put the remainder in a bowl and combine it with 1/3 cup of sugar, cinnamon and cloves and mix well
+/3 sugar(1 cups)teaspoons cinnamon powder (dalchini)(2)cloves (laung) - powdered(1/4 teaspoon) - 6
Method to assemble and bake the baklavaHeat the oven to 170 C
- 7
Lay a dish towel on a work surface and sprinkle it lightly with water
water(1 cup) - 8
Thaw the phyllo dough package according the manufacturer’s instructions
lb phyllo dough(1) - 9
Unroll the sheets on the towel and then cover it with a second damp dish towel
- 10
When unrolling them I encountered several cracks and cuts in the sheets
- 11
Do not panic
- 12
They are easily repairable and do not make any difference in the dessert
- 13
Melt the butter in a small saucepan
butter (unsalted)(1 cup) - 14
Brush a baking pan with melted butter
butter (unsalted)(1 cup) - 15
Take a sheet of phyllo dough and carefully spread it in the pan, folding the sheet in such a way that it fits the pan
lb phyllo dough(1) - 16
Brush the layered sheet with butter and gently press it into the sides and corners of the pan
butter (unsalted)(1 cup) - 17
Lay another sheet on top and brush with butter
butter (unsalted)(1 cup) - 18
Do the same with the third of the sheets
- 19
Once 1/3rd of the sheets have been used, scatter half the nut filling over the layers
- 20
Layer another third of the sheets in the pan, buttering each one and pressing into the corners and sides
butter (unsalted)(1 cup) - 21
Then sprinkle the remaining half of the nut mixture evenly
- 22
Layer the last third of the sheets, buttering them and pressing them the same way as we did with the previous layers
butter (unsalted)(1 cup) - 23
Brush the top most layer thoroughly with butter and pour any remainder of butter on the top (I ignored the last step
butter (unsalted)(1 cup) - 24
I did not pour the remaining butter
butter (unsalted)(1 cup) - 25
I just liberally brushed the top layer and left it at that)
- 26
So essentially, after every 3 sheets there is a nut layer for the baklava recipe
- 27
With a small knife, cut diagonal lines around 1/2-inch deep to mark out the shape
- 28
Do not press down too much when cutting
- 29
Place the tray in the oven and bake for around 1 hr 15 minutes (It took me exactly 1 hr) until golden brown in color
- 30
Method to make the honey syrupCombine the sugar and water in a saucepan and heat until dissolved, stirring occasionally
+/3 sugar(1 cups)honey(1 cup)water(1 cup) - 31
Pour in the honey and stir to combine
honey(1 cup) - 32
Boil without stirring until the syrup reaches a soft ball consistency (239F on a candy thermometer)
- 33
This process takes about 30 minutes
- 34
To test the consistency without the thermometer, take the pan off the heat and dip a teaspoon in the syrup
- 35
Let it cool down for few seconds and then drop it in a small cup with water
water(1 cup) - 36
Once dropped into the water, it should form a mushy ball
water(1 cup) - 37
Remove the syrup from the heat and let it cool down to lukewarm temperature
- 38
Now add the juice from a lemon and the orange flower water or the vanilla extract
teaspoons lemon juice(2)water(1 cup)tablespoons vanilla extract - or if available orange blossom(3) - 39
Method to finish the baklava recipeRemove the pan from the oven and immediately pour the cooled syrup evenly over the hot baklava
- 40
Pouring the syrup over the hot pastries enables better absorption
- 41
With the chef’s knife cut along the marked lines almost to the bottom of the pan
- 42
Let the pastries cool
- 43
Cut through the marked lines completely and carefully lift the pastries with a spatula and arrange them on a plate
- 44
Sprinkle the top with the reserved nuts and serve the Baklava for your parties and special occasions
Rate this recipe
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