What are the ingredients of baklava?

The classic baklava recipe includes phyllo dough, unsalted butter, chopped nuts (usually walnuts or pistachios), sugar, cinnamon, honey, lemon juice, and water for the syrup. Some regional versions may include rose water or orange blossom essence.

Is baklava an Arab dish?

Baklava has deep roots in Arab cuisine, especially through medieval Arab cookbooks and syrup-based pastries. However, the modern form of baklava as layered phyllo dough with nuts and syrup became refined during the Ottoman Empire, influencing cuisines across the Arab world, Greece, and Turkey.

What country is baklava made from?

While baklava is popular in many countries, it’s widely believed to have originated in the kitchens of the Ottoman Empire—modern-day Turkey. It spread across the Middle East, Greece, and the Balkans, where each culture added its own twist to the recipe.

What is the difference between Greek baklava and Turkish baklava?

Greek baklava usually includes walnuts, cinnamon, and a honey-based syrup, with thicker phyllo sheets. Turkish baklava is typically made with pistachios and a lemon-sugar syrup, using ultra-thin phyllo layers. Both offer distinct flavors and textures.

Baklava Recipe – Sweet Classic with 8 Layers of Flavor

Name: Baklava Recipe – Sweet, Flaky Layers with Honey & Nuts
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 1 lb phyllo dough, thawed; 1 cup unsalted butter, melted; 2½ cups chopped walnuts and pistachios; 1 tsp ground cinnamon; 1 cup granulated sugar; ½ cup honey; ¾ cup water; 1 tbsp lemon juice

Ingredients

Scale

1 lb phyllo dough, thawed

1 cup unsalted butter, melted

2½ cups chopped walnuts and pistachios

1 tsp ground cinnamon

1 cup granulated sugar

½ cup honey

¾ cup water

1 tbsp lemon juice

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Instructions

1. Preheat oven to 350°F (175°C).

2. Butter a 9×13 inch baking dish and layer 10 sheets of phyllo, brushing each with melted butter.

3. Spread a layer of the nut mixture (nuts + cinnamon) evenly.

4. Add 5 more phyllo sheets, buttering each, and another layer of nuts. Repeat until all nuts are used.

5. Top with remaining phyllo sheets, buttering each one.

6. Using a sharp knife, cut into diamonds or squares.

7. Bake for 45–50 minutes until golden and crisp.

8. Meanwhile, prepare syrup by simmering water, sugar, honey, and lemon juice for 10 minutes.

9. Pour cooled syrup evenly over hot baklava.

10. Let cool for several hours before serving.

Notes

Store baklava at room temperature for 3–5 days.

Use a damp towel over phyllo to prevent drying while working.

Customize nut blend to taste (almonds, hazelnuts, etc.).

Author: THOMAS
Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 250
Sugar: 18g
Sodium: 45mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg