Baklava Recipe

5 from 3 votes

Learn how to make baklava with this easy Greek-inspired baklava recipe featuring layers of phyllo dough, walnuts, and a simple syrup topping!

Prep Time15

Total Time1 10

Course: Dessert

Cuisine: greek, middle eastern, turkish

Keyword: baklava dessert, baklava recipe, how to make baklava

Servings: servings

1 1/4 cup melted ghee or 1 3/4 cups unsalted butter, clarified per instructions below, melted, and cooled slightly
2 8 ounces each packages phyllo dough, a total of 30 sheets, thawed

In a saucepan, combine the granulated sugar, water, corn syrup, lemon juice, and sea salt.
1¾ cups granulated sugar, 1 cup water, 2 Tablespoons corn syrup, 2 teaspoons lemon juice, ⅛ teaspoon sea salt
Stir the mixture to combine and dissolve the sugar.
Place the saucepan over medium heat, and bring the mixture to a boil.
Once it boils, reduce the heat to low and simmer for about 10 minutes until it slightly thickens.
Remove the saucepan from the heat and let the syrup cool to room temperature.

Brush a 9x13-inch (23x33 cm) baking dish with some of the melted ghee or clarified butter.
1 1/4 cup melted ghee
Place one sheet of phyllo dough into the baking dish, and brush it generously with the melted ghee or clarified butter. Repeat this process for 10 sheets, making sure to brush each sheet with butter.
2 8 ounces each packages phyllo dough, a total of 30 sheets, thawed
Sprinkle a portion of the chopped walnuts evenly over the 10th phyllo sheet.
Continue layering the phyllo sheets and walnuts all the walnuts are used, finishing with a top layer of 10 buttered phyllo sheets.
Using a sharp knife, cut the baklava into diamond or square shapes.

Place the baking dish in the preheated oven, and bake for about 45-55 minutes or until the baklava is golden brown and crispy.
Remove the baklava from the oven, and immediately pour the cooled sugar syrup evenly over the hot baklava.
Allow the baklava to cool completely before serving, which will allow it to absorb the syrup.

Recipe adapted from our friend: https://cleobuttera.com/middle-eastern/pistachio-baklava.

How to make clarified butter:

Ingredients:

Instructions:

Cut the unsalted butter into smaller pieces. This can be done by cubing or slicing it. This step makes the melting process more even.
Place the cut butter in a heavy-bottomed saucepan. Use a saucepan large enough to accommodate the butter without overflowing.
Heat the butter over low to medium heat. Use a gentle heat setting to prevent the butter from boiling or splattering.
As the butter melts, you'll notice the three layers forming: foam on top, clarified butter in the middle, and milk solids at the bottom.
Continue simmering the butter, and you'll see the foam rise to the top. This is the water evaporating and the milk solids separating.
Skim off the foam using a spoon or fine mesh skimmer. Discard the foam or save it for other recipes if desired.
Monitor the butter as it clarifies, watching for it to become clear with sediment at the bottom (the milk solids). This should take around 20-30 minutes.
Remove the pan from the heat and allow it to cool for a few minutes.
Place a fine mesh strainer or a piece of cheesecloth over a clean, dry glass jar or container. Carefully pour the clarified butter through the strainer to separate the milk solids. The clear liquid that passes through is your clarified butter.