Filo Pastry Turkish Baklava

Filo Pastry Turkish Baklava


For the Baklava:

  • 1 package of filo pastry sheets, thawed
  • 1 1/2 cups unsalted butter, melted

For the Filling:

  • 3 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

For the Syrup:

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup honey
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon


  1. Preheat your oven to 350°F (175°C).

  2. In a bowl, combine the finely chopped mixed nuts, sugar, and ground cinnamon. Mix well and set aside.

  3. Brush a baking dish with melted butter.

  4. Carefully unfold the filo pastry sheets and place them between damp towels to prevent drying out.

  5. Place a sheet of filo pastry in the buttered baking dish and brush it with melted butter. Repeat with 7-8 layers.

  6. Sprinkle a generous amount of the nut mixture evenly over the buttered filo layers.

  7. Add another layer of filo pastry and brush with butter. Repeat this process until all the nut mixture is used, finishing with a top layer of filo pastry.

  8. Using a sharp knife, cut the baklava into squares or diamonds before baking.

  9. Bake in the preheated oven for 30-40 minutes or until golden brown and crisp.

  10. While the baklava is baking, prepare the syrup. In a saucepan, combine water, sugar, honey, cinnamon stick, vanilla extract, and lemon zest. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the syrup slightly thickens.

  11. Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot baklava.

  12. Allow the baklava to cool completely before serving, letting it absorb the syrup.

  13. Enjoy your homemade filo pastry baklava!

Filo Pastry Turkish Baklava



Thaw Filo Pastry Properly:

  • Follow the instructions on the filo pastry package for thawing. Usually, it needs to be thawed in the refrigerator overnight.
  • Work quickly with filo pastry as it can dry out fast. Keep unused sheets covered with a damp towel to prevent drying.

Handle with Care:

  • Filo pastry is delicate, so handle it gently. Lay it flat and avoid tearing.
  • Use a pastry brush to apply melted butter between each layer evenly.

Nut Mixture Consistency:

  • Ensure the nuts are finely chopped but not ground to a powder. This provides a nice texture to the filling.

Pre-cutting before Baking:

  • Pre-cutting the baklava before baking makes it easier to serve after it's baked and soaked in syrup. Cut through the layers gently to avoid shifting the layers.
  1. Proper Baking:

    • Bake the baklava in a preheated oven to achieve a golden brown color and crisp texture.
    • Keep an eye on it as baking times may vary. Adjust if necessary.
  2. Hot Syrup, Cool Baklava:

    • Pour the hot syrup over the cooled baklava or the cooled syrup over the hot baklava. This helps in the proper absorption of the syrup.

Remember, making baklava requires a bit of patience, but the result is well worth it. Enjoy your delicious homemade baklava!

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