Honey Baklava

One of the best middle-eastern desserts: Baklava. This is my go-to recipe, which turns out perfect every time.

Honey Baklava

I haven’t been enamored with a recipe like I am with this one in quite a while. Because when you’re dealing with baklava you don’t want to mess around. If you’ve ever attempted to make your own, you know full well that the process of preparing baklava takes some time and precision. So when you find the ONE recipe you want to hold on to it as tight as you possibly can and never try another recipe again. That basically sums up how I feel about this gem.

Honey Baklava

While it’s true that baklava takes longer than a few minutes to whip up, it is so, so, so worth the effort. If you have had it before, you are probably nodding your head right about now. And you’d also know that nothing compares to the homemade version – as always.

Are you ready for some Baklava Goodness??

Honey Baklava

The most important thing I’ve learned from making baklava myself is to practice patience and not try to rush anything. So if you read the instructions before attempting to make this and take your time, you will be successful. I have absolutely no doubt.

Also, it really helps to prepare everything in advance, like chopping the walnuts, cooking the honey syrup, melting the butter, and prepping your phyllo sheets. When it comes to working with phyllo sheets, it is most important to keep them covered with damp kitchen towels at all times. I usually spread out one damp kitchen towel onto my work surface, place the trimmed phyllo sheets on top and cover them with the second towel. Every time you remove one sheet from the pile, make sure to cover the remaining pile again (even if it only takes you 15 seconds to add the sheet to the baking pan and butter it).

Honey Baklava

The art of baklava preparation involves a lot of layering and one of the best things ever – butter, which basically means this can’t be anything but fantastic. Aside from phyllo sheets and butter, you will need walnuts, honey, cinnamon and sugar. Pretty simple ingredients that make for the yummiest dessert.

Phyllo sheets, by the way, can be found at most grocery stores. I got mine at Target from the freezer section ;). They’re really thin sheets made out of dough, which are often used in Greek or Turkish desserts.

Honey Baklava

The beautiful layers get me every time. Slightly crispy, flaky and just the right amount of nuttiness. If you don’t normally like walnuts, don’t worry. I am not the biggest fan of walnuts either, but the addition totally works in this dessert. It keeps it from becoming overly sweet (once you add the honey syrup) and gives every bite perfect texture and overall yumminess!

Honey Baklava

Hope you get your Baklava on this weekend. Happy Friday. Xoxo.

Honey Baklava
Yields 30
This dessert is a true delight in your mouth. Baked to golden perfection and doused in a homemade honey syrup - incredibly delicious.
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  1. 1 (16 oz.) package phyllo sheets, thawed
  2. 1 lb. (about 4 cups) walnuts, finely chopped
  3. 1 teaspoon ground cinnamon
  4. 1 cup granulated sugar
  5. 3/4 cup water
  6. 1/2 cup honey
  7. 1 cup (2 sticks) unsalted butter, melted
  1. Thaw phyllo sheets. I usually take mine out of the freezer an hour before I'm ready to start making the baklava.
  2. 1. Meanwhile, using your food processor, chop walnuts into small pieces. Add cinnamon and give it another quick pulse to incorporate. Set aside.
  3. Next, combine sugar, water, and honey in a medium saucepan. Bring mixture to a boil while stirring frequently. Once mixture has come to a boil and sugar is completely melted, reduce heat and simmer mixture for 4 minutes. Remove from the stove and let cool completely.
  4. Next, melt butter.
  5. Before you're ready for assembly, butter a 9-x-13-inch baking pan and preheat oven to 325 degrres F. Dampen two kitchen towels and place one onto your work surface. Remove phyllo sheets from the packaging and trim sheets according to your baking pan. My phyllo sheets were about 1" too long, so I just cut them accordingly. This varies depending on the brand of phyllo sheets you purchase. Place phyllo sheets on the damp kitchen towel and cover with the second one.
  6. 2. For the assembly: {Step 1} Add one sheet of the phyllo dough to the baking pan and brush with melted butter. Repeat process with another 9 phyllo sheets. Until you have a stack of 10 buttered phyllo sheets. Top with 3/4 cup of the chopped cinnamon walnuts. {Step 2} Top walnut layer with another phyllo sheet, butter and repeat until you have a stack of 5 buttered phyllo sheets. Top with another 3/4 cup of the chopped cinnamon walnuts. Repeat {STEP 2} 3 more times. Finally {Step 3}, add another 10 phyllo sheets, buttering each sheet between layering and spreading the remaining butter on top.
  7. 3. Cut baklava lengthwise into four 1 1/2" wide strips. Then cut diagonally to form diamond shapes. Place baking pan in the oven and bake for 1 hour 15-20 minutes or until top is golden brown. Remove from the oven and place on wire racks. Immediately pour cool honey syrup over the top and let cool completely. Enjoy!
  1. Can be stored at room temperature for up to 7 days.
Adapted from natashaskitchen.com
Deliciously Yum! http://deliciouslyyum.com/

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  1. Wow that looks fantastic! Nothing like classic baklava 🙂

  2. I really like your recipe! Thank you.

  3. I love to cook and make things from scratch. I have made many man things my own Naan, pita bread, pasta. I could go on, but I have never made baklava and I so want to. I have eaten many, some great and some not so great, I think one even had nutmeg in it, yuck! I can’t wait to try this. Do you know if it can be frozen?

  4. any tips on cutting the uncooked baklava? It seems like that would be the hardest part for me.

    • When your phyllo sheets are thawing put a moist over it so it won’t dry out and when you are layering do the same thing cover the sheets with the moist towel. Hopefully this helps you.

  5. kim k scott says:

    this recipe is devine! i do have a “con” tho. you can’t stop eating them. 🙂

  6. I’m confused. It says 1 16oz phyllo package. Which the one I have is, but only has 18-22 sheets. I’m on the second layer of walnuts and only have 4 sheets left. …am I missing something here? !? You’re saying to put another at least 10

  7. I had same problem with 16 oz phyllo package. Not enough sheets. Fortunately I had a third of another pack leftover, although they were old and broke into pieces (lots of fun piecing them together *G*). Also, there is not enough honey sauce. My baklava was very dry. I’m just about to make another batch of sauce to pour over mine. I think this recipe needs to have amounts increased for phyllo sheets and honey sauce.

  8. I’ve made this many times and the recipe is perfect.

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