Homemade Baklava Recipe

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In oriental cuisine, not only spicy main dishes are attractive, which are especially beautiful in winter due to the warming effect. Sweet recipes also deserve attention, and Turkish baklava stands out among them. Any housewife can cope with this national dish served in Novruz if she knows how to make the dough..

How to cook baklava

This oriental dish is a multi-layer dessert soaked in syrup (often sugar). Each Turkish mistress knows how to make baklava, and each has its own – special, most successful – recipe. Sweetness is prepared from puff pastry with nuts. Roll out the base very thinly, and then fold it into a rectangular shape. However, the option of twisting the sheets with cylinders is also possible. For impregnation use sorbet (less often – honey) with rose water and lemon juice, and for the nut layer – pistachios.


The classic mixture used in the days of the Ottoman Empire to impregnate layers was prepared from sorbet – sugar boiled with water, acidified with lemon juice. However, in most recipes (Armenian, Baku, etc.), honey syrup for baklava is used. Choose any:

  • Classical impregnation – 200 ml of water, 2 cups of sugar, a spoonful of lemon juice. Boil for 3-4 minutes.
  • Honey – water with any honey 1: 1 is heated until the last dissolves.

The dough

Open sources claim that this delicacy is made from a flaky basis, but this is not the only true option for a long time. Armenian, Yerevan, Crimean variations imply soft dough for baklava, similar to butter, and Greek is prepared for filo. Popular recipes even enjoy recipes with a lush yeast base. As a result, the dough can be anything – only the correct rolling and assembly by layers is important.

Ready dough on the table

Baklava – recipe with photo

Like any national dish, this delicious dessert does not have a “standardized” appearance. Each eastern country (and even each region) offers its own recipe for making baklava at home. Azerbaijan must be made on a yeast basis, and Greek – from filo (phyllo), and it looks like a thin little roll. Choose the option that you like more and feel free to experiment.


  • Cooking time: 3 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content: 18100 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Azerbaijani.
  • Difficulty: medium.

According to the classical recipe, Azerbaijani baklava is collected from thick (2-4 mm) layers of yeast dough, and among the spices for the filling, cardamom and cloves are required. The number of layers does not exceed 10 pcs., And the top must be treated with egg yolks, mashed with ground saffron. Half a walnut is placed in the center of each rhombus..


  • dry yeast – 10 g;
  • flour – 950 g;
  • milk – 210 ml;
  • sour cream – 2 tbsp. l .;
  • eggs – 5 pcs.;
  • saffron – a pinch;
  • butter – 620 g;
  • nuts – 1 kg;
  • sugar – 1 kg;
  • cardamom – 1/2 tsp;
  • sugar syrup – 200 ml.

Cooking method:

  1. Dissolve yeast granules in warm water (about 1/3 cup).
  2. Warm butter (220 g) with milk. Add flour, dough, 3 eggs.
  3. Fry crushed nuts, mix with cardamom and sugar.
  4. After 2 hours, divide the lump of dough into 10 balls, roll a thick layer from each.
  5. Lay them on top of each other, spreading with ghee and pouring with nut filling.
  6. Top with a pair of beaten yolks with saffron. Cut diagonally, in the center of each piece – a nut.
  7. Bake for half an hour at 180 degrees, after lowering the temperature to 150 degrees for 20 minutes.
  8. Soak in sugar syrup.

Ready honey baklava with walnuts

From puff pastry

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 6928 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Eastern.
  • Difficulty: medium.

Such baklava from puff pastry with nuts is as close to traditional as possible, if you do not take into account the fact of the factory basis. If possible, figure out how to make the dough yourself – the baklava will be tastier. It is advisable to insist on dessert for about 8-10 hours, this is a long process, but if necessary it is reduced to 1-1.5 hours. The dish should be warm.


  • finished puff pastry – 750 g;
  • butter – 100 g;
  • egg;
  • sugar – 120 g;
  • honey – 250 g;
  • cinnamon – 1 tsp;
  • icing sugar – 1 tsp;
  • nuts – 2 cups.

Cooking method:

  1. Lay the rolled puff layers in a form on top of each other, soaking in melted butter.
  2. Between them finely sprinkle crushed nuts with cinnamon and powdered sugar.
  3. Lubricate the surface of the last sheet of dough with whipped yolk.
  4. Bake for 45 minutes at 190 degrees.
  5. Pour honey with boiled water (9-10 minutes), leave for an hour.

Ready baklava on a dish


  • Cooking time: 3 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 6590 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Turkish.
  • Difficulty: medium.

First of all, you need to figure out how to cook the dough for Turkish baklava – the storefront will not work here. Professionals advise training with the selected recipe in advance, since the puff base is very moody. All its components must be very cold before mixing. After kneading, the mass also needs to be cooled, and rolled out – in one direction.


