How To Make Baklava

To try and explain baklava to someone who has never tasted it is no easy feat. This Turkish dessert is one of those dishes that just has to be tasted to really understand what’s going on. With layers upon layers of paper thin phyllo dough, slathered in butter and sprinkled with chopped nuts like pistachios, walnuts or hazelnuts and then repeated until a dense cake is created. Pour a good helping of a sugary mixture which traditionally contains honey, rosewater or orange flower water over the top, let it sink in and then serve yourself a piece as large as you like. This dessert has become a staple of countries in Eastern Europe and the Middle East.

So, take a walk on the exotic side and learn how to make your own homemade baklava with our online pastry school chef. She’ll walk you through each step so you can make your first one effortlessly!


1 cup sugar
2 tsp cinnamon
12 oz pecans
12 oz walnuts
1 ½ cup butter
1 ½ cup honey
1 lb phyllo dough

1. Combine ½ cup sugar, ½ cup water, honey and cinnamon in a sauce pan; bring to a boil. Simmer for about 15 minutes, then remove from heat and let cool.
2. Mix pecans and walnuts together with remaining sugar and 1 tsp cinnamon. Brush a half hotel pan or 10X14 inch baking pan with butter. Line pan with 3 sheets of phyllo, brushing each sheet with clarified butter. Sprinkle with but mixture. Repeat layers, alternating 2 sheets of buttered phyllo and the nut mixture to a depth of about 1 inch and ending with phyllo. Cut into triangles about 1.5 inches long.
3. Bake in preheated 325 degree oven for 35-40 minutes or until golden brown. Remove from oven and cut through the triangles again. Pour honey syrup over the top while hot. Serve!

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