Baklava Recipe

Baklava Recipe

Here’s a recipe for baklava:


  • 1 cup unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar
  • 1 lb phyllo dough, thawed
  • 1 cup chopped nuts (such as pistachios, almonds, or walnuts)
  • 1 tsp ground cardamom (optional)

For the syrup:

  • 1 cup granulated sugar
  • 1 cup water
  • 2 tbsp honey
  • 1 cinnamon stick
  • 3-4 whole cloves


  1. Preheat the oven to 350°F (180°C).
  2. In a small bowl, mix together the melted butter, cinnamon, and sugar.
  3. Lay out one sheet of phyllo dough and brush it lightly with the butter mixture. Repeat with the remaining phyllo dough, layering and brushing each sheet with the butter mixture.
  4. Sprinkle the chopped nuts over the top layer of phyllo dough. If using, sprinkle the ground cardamom over the nuts.
  5. Cut the phyllo stack into diamonds or squares using a sharp knife.
  6. Bake the baklava for 35-45 minutes, or until the phyllo is golden and crispy.
  7. While the baklava is baking, make the syrup. In a small saucepan over medium heat, combine the sugar, water, honey, cinnamon stick, and cloves. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce the heat to low and let the syrup simmer for 10 minutes. Remove the cinnamon stick and cloves from the syrup.
  8. When the baklava is done baking, pour the syrup over the top, being sure to cover all of the pieces. Let the baklava cool completely before serving. Enjoy!

Note: You can use any type of nuts in this recipe, or a combination of different types of nuts. If you’d like to add a little extra sweetness to the baklava, you can sprinkle some confectioners’ sugar over the top before serving. Baklava can be stored at room temperature for a few days, or in the refrigerator for up to a week. It can also be frozen for up to a month. To serve, cut the baklava into individual pieces and serve at room temperature or slightly warm.