Honey Baklava is a Greek classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack.
An easy and simple recipe for the best baklava!
What a lovely sweet treat this is! If you've never tried Baklava before, then you must!
I first came across baklava whilst on holiday in Greece many many years ago.
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They were selling these little pieces of what looked like sticky shapes of pastry on the street.
Displayed in huge long baking trays, you could buy a variety of pieces, and the stall seller would pop whatever you chose into a small box, and off you would go, take them home and enjoy them with a cup of tea.
There are a lot of variations of baklava, with different nuts, some with chocolate, some with rose water, some with different dried fruits.
For this recipe, we're making a classic, traditional version of baklava, traditional to the Mediterranean regions.
It's a very sweet dessert, and the slices need only be around 1 inch wide. Of course, you may want to eat more than 1 piece at a time, but be warned, they are sweet!
What is Baklava?
Baklava is a layered pastry dessert, made up of phyllo or filo pastry, which is very thin, then filled with chopped nuts and a sweet honey syrup.
Baklava can often be found in the Middle East, Turkey, Greece, Iran, and some Mediterranean countries.
The recipe varies from place to place, generally using different spices and nuts, most likely common for those parts of the area.
Our Lovefoodies Cook - Along Workshop
I haven't really made any reference in any of my posts to the current situation our whole world is in, but like most of us, we've been in lockdown, meaning we have had to stay at home to stay safe.
That has meant we've had to do things a little differently.
So the week before Christmas, Lovefoodies decided to do an online live video workshop with a small group of foodie friends, and this honey baklava was top of the list for votes in what we would make.
It was fun being able to watch and follow along with everyone in their kitchens as we made this recipe, step by step, and all at the same time.
The photos below are some of the creations posted once baked, and you will see they're all a little different, some used different nuts and some had differently shaped pans, and so on. None of that matters! So long as everyone enjoyed the recipe and enjoyed eating the baklava.
So these are some of the photos I want to share with you from our workshop so you can see how everyone made the recipe their own!
Reports were that none of the bakes lasted the following day, and even the young ones (who didn't like nuts) polished off the entire trays!
So anyway, the photos are to demonstrate this is a really easy recipe, and you can make it at home.
It does take some patience to layer the pastry, but it doesn't take long and it isn't hard at all.
So please enjoy the recipe and perhaps you'll have a bake along with your friends via video too!
Prep Time
25 Minutes
Cook Time
25-30 Minutes
Serves
24
Ingredients
3 & ½ oz or 100 g pistachios
3 & ½ oz or 100 g walnuts
3 & ½ oz or 100 g almonds
2 tsp ground cinnamon
½ tsp ground cloves
7 oz or 200 g butter
10 oz or 540g packet (24 sheets) of (phyllo) filo pastry
The Spiced Honey Syrup
¾ cup or 150 g sugar
3 Tablespoons Greek honey
1 cinnamon stick
2 peelings of orange zest
⅔ cup or 150ml water
Instructions
Preheat the oven to 350F, 180C. Grease a 9-inch x 13 inch or 22cm x 33cm shallow baking pan.
In a medium saucepan, add all the syrup ingredients under medium heat and allow to simmer slowly for about 15 minutes.
Stir and leave to cool.
(You need the syrup to be cool so we suggest you make this before you start assembling the baklava)
Using a food processor, grind the nuts until coarse. Transfer to a mixing bowl.
TIP
If you don’t have a food processor, place all the nuts in a sealed bag, and using a rolling pin or bottom of a heavy glass, lightly bash the nuts until coarse.
Add the ground cinnamon and ground cloves to the nuts and combine well.
Carefully remove the packaging from the Filo pastry and unfold it.
Using a damp tea bowl (I run a clean tea towel under the tap and wring the water out), cover the filo pastry until ready to use. This will stop the pastry from drying out and cracking.
Add the butter to a bowl and microwave at 30-second intervals until melted.
Place the first layer of filo pastry in the bottom of the pan. Then brush the layer with melted butter.
Continue to do this until you have 4 layers of pastry with melted butter in between.
TIP
If the pastry is not the same size, you can cut it or just fold it over to fit.
As you can see from my photo below, I just let it overhang slightly, I don't mind the crispy pastry on the edges!
After the 4th layer of pastry, sprinkle HALF of the nut mixture on top, making sure it has an even spread.
Add 4 more layers of filo pastry, again with butter in between each layer.
Add the remaining nuts.
Add the remaining 4 layers of filo, again, brushing each one with melted butter. Then any remaining butter, pour over the final top layer of pastry.
Using a sharp knife, cut right through to the bottom of the filo in 1-inch-long strips, into a diamond pattern, so cutting diagonally,
then turning the pan 90 degrees and cutting diagonal again.
Keep cutting through until you have diamond shapes all the way across
Feel free to sprinkle some more nuts on the top if you wish
Transfer to the oven and bake for 25 - 30 minutes, or until golden brown and crisp.
If the baklava looks like it is browning too fast, turn the temperature down to 325F, 170C.
When done, remove the baklava from the oven, and keeping it in the tray, spoon half of the cooled syrup over the top.
Allow to soak in for 5 minutes and then spoon over the remaining syrup.
Allow the baklava to completely cool.
