There’s something about baklava that feels like a celebration all by itself—crispy, buttery layers of pastry, sticky syrup, and that rich nutty filling that makes every bite a little party in your mouth. It’s one of those desserts that looks like it took forever to make, but honestly, it’s much easier than it seems—especially if you use ready-made phyllo dough. No shame in that shortcut; the results are still gorgeous.
Traditional baklava is all about contrast: crisp pastry meets sticky sweetness, warm spices meet buttery crunch. I used a mix of pistachios and walnuts for the filling because I love how their flavors balance each other—the pistachios are bright and earthy, the walnuts rich and cozy. A touch of cinnamon and cardamom gives the filling that unmistakable Middle Eastern warmth, and the syrup—made with honey, lemon, and sugar—is sweet without being cloying.
The trick to good baklava is balance. You don’t want it dripping in syrup or dry and flaky—it should be crisp on top, tender underneath, and glossy with just enough sweetness to make you reach for another piece. And then another.
Ingredients
- 1 package phyllo dough (about 9 ounces)
- 1 stick (½ cup) unsalted butter, melted
- 1 cup walnuts
- 1 cup pistachios
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
For the Syrup
- ½ cup sugar
- ¼ cup honey
- ½ cup water
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F. Grease a 10×7-inch baking dish with butter.
Make the syrup:
Combine the sugar, water, honey, and lemon juice in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves. Lower the heat and simmer for 4 minutes. Remove from heat and let cool completely while you prepare the baklava.
Prepare the filling:
In a food processor, pulse the walnuts and pistachios with the cinnamon and cardamom until finely chopped but not powdery—you want a little texture.
Assemble the layers:
Unroll your phyllo dough and trim it to fit your baking dish. Keep the sheets covered with a damp kitchen towel to stop them from drying out.
Lay one sheet of phyllo into the greased pan and brush with melted butter. Repeat with 5 more sheets, brushing each one generously.
Spread ¼ of the nut mixture evenly over the top. Layer two more sheets of phyllo, brushing each with butter. Add another layer of nuts, then repeat—two buttered sheets, another ¼ of the nut mix—until all the filling is used up. Finish with 6 sheets of phyllo on top, buttering each one. Brush the top layer well with butter so it turns golden and crisp in the oven.
Cut before baking:
Using a sharp knife, cut the baklava into diamonds or squares. It’s easiest to cut four long strips lengthwise, then make diagonal cuts across.
Bake:
Place in the oven and bake for 20 minutes. Then reduce the temperature to 300°F and bake for another 30 minutes, until the top is golden and crisp.
Add the syrup:
As soon as it comes out of the oven, pour the cooled syrup evenly over the hot pastry. It will sizzle slightly and soak in beautifully—this step gives baklava its signature texture.
Let it sit in the pan for at least 4 hours (longer is even better) before serving so everything melds together perfectly.
Baklava is one of those desserts that tastes even better the next day, when the syrup has settled and every layer has found its balance. The flaky pastry, crunchy nuts, and sticky honey all come together into something truly addictive. One piece never feels like enough—and honestly, that’s kind of the point.