Published: · Modified: by
Jump to Recipe·Print Recipe
Layers of super thin and flaky buttered phyllo sheets are filled with nuts and sweetened with baklava syrup to make the bestTurkish Baklava. Make it at home with this easy baklava recipe and enjoy a whole pan with your beloved ones.
Syrup-soaked treats are a big deal inTurkish recipes. Baklava might be the most famous one, but there's a lot more to try.
Just think aboutTurkishdessertslikekadayif,kanafeh, andtulumba- they're all worth a taste!
Are you one of those big fans of Turkish baklava? Do you sigh whenever you crave it because you don’t know how to make baklava at home? Don’t worry! Please read on.
As a Turkish couple, we love to share recipes from our cuisine on the blog. And today, we are sharing the best baklava recipe we have made.
Jump to:
- What Is Baklava?
- Where Is Baklava From?
- Is Making Baklava Easy?
- Ingredients
- How To Make Turkish Baklava Recipe
- How To Cut Baklava
- Expert Tips
- What To Serve It With
- Storing
- FAQs
- Other Turkish Desserts
What Is Baklava?
Baklava is a super tasty dessert, and it's the most famous one in Turkey. Imagine this: Thin layers of flaky phyllo pastry is stuffed with crushed nuts like pistachios or walnuts, and baked together until it's golden and crispy.
Then the baked baklava is soaked in a sweet syrup that is made of water, sugar and lemon juice. Sounds yummy, right?
Even though baklava is a big deal in Turkey, it's also known in a bunch of other places too. And they all make it a little bit differently.
Some places might use different kinds of nuts in the filling, or add cinnamon or cloves. Some add honey or orange zest in the syrup. So every place has its own special way to make baklava even more delicious.
If you like baklava and want to learn more recipe ideas, check out our list of filo pastry recipes!
Where Is Baklava From?
Well, this is a very controversial topic and several nations including Turks, Greeks, Arabs, Armenians and Bulgarians claim that they own the origin of baklava.
There is no agreement on where it was first made, but it’s obvious that every nation has made its twist on baklava. Since it is the historians’ job to find the reality, we just want to say a few things about Turkish baklava history.
The world-famous baklava dessert, which we always have room for, had a very important place in the Ottoman Empire, especially in the fifteenth century.
Baklava was served at all special occasions like wedding ceremonies, festivals and religious events. It was the dessert of any celebration.
It is said that the form of baklava changed a lot in the past andit had its current form in Topkapi Palace kitchen in Istanbulduring the Ottoman Empire period. It still keeps its special place in Turkish culture today.
In Different Cuisines
Baklava isn't just loved in one or two places, it's famous in many different cuisines around the world!
- Turkey:This is the place many people think of when they hear "baklava". Turkish baklava often uses walnuts and pistachios and it is famously sweet and sticky.
- Greece:Greek baklava recipes are a little different. They love to add ground cinnamon and cloves to the baklava filling, which makes the dessert really aromatic and tasty. They often use walnuts and almonds in the filling. Also they soak it with a honey syrup.
- Middle East:Many countries in the Middle East like Lebanon, Iran, and Syria have their own version of baklava. They often drizzle it with rosewater or orange blossom water for a unique taste.
- Balkans:In places like Bosnia and Serbia, baklava is often less sweet than in other countries. Sometimes they even serve it with bite-sized lemon slices on the top to balance the sweetness.
So, wherever you go, you might find a different kind of recipe for baklava to try!
Best Baklava In Turkey
The best Turkish pistachios are produced inGaziantep, which is a city in the south east of the country. So it’s not surprising that the best baklava is found in this city.
Gaziantep is also famous for its baklava masters. The phyllo leaves made by these masters are so thin that you can clearly see the object or person behind it.
If you ever happen to visit Gaziantep, you have to see theBaklava Museumthere. You will enjoy watching how the masters make baklava. It is like a live show of making baklava.
Is Making Baklava Easy?
Making Turkish baklava at home is a tradition to celebrate religious events like Eid. Other than this, it’s not really common to make it at home. People prefer to buy it from pastry shops or small baklava shops.
People used to make theirbaklava from scratch, which takes time and requires effort. Older people still keep this tradition during religious festivals but not everyone has that skill or time to make baklava sheets at home though.
