Turkish Baklava Honey Syrup (Printable Version)

Crisp phyllo layered with nuts and sweetened with a fragrant honey syrup for a delightful treat.

# Ingredient List:

→ Nuts Filling

01 - 1 ½ cups finely chopped walnuts
02 - 1 cup finely chopped pistachios
03 - ½ cup finely chopped almonds
04 - ½ cup granulated sugar
05 - 1 teaspoon ground cinnamon

→ Phyllo & Butter

06 - 1 pound phyllo dough, thawed
07 - 1 cup unsalted butter, melted

→ Honey Syrup

08 - 1 cup honey
09 - 1 cup water
10 - 1 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 strip lemon zest
13 - 1 cinnamon stick

# Directions:

01 - Preheat oven to 350°F. Butter a 9x13 inch baking dish thoroughly.
02 - In a bowl, combine walnuts, pistachios, almonds, ½ cup sugar, and cinnamon. Set aside.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying.
04 - Place one sheet of phyllo in the dish and brush with melted butter. Repeat for a total of 8 sheets, buttering each.
05 - Evenly sprinkle one-third of the nut mixture over the layered phyllo.
06 - Layer and butter 5 more phyllo sheets. Sprinkle the second third of nuts over them.
07 - Repeat the process with 5 more sheets of phyllo and the remaining nut mixture.
08 - Complete layering with 8 to 10 sheets of phyllo, brushing each with melted butter.
09 - Using a sharp knife, cut the assembled pastry into diamond or square shapes.
10 - Bake for 45 minutes or until golden and crisp.
11 - In a saucepan, combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove zest and cinnamon stick; let cool slightly.
12 - Immediately after baking, slowly pour warm syrup evenly over the hot baklava.
13 - Allow to cool completely, resting at room temperature for at least 4 hours to absorb the syrup before serving.

# Expert Advice:

01 -
  • The contrast between shatter-crisp phyllo and a molten, aromatic syrup is genuinely addictive.
  • Unlike store-bought versions, homemade baklava tastes alive—nutty, floral, and impossibly elegant.
  • Once you make it, you'll realize it's easier than it looks and worth every buttery layer.
02 -
  • Syrup temperature matters more than you'd think—pouring cold syrup over hot pastry won't give you that luxurious soaking, so keep it warm.
  • Phyllo truly does dry out in minutes, so even if it feels fussy, keeping it covered is the one non-negotiable step.
  • The wait after baking is not wasted time; it's when baklava transforms from good to transcendent.
03 -
  • If phyllo seems impossible to work with, try using parchment paper between every layer; it helps and nobody will know.
  • Melted butter should be warm but not smoking—too hot and it browns the bottom before the top is done, too cool and it pools instead of coating.
  • Orange blossom water can substitute for some honey if you want to add intrigue, but add it to the syrup, not the baking stage.
Go Back