Baklava Recipe – Eats Now

Name: Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups (600 ml) walnuts, ground; 1 cup (225 ml) blanched slivered almonds, ground; 1 cup (225 ml) shelled, unsalted pistachio nuts, ground; 1 pkg. phyllo dough, thawed if frozen; 5 tbsp (70 ml) butter, melted; 2 cups (475 ml) sugar; 3/4 cup (175 ml) honey; 3 tbsp (45 ml). lemon juice; 1 tbsp (15 ml). grated lemon peel; 1 tbsp (15 ml). lime juice; 2 tsp (10 ml). grated lime peel; 2 cups (475 ml) water

Servings: persons

2-1/2 cups (600 ml) walnuts, ground
1 cup (225 ml) blanched slivered almonds, ground
1 cup (225 ml) shelled, unsalted pistachio nuts, ground
1 pkg. phyllo dough, thawed if frozen
5 tbsp (70 ml) butter, melted
2 cups (475 ml) sugar
3/4 cup (175 ml) honey
3 tbsp (45 ml). lemon juice
1 tbsp (15 ml). grated lemon peel
1 tbsp (15 ml). lime juice
2 tsp (10 ml). grated lime peel
2 cups (475 ml) water

1
["Heat oven to 350 degrees (175 C.).", "In bowl, combine first three ingredients.", "Unroll phyllo dough and cover with damp towel to prevent sheets from drying out.", "Coat a 13"" x 9"" baking dish with butter.", "Place 2 sheets in baking dish.", "Brush with butter.", "Top with 2 more sheets.", "Brush with butter.", "Top with another sheet of phyllo.", "Evenly sprinkle with 1 cup (225 ml) nut mixture.", "Top with 2 phyllo sheets.", "Brush with butter.", "Sprinkle with 1 cup (225 ml) nut mixture.", "Repeat layering and top with final sheet of phyllo.", "Brush with remaining butter.", "With knife, slice length-wise into four equal pieces, then slice diagonally into 8 pieces.", "Bake 40-45 minutes or until golden brown.", "Cool on wire rack.", "Meanwhile, in saucepan, combine remaining ingredients with the 2 cups (475 ml) water.", "Bring to boil over high heat, stirring.", "Cook 15 minutes or until slightly thickened.", "Pour over baklava.", "Cover and let stand at room temperature at least 6 hours or overnight."]

1189

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/2 cups (600 ml) walnuts, ground, 1 cup (225 ml) blanched slivered almonds, ground, 1 cup (225 ml) shelled, unsalted pistachio nuts, ground, 1 pkg. phyllo dough, thawed if frozen, and more.

Yes, Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions