Baklava Recipe

Wanted to share the Baklava recipe that I have been using for many years. I love making this every Christmas, and it always turns out so great! Making Baklava is time consuming, but so worth it. My family usually made this during the holiday season when I was growing up, and now my guys love having it during that time frame as well. Enjoy!!!

Note: Be sure to read the directions on thawing the phyllo dough prior to making this.


This picture above gives you an idea of how to cut it prior to baking. My spacing wasn’t even, but it worked! 🙂

Baklava Recipe
Prep time:
Cook time:
Total time:
  • 1 lb. walnuts – finely chopped
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1 1/2 cups (3 sticks) butter – melted
  • 1 package (16 oz.) frozen phyllo dough – thawed (I use the brand Athens)
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 cup honey
  • 1/2 teaspoon vanilla
  1. Preheat oven to 300 degrees F. (You may want to wait on heating up your oven until about 1/2 way through the layering process.)
  2. Combine and set aside walnuts, 1/2 cup sugar and cinnamon.
  3. With a pastry brush (You don’t want to use a silicone brush, as it will tear the phyllo dough.) lightly brush the sides and bottom of a 13X 9 inch glass baking dish.
  4. Open one of the phyllo dough packages and keep the other one refrigerated until needed. The dough comes in a roll and you want to unroll it until flat.
  5. Place one sheet onto your pan and brush with butter. Repeat this step with 5 more sheets.
  6. Spread 1 cup of the walnut mixture.
  7. Add 8 more sheets of dough, brushing butter over top of each piece as you go.
  8. Spread 1 cup of the walnut mixture.
  9. Repeat step 7 and step 8, until you are out of nut mixture. Add the remaining sheets of dough, brushing on the butter in between each sheet. You will end up with 4 layers of nuts.
  10. On the final layer brush with remaining butter. I usually have a lot left! So, I always try to remember to be a little more generous with spreading during this process.
  11. With a sharp knife, cut halfway though the layers with the pattern shown above.
  12. Bake for 1 hour until golden brown.
  13. Fifteen minutes before the Baklava is finished baking, mix 1 cup sugar, water and lemon juice in a sauce pan.
  14. Cook sauce over medium heat and stir occasionally for 12-15 minutes.
  15. Remove that from heat and add the honey and vanilla. Stir well.
  16. Remove the Baklava from the oven and finish cutting through the layers.
  17. Pour the sauce over the hot Baklava.
  18. Cool. Let it sit for at least 24 hours (lightly covered, but not in the refrigerator). Some suggest making it a week prior to eating, as the longer it sits, the better it is. I have a hard time letting it sit in my house that long! So yummy!