بقلاوة
The jewel of Turkish and Levantine sweets: dozens of paper-thin phyllo layers brushed with butter, packed with finely chopped pistachios or walnuts, baked until shatteringly crisp and golden, then drenched in fragrant sugar syrup (or honey) the moment it comes from the oven. Baklava is a study in contrasts — crisp, buttery, nutty layers soaked just enough to be lusciously sweet without going soggy — cut into glistening diamonds for celebrations and coffee alike.
Make a syrup of sugar and water with lemon (and a little honey or rosewater), and chill it. Brush a baking tray and layer about half a pack of phyllo sheets, brushing each with melted butter. Scatter a thick layer of finely chopped pistachios or walnuts, then layer and butter the rest of the phyllo on top. Cut all the way through into diamonds before baking. Bake until deep golden and crisp, then — the crucial step — pour the cold syrup over the hot baklava (or hot syrup over cold), and let it soak for several hours so it's crisp yet syrup-soaked, not soggy.
- The temperature trick: cold syrup onto hot baklava (or hot syrup onto cold) so it soaks in while staying crisp.
- Brush every phyllo layer with butter and cut the diamonds before baking so the syrup penetrates.
- Let it rest for hours (ideally overnight) after soaking so the syrup fully absorbs.
Equipment
- Baking tray
- Pastry brush
- Sharp knife
- Saucepan (for syrup)
المكونات
Syrup
- 400 g sugar
- 350 ml water
- Squeeze of lemon; 1 tbsp honey (optional); splash rosewater (optional)
Baklava
- 1 packet phyllo (filo) pastry, thawed
- 250 g butter, melted
- 300 g pistachios or walnuts, finely chopped
- Optional: 1 tsp cinnamon (with walnuts); pinch sugar
الطريقة
- خطوة01
Boil the sugar and water with the lemon (and honey/rosewater if using) for about 10 minutes until lightly syrupy. Cool, then chill — the syrup must be cold to pour over hot baklava.
- خطوة02
Brush a baking tray with butter. Lay in about half the phyllo sheets one at a time, brushing each with melted butter. Keep unused phyllo under a damp towel so it doesn't dry out.
- خطوة03
Scatter the finely chopped nuts evenly over the phyllo base (mix in a little cinnamon/sugar with walnuts). Layer the remaining phyllo on top, buttering every sheet, and butter the top well.
- خطوة04
With a sharp knife, cut all the way through into diamonds or squares before baking (this lets the syrup penetrate). Bake at 170°C/340°F until deep golden and crisp throughout, about 45–50 minutes.
- خطوة05
As soon as the baklava comes out of the oven, pour the cold syrup evenly all over the hot pastry (it will hiss). Let it stand and soak for several hours, ideally overnight, so it absorbs the syrup and turns crisp-yet-luscious. Serve at room temperature.
Make ahead
Baklava is ideal to make ahead — it needs hours (ideally overnight) for the syrup to fully soak in anyway, and it keeps for many days at room temperature, even improving. Make it a day or two before serving. It's a classic celebration sweet you prepare in advance and have on hand for guests.
Storage
Keeps very well — up to a week or more at room temperature, loosely covered (don't refrigerate, which makes the phyllo soggy and hard). The syrup acts as a preserver. It actually improves after a day as the syrup settles in. Keep it in a cool, dry place in a single layer or carefully stacked.
Variations
Pistachio (fıstıklı)
The prized Turkish version with vivid green pistachios, especially from Gaziantep.
Walnut (cevizli)
Walnut baklava, often with a little cinnamon — common across the region.
Honey / rosewater
Use honey in the syrup, or scent it with rosewater or orange blossom for a Levantine touch.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
الأسئلة الشائعة
How do I keep baklava crisp and not soggy?
The key is the temperature contrast between pastry and syrup: pour cold syrup over hot, just-baked baklava (or hot syrup over fully cooled baklava). This lets the syrup soak in while the layers stay crisp. Pouring hot syrup over hot baklava makes it soggy. Also butter every layer well and bake until properly golden and crisp before soaking.
Why cut the baklava before baking?
Cutting all the way through into diamonds or squares before baking lets the syrup penetrate down through the layers when you pour it on, soaking the whole piece evenly. If you cut after baking and soaking, the syrup can't get into the centre and you'll crush the crisp layers. Use a sharp knife and cut cleanly to the base.
Pistachios or walnuts — which is traditional?
Both are traditional, and it varies by region. Turkish baklava, especially from Gaziantep, is famous for vivid green pistachios (fıstıklı). Walnut baklava (cevizli), often with a touch of cinnamon, is also widespread across Turkey, the Levant and the Balkans. Use whichever you prefer — or a mix — chopped finely, not powdered.
How long does baklava keep?
Remarkably well — up to a week or more at room temperature, loosely covered, since the syrup preserves it. Don't refrigerate it, as the cold makes the phyllo soggy and the butter hard. It actually tastes better a day after making, once the syrup has fully settled in. It's a great make-ahead sweet for that reason.
How do I work with phyllo without it cracking?
Thaw it fully before unrolling, and keep the stack covered with a lightly damp towel as you work, because phyllo dries out and cracks within minutes of being exposed to air. Work fairly quickly, brushing each sheet with melted butter. A few small tears don't matter once the layers are stacked and baked — it all crisps up together.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.