If you have a sweet tooth that loves layers of crisp, buttery pastry paired with a fragrant, nutty filling soaked in luscious honey syrup, then you are going to fall head over heels for this Old-Fashioned Baklava Recipe. It’s a timeless Middle Eastern dessert that offers a delightful crunch followed by a melt-in-your-mouth sensation flavored with cinnamon and a touch of cloves. Each bite is a perfect harmony of textures and sweetness, making it a favored treat for family gatherings, festive occasions, or simply whenever you crave a bit of homemade magic in your dessert repertoire.
Ingredients You’ll Need
The beauty of this Old-Fashioned Baklava Recipe is in its simplicity and the quality of its ingredients. Each one plays a crucial role in creating the perfect balance of texture and flavor, from the flaky phyllo dough layers to the rich nut filling and that irresistible honey syrup.
- Phyllo dough (16 oz package, thawed): The delicate, paper-thin layers are essential for that signature crunch and flakiness.
- Finely chopped walnuts (2 cups): Adds a hearty, earthy flavor and satisfying bite to the filling.
- Finely chopped pistachios (1 cup): Offers a subtle sweetness and vibrant green color contrasting beautifully with walnuts.
- Ground cinnamon (1 teaspoon): Infuses warmth and a subtle spicy aroma throughout the nuts.
- Ground cloves (1/4 teaspoon, optional): Deepens the flavor profile with a hint of exotic spice.
- Unsalted butter (1 cup, melted): Brushes between each phyllo layer to crisp them perfectly and add rich flavor.
- Granulated sugar (1 cup): Sweetens the syrup that soaks into the baklava, balancing the nuts.
- Water (1 cup): Combines with sugar and honey to create the syrup that moistens the pastry layers.
- Honey (1/2 cup): Provides that luscious, golden syrup with floral sweetness, signature to baklava.
- Lemon juice (1 tablespoon): Brightens and cuts through the syrup’s sweetness for balance.
- Cinnamon stick (1 piece): Simmered in the syrup for an extra layer of warm spice aroma.
How to Make Old-Fashioned Baklava Recipe
Step 1: Preparing the Nut Mixture
Start by combining your walnuts, pistachios, ground cinnamon, and ground cloves in a bowl. The mix of walnuts and pistachios ensures a perfect contrast in texture and flavor, while cinnamon and cloves add a warm, inviting depth that makes the baklava truly irresistible.
Step 2: Preparing the Phyllo Dough Base
Brush a 9×13-inch baking dish generously with the melted butter, which will keep your baklava from sticking and add that golden richness. Place 8 sheets of phyllo dough one on top of the other, brushing each sheet lightly with melted butter to build that crisp and flaky foundation.
Step 3: Layering Nuts and Phyllo Sheets
Sprinkle a thin layer of the nut mixture evenly over the top of the phyllo layers to begin your first nut layer. Then, continue the pattern by layering 2 more phyllo sheets brushed with butter, and another layer of nuts. Repeat this alternating layering until all your nut mixture is used, making sure each nut layer is even and well-spread.
Step 4: Finishing with Phyllo Layers
Complete your baklava with a topping of 6 to 8 more butter-brushed phyllo sheets, sealing all those delicious nut layers inside. This ultimate layered pastry will bake into a beautifully crisp top crust that holds all the sweet, gooey goodness beneath.
Step 5: Scoring Before Baking
Using a sharp knife, carefully cut the baklava into diamond or square shapes before baking. This pre-cutting allows the syrup to seep evenly through after baking, and it makes serving much easier for your guests!
Step 6: Baking to Golden Perfection
Place your baklava in the preheated oven at 350°F and bake for about 45 to 50 minutes. Watch for a gorgeous golden brown color on top — this indicates that the layers are crisp and perfectly baked, locking in all those delightful flavors.
Step 7: Making the Honey Syrup
While the baklava bakes, mix together sugar, water, honey, lemon juice, and the cinnamon stick in a saucepan. Bring to a boil, then reduce the heat to simmer gently for 10 minutes to develop a rich, aromatic syrup. Remove the cinnamon stick once the syrup is done.
Step 8: Soaking the Baked Baklava
Once the baklava is fresh out of the oven, immediately pour the hot syrup evenly over the entire pan. The warm syrup will seep into the cracks and layers, soaking the pastry with that signature sweet, floral flavor. Let your baklava cool completely at room temperature to let the syrup set perfectly before serving.
How to Serve Old-Fashioned Baklava Recipe
Garnishes
A sprinkle of finely chopped pistachios or a dusting of ground cinnamon adds a lovely visual pop and an extra layer of flavor. If you want a modern twist, a delicate drizzle of melted dark chocolate can also be a show-stopper without overpowering the classic flavors.
