Turkish Baklava Honey Syrup (Printable)

Layers of phyllo and nuts drenched in fragrant honey syrup for a sweet, classic Turkish dessert delight.

# Ingredient List:

→ Nuts Filling

01 - 1 1/2 cups walnuts, finely chopped
02 - 1 cup pistachios, finely chopped
03 - 1/2 cup almonds, finely chopped
04 - 1/2 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

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with melted butter.
02 - In a bowl, combine walnuts, pistachios, almonds, half of the sugar, and ground 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 to layer 8 sheets, brushing each with butter.
05 - Evenly sprinkle one third of the nut mixture over the layered phyllo sheets.
06 - Layer 5 more phyllo sheets, brushing each with butter, then sprinkle another third of the nuts.
07 - Layer 5 more phyllo sheets, buttering each, and add the final third of nut mixture.
08 - Layer the remaining 8 to 10 phyllo sheets on top, brushing each with melted butter.
09 - Using a sharp knife, cut the layered phyllo and nuts into diamond or square shapes.
10 - Bake for 45 minutes until the baklava is golden brown and crisp.
11 - In a saucepan, combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick. Bring to a boil, then simmer for 10 minutes. Remove zest and cinnamon and let cool slightly.
12 - Right after baking, slowly pour the warm syrup evenly over the hot pastry to absorb.
13 - Allow the baklava to cool completely, letting the syrup soak in for at least 4 hours before serving.

# Expert Advice:

01 -
  • That first bite is pure bliss—crispy, nutty, impossibly sweet, and it melts on your tongue in a way that makes you understand why people have been making this for centuries.
  • It's the kind of dessert that makes you look like a culinary genius, but the real secret is that the phyllo does most of the work while you just brush and layer.
  • One batch makes 24 pieces, so you can eat it for days guilt-free, or gift it and become everyone's favorite person.
02 -
  • The phyllo must be thawed properly (overnight in the fridge) and kept covered while you work, or it becomes brittle and impossible—this is the one thing that will make or break your baklava.
  • Pouring warm syrup over hot pastry is essential; cold syrup on cooled pastry results in a soggy, disappointing texture, while the hot-on-hot method keeps the layers distinct and crispy.
03 -
  • Always keep a damp towel draped over your phyllo dough while working—the moment it dries out, you're fighting an uphill battle, and phyllo that's even slightly dry will crack and shatter frustratingly.
  • If you don't have a pastry brush, use a clean kitchen sponge or even a folded paper towel to apply the butter, as long as you're gentle and even with your strokes.
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