Baklava

Name: Baklava
Total time: 2 h 57 min
Yield: 4 servings
Ingredients: 200 g Walnuts; 1 tsp Ground cinnamon; 120 g Unsalted butter; 200 g Phyllo dough; 150 g Caster sugar; 120 ml Water; 80 ml Honey; 2 piece Cloves; 1 piece Lemon

2 hr 57 min · 16 min active · makes ~955 g · Trivial

Crispy phyllo layers filled with walnuts and cinnamon, finished with warm honey and clove syrup.

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Baklava

Crispy phyllo layers filled with walnuts and cinnamon, finished with warm honey and clove syrup.

See more →

TOTAL TIME

2 hr 57 min

ACTIVE TIME

16 min

QUANTITY

~955 g

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/13

Ingredients

0/9 gathered · 4 servings

200g

1tsp

120g

200g

150g

120ml

80ml

2piece

1piece

#	Quantity	Notes	State
1	200g	—	—
2	1tsp	—	—
3	120g	—	—
4	200g	—	—
5	150g	—	—
6	120ml	—	—
7	80ml	—	—
8	2piece	—	—
9	1piece	—	—

Tools

14 items

Serveware

1 item

Procedure

33 steps

1 of 33

Heat the oven to 180 °C.

180°C

⏱ 10 min

2 of 33

Tip the walnuts into the food processor.

Walnuts · 200 g

⏱ 5s

ResultWalnuts

3 of 33

Pulse the walnuts in short bursts until they are roughly chopped — you want a coarse rubble, not a powder.

⏱ 15s

ResultRoughly chopped walnuts

4 of 33

Tip the chopped walnuts into a medium bowl.

Roughly chopped walnuts · step 3

⏱ 10s

ResultRoughly chopped walnuts

5 of 33

Add the ground cinnamon to the walnuts.

Ground cinnamon · 1 tsp

⏱ 5s

ResultRoughly chopped walnuts and ground cinnamon

6 of 33

Stir the cinnamon through the walnuts until evenly combined.

⏱ 15s

ResultSpiced walnut fillingused in step 15

7 of 33

Put the butter into a small saucepan.

Unsalted butter · 120 g

⏱ 5s

ResultUnsalted butter

8 of 33

Melt the butter over a low heat, then remove it from the heat and let it settle for a moment.

⏱ 2 min

ResultMelted butter

9 of 33

Brush the inside of the baking dish all over with a little of the melted butter from the saucepan.

Melted butter · step 8

⏱ 15s

ResultRemaining melted butterused in step 13

10 of 33

Lay the stack of phyllo sheets flat on the chopping board and trim them if needed to fit the baking dish.

Phyllo dough · 200 g

⏱ 10s

ResultPhyllo dough

11 of 33

Cut the phyllo stack with a sharp knife so the sheets sit neatly inside the baking dish.

Phyllo dough · step 10

⏱ 30s

ResultTrimmed phyllo sheets

12 of 33

Lay 2 trimmed phyllo sheets into the base of the dish, one on top of the other, taking them from the board.

Trimmed phyllo sheets · step 11

⏱ 1 min

ResultTrimmed phyllo sheets and melted butter

13 of 33

Brush the top sheet of the layered phyllo generously with melted butter from the saucepan.

Remaining melted butter · step 9 Trimmed phyllo sheets and melted butter · step 12

⏱ 15s

ResultRemaining melted butterused in step 17

14 of 33

Continue laying 2 phyllo sheets at a time and brushing each pair with melted butter until you have used half the sheets, building up an even buttered stack.

⏱ 5 min

ResultLayered phyllo base

15 of 33

Scatter the entire spiced walnut filling in an even layer over the buttered phyllo base.

Spiced walnut filling · step 6

⏱ 20s

ResultFilled baklava base

16 of 33

Lay the remaining trimmed phyllo sheets 2 at a time over the filling, pressing each pair down gently to cover the walnuts evenly.

⏱ 1 min

ResultTopped phyllo baklava

17 of 33

Brush each pair of phyllo sheets with melted butter as you go, finishing with a generous brushing of butter over the final top sheet.

Remaining melted butter · step 13 Topped phyllo baklava · step 16

⏱ 30s

ResultButtered topped baklava

18 of 33

Using a sharp knife, cut through the top layers of phyllo all the way to the filling in a diamond pattern — make parallel cuts about 4 cm apart in one direction, then cross them diagonally.

