Okay, Let's Talk About Baklava (And Why I Love Making This)
So, the first time I made baklava, I was convinced I’d ruined the whole thing because the phyllo dough was tearing like it was auditioning for a role in a tragic play. My aunt walked in, laughed, and said, “It’s supposed to look messy before you bake it.” That’s stuck with me—now, every time I make this Easy Baklava with Honey Walnut Filling, I feel like I’m getting away with something by throwing together a bunch of flaky layers and ending up with this showstopper of a dessert. Oh, and bonus: my dog loves when I bake this because he knows there will be crumbs. (Don’t worry, he doesn’t actually get to eat the baklava. Just the paper towels with honey smears.)
Why You'll Love This (Or Why I Keep Making It, Anyway)
I usually whip up this baklava when I want to pretend I’m hosting a fancy tea party, even if it’s just me and a strong cup of coffee. My family basically hovers around the kitchen like cartoon characters following a pie scent, especially when that honey walnut smell starts wafting. And if you’ve ever felt personally victimized by sticky phyllo sheets, trust me—I’ve been there, but honestly, this recipe is way more forgiving than it looks. I once lost track of how many layers I’d done, and it still came out like a dream. (Just don’t try skipping the butter, unless you want a dry, sad situation. Ask me how I know...)
What You Need (And Some Swaps That Work)
- Phyllo dough: 1 package (16 oz). I usually grab whatever brand is on sale—my grandma insisted on Athens brand, but honestly, use what you can find (sometimes I cut the sheets to fit my pan, sometimes not).
- Unsalted butter: 1 cup (melted). If you’re out of butter, I’ve used a combo of butter and a splash of olive oil and it wasn’t half bad.
- Walnuts: About 2 cups, chopped pretty fine. I know some folks mix in pistachios or even pecans when they’re feeling wild. Totally works.
- Honey: 1 cup (or a little less, if you like things less sweet). I found this guide to honey for baking useful when I wanted to get fancy, but regular store honey is fine.
- Sugar: ½ cup (granulated). Sometimes I skip this if my honey is really sweet.
- Cinnamon: 1-2 teaspoons. (My cousin uses cardamom instead—works in a pinch.)
- Lemon juice: Just a tablespoon. (Honestly, I just squeeze half a lemon and call it good.)
- Water: ½ cup, for the syrup.
Step-By-Step, But Not Too Stressful
- Prep time: About 20 minutes, baking is another 40ish. Preheat your oven to 350°F (180°C). Don’t forget, or you’ll be waiting around for nothing. Grease a 9x13 inch baking pan with a little melted butter.
- Make the nut filling: Toss your chopped walnuts (or whatever mix you’re using) with cinnamon and half your sugar in a bowl. I sometimes add an extra pinch of salt here—just seems right.
- Phyllo time: Lay one sheet of phyllo in the pan, brush it with melted butter. Repeat this until you’ve got about 8 sheets layered up (I never get the count perfect, and somehow the world keeps turning). Sometimes the sheets tear, but honestly, you won’t see it later.
- Add filling: Sprinkle a good handful of the walnut mix over the phyllo. If it looks uneven, just nudge it around with your fingers. Add 4 more buttered phyllo sheets. Repeat the filling and layering until you run out, finishing with at least 6-8 phyllo sheets on top.
- Cut before baking: This is the bit that always feels weird—use a sharp knife to cut the baklava into diamonds or squares before you bake. (If you forget, it’s a pain to cut after!)
- Bake: Pop it into the oven for 40–45 minutes, or until golden and crisp. Your kitchen will smell amazing, and this is when I usually sneak a taste of the nutty bits that fall off the knife. Just to, you know, test.
- Make the honey syrup: While the baklava bakes, combine honey, remaining sugar, water, and lemon juice in a saucepan. Bring to a simmer for about 10 minutes, stirring. Don’t let it boil over unless you want to spend your evening scrubbing the stove (ask me how I know...again).
- Pour and wait: As soon as the baklava comes out of the oven, pour the hot syrup evenly over it. Listen for that sizzle! Then, patience: let it cool (at least an hour, but I usually sneak a piece before then because who can wait?)
