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4.73 from 22 votes

Baklava Recipe

A Classic Baklava Recipe made with phyllo pastry, ground pecans and drizzled with a sweet honey syrup. Crisp and tender, flaky and delicious, this baklava will surely impress!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Middle Eastern
Keyword: baklava, middle eastern food
Servings: 48 pieces
Calories: 147kcal


  • 4 cups pecans chopped
  • 1 teaspoon cinnamon
  • 20 sheets phyllo pastry (filo)
  • 12 tablespoon butter unsalted, melted (1 1/2 sticks)


  • 1/2 cup sugar
  • 1/2 cup water
  • 4 tablespoon butter unsalted
  • 3 teaspoon vanilla extract
  • 1 1/2 cups honey


  • Preheat oven to 350 F degrees. I used a 16.5 x 11.38 x 1 inches baking sheet, but for some reason the phyllo pastry sheets are always too big. To rectify this problem, simply cut the sheets to the size of the baking sheet.
  • In a food processor add the pecans and the cinnamon and pulse them a few times until finely chopped. Set about 1/4 of chopped pecans aside to use for sprinkling over the top of the baklava.
  • In a medium sauce pan, add the sugar, water, butter, vanilla extract and honey. Stir well and bring to a boil. After it starts boiling reduce heat to medium low and let it simmer for about 5 minutes. Let it cool.

Assemble Baklava

  • Take a brush and brush the bottom and the sides of the baking sheet. Place one sheet of phyllo at the bottom of the dish, then butter the top of the sheet. Place another sheet on top of it and brush the top again with butter. Repeat this until you have 6 layers of phyllo.
  • Layer generously with chopped pecans or walnuts, about 1 1/4 cups.
  • Layer with another phyllo sheet and butter it well. This sheet will be a bit more difficult to brush. Another option is to brush the phyllo sheet with butter and lay it with the buttered side down over the pecans.
  • Lay another sheet over it and brush with butter. Repeat until you have another 5 phyllo sheets. Layer with another 1/3 of the pecan mixture then repeat with 5 more of the phyllo sheets. Repeat this until you have 3 layers of pecans. 
    6 Phyllo pastry sheets
    1 Layer of chopped pecans
    5 Phyllo pastry sheets
    1 Layer of chopped pecans
    5 Phyllo pastry sheets
    1 Layer of chopped pecans
    5 Phyllo pastry sheets (or remaining sheets)
  • Butter the top phyllo sheet with butter as well. Using a sharp knife cut the baklava diagonally, or into squares, which ever way you prefer.
  • Transfer to the preheated oven and bake for 35 to 40 minutes or until golden brown.
  • Remove the baklava from the oven, pour the syrup immediately over the baklava, making sure you pour all over. Finally, top each piece of baklava with remaining chopped nuts.
  • Take a sharp knife and run it through the cut baklava again, just to make sure we can easily take out each piece.
  • Let the baklava sit for a few hours, preferably overnight, so that the syrup sets in and it gets all nice and sticky. Serve and enjoy!



  1. Leftovers: Baklava will last for at least a week, stored in an airtight container in the fridge. 
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1piece | Calories: 147kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 46mg | Sugar: 11g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.5mg