⏱ 1 min

ResultScored unbaked baklava

19 of 33

Place the baking dish in the oven.

⏱ 10s

ResultScored unbaked baklava

20 of 33

Bake until the pastry is deeply golden and crisp all over — check it at 35 minutes and give it up to 40 minutes total.

180°C

⏱ 40 min

ResultBaked baklava

21 of 33

Lift the baking dish out of the oven using oven gloves and set it on the kitchen counter.

⏱ 10s

ResultBaked baklava

22 of 33

Put the caster sugar into the small saucepan.

Caster sugar · 150 g

⏱ 5s

ResultCaster sugar

23 of 33

Pour the water into the saucepan with the sugar.

Water · 120 ml

⏱ 5s

ResultCaster sugar and water

24 of 33

Add the honey to the saucepan.

Honey · 80 ml

⏱ 5s

ResultCaster sugar and water and honey

25 of 33

Drop the whole cloves into the saucepan.

Cloves · 2 piece

⏱ 5s

ResultCaster sugar and water mixture

26 of 33

Finely grate the zest of the lemon directly into the saucepan.

Lemon · 1 piece

⏱ 30s

ResultGrated lemon zest

27 of 33

Halve the zested lemon and squeeze its juice through a citrus juicer into the saucepan.

⏱ 20s

ResultFreshly squeezed lemon juice

28 of 33

Set the saucepan over a medium heat and stir until the sugar has dissolved, then bring to the boil without stirring.

⏱ 2 min

ResultBoiled syrup

29 of 33

Reduce the heat and let the syrup bubble gently for 5 minutes until it thickens slightly, then remove the cloves with a spoon and take the pan off the heat.

⏱ 5 min

ResultHoney syrup

30 of 33

Pour the hot syrup slowly and evenly all over the hot baklava, making sure it seeps into all the scored cuts.

Honey syrup · step 29

⏱ 20s

ResultSyrup-soaked baklava

31 of 33

Leave the baklava to cool completely in the dish at room temperature — at least 2 hours — so the syrup is fully absorbed and the pastry sets firm.

⏱ 2 hr

ResultCooled baklava

32 of 33

Cut all the way through the diamond score lines to the base of the dish, releasing each piece cleanly.

⏱ 1 min

ResultPortioned baklava

33 of 33

Lift the baklava pieces onto a serving plate with a spatula, arranging them in a single layer.

Portioned baklava · step 32

⏱ 30s

ResultPortioned baklava

Total Time2 hr 57 min

#	Product	Tool	Action
1	—	180°C	Heat the oven to 180 °C.⏱ 10 min
2	200 g		Tip the walnuts into the food processor.⏱ 5sResultWalnuts
3	—		Pulse the walnuts in short bursts until they are roughly chopped — you want a coarse rubble, not a powder.⏱ 15sResultRoughly chopped walnuts
4	Roughly chopped walnutsstep 3		Tip the chopped walnuts into a medium bowl.⏱ 10sResultRoughly chopped walnuts
5	1 tsp		Add the ground cinnamon to the walnuts.⏱ 5sResultRoughly chopped walnuts and ground cinnamon
6	—		Stir the cinnamon through the walnuts until evenly combined.⏱ 15sResultSpiced walnut fillingused in step 15
7	120 g		Put the butter into a small saucepan.⏱ 5sResultUnsalted butter
8	—		Melt the butter over a low heat, then remove it from the heat and let it settle for a moment.⏱ 2 minResultMelted butter
9	Melted butterstep 8		Brush the inside of the baking dish all over with a little of the melted butter from the saucepan.⏱ 15sResultRemaining melted butterused in step 13
10	200 g		Lay the stack of phyllo sheets flat on the chopping board and trim them if needed to fit the baking dish.⏱ 10sResultPhyllo dough
11	Phyllo doughstep 10		Cut the phyllo stack with a sharp knife so the sheets sit neatly inside the baking dish.⏱ 30sResultTrimmed phyllo sheets
12	Trimmed phyllo sheetsstep 11		Lay 2 trimmed phyllo sheets into the base of the dish, one on top of the other, taking them from the board.⏱ 1 minResultTrimmed phyllo sheets and melted butter
13	Remaining melted butterstep 9		Brush the top sheet of the layered phyllo generously with melted butter from the saucepan.⏱ 15sResultRemaining melted butterused in step 17
13	Trimmed phyllo sheets and melted butterstep 12
14	—		Continue laying 2 phyllo sheets at a time and brushing each pair with melted butter until you have used half the sheets, building up an even buttered stack.⏱ 5 minResultLayered phyllo base
15	Spiced walnut fillingstep 6		Scatter the entire spiced walnut filling in an even layer over the buttered phyllo base.⏱ 20sResultFilled baklava base
16	—		Lay the remaining trimmed phyllo sheets 2 at a time over the filling, pressing each pair down gently to cover the walnuts evenly.⏱ 1 minResultTopped phyllo baklava
17	Remaining melted butterstep 13		Brush each pair of phyllo sheets with melted butter as you go, finishing with a generous brushing of butter over the final top sheet.⏱ 30sResultButtered topped baklava
17	Topped phyllo baklavastep 16
18	—		Using a sharp knife, cut through the top layers of phyllo all the way to the filling in a diamond pattern — make parallel cuts about 4 cm apart in one direction, then cross them diagonally.⏱ 1 minResultScored unbaked baklava
19	—		Place the baking dish in the oven.⏱ 10sResultScored unbaked baklava
20	—	180°C	Bake until the pastry is deeply golden and crisp all over — check it at 35 minutes and give it up to 40 minutes total.⏱ 40 minResultBaked baklava
21	—		Lift the baking dish out of the oven using oven gloves and set it on the kitchen counter.⏱ 10sResultBaked baklava
22	150 g		Put the caster sugar into the small saucepan.⏱ 5sResultCaster sugar
23	120 ml		Pour the water into the saucepan with the sugar.⏱ 5sResultCaster sugar and water
24	80 ml		Add the honey to the saucepan.⏱ 5sResultCaster sugar and water and honey
25	2 piece		Drop the whole cloves into the saucepan.⏱ 5sResultCaster sugar and water mixture
26	1 piece		Finely grate the zest of the lemon directly into the saucepan.⏱ 30sResultGrated lemon zest
27	—		Halve the zested lemon and squeeze its juice through a citrus juicer into the saucepan.⏱ 20sResultFreshly squeezed lemon juice
28	—		Set the saucepan over a medium heat and stir until the sugar has dissolved, then bring to the boil without stirring.⏱ 2 minResultBoiled syrup
29	—		Reduce the heat and let the syrup bubble gently for 5 minutes until it thickens slightly, then remove the cloves with a spoon and take the pan off the heat.⏱ 5 minResultHoney syrup
30	Honey syrupstep 29		Pour the hot syrup slowly and evenly all over the hot baklava, making sure it seeps into all the scored cuts.⏱ 20sResultSyrup-soaked baklava
31	—		Leave the baklava to cool completely in the dish at room temperature — at least 2 hours — so the syrup is fully absorbed and the pastry sets firm.⏱ 2 hrResultCooled baklava
32	—		Cut all the way through the diamond score lines to the base of the dish, releasing each piece cleanly.⏱ 1 minResultPortioned baklava
33	Portioned baklavastep 32		Lift the baklava pieces onto a serving plate with a spatula, arranging them in a single layer.⏱ 30sResultPortioned baklava
Total Time			2 hr 57 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	929kcal
	13g
	61g
	19g
	95g
	58g
	5g
	276mg

Ingredients0/9

Tools0/13

Recipe

Baklava

Crispy phyllo layers filled with walnuts and cinnamon, finished with warm honey and clove syrup.

What you’ll doYou will chop walnuts and mix them with cinnamon, then build a pastry case by layering phyllo sheets with melted butter. After adding the filling and topping with more buttered layers, you'll score the pastry in a diamond pattern and bake it until golden. While it bakes, you'll make a honey and lemon syrup, then pour it over the hot baklava as it comes from the oven. The whole thing must cool for at least two hours before you cut it into pieces.

Serves4

Total2 hr 57 min

LevelMedium

Ingredients

Walnuts200 g
Ground cinnamon1 tsp
Unsalted butter120 g
Phyllo dough200 g
Caster sugar150 g
Water120 ml
Honey80 ml
Cloves2 piece
Lemon1 piece

Tools

Baking dishServing plateOvenButter saucepan (small saucepan)Honey syrup saucepan (small saucepan)Pastry brushChef's knifeMedium bowlSpatulaCitrus juicerWooden spoonGraterFood processorChopping board

Method

Heat the oven to 180 °C.

180°C10 minOven

Tip the walnuts into the food processor.

5sFood processorWalnuts · 200 g

Pulse the walnuts in short bursts until they are roughly chopped — you want a coarse rubble, not a powder.