Notes That Come From, Well, Messing Up a Few Times
- The syrup seems too thin when you make it, but it thickens as the baklava cools. Don’t panic.
- I think baklava tastes even better the next day—something magical happens overnight.
- If your phyllo gets dry and cracks, just patch it up. No one will see it under all that honey and nuts.
Stuff I've Experimented With (Some Good, Some...Not So Much)
- Swapping walnuts for pistachios is a winner. I tried almonds once, but it got, well, kinda bland. Maybe it’s just me?
- I threw in orange zest one time. Not bad! But too much made it taste like cleaning spray.
- Using maple syrup instead of honey—sounds fun, tasted oddly breakfasty. Maybe not for everyone.
What You’ll Need to Make This (Or Improvise With!)
- Baking pan: 9x13 inch, but I’ve squished it into an 8x8 before (just used less filling).
- Pastry brush: Or, honestly, fingers work if you don’t mind a little mess.
- Sharp knife: For cutting the baklava before baking—don’t try with a butter knife, unless you like frustration.
- Saucepan: For the syrup. If you don’t have one, a deep frying pan works in a pinch.
How to Store It (If You Have Leftovers...We Never Do)
Technically, baklava keeps in an airtight container at room temperature for up to 5 days. But honestly, in my house, it never lasts more than a day. If you want to freeze it, go for it—it works, just wrap the pieces individually. And if it goes a bit dry? Just zap it in the microwave for a few seconds (not too long or you’ll melt the syrup right off!).
Serving This Up (Or, How I Like to Eat It)
I love serving baklava with a big mug of strong tea (try Earl Grey) or Turkish coffee if you’re feeling adventurous. Sometimes we dollop a bit of Greek yogurt on the side—tames the sweetness if you’re worried about sugar overload. Oh, and nobody complains if you sneak a piece for breakfast. It’s basically cereal, right?
Pro Tips I Learned the Hard Way
- I once tried rushing the phyllo layering and skipped buttering a few sheets. Big mistake—they stuck together in a weird, chewy block. Don’t skimp!
- If you pour cold syrup on hot baklava (or vice versa), the syrup just sits there like a puddle. You want them both warm—trust me, that way it soaks in.
FAQ (Real Questions From Real People...And Me)
- Do I have to use walnuts?
Not at all! Pistachios, pecans, even hazelnuts will work. Actually, a mix is my favorite. - Can I make this ahead?
Absolutely. It’s even better the next day. But good luck keeping people away from it overnight. (You could try hiding it in the garage—I did that once.) - Is there a yeast-free version?
Baklava doesn’t use yeast anyway. You’re good here. Just layers, no proofing or kneading; makes life easier. - Can I use store-bought syrup?
Um, you can, but honestly homemade is so easy and tastes way better. I once tried store-bought and it tasted like pancake syrup, which...no. - Phyllo keeps sticking—help!
Keep it covered with a damp towel while you work. Or bribe a friend to help. It’s faster (and more fun that way). There’s even a nice video over at Serious Eats if you want a visual.
So, go on, give this a try. Even if it ends up a little crooked or uneven, it’ll still taste like sweet, nutty sunshine. And if you make a mess? Welcome to the club.
Ingredients
- 16 oz phyllo dough, thawed
- 2 cups walnuts, finely chopped
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup honey
- 1 teaspoon ground cinnamon
- ½ cup water
- 1 teaspoon lemon juice
Instructions
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1Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter.
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2In a bowl, combine chopped walnuts, ¼ cup sugar, and ground cinnamon.
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3Layer 8 sheets of phyllo dough in the baking dish, brushing each sheet with melted butter. Sprinkle a thin layer of the walnut mixture over the phyllo.
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4Repeat layering phyllo sheets and walnut mixture until all ingredients are used, finishing with 8 layers of phyllo on top. Brush the top with remaining butter.
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5Cut the baklava into diamond or square shapes. Bake for 45 minutes or until golden and crisp.
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6While baklava bakes, combine remaining sugar, honey, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Pour hot syrup over the baked baklava. Cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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