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–+ servings

Easy Honey Baklava Recipe

This easy baklava recipe features layers of crispy phyllo dough, a sweet honey-nut filling, and a zesty homemade syrup with a touch of lemon for balance.
Perfect for special occasions or as a make-ahead treat, this dessert combines simplicity with rich Mediterranean flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine Greek, Mediterranean, Middle Eastern
Servings 30 pieces

Equipment

  • 9 × 13-inch nonstick cake pan
  • Pastry brush
  • Sharp knife

Ingredients
  

For the Baklava

  • 1¼ cups 2½ sticks unsalted butter, melted, plus more for greasing
  • 16 ounces phyllo dough thawed as per package instructions
  • 4 cups 1 pound unsalted raw walnuts, finely chopped
  • 1 teaspoon ground cinnamon

For the Syrup

  • 1 cup sugar
  • ¾ cup water
  • ½ cup honey
  • 2 tablespoons freshly squeezed lemon juice

Optional Garnishes

  • Additional chopped walnuts
  • Melted chocolate

Instructions
 

  • Preheat and Prep the Pan: Preheat the oven to 325°F. Grease the bottom and sides of a 9 × 13-inch nonstick cake pan with melted butter.
  • Trim the Dough: If needed, trim the phyllo sheets to fit your pan. Stack the trimmed sheets, covering them with a damp towel to prevent drying out.
  • Prepare the Syrup: In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil while stirring, then reduce the heat and simmer for 4 minutes without stirring. Remove from heat and let it cool.
  • Prepare the Filling: In a bowl, mix the walnuts with cinnamon until evenly combined.
  • Layer the Dough and Filling: Place one sheet of phyllo in the pan and brush with melted butter. Repeat with 9 more sheets, buttering each layer. Spread ¾ cup of the nut mixture over the top.
  • Continue Layering: Repeat with 5 more layers of phyllo, buttering each sheet, followed by ¾ cup of nuts. Repeat this layering process three more times. For the final layer, top with 10 phyllo sheets, buttering each layer, and brush the top generously with butter.
  • Slice Before Baking: Using a sharp knife, cut the assembled baklava lengthwise into 1½-inch strips, then cut diagonally to form diamond shapes.
  • Bake: Bake in the preheated oven for about 1 hour and 15 minutes, or until the top is golden and crisp.
  • Add Syrup: Immediately pour the cooled syrup evenly over the hot baklava. Allow it to cool completely at room temperature, ideally for 4–6 hours, so the syrup saturates the layers.
  • Garnish and Serve: Garnish with extra walnuts and drizzle melted chocolate, if desired.

Notes

  • For best results, use a metal cake pan with squared edges to prevent syrup pooling.
  • Store baklava at room temperature under a tea towel for up to 2 weeks, or freeze for up to 3 months.
  • Thaw frozen baklava at room temperature before serving.
Keyword Easy baklava recipe, easy recipes, Homemade baklava guide, Phyllo dessert ideas, Simple honey baklava, Traditional baklava with honey
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