Today, people prefer the easy way of making baklava. They use store-bought baklava phyllo pastry sheets. Believe it or not, it gets sooo easy when the phyllo sheets are ready on hand and you don't have to roll them out from scratch.
What you need is to assemble by layering the sheets and walnuts in a pan. And these filo pastry baklavas come out as good as the authentic ones.
Of course, it depends on the quality of the ingredients you use. So, try to use the best products when you decide to make this easy baklava recipe.
Ingredients
Although it is a very special Turkish pastry that everyone craves for, it doesn’t require anything fancy. Here are the simpleingredients of baklava:
- Phyllo pastry:Also known as filo dough or filo pastry, this is the main ingredient for baklava. It's a paper-thin pastry dough that, when layered and baked, results in a wonderfully flaky and crispy texture. You can easily find it in the freezer section of grocery stores.
- Butter:Melted butter is brushed onto each layer of filo dough before it's baked. This helps the baklava become golden and crisp.
- Nuts:Typically, Turkish baklava filling uses pistachios or walnuts.They're usually ground or finely chopped and layered in between the filo sheets.
- Sugar Syrup:Water, sugar and a lemon wedge (or a teaspoon of lemon juice) are boiled together to create a simple syrup. This syrup is crucial in baklava making as it is poured over the cooked pastry, allowing it to soak into the layers. It gives a sweet, sticky finish to the baklava.
- Ground pistachio topping:It not only enhances the aesthetic appeal of the dessert but also boosts its nutty flavor.
About The Filling
Homemade baklava in Turkey changes a lot depending on where you are. Even though the famous Turkish baklava has pistachios in it, that's not the only way to make it.
Making baklava with pistachios can be pricey because pistachios aren't cheap. So, when folks make baklava at home, they usually use walnuts instead.
In the southeast of Turkey, where lots of pistachios are grown, pistachio baklava is a big deal.
But, in the middle of Turkey, known as Central Anatolia, they usually make baklava with crushed walnuts.
If you head west, you'll find baklava made with almonds.
And in the north, they like to fill their baklava with hazelnuts. So, there's lots of ways to enjoy baklava across Turkey!
Here in this recipe, we use walnuts in the filling and ground pistachio on the top because we love them both.
Which nuts to use for baklava filling is completely up to your taste. You can even make a nut mixture using all the nuts you like and use it as the filling of your baklava.
About The Baklava Syrup
The ingredients for syrup in a traditional Turkish baklava arewater, sugar and a slice of lemon. The ratio here is 2 and ½ cups sugar to 2 cups water. Lemon gives the syrupy consistency needed.
There is no additional flavorings in Turkish baklava syrup, but there are recipes withrosewater or orange blossom water. So if you want to enrich the syrup, go ahead and use them.
We use the same sugar syrup when making several other syrupy desserts like lokma, şekerpare, revani and halka tatlisi.
How To Make Turkish Baklava Recipe
It is really so easy to make baklava using a package of phyllo pastry. This easy baklava recipe has a feweasy steps:
Make the syrup:Put water, sugar and a slice of lemon in a saucepan. Heat until sugar dissolves, stirring occasionally. Bring it to a boil. Reduce the heat and let it simmer for 15 minutes. Then let it cool.
Prepare the sheets of phyllo dough:Trim the phyllo sheets to fit your baking pan. We used a baklava pan but any baking pan works fine. Then cover them with a damp towel to prevent them from drying out and breaking.
Assemble baklava:Place 5 phyllo sheets in the pan, brushing each with melted butter. Sprinkle walnuts after the fifth phyllo sheet. Be generous. Continue with another 5 phyllo sheets, brushing each with butter and sprinkling crumbled walnuts on the fifth one.Repeat this 5 times.
The order is as follows:
- 4 buttered phyllo sheets, 1 phyllo sheet with no butter, ½ cup walnuts (makes 5 phyllo sheets, 1 layerwalnuts)
- 4 buttered phyllo sheets, 1 phyllo sheet with no butter, ½ cup walnuts (makes 5 phyllo sheets, 1 layerwalnuts)
- 4 buttered phyllo sheets, 1 phyllo sheet with no butter, ½ cup walnuts (makes 5 phyllo sheets, 1 layerwalnuts)
- 4 buttered phyllo sheets, 1 phyllo sheet with no butter, ½ cup walnuts (makes 5 phyllo sheets, 1 layerwalnuts)
- 5 buttered phyllo sheets. Butter the top.
