Turkish Baklava Honey Syrup (Printable)

Crisp phyllo pastry layered with nuts and aromatic honey syrup for a rich, sweet treat.

# What You'll Need:

→ Nuts Filling

01 - 1 ½ cups chopped walnuts
02 - 1 cup chopped pistachios
03 - ½ cup chopped almonds
04 - ½ 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 and grease a 9x13 inch baking dish with butter.
02 - Combine chopped walnuts, pistachios, almonds, sugar, and cinnamon in a bowl; set aside.
03 - Unroll phyllo dough and cover with a damp towel to prevent drying out.
04 - Layer one sheet of phyllo in the dish and brush with melted butter; repeat for 8 sheets.
05 - Sprinkle one third of the nut mixture evenly over the buttered phyllo layers.
06 - Top nuts with 5 butter-brushed phyllo sheets.
07 - Sprinkle another third of the nut mixture evenly over the phyllo.
08 - Add 5 more buttered phyllo sheets and sprinkle remaining nuts.
09 - Finish by layering and buttering 8 to 10 sheets of phyllo on top.
10 - Use a sharp knife to cut the layered pastry into diamond or square shapes before baking.
11 - Bake for 45 minutes until golden and crisp.
12 - Combine honey, water, sugar, lemon juice, lemon zest, and cinnamon stick in a saucepan; bring to boil and simmer for 10 minutes. Remove zest and cinnamon stick; cool slightly.
13 - Pour warm syrup evenly over hot baklava immediately after baking.
14 - Allow the pastry to cool completely and absorb syrup for at least 4 hours before serving.

# Expert Suggestions:

01 -
  • That addictive contrast between shattering phyllo and the sticky honey-soaked layers underneath.
  • It tastes fancy enough to impress people but honest enough that homemade versions often beat the bakery stuff.
  • Once it cools, you can eat it for days and feel like you're getting away with something.
02 -
  • Never skip the damp towel over the phyllo—dried-out sheets will crack and ruin the structural integrity of your whole pastry, and you'll be frustrated instead of proud.
  • Warm syrup on hot pastry is non-negotiable; cold syrup poured over cooled baklava will sit on top like it's rejecting your hard work instead of soaking in.
  • Patience is the real ingredient here—rushing the soaking time means you're eating a crispy shell with barely-sweetened insides instead of the silky, honey-soaked treasure it's supposed to be.
03 -
  • If phyllo starts drying out mid-layer, re-wet your towel and keep it draped—the dough is forgiving if you catch it early, but impossible once it's truly brittle.
  • Brush butter with intention; you're not drowning the sheets, just coating them enough so they'll get crispy and golden without burning.
  • Invest in a truly sharp knife for cutting or you'll crush the layers and create an uneven surface that looks messy instead of intentional.
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