Side Dishes
Baklava pairs beautifully with a cup of strong Turkish coffee or a fragrant herbal tea like mint or chamomile. The warmth and bitterness of these drinks balance the sweetness of the dessert wonderfully, creating a complete and satisfying experience.
Creative Ways to Present
Present this Old-Fashioned Baklava Recipe on a decorative platter for a festive touch or on individual plates garnished with edible rose petals or a scoop of creamy vanilla ice cream. For parties, layering pieces in pretty boxes lined with parchment paper makes a thoughtful and elegant gift idea.
Make Ahead and Storage
Storing Leftovers
Leftover baklava keeps its charm when stored at room temperature, covered tightly to prevent drying out. A glass container or covered baking dish works perfectly, and the flavors actually deepen overnight, so it’s a dessert that rewards patience!
Freezing
You can freeze baklava for up to a month by wrapping pieces individually in plastic wrap and placing them in an airtight container or freezer bag. When ready to enjoy, thaw them at room temperature for a few hours.
Reheating
To bring back that fresh-baked crispness, warm individual pieces in a toaster oven or regular oven at low heat (around 300°F) for 10 to 15 minutes. Avoid microwaving, which can make the pastry soggy and lose its delicate crunch.
FAQs
Can I use other nuts instead of walnuts and pistachios?
Absolutely! While walnuts and pistachios are traditional, you can experiment with almonds, pecans, or hazelnuts based on your preference. Just keep in mind that each nut will slightly alter the flavor and texture profile.
How long does it take for baklava to absorb the syrup?
Baklava needs to cool completely after pouring the syrup to allow the syrup to soak in properly. Ideally, leave it at room temperature for at least 4 to 6 hours or overnight for the best results.
Is there a gluten-free version of this recipe?
Traditional baklava uses phyllo dough made with wheat flour, which contains gluten. However, some specialty stores now offer gluten-free phyllo or similar thin pastry sheets you can try if you need a gluten-free alternative.
Can I make the syrup ahead of time?
Yes, the syrup can be prepared a day in advance and stored in the refrigerator. Rewarm it gently before pouring over the hot baklava for even absorption.
Why is my baklava not crispy?
This often happens if too much syrup is poured or if it cools in a humid environment. Make sure to pour syrup while the baklava is hot, and allow it to cool uncovered at room temperature to maintain crispness.
Final Thoughts
There is something truly magical about making this Old-Fashioned Baklava Recipe at home. The process might feel like a labor of love but the rewarding aroma, the golden crunch, and the perfectly sweet layers make every step worthwhile. Whether you’re sharing it with loved ones or indulging in a quiet moment by yourself, this dessert guarantees smiles and a little sweetness in your day. Give it a try — I promise it will become one of your all-time favorites!
Print
Old-Fashioned Baklava Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Old-Fashioned Baklava is a classic Middle Eastern dessert featuring layers of delicate, buttery phyllo dough filled with a fragrant mixture of walnuts, pistachios, and warm spices. It is baked to a golden crisp and soaked with a luscious honey-lemon syrup, creating a perfect balance of sweet, nutty, and aromatic flavors in every bite.
Ingredients
Nut Filling
- 2 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
Baklava Layers
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
Syrup
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
Instructions
- Preheat and Mix Nuts: Preheat the oven to 350°F. In a bowl, combine the finely chopped walnuts, pistachios, ground cinnamon, and ground cloves for the spiced nut filling.
- Prepare Baking Dish: Brush a 9×13-inch baking dish with melted butter to ensure the baklava won’t stick and to add richness.
- Layer Phyllo and Nuts: Layer 8 sheets of phyllo dough at the bottom of the prepared dish, brushing each sheet generously with melted butter. Then, evenly sprinkle a thin layer of the nut mixture over the phyllo. Repeat layering two sheets of buttered phyllo followed by nuts until all the nut mixture is used.
- Top Phyllo Layers: Finish by placing 6 to 8 more layers of buttered phyllo sheets on top to seal the baklava.
- Score the Baklava: Using a sharp knife, cut the baklava into diamond or square shapes before baking. This helps with easy serving and even syrup absorption.
- Bake: Bake the baklava in the preheated oven for 45 to 50 minutes, or until the top is golden brown and crispy.
- Prepare Syrup: While the baklava is baking, combine sugar, water, honey, lemon juice, and the cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and discard the cinnamon stick.
- Poured Syrup: As soon as the baklava comes out of the oven, pour the hot syrup evenly over the entire pan to allow it to soak into the layers.
- Cool and Serve: Let the baklava cool completely at room temperature; this allows the syrup to set and the flavors to meld before serving.
Notes
- Keep unused phyllo sheets covered with a damp towel to prevent them from drying out while assembling.
- For enhanced flavor, lightly toast the nuts before mixing them.
- Baklava tastes even better the next day as the syrup fully soaks into the pastry.
- Store covered at room temperature, and it will keep well for up to 5 days.