15sFood processor

Tip the chopped walnuts into a medium bowl.

10sMedium bowlRoughly chopped walnuts · step 3

Add the ground cinnamon to the walnuts.

5sMedium bowlGround cinnamon · 1 tsp

Stir the cinnamon through the walnuts until evenly combined.

Result · Spiced walnut filling · used in step 15

15sMedium bowl, Wooden spoon

Put the butter into a small saucepan.

5sButter saucepan (small saucepan)Unsalted butter · 120 g

Melt the butter over a low heat, then remove it from the heat and let it settle for a moment.

2 minButter saucepan (small saucepan)

Brush the inside of the baking dish all over with a little of the melted butter from the saucepan.

Result · Remaining melted butter · used in step 13

15sBaking dish, Pastry brushMelted butter · step 8

Lay the stack of phyllo sheets flat on the chopping board and trim them if needed to fit the baking dish.

10sChopping boardPhyllo dough · 200 g

Cut the phyllo stack with a sharp knife so the sheets sit neatly inside the baking dish.

30sChopping board, Chefs knifePhyllo dough · step 10

Lay 2 trimmed phyllo sheets into the base of the dish, one on top of the other, taking them from the board.

1 minBaking dishTrimmed phyllo sheets · step 11

Brush the top sheet of the layered phyllo generously with melted butter from the saucepan.

Result · Remaining melted butter · used in step 17

15sBaking dish, Pastry brushRemaining melted butter · step 9Trimmed phyllo sheets and melted butter · step 12

Continue laying 2 phyllo sheets at a time and brushing each pair with melted butter until you have used half the sheets, building up an even buttered stack.

5 minBaking dish

Scatter the entire spiced walnut filling in an even layer over the buttered phyllo base.

20sBaking dishSpiced walnut filling · step 6

Lay the remaining trimmed phyllo sheets 2 at a time over the filling, pressing each pair down gently to cover the walnuts evenly.

1 minBaking dish

Brush each pair of phyllo sheets with melted butter as you go, finishing with a generous brushing of butter over the final top sheet.

30sBaking dish, Pastry brushRemaining melted butter · step 13Topped phyllo baklava · step 16

Using a sharp knife, cut through the top layers of phyllo all the way to the filling in a diamond pattern — make parallel cuts about 4 cm apart in one direction, then cross them diagonally.

1 minBaking dish, Chefs knife

Place the baking dish in the oven.

10sBaking dish, Oven

Bake until the pastry is deeply golden and crisp all over — check it at 35 minutes and give it up to 40 minutes total.

180°C40 minBaking dish, Oven

Lift the baking dish out of the oven using oven gloves and set it on the kitchen counter.

10sBaking dish, Oven

Put the caster sugar into the small saucepan.

5sHoney syrup saucepan (small saucepan)Caster sugar · 150 g

Pour the water into the saucepan with the sugar.

5sHoney syrup saucepan (small saucepan)Water · 120 ml

Add the honey to the saucepan.

5sHoney syrup saucepan (small saucepan)Honey · 80 ml

Drop the whole cloves into the saucepan.

5sHoney syrup saucepan (small saucepan)Cloves · 2 piece

Finely grate the zest of the lemon directly into the saucepan.

30sHoney syrup saucepan (small saucepan), GraterLemon · 1 piece

Halve the zested lemon and squeeze its juice through a citrus juicer into the saucepan.

20sHoney syrup saucepan (small saucepan), Citrus juicer

Set the saucepan over a medium heat and stir until the sugar has dissolved, then bring to the boil without stirring.

2 minHoney syrup saucepan (small saucepan)

Reduce the heat and let the syrup bubble gently for 5 minutes until it thickens slightly, then remove the cloves with a spoon and take the pan off the heat.

5 minHoney syrup saucepan (small saucepan)

Pour the hot syrup slowly and evenly all over the hot baklava, making sure it seeps into all the scored cuts.

20sBaking dishHoney syrup · step 29

Leave the baklava to cool completely in the dish at room temperature — at least 2 hours — so the syrup is fully absorbed and the pastry sets firm.

2 hrBaking dish

Cut all the way through the diamond score lines to the base of the dish, releasing each piece cleanly.

1 minBaking dish, Chefs knife

Lift the baklava pieces onto a serving plate with a spatula, arranging them in a single layer.

Result · Portioned baklava

30sServing plate, SpatulaPortioned baklava · step 32

Printed 27 September 2026