  • flour – 450 g;
  • water – 300 ml;
  • butter – 300 g;
  • eggs – 2 pcs.;
  • sugar – 2 tbsp. l .;
  • nuts – 350 g;
  • cinnamon – 1.5 tsp;
  • honey – 200 g.

Cooking method:

  1. Make a dough of grated butter, ice water (150 ml), cold flour, sugar and beaten eggs. Cool 2-2.5 hours.
  2. Divide into 8 parts, roll thinly.
  3. Alternate with a mixture of nuts and cinnamon. The top layer is made of dough. Cut the product with diamonds.
  4. 10 minutes after baking, pour honey syrup (honey + water), cook for another half hour. Oven temperature – 200 degrees.

Real turkish baklava with nut filling


  • Cooking time: 1 hour 15 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 6962 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Armenian.
  • Difficulty: medium.

Baklava in Armenian differs from other recipes of this oriental dessert using vanilla. It is impregnated with a classic sugar solution, the recipe of which was considered above. Nuts are used mainly walnuts, but you can add a few pistachios to them. Egg yolk top coat lubrication is optional.


  • margarine – 200 g;
  • flour – 3.5 cups;
  • sour cream – a glass;
  • egg;
  • soda – 1/2 tsp;
  • nuts – 2.5 cups;
  • vanilla – 1/4 tsp;
  • cinnamon – 1 tsp;
  • sugar – 300 g.

Cooking method:

  1. Beat the melted margarine with sour cream, add the egg, flour, soda.
  2. Divide this com into 4 parts, roll each one thinly.
  3. Stack, alternating with crushed nuts, sprinkled with cinnamon and vanilla.
  4. Cut with rhombuses, bake an hour at 200 degrees.

Baklava cooked according to the Armenian recipe


  • Cooking time: 1 hour.
  • Servings Per Container: 7 Persons.
  • Calorie dishes: 7488 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Eastern.
  • Difficulty: medium.

Puff baklava with honey is referred to as Crimean in some sources, although its exact origin cannot be determined. It is found among Uzbek recipes and among Yerevan. If you have time, figure out how to make the dough, and not buy it – the sweetness will be tastier. If you take a factory product, get a yeast-free puff.


  • puff pastry – 500 g;
  • pistachios – 3 cups;
  • butter – 200 g;
  • sugar – 100 g;
  • honey – 100 g;
  • cinnamon – 2 tsp;
  • lemon juice – 2 tsp.

Cooking method:

  1. Alternate puffed layers in the form with crushed pistachios, not forgetting to pour them with ghee.
  2. Cut the product into squares. Bake 50 minutes at 190 degrees.
  3. Make syrup, warming honey with sugar, cinnamon and lemon juice. Soak the finished dessert, leave for half an hour.

Variation of baklava with poppy seeds and sesame seeds on a plate

Filo pastry

  • Cooking time: 1 hour 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 4695 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Arabic.
  • Difficulty: medium.

Crispy baklava made from filo dough has the same structure as German strudel, but their taste is very different. The filling from nutritious nuts with spices makes the oriental dessert especially interesting to the taste. The filo base for such a dessert is popular with Greek and Arab housewives, and this detailed recipe with photos will help to cope with it..


  • water is a glass;
  • flour – 490 g;
  • vinegar – 1 tsp;
  • eggs – 3 pcs.;
  • vegetable oil – 2 tbsp. l .;
  • salt;
  • butter – 100 g;
  • honey – 100 g;
  • nuts – 200 g;
  • sugar syrup – a glass.

Cooking method:

  1. Combine vinegar, eggs, oil, salt, water. Pour this mass into sifted flour.
  2. Knead a soft base, beat off, divide into 12 parts, roll on parchment.
  3. Before the layer with nuts, lay 3 layers of clean dough, pouring them with ghee and honey.
  4. Bake 50 minutes at 180 degrees.
  5. Pour sugar syrup after cooling.

Puff pastry with nuts


  • Cooking time: 2 hours.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 7262 kcal.
  • Purpose: for the holiday table.
  • Kitchen: home.
  • Difficulty: medium.

Sochi baklava is not very similar to traditional Turkish – a step-by-step recipe for cooking is very different from the classical one. However, the sweetness turns out to be no less tasty, crumbly, only more like a cake because of its softness. There is no prescription impregnation, and the surface is baked with whipped yolk before baking. If you wish, you can pour honey with dessert.


  • margarine – 250 g;
  • eggs – 4 pcs.;
  • sour cream – a glass;
  • flour – 470 g;
  • soda – 1 tsp;
  • nuts – 2 cups;
  • sugar – 300 g;
  • cinnamon – 1 tsp.

