Print Recipe
5 from 3 votes

Traditional Baklava

Author: Amira Ibrahim


  • 1 package phyllo dough. 16 oz
  • 2 sticks butter melted.

For the filling

  • 1 lb mixed nuts roughly chopped *
  • 1 tsp ground cinnamon.
  • 1/4 cup honey/simple syrup or corn syrup.

For the simple syrup

  • 1 cup granulated sugar
  • 1 Tbsp lemon juice.
  • 1 cup water
  • A dash of vanilla.


  • Thaw the phyllo package according to package direction.
  • Make the syrup by combining all the ingredients in a sauce pan over medium heat, still well to dissolve sugar then when it boils, reduce heat to medium-low and let it simmer for about 10 minutes. Turn off the heat and let it cool completely.
  • Pulse for chop the nuts and mix with cinnamon, add the honey or corn syrup and mix well.
  • Melt butter in the microwave or in a sauce pan, be sure not to burn it.
  • Brush a suitable oven dish or pan with butter.**
  • Start layering the phyllo sheet brushing each couple of layers with butter.
  • Do so until you are done with 1/4 of the phyllo dough that you have.
  • Spread about 1/4 of the nuts mixture then layer about 1/8 of the phyllo sheets brushing with butter.
  • Continue this pattern to finish up with another 1/4 of the phyllo sheets that you have.***
  • Preheat the oven to 325F.
  • Determine the center point of your pan, then with a heart shaped cookie cutter cut a heart and carefully take the cutter out.
  • Cut another three hearts to form a circle in the middle of the pan.
  • With a sharp knife cut the rest of the pan as if sun rays coming out of these hearts.
  • Bake for 55 minutes to an hour or until it is puffy and golden brown.
  • Pour the cooled syrup over the baklava, you’ll hear it sizzle and smell the goodness.
  • Let it cool completely then serve.
  • Enjoy.


* You can use mixed nuts of your choice or use a certain type of nuts that you like. I’ve used a mixture of walnuts,pecan,pistachios and cashews.
** It was hard for me to find a suitable sized oven dish as I’ve used a different phyllo dough brand this time than the one I am used to. If you cannot find one that will take up all the phyllo dough, then just cut the phyllo dough to fit in the pan you have.
*** Some math is needed for these steps guys so I will give you an example here: for instance I had 35 phyllo sheets in my package so here how I’ve done it:
Bottom layer 10 sheets then 1/4 of the filling
then 5 sheets topped with 1/4 of the filling
then another 5 topped with 1/4 of the filling
then another 5 topped with 1/4 of the filling
Finish this off with a final layer of 10 phyllo sheets.