- In total, we have25 phyllo sheets with 4 layers of walnuts.
Bakebaklava:Cut the uncooked baklava pastry in diamonds or squares with a sharp knife and bake until golden brown.
Soak the baklava in syrup:Pour cooled syrup over hot baklava and let it sit until it absorbs the syrup, at least 4-5 hours.
How To Cut Baklava
Traditionally baklava is cut indiamond shapes. It might be a big deal if you have never tried it before, but it is not as hard as you think.
First, cut the raw baklava into vertical strips. Use a sharp knife for this and cut it all the way to the bottom of the pan so that the syrup spreads evenly. Thencut it diagonally to make that diamond shape.
Alternatively, you can just cut it into squares or rectangles. Shape doesn’t matter at all. It is still your super tasty baklava. Right?
Expert Tips
Making this baklava recipe is a fun process, but it also requires some care. Here are some key tips to remember:
- Keep the Phyllo Dough Moist: Phyllo dough can dry out pretty quickly. When you're working with it, keep the unused sheets covered with a slightly damp cloth to prevent them from drying out and becoming brittle.
- Don’t Skimp on the Butter: Be generous with the melted butter between the layers of phyllo. It helps to get the baklava crispy and golden.
- Chop the Nuts Well: Make sure to finely chop or grind the nuts in a food processor. Big pieces can make the baklava difficult to cut and eat.
- Slice Before Baking: You should cut your baklava into pieces before you put it in the oven. It's much easier to cut when it's raw, and the edges will get nice and crispy when you bake it.
- Add more flavors to the syrup:Although we don't have them in Turkish baklava, you can add a cinnamon stick and a few whole cloves in the syrup mixture if you want.
- To make baklava with honey, make a simple honey syrup:Combine 1 cup water and 1 cup sugar in a saucepan. Heat it until the sugar dissolves, stirring occasionally. Add in honey and 1 slice of lemon (or 1 tablespoon lemon juice) and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes or until it has a slightly thickened consistency. Remove from the heat and let it cool before pouring it over the newly baked baklava.
- Add Syrup to Warm Baklava: When you pour the sugar syrup over the baklava, make sure the syrup is cool and the baklava is still warm. This way, the syrup will soak into the layers better.
- Be Patient: After the syrup is added, let the baklava rest for a few hours, or even overnight if you can. This gives the syrup time to really soak in, making your baklava even tastier.
What To Serve It With
We serve baklava either withTurkish TeaorTurkish coffee, preferably with no sugar added as the dessert itself is already sweet enough.
Besides tea or coffee, some people love to pair their baklava withTurkish Ice Creamor kaymak (clotted cream).
Storing
Storing baklava properly is important to keep it tasting fresh and delicious. Here are some simple steps to follow:
- Cool Completely: Before you store your baklava, make sure it's completely cooled. Storing it while it's still warm could make it go soggy.
- At Room Temperature: Baklava can be kept at room temperature for about a week. Just cover it loosely with foil or plastic wrap. Don't seal it up tight - you want a bit of air to be able to circulate so it doesn't get too moist.
- In the Fridge: If you want to keep your baklava for longer, you can store it in the fridge. Again, keep it loosely covered. It can last for a couple of weeks this way.
- In the Freezer: Baklava also freezes well. You can put it in a freezer-safe container or bag. Make sure it's sealed up well to protect it from freezer burn. You can keep it in the freezer for up to 3 months.
To serve it from the freezer, just let it thaw at room temperature. Don't reheat it, as this could make it go soggy.
FAQs
How Long Does Baklava Last?
Keep it covered in a container at room temperature for 1-2 weeks. Don’t store it in the refrigerator, its texture might change as sugar crystalizes and the dessert will lose its moistness.
Can I Freeze It?
Yes, you can freeze it. Bake it, pour the syrup over it and let it cool completely before placing it in the freezer. Keep it in small batches in freezer bags so that you don’t have to thaw all of them at once. Bring it out of the freezer in the refrigerator one day before you serve.