Once cooled, you can use a round-bladed knife and remove individual pieces of baklava from the baking pan.
These will store in an air-tight container for a couple of days.
Note: the pastry will eventually lose its crispness so it’s best to eat them really fresh!
If you like Greek dessert recipes, try this Greek Custard Pie with phyllo pastry. So delicious!
If you love honey, try out our delicious honey bun cupcakes and honey buttercream frosting. So good!
Be sure you check out our other delicious recipes on how to make your own pastry. Really easy instructions so anyone can make their own!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Easy Honey Baklava
Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!
Ingredients
- 3 & ½ oz or 100 g pistachios
- 3 & ½ oz or 100 g walnuts
- 3 & ½ oz or 100 g almonds
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 7 oz or 200 g butter
- 10 oz or 540g packet (24 sheets) of (phyllo) filo pastry
The Honey Syrup
- ¾ cup or 150 g sugar
- 3 Tablespoons Greek honey
- 1 cinnamon stick
- 2 peelings of orange zest
- ⅔ cup or 150ml water
Instructions
1. Preheat the oven to 350F, 180C. Grease a 9-inch x 13 inch or 22cm x 33cm shallow baking pan.
2. In a medium saucepan, add all the syrup ingredients under medium heat and allow to simmer slowly for about 15 minutes. Stir and leave to cool. (You need the syrup to be cool so we suggest you make this before you start assembling the baklava)
3. Using a food processor, grind the nuts until coarse. Transfer to a mixing bowl.
* If you don't have a food processor, place all the nuts in a sealed bag, and using a rolling pin or bottom of a heavy glass, lightly bash the nuts until coarse.
4. Add the ground cinnamon and ground cloves to the nuts and combine well.
5. Carefully remove packaging from Filo pastry and unfold. Using a damp tea bowl (I run a clean tea towel under the tap and wring the water out), cover the filo pastry until ready to use. This will stop the pastry from drying out and cracking.
6. Add the butter to a bowl and microwave at 30-second intervals until melted.
7. Place the first layer of filo pastry in the bottom of the pan. If the pastry is not the same size, you can cut it or just fold it over to fit. Then brush the layer with melted butter. Continue to do this until you have 4 layers of pastry with melted butter in between.
8. After the 4th layer of pastry, sprinkle HALF of the nut mixture on top, making sure it has an even spread.
9. Add 4 more layers of filo pastry, again with butter in between each layer.
10. Add the remaining nuts.
11. Add the remaining 4 layers of filo, again, brushing each one with melted butter. Then any remaining butter, pour over the final top layer of pastry.
12. Using a sharp knife, cut right through to the bottom of the filo in 1 inch long strips, into a diamond pattern, so cutting diagonally, then turning the pan 90 degrees and cutting diagonal again.
13. Transfer to the oven and bake for 25 - 30 minutes, or until golden brown and crisp.
If the baklava looks like it is browning too fast, turn the temperature down to 325F, 170C.
14. When done, remove the baklava from the oven, and keeping it in the tray, spoon half of the cooled syrup over the top. Allow to soak in for 5 minutes and then spoon over the remaining syrup.
15. Allow the baklava to completely cool.
Once cooled, you can use a round-bladed knife and remove individual pieces of baklava from the baking pan.
These will store in an air-tight container for a couple of days. Note: the pastry will eventually lose its crispness so it's best to eat them really fresh!
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 265Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 185mgCarbohydrates: 22gFiber: 2gSugar: 13gProtein: 4g
Nutrition information isn’t always accurate
Delicious Sweet Recipes Using Pastry
Here's a selection of delicious sweet recipes using pastry
French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!
Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.
Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!
Blueberry Crescent Roll Cheesecake Bars. An incredibly easy recipe with cream cheese and blueberry filling sandwiched between layers of pastry.
How To Make French Pastry (Pâte Sablée), easy step by step guide on making this sweet, buttery crisp tart shell. A classic famous sweet pastry dough recipe
Cherry Crescent Roll Cheesecake Bars. A.K.A Sopapilla Cheesecake Bars. An incredibly quick, easy recipe with cream cheese and cherries sandwiched between layers of flaky buttery golden pastry. Popular cream cheese crescent roll dessert
Easy Vanilla Slices. Creamy custard sandwiched between sheets of crispy puff pastry make for a nice chilled treat perfect for any occasion.
Delicious Apple and Custard Strudel, serve warm on their own or add a blob of whipped cream!
Easy Apple Spiced Turnovers. Crispy puff pastry packed with apples coated in cinnamon. Delicious eaten warm or chilled with a blob of ice cream too! Easy recipe, budget friendly and freezable.
Almond Pastries. A very quick and easy recipe. Delicious almond filling wrapped in a buttery flaky pastry.
Easy Cherry Custard Pastries are perfect for serving at a tea party, or just to have for yourself! Easy to make and fun for kids to help too.
Mini Caramel Apple Pastries. Delightful mini pastries filled with caramel and apples and oh so easy to make!
Apple and Cranberry Crescent Roll Cream Cheese Bars. An incredibly easy recipe with fantastic flavors!
Strawberry Crescent Roll Cheesecake Bars. An incredibly easy and fuss free recipe with cream cheese and strawberry filling sandwiched between layers of pastry. This tastes amazing!