Best Baklava Recipe Honey

This honey baklava is flaky, crunchy and tender and I love that it is not too sweet. It’s basically a party in the mouth. I’m a big baklava fan and this is the BEST baklava recipe I have ever tried. Fingers in the nose.

Best Baklava Recipe Honey

Best Baklava Recipe Honey

You will love the touch of mellow lemon flavor that compensates for the sweetness and compliments the cinnamon. It’s really delicious.

Baklava bought in stores has nothing on it and believe me, I’m around when I shop for baklava. This baklava recipe is popular wherever it goes and is definitely a favorite with readers and family!

Ingredients for Baklava Recipe:

You will need 1 package (16 oz) phyllo (fillo) *; thawed according to package directions * Fillo pulp should be as thin as paper – even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.

In addition, do not skimp on the butter or any other part of the syrup (lemon juice, water and honey) because the recipe needs it to moisten and soften the leaves. Otherwise, the baklava layers may end up dry and will not easily stay together.

Chocolate is optional but a nice touch to create a baklava platter.

Ingredients for Baklava Recipe

Ingredients for Baklava Recipe

How To Make Baklava:

1. Thaw the phyllo dough according to the instructions on the packaging (it is best to make it overnight in the refrigerator, then place it on the counter for 1 hour before starting your recipe to bring it to room temperature).

2. Cut the phyllo dough according to your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets measuring 9 × 14, so I had to cut them slightly. You can cut one stack at a time, then cover with a damp towel to avoid drying out.

3. Butter the bottom and sides of a 13 x 9 non-stick pan.

Start with your honey sauce (which will need time to cool while your baklava is cooking).

1. In a medium saucepan, combine 1 cup of sugar, 1/2 cup of honey, 2 tsp. Lemon juice and 3/4 cup water. Bring to a boil over medium / high heat, stirring until the sugar dissolves, then reduce the heat to medium / low and boil for another 4 minutes without stirring. Remove from heat and allow syrup to cool while baklava is being prepared

How to Assemble Baklava:

Preheat Oven to 325˚F.

1. Pulse the nuts about 10 times in a food processor until they are coarsely / finely chopped. In a medium bowl, combine: 4 cups finely chopped nuts and 1 tsp. 1 tsp cinnamon

2. Place 10 sheets of phyllo dough in the baking dish, one at a time, brushing each sheet with butter once in the pan before adding the next (ie the top, etc. etc.).

Keep the remaining phyllo dough covered with a damp towel at all times. Spread about 1/5 of the walnut mixture (about 3/4 cup) over the phyllo dough.

3. Add 5 sheets of buttered phyllo dough, then another layer of nuts. Repeat x 4. Finish with 10 layers of buttered phyllo dough sheets. Brush the top with butter.

Here’s the order:

  • 10 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture
  • 10 buttered phyllo sheets and butter the top.

4. Cut the dough into 1 1/2 ″ wide strips, then cut diagonally to form diamonds. Bake at 325 forF for 1 hour and 15 minutes or until the top is golden brown

5. Remove from the oven and immediately place the evenly cooled syrup on the hot baklava (you will hear it sizzle). This will ensure it stays crisp rather than soggy. Let the baklava cool completely, uncovered and at room temperature

Baklava Recipe

Baklava Recipe

Tip: for best results, let the baklava sit 4 to 6 hours or overnight at room temperature so that the syrup penetrates and softens the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temperature, covered with a cloth for 1 to 2 weeks.

So many juicy layers of flavor! It’s hands down, our favorite baklava. Check out the glowing reviews below and add the ingredients to your grocery list.

All baklava is a bit tedious to do, but I shared all of my best tips and advice to make sure you manage to make it yours. You’ll love that this recipe can be made several days before your shindig and keeps beautifully at room temperature for at least a week.

Best Baklava Recipe Honey

This baklava is flaky, crunchy, tender and perfectly balanced with honey-lemon syrup. This homemade baklava is so much better than any store-bought version.

Ingredients

  • 16 oz phyllo dough thawed by package instructions
  • 1 1/4 cups unsalted butter 10 oz or 2 1/2 sticks, melted
  • 1 lb walnuts, finely chopped (about 4 cups)
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2 Tbsp lemon juice juice of 1/2 lemon
  • 3/4 cup water
  • 1/2 cup honey
  • Melted chocolate chips & chopped walnuts for garnish optional

US Customary – Metric

Instructions

Prep:

  • Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
  • Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
  • Butter the bottom and sides of a 13×9 non-stick baking pan.

Start with your honey sauce (which needs time to cool as baklava bakes).

  • In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.

How to make Baklava: Preheat Oven to 325˚F.

  • Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
  • Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
  • Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
  • Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
  • Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

Recipe Notes

Here’s the order of the Baklava Layers:

  • 10 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture,
  • 5 buttered phyllo sheets, 3/4 cup nut mixture
  • 10 buttered phyllo sheets and butter the top.

Recipes source from this

Did you find this post useful? Want to get back to this page later? Share to your sosial media or save THIS PIN to your board on Pinterest!

Leave a Reply

Your email address will not be published. Required fields are marked *