Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Baklava
A rich, sweet pastry made of layers of phyllo filled with chopped nuts.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Prepare the syrup first: In a medium saucepan, combine the sugar, water, honey, cinnamon stick, and lemon zest. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and let the syrup cool completely.
- 2
Preheat your oven to 325°F (165°C). Brush a 9x13 inch baking dish generously with melted butter. Keep the phyllo dough covered with a damp kitchen towel while working.
- 3
In a bowl, toss the finely chopped walnuts and pistachios together.
- 4
Place two sheets of phyllo dough in the baking dish and brush the top sheet lightly with melted butter. Repeat this until you have a base of 8 buttered sheets.
- 5
Sprinkle about 1/5 of the nut mixture evenly over the dough. Top with two more buttered sheets of phyllo. Repeat layering nuts and two buttered sheets until the nuts are gone.
- 6
Finish with a top layer of 8 buttered sheets. Using a very sharp knife, carefully cut the baklava all the way to the bottom into diamond shapes. Bake for 1 hour 15 minutes until deep golden and crisp. Immediately pour the cold syrup evenly over the hot baklava. Let it sit uncovered at room temperature for at least 6 hours before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving545
Calories
8 g
Protein
28 g
Carbs
48 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Baklava's layered phyllo-and-nut construction is claimed by several kitchens across the former Ottoman Empire — Turkish, Greek, and Levantine cooks all point to their own regional version as the original. What's shared everywhere it's made is the basic mechanic: thin pastry layered with chopped nuts, baked until crisp, then soaked in a sugar syrup once it comes out of the oven.
Listahan note
This version pours the syrup cold over the hot baklava straight from the oven, rather than the reverse, since that specific temperature contrast is what lets the pastry absorb the syrup evenly without turning soggy.
Technique cues
- Cutting the baklava into diamonds all the way to the bottom of the dish before baking, not after, lets the syrup soak evenly down through every layer once it's poured on.
- Pouring the syrup cold over the baklava the moment it comes out of the oven hot is the specific contrast that lets the pastry absorb the liquid instead of turning gummy.
- Layering only two sheets of phyllo at a time between scatterings of nuts, rather than a thick clump of pastry, keeps the finished layers distinct rather than fused into one dense block.
- Letting the baklava sit uncovered at room temperature for at least six hours after the syrup goes on gives the pastry time to fully absorb the liquid and firm back up.
Kitchen flow
- Parallel prep
- While Baklava is in the oven, measure out any garnish or topping — like the strip lemon zest — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Baklava's dough or batter (built around strip lemon zest) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Baklava freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the strip lemon zest. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Baklava right away — sugar and butter residue hardens fast once it cools. This one leans on the strip lemon zest. The bake step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 package phyllo dough
Structural base
Purpose: package phyllo dough defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1.5 cups walnuts
Flavor support
Purpose: cups walnuts supports the balance of Baklava and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use verified safe seeds or omit the crunch when peanut or tree-nut safety matters.
1.5 cups pistachios
Flavor support
Purpose: cups pistachios supports the balance of Baklava and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup unsalted butter. Syrup: 1 cup sugar
Richness and texture
Purpose: cup unsalted butter. Syrup: 1 cup sugar rounds the texture and helps the dish feel complete.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 cup water
Flavor support
Purpose: cup water supports the balance of Baklava and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Keep the unused phyllo under a damp towel at all times — a few minutes of open air is enough to dry the sheets out and make them crack when you unroll them.
- Use a very sharp knife for the diamond cuts; a dull blade tears the layered phyllo instead of slicing it, and that damage shows once it's baked.
- Baklava keeps well at room temperature for over a week, uncovered or loosely covered, since refrigeration makes the phyllo lose its crispness.
Ingredient swaps
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the strip lemon zest.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the strip lemon zest.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the strip lemon zest.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the strip lemon zest.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Baklava to your week, check it against your household's allergens, and build the shopping list automatically.
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