45-50 min

20-24 pieces

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 1 pound phyllo dough, thawed if frozen
  • 1 ½ cups unsalted butter, melted
  • 2 cups mixed nuts (such as walnuts, almonds, and pistachios), finely chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Syrup:

  • 1 cup honey
  • 1 cup water
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 1 tablespoon lemon juice

About the dish:

Baklava is a delicious and sweet Greek pastry made with layers of crispy phyllo dough, a flavorful nut filling, and a sweet syrup. It's a popular dessert known for its rich and indulgent taste. Here's a recipe for Baklava:


  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the chopped nuts, ground cinnamon, ground cloves, and granulated sugar. Set aside.
  3. Brush a baking dish with melted butter.
  4. Carefully unroll the phyllo dough and place a sheet in the baking dish. Brush it with melted butter. Repeat this process, layering phyllo sheets and brushing each layer with butter until you have used about half of the phyllo dough.
  5. Sprinkle half of the nut mixture evenly over the layered phyllo dough.
  6. Continue layering the remaining phyllo sheets, brushing each one with butter, and then sprinkle the remaining nut mixture over the top.
  7. Cut the baklava into diamond or square shapes using a sharp knife.
  8. Bake the baklava in the preheated oven for about 45-50 minutes, or until it turns golden brown and crispy.
  9. While the baklava is baking, prepare the syrup. In a saucepan, combine the honey, water, granulated sugar, cinnamon stick, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally. Simmer for about 10 minutes until the syrup thickens slightly. Remove from heat and stir in the vanilla extract.
  10. Once the baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot pastry. Allow the baklava to cool completely and absorb the syrup.
  11. Once cooled, you can serve the baklava at room temperature. It can be stored in an airtight container at room temperature for several days.
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