Baklava with filo dough, nuts, cinnamon and honey syrup
Greek Recipe

Baklava

For baklava, filo pastry sheets are layered with butter, filled with walnuts or pistachios and soaked in aromatic syrup after baking. Baklava must then be left to infuse for several hours.

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Total time 5 hr 20 min
Calories 390 kcal
Servings 12 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Baklava with filo dough, nuts and honey syrup

Baklava requires patience and careful layering. The filo dough dries quickly and is therefore covered during work. After baking, the hot pastry is poured with cooled syrup to make the layers crisp and juicy at the same time.

Mediterranean Cuisine Greek Recipes

Recipe

Baklava

Baklava consists of many buttered layers of filo pastry, nuts, cinnamon and syrup made of honey or sugar. Hot pastries absorb cold syrup particularly well.

Ingredients

12 servings

Method

  1. 1

    Boil syrup

    Simmer sugar, water, honey, lemon juice and, if desired, cinnamon stick for 8 minutes. Let the syrup cool.

  2. 2

    Mixing nuts

    Roughly chop the nuts and mix with cinnamon. Cover the filo dough while working.

  3. 3

    Layers

    Place several filo pastry sheets in the tin and spread each with butter. Spread the nuts on top and layer them further.

  4. 4

    Cutting and baking

    Cut the baklava into lozenges or squares before baking. Bake at 170 degrees for 40 to 45 minutes until golden brown.

  5. 5

    Soak and let steep

    Pour cooled syrup over hot baklava and leave to stand for several hours.

Kitchen know-how

Tips for Baklava

Protect filo dough

Cover the filo dough while working so that it does not break.

Combine hot and cold

Hot pastries and cold syrup ensure good absorption and better texture.

Let it go

Baklava tastes much better after several hours because syrup and layers combine.

Variations

How to adapt this recipe

Pistachios make baklava finer and greener. Walnuts taste stronger and more classic for many home recipes.

Some orange peel in the syrup gives a fruitier flavour and goes well with cinnamon.

Nutrition per serving

390kcal
42.0 gCarbohydrates
6.0 gProtein
22.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Baklava

After baking, the filo dough is very crispy and breaks easier. It can be cut clean before baking.

A good method is hot baklava with cooled syrup. This makes it juicy, but remains more structured.

Several hours, preferably overnight. Then the syrup is evenly distributed.

Walnuts, pistachios, almonds or mixtures are perfect. Walnuts taste strong, pistachios finer.

Keep cooking

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