What is the difference between Greek baklava and Turkish baklava?
Greek baklava mainly differs in the type of nuts and syrup used. It often uses walnuts and almonds, with a honey syrup, and spices like cinnamon and cloves. The phyllo dough is often a bit thicker in Greek baklava than in Turkish baklava, contributing to its unique taste and texture.
How do you make baklava not soggy?
The key to crispy baklava is in the baking and syruping process. Make sure to evenly butter the layers of phyllo dough, and bake until it's well-browned.
When adding the syrup, ensure it's cooled while your baklava is still warm from the oven. This contrast helps keep the baklava crispy, as the syrup gets absorbed without making the pastry soggy.
Other Turkish Desserts
- Kadayif Dessert - Kadaif
- Revani Recipe
- Kunefe Turkish Dessert With Cheese
- Sutlaç - Turkish Rice Pudding
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
Turkish Baklava Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 8 reviews
Super thin baklava leaves filled with walnuts and sweetened with baklava syrup to make the best Turkish baklava recipe.
- Author:
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 40 1x
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
Baklava:
- 1 package phyllo dough (the one we used has 25 sheets), thawed
- ¾ cup unsalted butter, melted (at room temperature not hot)
- 2 cups walnuts, chopped
- 2 tablespoons ground pistachio, for garnish
Syrup:
- 2 and ½ cup sugar
- 2 cups water
- 1 slice of lemon
Instructions
- Thaw the phyllo dough overnight in the fridge and then let it sit on the counter for about half an hour. Put it aside.
- Prepare the syrup. Put the syrup ingredients in a pot. Heat until it boils. Let it simmer over medium low heat for 15 minutes and cool completely.
- Trim the phyllo sheets to fit your baking pan. We used 25 sheets in this recipe and trim them all together. Cover them with a damp cloth so that the sheets won’t dry out when you are working. Each time you place a phyllo sheet into the pan, make sure you cover the rest. They can easily dry out otherwise.
- Preheat the oven to 350F.
- Butter the bottom and the sides of a 9x13 baking pan.
- Place one phyllo sheet in the pan and brush it with melted butter. Place the second phyllo over it and butter it too. Repeat this until you have 5 sheets in total.
- Spread ½ cup walnuts over the 5th sheet evenly.
- Place 5 phyllo sheets on the walnuts, brushing each with melted butter. Sprinkle walnuts on the 5th.
- Repeat with another 5 phyllo sheets and walnuts on the 5th.
- Repeat with another 5 phyllo sheets and walnuts on the 5th.
- In total, you will have 25 phyllo sheets and 4 layers of walnuts (between each 5 phyllo sheets).
- Make sure you butter the top as well.
- Using a sharp knife, cut the raw baklava into vertical strips and then cut diagonally. Make sure you cut it all the way to the bottom of the pan. Bake it at 350F for 30 minutes or until tops are golden.
- Remove it from oven and using a ladle, pour cooled syrup over hot baklava. Let it sit uncovered for 4-5 hours so that the syrup spreads well into the layers.
- Garnish with ground pistachio and serve.
Notes
- Don’t forget to cover the phyllo sheets with damp cloth when buttering one phyllo sheet in the pan. Otherwise, they dry out and tear.
- The butter should be melted and at room temperature, not hot. And don’t try to cover the surface of each phyllo sheet with butter. Just gently brushing it with butter will be enough.
- You should cut your baklava into pieces before you put it in the oven. It's much easier to cut when it's raw, and the edges will get nice and crispy when you bake it.
- When you pour the sugar syrup over the baklava, make sure the syrup is cool and the baklava is still warm. This way, the syrup will soak into the layers better.
- You can adjust the amount of the syrup you pour over baklava. You don’t have to use all the syrup for a less sweet baklava.
Nutrition
- Serving Size: 1 slice
- Calories: 188
- Sugar: 5 g
- Sodium: 82.1 mg
- Fat: 15.7 g
- Carbohydrates: 11 g
- Protein: 1.3 g
- Cholesterol: 10.9 mg
« Cheese Tart With Peas and Herbs
Strawberry Cheesecake Ice Cream »
Reader Interactions
Comments
Miss co*ke says
Thank you my aunt brought baklava from turkey and I been craving for it thanks to you I know how to make it
Reply
Martha says
Hello, I’d love to try this recipe, but the only phyllo dough I could find has 15 sheets in a 16 oz package. Will this work? Also, what size pan do you use? Thanks so much!
Reply
Zerrin & Yusuf says
Hi Martha,
You can still make baklava with 15 sheets. Then you need to follow this order: 5 phyllo sheets - walnuts - 5 phyllo sheets - walnuts - 5 phyllo sheets. Of course you will spread melted butter on each pyhllo sheet. We use 25X35cm pan (about 10X14 inches). If the phyllo sheets fit in your pan, that's fine. If they are too big, you can cut them to fit in it as shown in the one of the step pictures in the post above. Hope these help.Reply
cy says
Are the walnuts toasted or untoasted? Thank you for sharing.
Reply
Zerrin & Yusuf says
We use them untoasted.
Reply
cy says
It was delicious! I used clarified butter (ghee) so that the surface of the baklava didn't have brown/burnt spots. Love Turkish cuisine, probably my favorite in the Near East/Middle Eastern region!
Zerrin & Yusuf says
So happy to hear that you liked the recipe. Using clarified butter is brilliant! Thanks for your feedback. Cheers!
Melody Thompson says
I just love baklava. I learned the recipe from a Turkish friend. I also make the dough from scratch. I also liked your recipe.
Reply
Homemade Turkish Baklava Recipe says
Baklava is a wonderful dessert. Pistachio, Walnut, Plain One is Delicious.
Reply
Simge says
Thanks for this extensive sharing! You have mentioned not only the recipe of baklava, but also its history and storage conditions. I hope one day I dare to try it at home. 🙂
Reply
Senem says
Hi Yusuf, my mum makes her Baclava from scratch. This yr due to covid-19. My mum Nilgun won’t be making it this year as we can not see our family. So this year as as a suprise I made your recipe, I am truly grateful, my mum will be very impressed when I gift her this at her door step this Friday xxx happy bayram for this week 29/07/2020. Senem
Reply
Yusuf says
Baklava from scratch is definitely admirable! And bet your mom's baklava is amazing! Glad you made our easy recipe and hope your mom loved this version too. Such a nice surprise you made to her. Please give her our best wishes! Happy bayram to you too!
Reply
William Jobson says
This looks great. I was in Turkey during Desert Storm. I was wondering if you have the recipe for the flat bread that they had at food places around the base? It was so good and would love to make it for my family.
Reply
Yusuf says
Hi William! What kind of a flat bread was it? Would love to help you if you give more details.
Reply
Reham says
Thanks a lot for the detailed recipe
I used ghee instead of butter , so yummy and smells wonderful, I used walnuts and raisins for the filling, it was the second best baklava after the pistachio filled one i had in Istanbul.Reply
Radka says
Hands down for this recipe! I have already made it twice this week and my fiancee with his cousin just love it so much (both from Turkey). It's easy yet so tasty and authentic, so thanks again. Living in a small Canadian mountain town, it's tricky to find a good baklava. I'll be making this again very soon.
Reply
Yusuf says
Hi Radka! I'm so glad to hear that you all loved this baklava recipe! It is easier this way, isn't it? And I know how it feels when you finally find an authentic taste of a food or even make it at home at a place away from the homecountry of it. Thanks for the feedback!
Reply
angiesrecipes says
wow This looks 10 times better than those I saw in the Turkish bakeries! Wish I could taste one!
Reply
Zerrin says
Awwww thank you so much! Wish I could send you some!
Reply
Natalie says
I love baklava! Looks so delicious and perfect for parties!
Reply
Zerrin says
Hi Natalie! It is always a hit at any occasion. Right?
Reply
Aysegul says
My favorite dessert in the world. Seriously, this looks amazing. I have never even attempted to make baklava, but reading through your post I think I can do it.
Thanks for sharing.Reply
Zerrin says
Thank you my lovely friend! I'm sure you can make it in the best way!
Reply
matt says
I'm craving for baklava so badly now! Your pictures make it look really easy to make. Thanks for the recipe and the step by step pictures!
Reply
Aysegul Celeb says
Well, you may take a look at this website. They are sending Turkish baklava in 2 days to USA & Worldwide:
grandturkishbazaar.com
Reply