Cooking method:

  1. Sour cream mixed with soda.
  2. Chop and grind margarine with flour.
  3. Combine both masses, add 3 yolks. Mix. Cool 1-1.5 hours.
  4. Chop nuts, combine with whipped proteins, cinnamon and sugar.
  5. Divide the dough into 3 parts, each roll thinly. One bake at 180 degrees in 4-5 minutes.
  6. Place the raw layer of dough on a baking sheet, on top a nut mass, then browned cake, nuts, again the dough.
  7. Grease with yolk whipped with water. Cut with rhombuses.
  8. Bake for half an hour at 200 degrees.

Baklava on a dish according to the Sochi recipe

With walnuts

  • Cooking time: 2 hours 40 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 6551 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Georgian.
  • Difficulty: medium.

Such baklava with nuts in Georgian in terms of the composition of the dough and the filling is almost the same as the above desserts. The only nuance of the recipe is the same ratio of milk with sour cream and the use of fresh yeast, not dry. Walnuts are obligatory. They can be fried beforehand, but the pan should be without oil. It is desirable to grind in a coffee grinder.


  • sour cream – 150 g;
  • milk – 150 g;
  • flour – 500 g;
  • eggs – 2 pcs.;
  • fresh yeast – 15 g;
  • butter – 300 g;
  • sugar – 1 tsp;
  • walnuts – 200 g;
  • sugar – 200 g.

Cooking method:

  1. Knead the base of milk, sour cream, eggs, flour, yeast and 50 g butter.
  2. After 1.5 hours (after lifting) roll out 12 layers.
  3. Lay on a baking sheet, alternating with the filling (nuts, 250 g ghee and sugar).
  4. Bake until reddish, soak before serving.

Slices of baklava with walnuts on a plate


  • Cooking time: 1 hour 45 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 16745 kcal.
  • Purpose: for the holiday table.
  • Cuisine: Greek.
  • Difficulty: medium.

Classical Greek baklava is very demanding on the number of layers – there are exactly 33 in all recipes, which is a reference to the age of Jesus Christ. A religious moment is important because this dessert is served at Christmas. Of the nuts, preference is given to almonds, and the impregnation is done with honey mixed with orange zest. The correct name for sweets in Greek is Baklava or Baklava..


  • finished filo dough – 500 g;
  • butter – 500 g;
  • almonds – 1 kg;
  • walnuts – 500 g;
  • sugar – 100 g;
  • cinnamon – 4 tsp;
  • light honey – 2 glasses;
  • water – 400 ml;
  • orange zest – 1 tsp.

Cooking method:

  1. Lay a sheet of dough on the bottom of a rectangular shape, grease with melted butter. Repeat this 9 times.
  2. Sprinkle densely crushed almonds and walnuts on the 10th leaf.
  3. Again make 9 layers of dough soaked in butter, pour out nuts again.
  4. After the 33rd layer, cut the baklava with squares.
  5. Bake an hour at 170 degrees.
  6. Heat honey, add sugar, cinnamon, orange zest, water. Cook for 10-12 minutes. Soak the ready-made baklava with syrup, let it brew for half an hour.

Greek recipe baklava

Baklava in a slow cooker

  • Cooking time: 1 hour.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 3809 kcal.
  • Purpose: for the holiday table.
  • Kitchen: home.
  • Difficulty: easy.

This recipe for baklava in a slow cooker will appeal to housewives who are deprived of an oven, but who have a desire to cook tasty unusual sweets. The operating time is significantly reduced due to the purchase of ready-made puff pastry and a change in the prescription of impregnation: it is honey-oil, it cooks quickly. If you wish, you should play with spices and add ground cloves, cardamom.


  • puff pastry – 450 g;
  • nuts – 200 g;
  • sugar – 100 g;
  • a pinch of cinnamon;
  • butter – 50 g;
  • honey – 2 tbsp. l.

Cooking method:

  1. Line the bottom of the multicooker with parchment.
  2. Spread rolled puff layers (circle around), alternating with nut-sugar filling.
  3. The surface should be sprinkled with cinnamon. The product is cut with diamonds.
  4. Cook on “baking” hour, after cooling, soak in a warmed honey-oil mixture.

Ready baklava on a dish

How to bake baklava at home – chef tips

Not every professional takes such a complicated dish, but you can master the preparation of baklava at home if you follow these tips:

  • It is advisable to take amber color for syrup honey in any recipe..
  • How to cook a crispy sweet? Leave the form with it in the oven for another half an hour or an hour without opening the door.
  • When working with yeast-based recipes, after the layers are formed, the treats are allowed to come up for a quarter of an hour before being sent to the oven.
  • Before serving, each piece should be held in syrup for 3-4 minutes.
  • In any recipe after assembly, the dessert is not cut to the full height – this is best done when it is half baked.
  • Need a ruddy surface? Beat the yolk with a couple of tablespoons of water and grease the top layer.
  • For classic recipes with a puff base, you need to roll out the layers to a thickness of 1 mm.
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